Fbs Chapter 2

FOOD AND BEVERAGES
SERVICES
SOUTH EAST-ASIA INSTITUTE OF TRADE AND TECHNOLOGY
LESSON 5
TABLE SKIRTING
CHAPTER 1 REPARE THE DINING ROOM OR RESTAURANT

FOR SERVICE
TABLES SKIRTING –
◦It is a cloth or paper draped from the edge of the table to
the floor.
It is the art of clothing the table to cover it’s
undesirable parts. It is done also to make the occasion special.
Normally it covers the front and sides of the table, but not the
top. A table skirt can be pleated or not.
Function
1. Use to cover the legs of the table from view in a decorative
way.
2. Gives elegance to the tables usually used in celebrations.
3. Creates uninterrupted and attractive visual impression.
4. Provide complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and
theme events.
The Guidelines
1. Be sure that the legs of the table are sturdy.

2. Make sure that lines are well pressed and clean.
3. If possible, pins and thumbtacks are not visible.
4. Observe the distance of the skirting cloth “floor length”.
5. Apply the balance and harmony of design.
6. Apply sanitation and safety at all time.
7. CAYGO
Steps in Table Skirting
1. Set the top.

2. Secure the top cloth using the thumbtacks.
3. Then, do the same with the skirting cloth.
Start with the basic design.
Materials Needed:
1. Table Cloth 6. Sequins

2. Skirting Cloth (12 to 15 yards) 7. Tassels
3. Pins 8. Beads
4. Headed Pins
5. Thumbtacks
TABLE SKIRTING
TECHNIQUES
SINGLE PLEATS
DOUBLE PLEATS
CANDLE
CHAPTER 2
WELCOMING GUESTS
AND TAKING FOOD AND
BEVERAGE ORDERS
LESSON 1: WELCCOMING THE GUEST
Here Are Some Reminders Upon Welcoming the Guests:

1. Guests are greeted or acknowledged within 15 seconds of entering the
restaurant.
2. Guests are to be welcomed in a pleasant and friendly manner.
3. After you have greeted the customers, ask if they have reserved a table. When
the answer is yes, ask for the name, check with the reservations record for the
size of the party, table number, and any special requirements.
4. Check if smoking or non-smoking is preferred.
5. Escort the guests to their table. Guest are seated within 1 minute of
their arrival.
6. Lead the way when you show customers to the table. You know
where to seat the guests, and help them seated. Example of this is by
pulling chairs for ladies and those who are disabled and mobility
difficulties, and handing out the menus.
7. For customers you know by name, large parties and VIPs, you
should be able to show them straight to their table. This gives an
impression of personal service that customers appreciate.
8. Seat the guests at o fully laid table.
9. Help customers who have communication or mobility difficulties.

e.g. by offering a Braille menu, moving chairs aside for wheelchairs,
bringing a high chair cushion for children.
10. If the tables and chairs are set for more customers than
required, remove the extra place settings. Do this quietly and with
as few trips as you can.
11. Remove extra covets if necessary.
12. Present the menu/wine list.

LESSON 2: SEATING THE GUESTS
Who Seats a Guest

Guests may be greeted and seated by the maitre d’hotel, the
host, or the head server, who keeps track of open fables, assigns,
and waits, and seat people as their turn or reservation comes up.
This process can make guests feel immediately welcome and give
them a good first impression of the restaurant.
Where to Seats a Guest?
Waiter knows where parties of guests should be placed in a

dining room. Utilize tables according to party size. For example, seat
a large family at a large round table and a couple at a smaller table
for two called a deuce.
How to Seat a Guest
• Approach guests with words of greeting such as “Good Evening".
• Guests will inform you if they have reservations. When they do not
have reservations, ask them “How many are in your party?” and, if
appropriate. “Would you like to seated in a smoking or nonsmoking
area?”
• When there appears to be one person, ask, “Table for one?" instead of
“are you alone?"
• If guests must wait for seating, take a name or provide a coaster pager,
and tell them you will notify them when a table becomes available. If
there are seats available, get clean menus and lead the guests to the
table.
Placing Napkin for the Guest in Restaurant Procedure
• Once all guests are seated at the table comfortably, the napkin
placing will commence.
• The procedure will start with o lady if there is one and move in a
clockwise direction around the table.
• The napkin is unfolded alongside the guest from the right and
formed into a large triangular shape.
• Ask permission from the guest and place the napkin across the
guest lap, the long side of the triangle towards the guest.
Repeat for each guest in turn.
Serving Water Procedure
• High — ball glasses or water goblets will be placed as part of the

cover.
• Guests will not be charged for filtered tap water, but mineral
water, sparkling water and Evian will be charged.
• The water goblet will be placed on the top of the. AP knife on
the right side.
• The water will be poured into the Hi-ball or the goblet until it is
% full The waiter should be attentive during service to pour
water into the Hi-ball or the goblet as needed. Check during
service if the guest wants more water.

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FOOD AND BEVERAGES

CHAPTER 1 REPARE THE DINING ROOM OR RESTAURANT

1. Be sure that the legs of the table are sturdy.

1. Set the top.

1. Table Cloth 6. Sequins

Here Are Some Reminders Upon Welcoming the Guests:

2. Guests are to be welcomed in a pleasant and friendly manner.

8. Seat the guests at o fully laid table.

9. Help customers who have communication or mobility difficulties.

11. Remove extra covets if necessary.

12. Present the menu/wine list.

Who Seats a Guest

Waiter knows where parties of guests should be placed in a

• High — ball glasses or water goblets will be placed as part of the

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