Table Set Up

Restaurant front line equipment

  1. Specialties Display
  2. Hostess Desk
  3. Cashier Desk
  4. Table & Chairs (regular table or booth table)
  5. Side stand
  6. Cutleries cabinet
  7. Trays
  8. Table clothes
  9. Napkins
  10. Menu cover
  11. Ornaments (flower vast, stand logo etc)
  12. Apron server
  13. Wine Decanter
  1. Wine Opener
  2. Table number
  3. Salt & pepper set
  4. Pepper mild
  5. Serving tong
  6. Ice bucket
  7. Wine/Champagne stand
  8. Baby chairs and Booster.
  9. Condiments ( ketchup, Winchester sauce, oil & Vinnegar bottles etc)
  10. Dry Food locker
  11. Equipment Locker
  12. Cleaning Locker

Table Set Up How to Set a Table: Basic, Casual, and Formal Table Settings

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Basic Table Setting Instructions

  1. Lay the placemat on the table.
  2. Put the dinner plate in the middle of the placemat.
  3. Lay the napkin to the left of the plate.
  4. Place the fork on the napkin.
  5. To the right of the plate, place the knife closest to the plate, blade pointing in. Place the spoon to the right of the knife. (Note: The bottoms of the utensils and the plate should all be level.)
  6. Place the water glass slightly above the plate, in between the plate and the utensils, about where 1 p.m. would be on a clock face.
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Table Setting Instructions

  1. Lay the placemat on the table.
  2. Put the dinner plate in the middle of the placemat.
  3. Place the salad plate on top of the dinner plate.
  4. If you’re starting with a soup course, place the soup bowl on top of the salad plate.
  5. Lay a napkin to the left of the charger.
  6. To the left of the plate, place the fork on the napkin.
  7. On the right of the plate, place the knife closest to the plate and then the spoon.
  8. Directly above the knife, place the water glass.
  9. To the right and slightly above the water glass, place the wine glass or a glass for another beverage.
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Formal Dinner Table Setting Instructions

  1. Lay an ironed tablecloth on the table.
  2. Set a charger at each seat.
  3. In the center of the charger, place a soup bowl.
  4. Place the bread plate to the top left of the charger (between 10 and 11 p.m. on a clock face).
  5. Lay a napkin to the left of the charger.
  6. On the left of the charger, place the salad fork on the outside, and the dinner fork on the inside. You can put the forks on the napkin, or for roomier settings, directly on the tablecloth between the napkin and the charger.
  7. On the right of the charger, place the knife closest to the charger (blade facing in towards the charger) and then the soup spoon. Note: All vertical flatware (salad fork, dinner fork, knife, and soup spoon) should be spaced evenly, about half an inch away from each other, and the bottoms of each utensil should be aligned with the bottom of the charger.
  8. Place a butter knife horizontally, blade facing inwards on top of the bread plate with the handle pointing to the right. (Note: In all place settings the blade will face inwards towards the plate.)
  9. Directly above the charger, place a dessert spoon (a teaspoon) with the handle pointing to the right.
  10. Directly above the knife, place a water glass. To the right of the water glass and about three-fourths of an inch downward, place the white wine glass. The red wine glass goes to the right of—and slightly above—the white wine glass. (Note: Since people traditionally drink more water than wine during dinner, the water is kept closer to the diner.)
  11. If using individual salt and pepper shakers for each guest, place them above the dessert spoon. Otherwise, place them near the center of the table, or, if using a long, rectangular table, place them in the middle of each end.
  12. If using a place card, set it above the dessert spoon.

Cheese and Wine Pairings

There are no stringent rules for which wine goes well with which cheese but one must observe the following guidelines while pairing wines with cheese −

  • Select wine and cheese originating from the same region.
  • Dessert wines accompanying the desserts must be sweeter than the dessert itself.
  • Cheeses go well with wines of contrast taste.
Wine Cheese
Champagne Brut, Extra Brut (Dry) Brie, Camembert
Champagne Sec, Demi-Sec, Doux (Sweeter) Cheddar, Gouda, and Parmesan
Shiraz Cambozola
Red Bordeaux Cheddar
Chenin Blanc Blue, Camembert
Pinot Blanc Baby Swiss, Brie, Camembert, and Feta
Cabernet Sauvignon Blue, Cheddar, Gorgonzola, Gouda, and Parmesan
Cabernet Franc Blue, Brie, Cheddar, Gorgonzola, and Goat Cheese
Chianti Mozzarella and Parmesan
Port (hails from Portugal and sweeter than other wines) Blue and Gorgonzola
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