Page of CR-0014 STANDARD OPERATING PROCEDURE TASK: HOW TO SET UP A TABLE FOR THE MAIN DINING ROOM TASK NUMBER: DEPARTMENT: DATE ISSUED: CR-0014 F&B – Chinese Restaurant Jan 2005 GUEST EXPECTATION: That the tables are set in a consistent manner with clean table cloth and complete settings to be ready for the guest to be seated and to start their meal 20 minutes TIME TO TRAIN: Why is this task important for you and our guests? Answers: To maximize guest satisfaction To ensure the main dining room table are set consistently To ensure the tables are set with clean linen and equipment Page of CR-0014 STEPS General HOW/ STANDARDS TRAINING QUESTIONS The following is the standard table set up for private dining room We have table set up for 2, 4, 8, 10 and 12 pax (This depending of the individual restaurant size and set up) 1) Clean the bare table top Wipe the table with a damp cloth Why should you wipe the table with a cloth? Why should you use a damp cloth? 2) Lay the linen Move the chair a little but away from then table Why should you move away the chair? Why should the cloth be above the floor evenly? Lay the round table linen over the table by standing next to the table and spread the cloth over the table Ensure that the cloth is just above the floor evenly from all angles of the table Page of CR-0014 Move the chairs back in their correct position 3) Place table set up STEPS 4) Place chinaware Place the standard items on the table (On the side for pax table & in middle for 4-12 pax tables) Flower, tent card, etc HOW/ STANDARDS Must be clean and free from strain, no chips and no cracks Do not touch the “eating” part of the plate of bowls Hold your thump on the edge to avoid too much touching Location: – Bone plate in the middle – Rice bowl on top – Tea glass / cup on the right 5) Place utensils Chopstick and stand must be polished and shining Place on the right from the bone plate 6) Place glassware (If any) Must be polished and no chips and no cracks 7) Napkin Place napkin on the bone plate, TRAINING QUESTIONS Page of CR-0014 facing the guest Napkin fold is depending of the restaurant Now ask the Trainee to practice the whole task from start to end to test competency Summary questions: Why should you private room? Why should the? Why should the mise-en-place be easy available? PHOTO INDEX #01 ... Place table set up STEPS 4) Place chinaware Place the standard items on the table (On the side for pax table & in middle for 4-12 pax tables) Flower, tent card, etc HOW/ STANDARDS Must be clean... of the individual restaurant size and set up) 1) Clean the bare table top Wipe the table with a damp cloth Why should you wipe the table with a cloth? Why should you use a damp cloth? 2) Lay the. .. Move the chair a little but away from then table Why should you move away the chair? Why should the cloth be above the floor evenly? Lay the round table linen over the table by standing next to the