Cleaning the Table, module 13

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

SERVES FOOD AND BEVERAGES TO GUESTS

Module 13

CLEANING
THE TABLE

LEARNER’S GUIDE
Code No. CLEANING Date Developed Date Revised Page
JUNE 2004 JAN. 3, 2006
THE TABLE

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Cleaning the Table. This module contains training mate-
rials and activities for you to complete.

The unit of competency “Serves Food and Beverages to Guest” contains
knowledge, skills and attitudes required for Food and Beverage Service Attendant. It is
one of the specialized modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Cleaning the Table. This will be the source of information for you to acquire knowledge and
skills into his particular trade independently and at your own pace, with minimum supervision
or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
1

• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
2

Program Content

Modular Unit SERVES FOOD AND
Module 9 BEVERAGES TO GUEST
Module 10 Setting the Table
Module 11
Module 12 Welcoming and Seating
Module 13 the Guest
Module 14 Taking Guest Order
Module 15
Module 16 Serving Guest Order

Cleaning the Table

Preparing and Settling Bills

Resetting the Table

Perform Supplemental
Activities

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
3

SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Serves Food and Beverages to Guest
Cleaning the Table
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with knowledge, skills and attitude in bussing and cleaning the
table, cleaning of soiled dishes and changing soiled ashtray.

LEARNING OUTCOMES:

1. Bus and clean the table.
2. Clear soiled dishes and changed soiled ashtrays.

ASSESSMENT CRITERIA

1. Permission from the guest is asked before removing used dishes.
2. Water glasses and coffee cups are removed only when guests have left the table.
3. Standard procedure in bussing and cleaning the table.

a. Soiled dishes are bussed from the right side of the guest and brought to
the wshing area.

b. 5 S is followed
c. Left over are scraped and placed in one container.
d. Equipments of the same kind and size are stacked together.
e. China wares are segregated from utensils and left over.
f. Largest plates are removed first followed by smaller one.
g. Dishes are not stacked too high.
h. Trays and bus pan are not over loaded.
i. Do not bus across the guest unless one cannot help crossing.
j. Left over are scraped a few steps away from the guest.
4. Soiled dishes, flatwares, condiments are removed from the table.
5. Soiled ashtrays are replaced with clean one.
6. Tables are brushed with clean moist side towel allowing no crumbs to fall on customer.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
4

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Serves Food and Beverages to Guest

Module : Setting the Table

Learning Outcome # 1 : Buss and clear the table

Assessment Criteria:

1. Permission from the guest is asked before removing used dishes.
2. Water glasses and coffee cups are removed only when guests have left the table.
3. Standard procedure in bussing and cleaning the table.

a. Soiled dishes are bussed from the right side of the guest and brought to
the wshing area.

b. 5 S is followed
c. Left over are scraped and placed in one container.
d. Equipments of the same kind and size are stacked together.
e. China wares are segregated from utensils and left over.
f. Largest plates are removed first followed by smaller one.
g. Dishes are not stacked too high.
h. Trays and bus pan are not over loaded.
i. Do not bus across the guest unless one cannot help crossing.
j. Left over are scraped a few steps away from the guest.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Condiments 6. Glassware
2. Tables and Chairs 2. Ashtrays 7. Table cloth
3. Shakers 8. Chinaware
4. Flowe vase 9. Flatware
5. Table Napkin

References:

1. Brown and Hepner. The Waiter’s Handbook. Phils. Edition., Pearson Education,
South Asia. PTE Ltd. 2005

2. Dennis Lillicrap et.al. Food and Beverage Service. 6th ed. Hodder and
Stoughton. 2002.

3. Leocadio, Corazon. Essentials in Meal Management. 4th ed. U.P. College of
Home Economics, Diliman. 1998.

4. Perdigon, Grace P. Facilities Planning and Design for Lodging and Food Service’s
Operations Merriam and Webster Bookstore. Manila, Philippines. 2004.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
5

