Instruction Manual
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Truly fine dining is an art. Those who are in the fine dining service industry at the top of their profession are skilled craftsmen. One of the most important aspects of being a server in a fine dining establishment is the importance of setting the perfect table. After the general atmosphere of the restaurant and the greeting by the host/hostess, the table setting is the third impression made upon the customer before being greeting by a waitperson. Therefore, the appearance and organization of the table setting are extremely important for helping put the client in a relaxed and happy mood. However, knowing how to set a fine dining table properly encompasses a host of details and guidelines that have been established over the years by restaurant professionals. This manual will explain how to properly prepare a fine dining table setting, including table cloth, chairs, dinner plates, napkins, coffee cup, utensils, bread plate, wine and water glasses, salt and pepper shakers, creamer and sugar holder, centerpiece, and candles.For the purposes of this manual, we will use one of the most popular table settings in the dining industry, the 4-Top (4-person seating) “Square” table setting (See Diagram A). The table cloth should be placed on the table with all four sides hanging down the sides of the table and equal distance to the floor. Ideally, the table cloth should be pressed so as to
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poon is placed horizontally on the 9 o’clock-3 o’clock axis (See Diagram B). If the menu requires both a dessert fork and dessert spoon, the fork should be furthest away from the dinner plate, “two-fingers” in distance from the dessert spoon. If a name card or place setting name is used, it should rest just above the dessert utensil with the name on the card facing the dinner plate.
The dining forks should be placed to the left side of the dinner plate. The first fork away from the plate to the left is the dinner fork. It should be “two-fingers” away from the plate in distance and the bottom of the fork handle should be in alignment with the bottom of the dinner plate. The next fork over from the dinner fork is the salad fork, which needs placed “two-fingers” in distance away from it. Following this fork by “two-fingers” in distance is the appetizer fork. To the right of the dinner plate the knife, spoons and coffee cup are placed. The first spoon closest to the plate is the dinner spoon, likewise “two-fingers” in distance from the edge of the plate and in line with the plate as far as its distance in from the edge of the table (See Diagram B). Following this spoon by “two-fingers” in distance is the dinner knife, also i
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Some common words found in the essay are:
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Approximate Word count = 1398
Approximate Pages = 6 (250 words per page)
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