Thisvideo shows and describes the process of setting a table for an a-la carte menu dining service. 2 Standart Ala carte cover 3. Variasi table cover TABLE SET-UP BASIC COVER Table set-up, untuk basic cover dapat dijelaskan sebagai berikut: Susunan peralatan basic cover, meliputi: Table accessories, show plate, dinner fork & dinner knife, water goblet, B & B plate, butter spreader, tempat jam dan napkin. Tahapan table set-up, sama seperti uraian sebelumnya. TABLESET-UP : ALA CARTE - YouTube. "An a la carte place setting or cover is set on the table before the customer arrives. As the customers choose the dishes they would like from the a la carte Howto prepare the Basic A La Carte Table Setup • The napkin is to be placed approximately ½ cm from the edge of the table. It should be in the centre of the basic a la • The main course knife - place on the right hand side of the napkin with the knife edge facing to the centre. • The main course . Cover A' la carte Cover Table D ' hote coverCover is space required on table for number of people with proper Layout to have food and beverage size of cover is 24" * 18 " for one person. Cover also refers to count of guest for seating arrangement. A cover consists of Ap knife, fork, glass, napkin and side plate FOR LAYING COVER 1. All the cutlery and crockery should be placed 2 inch from the edge of table2. Knives should be placed on right of the dinner plate while forks are placed in left3. Butter knife is placed in side plate on left hand side outside fork4. Cutting edge of knife should be towards the plate5. Napkin should be fold and placed in side plate or middle of knife and ' la Carte cover A 'la Carte offers wide and various choice so the layout will be for first course only. We don't know what he will be eating so cutleries will be supplied as per orders. While setting up for a la Carte order -Place Ap knife and Ap fork. Place side plate and butter knife on left hand outside fork. Place water glass at tip of AP knife and serviette between knife and fork with attractive folding. Add cutlery as per the orders. But there should be always cruet sets and bud vase in middle of D' hote cover It is the entire course menu and we know what will the guest be eating so cover layout is made in advance. While setting table -1. Lay the Moulton first and then clean crisp Table cloth in a Place cruets sets, bud vase, in middle of table 3. Place side plate and butter knife on left side4. Now place Ap knife on right and Ap fork in left . The space between inner knife and fork should be 12 inch. After Ap knife , put Fish knife on right5. Put glass/ water goblets on tip of AP knife 6. Check for spacing for all items. 7. Place napkin / serviette between fork and knife in 9 is side plate and 8 is Butter knife while 7 is fish fork, 6 is AP fork , 4 is Ap knife, 3 is AP SPOON but we can place Fish knife for appetizer also there. 2 is soup spoon , 1 is water goblet. 10 and 11 are dessert fork and dessert spoon in this Table d' hote cover instead of plate on middle we can place Guest napkin with attractive napkin Layout For BreakfastFor English breakfast we need, Ap knife and fork , Napkin, Tea/coffee pot, Butter dish , Tea/coffee cup with tea spoon, Milk jug, sugar pot, side knife , side plate and cruet setFor continental breakfast we need , Napkin , tea/coffee pot, Butter dish , side knife , side knife , Tea/ coffee cup with saucier, Milk jug, sugar potFor American breakfast we need Ap knife and fork, Napkin, Tea/coffee pot , cup with saucier , sugar pot , Milk jug , cruet set , tea spoon, Side plate and side knife This video is about how to set up the table for the A'la Carte meal and Table d'hote meal. What are the inclusions in the covers and what all to consider while laying out the table. fnbclassesIf you like the content, please like, subscribe, and hit the bell icon. to the channel for more videos The objective of basic A La Carte Table Setup procedure is to ensure that tables are set properly and with all the necessary arrangements that each F&B outlet requires. Tables have to be arranged according to the time of the day and service. Breakfast, lunch, dinner, buffet style, banquet setting, etc Procedure of Basic A La Carte Table Setup No matter what setting is being used, the following procedure must be followed – Before collecting all the necessary equipment, staff must check for cleanliness and quality. – All the chairs are aligned as well as the tables – *The Molton is set – *The tablecloth is set – *The show plate is set 1 cm away from the border and well centered with the chairs – Large fork is set on