Learning Outcome #1 : Bus and clear the table

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on bussing and • Information Sheet # 1-1:
cleaning of table “Bussing and Cleaning the Table”

2. Familiarize with the • Information Sheet #1-2:
methods of cleaning “Methods of Cleaning Tables”
tables
• Information Sheet #1-3:
3. Read on importance “Crumbing Down”
of crumbing down
• Job Sheet #1-1: “Role Playing:
4. Perform Job Sheet #1-1 Bussing and Cleaning Tables”

5. Self Check test • Self Check # 1-1
6. Refer to Model Answer Answer Key # 1-1

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
6

INFORMATION SHEET #1-1

BUSSING AND CLEANING TABLES

To maintain the cleanliness of the table, soiled dishesshould be immediately removed.
Ashtrays, once soiled,even with just one cigarette butt, should be changed with clean ones.

A. Procedures for Bussing Tables

1. When everyone at the table has finished eating the
dish served, remove all the soiled dishes, flatwares
and condiments, except the water glass and coffee
cups which should be refilled and to be removed only
when the guests have left the table.

2. Brush the tables with a clean, moist side towel
whenever necessary. Take care not to spill crumbs
on the lap of the customer. Use small plate to catch
the crumbs.

3. When removing used dishes, ask permission from
the guest. Say, “Excuse me sir, may I take your plate
now?” or “May I clear the table now?”

4. As a general rule, bus soiled dishes from the right
side of the guest.

Water glasses are to be refilled once empty or
almost empty.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
7

B. The 3S for Bussing Tables

When bussing, follow the standard procedure - the 3 S’s – Scrape, Stack and
Segregate.

• SCRAPE leftovers and place them in one container.
• STACK together the equipment of the same kind and use.
• SEGREGATE china wares from utensils and leftovers

- all cutleries in one container
- all china wares in one container
- leftovers in one container

In doing the 3S, the following pointers will help:

1. Remove largest plates first, followed by smaller ones
so that they can be easily stacked. Place large ones
at the center of the tray.

2.. Do not stack dishes too high. This can cause accidents
and may create clutter.

3. Avoid overloading of trays and buspans.

4. Never scrape leftovers in front or near the guest. Do it a few steps away from
the guest.

5. Use appropriate trays for bussing – bar tray for bar items (glasses and bottles),
rectangular or oval tray for china wares.

6. Bus bottles and glasses separately from china wares.

REMEMBER!

Never reach across the guest.
Stay on the right side of the guest unless it is difficult

to do so that one cannot help crossing.
In such case make an excuse and say,

“Excuse me sir/ ma’am.”

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
8

INFORMATION SHEET #1-2

METHODS OF CLEANING TABLES

A. Methods of Cleaning Tables in Restaurants
The various methods of clearing tables in the food service industry are the following:

System Description

Manual (1) The collection of soiled wares by waiting staff and
transportation to the dishwashing area.

Manual (2) The collection and sorting of trolleys by operators
for transportation.

Semi-self-clear The placing of soiled ware by customers on strategically
placed trolleys within the dining area for removal
by operators.

Self-clear The placing of soiled ware by customers on a conveyor
tray collecting system for mechanical transportation to
dishwashing area.

Self-clear and The placing of soiled ware into conveyor dishwashing
Strip baskets by customers for direct entry of the baskets
through the dishwashing area.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
9

The ability to clear tables correctly ensures the following:
1. Speed and efficiency around the table.
2. Avoid the possibility of accident.
3. Minimum inconvenience to guests
4. Allows dirties to be stacked neatly and correctly on the sideboard with
the minimum delay.
5. More plates are cleared in less time and in fewer journeys between sideboard
and table. In the long term, this speeds up the eating process and allows
for greater seat turnover.
6. All clearing techniques stem from two main hand positions, and then
depending on what is being cleared, the technique is built up from that base.

Remember, expertise comes with practice –
so practice regularly!

