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Page of CS-0019 STANDARD OPERATING PROCEDURE TASK: HOW TO SET A TABLE FOR BREAKFAST TASK NUMBER: DEPARTMENT: DATE ISSUED: CS-0019 F&B – Coffeeshop Jan 2005 GUEST EXPECTATION: That tables are set in a clean and neat manner, with complete sets of eating utensils and table condiments in a timely manner TIME TO TRAIN: 20 minutes Why is this task important for you and our guests? Answers: To ensure the tables are set in a consistent manner To ensure the tables settings are clean and polished Page of CS-0019 STEPS HOW/ STANDARDS 1) Put placemat on table (Use of placemat can differ per hotel) Ensure that the placemat is clean, no creases, nice side facing up 2) Lay napkin on the table Place the folded napkin in the middle of the placemat, cm above the edge 3) Put the knife on the table Place a starter knife on the right side of the napkin sharp side facing left Don’t touch the cutlery, use a clean napkin or with a napkin layered plate 4) Put the fork on the table Place a starter fork on the left side of napkin, parallel to the knife cm above the edge of the table Make sure that the cutlery is also cm above the edge 5) Check position of the cutlery TRAINING QUESTIONS Why should the placemat be clean? Why should the nice side face up? Why should the napkin be in the middle? Why cm above the edge? Why should the knife face left? Why shouldn’t you touch the cutlery? Why should you use a napkin layered plate? Why should the fork be parallel to the knife? Why should you check the position of the cutlery? 6) Add the saucer and cup Saucer goes right side to the knife, cm above the table edge and put a cup in the center of the saucer handle showing o’clock Why does the saucer go on the right side of the knife? Why does the handle show o’clock? 7) Add the teaspoon Place it behind the cup on the saucer (grip showing 4-5 o’clock) Why should the grip be showing 4-5 o’clock? 8) Put flower/s on the table Ensure that the vase is clean, fresh water and fresh flower Place it in the Why should the vase be clean? CS-0019 center of the table 9) Put salt and pepper shakers/ mills on the table Place salt and pepper shaker (cleaned and refilled) horizontally on the right side of the flower STEPS HOW/ STANDARDS Page of Why should the flower & water be fresh? Why should the vase be in center of the table? Why should the shakers be filled? TRAINING QUESTIONS 10) Put sugar on the table Take a clean and refilled sugar bowl and place it on the left side of the vase Why should the sugar be filled? 11) Final check Make a final check if you have achieved the final setup Why should you a final check? 12) Arranging the chairs Push the chair up to the edge of the table Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why Why Why Why Why should the placemat be clean? should the nice side face up? should the napkin be in the middle? cm above the edge? should the knife face left? shouldn’t you touch the cutlery? should you use a napkin layered plate? should the fork be parallel to the knife? Page of CS-0019 Why 10 11 12 13 14 15 16 17 18 should you check the position of the cutlery? Why does the saucer go on the right side of the knife? Why does the handle show o’clock? Why should the grip be showing 4-5 o’clock? Why should the vase be clean? Why should the flower & water be fresh? Why should the vase be in center of the table? Why should the shakers be filled? Why should the sugar be filled? Why should you a final check? PHOTO INDEX #01 ... use a clean napkin or with a napkin layered plate 4) Put the fork on the table Place a starter fork on the left side of napkin, parallel to the knife cm above the edge of the table Make sure that...Page of CS-0019 STEPS HOW/ STANDARDS 1) Put placemat on table (Use of placemat can differ per hotel) Ensure that the placemat is clean, no creases, nice side facing up 2) Lay napkin on the table. .. Make a final check if you have achieved the final setup Why should you a final check? 12) Arranging the chairs Push the chair up to the edge of the table Now ask the trainee to practice the task
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