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Table-setting 101.

The Emirates Academy of Hospitality Management lecturer - food and beverage Maxmilian Rauch provides a step-by-step guide to setting the table for a four-course fine dining meal

1. Double check the table and ensure the chairs are clean and free of crumbs.

2. Lay out the table cloth.

3. The presentation plate (show plate) should be placed at a two finger distance from the edge of the table.

4. Joint knife should be placed half thumb distance from the edge of the table, facing left.

5. Joint fork should be placed half thumb distance from the edge of the table.

6. Soup spoon should be half thumb distance from the edge of the table.

7. Starter knife should be placed half thumb distance from the edge of the table, facing left.

8. Starter fork must be placed half thumb distance from the edge of the table.

9. Bread and butter plate should be placed two finger distance from the edge of the table.

10. Bread and butter knife should be placed on the B&B plate, facing left.

11. The dessert fork must be placed on the top end of the show plate, handle facing left.

12. Dessert spoon must be placed above the fork, handle facing right.

13. Salt and pepper direction can change as per seating plan.

14. Flower vase should be placed in the centre of the table.

15. Napkin must be placed on the show plate.

16. Water glass should be at the tip of the joint knife.

17. White wine glass should be at a 45 degree angle to the left of the water glass.

18. Red wine glass should be at a 45 degree angle to the left of the white wine glass.

19. Check the final alignment - covers should face each other and be symmetrical.

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Publication:Hotelier Middle East
Date:Apr 22, 2014
Words:317
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