B. Procedures for Clearing Tables

1. Clearing Joint Plates and table appointments

a. Dirty plates should always be cleared from the right hand side of the guest.

b. The waiter should position him/herself, taking up a sideways stance at the
table. Look at one of the two main hand positions previously mentioned,
and the first dirty joint plate cleared.

c. Note the positions of the cutlery and flatware: the fork held firmly with the thumb
over the end of its handle and the blade of the joint knife placed under the arch
in the handle of the fork.

d. Any debris or crumbs would be pushed into that triangle formed by the handles
of the joint knife and the joint fork and at the rim of the plate, which is nearest
the holding hand.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
10

2. Clearing Soup Plates

a. Dirties should always be cleared from the right-hand
side of the guest.

b. The waiter should be positioned in a sideways stance
at the table.

c. Then, having picked up the first dirty soup plate, this stance allows the waiter
to pass the dirty plate from the clearing hand to the holding hand.

d. Using this procedure ensures the dirty plates are held away from the table and
the guests, reducing the likelihood of accidents to a minimum.

• This dirty soup plate should be held firmly on its under plate with the
latter pushed up firmly between the thumb and the first and second
fingers.

• It is important that this first dirty soup plate is held firmly as
succeeding dirties are built up on this one, meaning there is a
considerable weight to hold.

3. Clearing Side Plates

Side plates are cleared using a service salver or plate. The purpose is to
allow a larger working surface on which to clear the dirty side knives and any debris
remaining.

This method generally allows the waiter to clear more dirties in one journey
between sideboard and table and is especially useful when working in a banqueting
situation.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
11

INFORMATION SHEET #1-3

CRUMBING DOWN

The process of crumbing down usually takes place after the main course
has been cleared and before the sweet order is taken and served. The
purpose is to remove any crumbs or debris left on the tablecloth at this stage
of the meal.

The items of equipment used to crumb down are:

A service plate
The waiter’s cloth or service cloth

On the assumption that a table d’hote cover has previously been laid, the sweet spoon
and fork, prior to crumbing down should normally be positioned at the head cover. However,
had an a’la carte cover been laid initially then, after the main course had been cleared, there
should be no tableware on the table prior to crumbing down.

1. Crumbing down commences from the left-hand side of the first guest. The service
plate is placed just underneath the lip of the table. Crumbs are brushed towards the
plate using a folded napkin.

2. This having been completed, the sweet fork is moved from the head of the plate
setting to the left-hand side of the cover.

3. The waiter now moves to the right-hand side of the same guest and completes the
crumbing down of this place setting.

4. The sweet spoon is then moved from the head of the plate setting to the right-hand
side of the cover.

5. While the sweet spoon and sweet fork are being moved to their correct positions, the
service cloth is held under the service plate by the fingers of the holding hand.

6. Having completed the crumbing down procedure for one place setting the waiter is
now correctly positioned to commence again the crumbing down of the next place
setting, i.e. to the left of the next guest.

Crumbing down ensures that the waiter should never,
at one time, stretch across from the guest
to complete any one place setting in
readiness for the sweet course.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
12

JOB SHEET #1-1

TITLE: ROLE PLAYING ON BUSSING AND CLEANING TABLES

Purpose: To role play the following: bussing, cleaning, crumbing

Equipment, Tools and Materials: Demo table with necessary equipment, cleaning materials

Precautions: Avoid breakages. Handle glassware and chinaware
with care.

Procedures:

A. While guests are still seated after meal, the busboy role plays the procedure in
bussing tables.

B. The waiter then role plays the procedures for clearing the table.

C. Another waiter performs crumbing down procedures.

D. Rotate the roles to play for more exposure. Another approach is for one
person to act as both busboy and waiter and does all the above.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
13

SELF-CHECK #1-1

Test I. True of False. Write True if the statement is correct and False if the
statement is wrong.

____________ 1. Soiled dishes should be immediately removed from the table.
____________ 2. Water glasses are to be filled once empty or almost empty.
____________ 3. Use any plate tocatch the crumbs.
____________ 4. Never scrape leftovers in front or near the guest.
____________ 5. Bus soiled dishes from the left side of the guest.

