Service in a restaurant should reflect the establishment’s image, which includes the ambiance, service, and table setting. What are the rules for setting the table, and how does one set up for different types of gatherings?

Basic Rules for Table Setting

Have you considered how table setting influences the perception of a restaurant? Just as a book is judged by its cover, a venue is judged by its appearance and service. There are simple rules to follow:

1. Cleanliness: Utensils should be spotless. For a sparkling shine, wipe them first with a warm, damp cloth, then a dry one.
2. Tablecloth: Don’t underestimate the impact of a good tablecloth. Avoid plastic; use textiles like cloths or stylish placemats.
3. Decorations: Table decorations, especially fresh flowers, add elegance.
4. Extra Place Settings: Always have additional dishes ready for unexpected guests.
5. Utensils: Match the number of utensils to the number of courses.
6. Creative Arrangements: Special table settings aren’t just for fancy dinners; they can make any meal more enjoyable.

Choosing a Tablecloth

Etiquette dictates that table setting starts with the tablecloth. It should drape no more than 20-30 cm over the table edge for optimal presentation. Classic options include:

1. White Tablecloths: Ideal for banquets and formal receptions, easily customized with colorful runners or placemats.
2. Placemats: Suitable for any shape or material. In casual venues, even paper placemats are common.
3. Non-Slip Layer: If the table is polished, place a non-slip layer under the cloth to prevent shifting.

Arranging Plates

Ensure plates are clean and free of stains. Plate types include:

1. Service Plate: At least 30 cm wide, this flat plate serves as the base.
2. Soup Plate: Holds up to 300 ml for creamy soups; 450 ml bowls with handles are for broths.
3. Bread Plate: Used for toast, bread, or rolls.
4. Appetizer Plates: Smaller for appetizers, larger (26-31 cm) for cold meats or hot desserts.
5. Dessert Plate: Around 20 cm, suitable for sweets or fruits.

Keep at least 50 cm between plate edges. Avoid stacking all plates; serve them according to the menu.

Utensils

Like in Titanic, where Molly Brown advised, “Start at the outside and work in,” place utensils in order of use. Forks go on the left, knives and spoons on the right.

Drinkware

Each glass is unique and enhances the drink’s aroma and taste. Typically placed to the right of the plate, glasses are swapped during the meal, with a water glass always present.

Setting Napkins

Choose napkins that complement the table decor. Consider decorative rings or special folds.

Setting for Different Meals

1. Breakfast: Includes appetizer and bread plates, juice/water glass, coffee or tea set, with spices, napkins, and flowers in the center.
2. Lunch: Usually a quick setup, with an empty soup plate for easy serving.
3. Dinner: Requires drinkware and possibly tea or coffee cups, depending on the table space.

Restaurant Settings

1. Preliminary Setup: Common for all dining establishments, with limited items like bread plates, utensils, drinkware, napkins, and decor.
2. Executional Setup: Tailored for a pre-set menu, often seen at banquets and corporate events.

Holiday Table Setting

Special occasions require elegance and functionality. For instance:

1. Birthday: Add baskets of fruit or themed decorations.
2. New Year: Decorate with candles, pine branches, and ornaments for a cozy ambiance.
3. Dessert Table: For buffets, arrange dessert plates and tea service, perfect for casual outdoor or small indoor gatherings.

Table Decorations

The tablecloth is the foundation, complemented by flowers, candles, and quality tableware. Decorate based on personal taste, making each meal memorable.