Practical Basic of Table Setup

PRACTICAL BASIC OF TABLE SETUP 

 Check the Condition of The Table Lay Out

• The table lay out must be stable & Straight on line
• Table cloth to check for well press & good condition, the same level of each side
• Chair adjustment (middle side of table) straight each other and parallel to the table cloth

Set Up Cutlery

• Leave the space from the edge of table 1cm to be face and straight to other side
• [ the cutlery to space each side maximum from 30cm to 35cm

Set Up BB Plate, BB Knife, Salt and Pepper Shaker

• BB plate must be place at left hand side following the Dinner Fork leave the space approximately 2cm
• BB knife place on the rim of BB plate at left and space 1cm and the point of knife straight up and parallel with the point of table fork
• Finally the Cruet [salt and pepper shaker] place on the center of table [ look the picture ]

Set Up Glassware and Napkins

• Final set up the glassware must be on top point of dinner knife leave the space 2cm
• The end placing the napkins at the center of cutlery

NOTE

• After table lay out and chair direction, the cutlery set up We must stand behind the chair to be sure you can see the direction of set up is straight on line