Test II. What is the 3S techniques for bussing tables.

1. __________________________________________________________
2. __________________________________________________________
3. __________________________________________________________

.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
14

ANSWER KEY #1-1

Test I. True or False.
1. True
2. True
3. False
4. True
5. False

Test II.
1. Scrape leftovers
2. Stack together the same kind of equipment
3. Segregate china from other utensils

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
15

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Serves Food and Beverages to Guest

Module : Setting the Table

Learning Outcome # 2 : Clear soiled dishes and change soiled ashtrays

Assessment Criteria:

1. Soiled dishes, flatwares, condiments are removed from the table.
2. Soiled ashtrays are replaced with clean one.
3. Tables are brushed with clean moist side towel allowing no crumbs to fall on customer.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Condiments 6. Glassware
2. Tables and Chairs 2. Ashtrays 7. Table cloth
3. Shakers 8. Chinaware
4. Flowe vase 9. Flatware
5. Table Napkin

References:

1. Brown and Hepner. The Waiter’s Handbook. Phils. Edition., Pearson Education,
South Asia. PTE Ltd. 2005

2. Dennis Lillicrap et.al. Food and Beverage Service. 6th ed. Hodder and
Stoughton. 2002.

3. Leocadio, Corazon. Essentials in Meal Management. 4th ed. U.P. College of
Home Economics, Diliman. 1998.

4. Perdigon, Grace P. Facilities Planning and Design for Lodging and Food Service’s
Operations Merriam and Webster Bookstore. Manila, Philippines. 2004.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
16

Learning Outcome #2 : Clear soiled dishes and change soiled ashtrays

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with • Information Sheet # 2-1:
procedures for clearing “Clearing of Soiled Dishes”
soiled dishes and
ashtray • Information Sheet #2-2:
“Clearing Soiled Ashtrays”
2. Perform Job Sheet #2-1
• Job Sheet #2-1: “ Clearing Soiled
3. Self Check Test Dishes and Ashtrays”
4. Refer to Model Answer
• Self Check #2-1

• Answer Key #2-1

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
17

INFORMATION SHEET #2-1

CLEARING OF SOILED DISHES
The steps in clearing soiled dishes are presented with diagrams for a clearer

understanding of the procedures.

First soiled plate cleared. Clearing debris from the upper plate.
One of the two main hand positions and Pick up the next soiled plate and position it
first soiled plate cleared. as illustrated. Clear the dirty plate.

1st Step 2nd Step

Preparing to clear the next dirty plates. Clearing joint and sideplates in one
Place the other plates on top of the 2 plates journey.
as illustrated, scrape and separate the left- Stack and segregate chinawares together
overs on the second plate Segregate the on the third plate.
cutleries on the other plate as shown above.

3rd Step 4th Step

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
18

INFORMATION SHEET #2-2

CHANGING SOILED ASHTRAY
Study the diagrams presented below.

Once you spot a soiled ashtray ensure Get a clean ashtray to replace the soiled
that is removed from the table properly. ashtray.

1st Step 2nd Step

The clean ashtray is placed upside down The used ashtray covered by the clean
directly on top of the soiled ashtray to ashtray is lifted away from the guest table.
prevent ash from being blown to the table. Then, replace the used ashtray with the clean
ashtray.
3rdStep
4th Step

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
19

JOB SHEET #2-1

TITLE: DEMONSTRATION: Clearing SOiled Dishes and Ashtrays

Purpose: To practice how to change soiled dishes and ashtrays.

Equipment, Tools and Materials: Soiled dishes, Ashtray (2 pieces)

Precautions: Do not use real ashes to avoid unnecessary soiling of table

cloth.

Procedures:

1. Demonstrate how to clear soiled dishes.
a. Follow the steps in the diagram for clearing dishes.Practice it first.
b. Demonstrate how to do it.