the left 1 cm away from the border of the table – Large knife is set on the right 1 cm away from the border of the table – The bread plate is set next to the fork well centered; the bread knife can be added now if desired, it is placed in the far right side of the plate – The glass is set on the right side, just 1 cm on top of the knife, and well centered Other styles of settings vary in each outlet. *Molton and show plates do not apply to all outlets. Basic a la carte place setting An a la carte place setting or cover is set on the table before the customer arrives. As the customers choose the dishes they would like from the a la carte menu, the place setting will be changed or expanded according to the dishes ordered by each guest. Before starting the setting, check if the table cloth setting has been performed correctly and that the chairs are in their correct position. How to prepare the Basic A La Carte Table Setup • The napkin is to be placed approximately ½ cm from the edge of the table. It should be in the centre of the basic a la carte place setting. • The main course knife – place on the right hand side of the napkin with the knife edge facing to the centre. • The main course fork – place on the left hand side of the napkin. The space between the knife and the fork should be • sufficient for a main course plate to be placed between them. • The glass – normally a red wine glass is placed approximately 1 cm above the knife. If the setting includes a second glass such as a white wine glass it is to be placed on the right of the first glass. • The cruet sets/Condiments – salt and pepper must be on every table. Other condiments will be with the waiter’s mise en place on his/her service table. • Place one ashtray on table in a smoking section of the restaurant. Have enough clean ashtrays on the serving table for the replacement of dirty ones. • The bread plate with bread knife will be placed on the left side of the fork, with the knife’s edge on the left side. The range of cutlery used is according to the number of courses and the sequence of cutlery is according to the sequence of courses. But never set more then four sets of cutlery and three glasses. If more cutlery and glasses are necessary they will be set up between the courses. -A second knife, for example a fish knife, will be placed on the right side of the first knife. -A second fork will be placed on the left side of the first fork and a little higher. -Spoons will always be placed on the right side. For soup in a cup use a small soup spoon, soup served in a soup plate requires a large soup spoon. -To suit the sequence of courses, the spoon may also be in second position if there is a cold appetizer served before the soup. -The dessert cutlery is only set up if there is a dessert ordered in advance. The dessert spoon and fork are set up above the napkins. The fork should be above the spoon until the handle on the left and the spoon with its handle to the right. Before serving dessert the waiter will move these to the ready position on the left and right of the plate. -For ice creams, mousses or parfaits the set up is a coffee spoon. -For fresh fruits use a dessert knife and dessert fork. They are placed above the plate with the knifes handle on the right with its edge towards the guest. The forks handle goes on the left below the knife. Before serving dessert, place a finger bowl of cold water no lemon on the table. For cheese use the same set up without the finger bowl. -Several glasses will be set-up as follows; if there are three glasses, the red wine glass will be above the knife, the water glass obliquely above on the left side and the white wine glass obliquely, below on the right side. International standard Basic A La Carte Table Setup Other Dishes Dish BBQ wings, chicken in basket Set-up Large Knife, large fork Additionally Finger Bowl Dish Steaks Set-up Steak knife, large fork Dish Fresh Fruits as dessert Set-up Small knife, small fork Dish Baked potato with sour cream Set-up Coffee spoon 9,917 60% found this document useful 5 votes6K views35 pagesCopyright© © All Rights ReservedShare this documentDid you find this document useful?60% found this document useful 5 votes6K views35 pagesFBS TesdaJump to Page You are on page 1of 35 You're Reading a Free Preview Pages 7 to 16 are not shown in this preview. You're Reading a Free Preview Pages 20 to 22 are not shown in this preview. You're Reading a Free Preview Pages 26 to 32 are not shown in this preview. Reward Your CuriosityEverything you want to Anywhere. Any Commitment. Cancel anytime.

table set up ala carte