2. Demonstrate how to clear soiled ashtrays.
a. Follow the steps in the diagram for clearing ashtrays.
b. Demonstrate how to do it.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
20

EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: SERVES FOOD AND BEVERAGES TO GUEST
Module Title: Cleaning the Table

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Bus and clear the table. XX
XX
2. Clear soiled dishes and change soiled
ashtrays

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
21

PERFORMANCE TEST

Name Date
MODULE: CLEANING THE TABLE
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Bus and clear the table.
1. Permission from the guest is asked before removing the
dishes.
2. Water glasses and coffee cups are removed only when
guests have left the table.
3. Standard procedures in bussing and cleaning tables were
followed.

B. Clear soiled dishes and changed soiled ashtrays.
1. Soiled dishes, flatwares, condiments are removed
from the table.
2. Soiled ashtrays are replaced with clean one.
3. Tables are brushed with clean moist side towel allowing
no crumbs to fall on the customer.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
22

WRITTEN TEST

Test 1. Identification.

_________________ 1. A method of clearing; the collection of soiled ware by waiting
staff and transportation to the dishwashing area.

_________________ 2. A method of clearing; the placing of soiled ware into conveyor
dishwasing baskets by customers for direct entry of the baskets
through the dishwashing area.

_________________ 3. A method of clearing; the collection and sorting to trolleys by
operators for trasportation.

_________________ 4. A method of clearing; the placing of of soiled ware by
customers on a conveyor tray collecting system for mechanical
transportation to dishwashing area.

_________________ 5. A method of clearing; the placing of soiled ware by customers
on a strategically placed trolleys within the dining area for
removal by operators.

_________________ 6. It should be changed with clear ones, once soiled even with just
one cigarette butt.

_________________ 7. It should be refilled once empty or almost empty and to be
removed only when the guests have left the table.

_________________ 8. Its purpose is to remove any crumbs or debris left on the
tablecloth; usually takes place after the main course has been
cleared and before the sweet order is taken and served.

_________________ 9. Needed items of equipment

_________________ 10. when crumbing down.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
23

DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to know the proper way of clearing tables.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

A. Bus and clear the table.

B. Clear soiled dishes and
change soiled ashtrays.

The candidate’s demonstration was: ___________________
Rating

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
24

RECORDS OF ACHIEVEMENT

Module : Serves Food and Beverages to Guest

Learning Outcome #1: Bus and clear the table.

Assessment Criteria:

1. Permission from the guest is asked before removing the dishes.
2. Water glasses and coffee cups are removed only when guests have left the table.
3. Standard procedures in bussing and cleaning tables were followed.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
25

RECORDS OF ACHIEVEMENT

Module : Serves Food and Beverages to Guest

Learning Outcome #2: Clear soiled dishes and change soiled ashtrays.

Assessment Criteria:

1. Soiled dishes, flatwares, condiments are removed from the table.
2. Soiled ashtrays are replaced with clean one.
3. Tables are brushed with clean moist side towel allowing no crumbs to fall on the

customer.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
26

LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
27

TECHNICAL TERMS

Cleaning - it is the physical removal of visible soil and food from a surface.
Crumbing down - removing crumbs or debris left on the tablecloth by using a table
napkin or brush or a special table crumbler (like a handheld mechanical carpet sweeper)
Scrape - leftovers are removed from a plate and placed in one container
Stack - putting together the equipment of the same kind and size
Segregate - separating chinawares from utensils and leftovers

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
28

REFERENCES:

FURTHER READING

Brown and Hepner. The Waiter’s Handbook. Phils. Edition., Pearson Education,
South Asia. PTE Ltd. 2005

Dennis Lillicrap et.al. Food and Beverage Service. 6th ed. Hodder and Stoughton. 2002.
Leocadio, Corazon. Essentials in Meal Management. 4th ed. U.P. College of Home

Economics, Diliman. 1998.
Perdigon, Grace P. Facilities Planning and Design for Lodging and Food Service’s

Operations. Merriam and Webster Bookstore. Manila, Philippines. 2004.

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
29

ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

Code No. CLEANING Date Developed Date Revised Page
THE TABLE JUNE 2004 JAN. 3, 2006
30