 A table skirt is a decorative covering for a side table, end table, or other accent table

Unlike a tablecloth, It may or may not cover the top of the table and it typically drapes lo
the floor There are several possible uses for a table skirt, and they mostly serve a
decorative purpose, although it has some practical purposes as well Decoratively speaking a
table skirt is like a tablecloth in that it usually covers the top of the table in addition to all
sides: Though a skirt can be attached just to the perimeter of table, leaving the top
exposed, most decorative fabric ones cover the entire table.

 Whether it covers the entire table or just the perimeter, it can be both a decorative
and practical accent to furniture. A side table with shelving underneath it that doubles as
storage is a practical piece of furniture. If a person prefers to hide the items being stored
under the table, using a skirt is a decorative way to do that It may only be practical if
the stored items are only periodically used, but the fabric does help create discreet
storage space. The same is true with pedestal sinks and sink skirts

 A table skirt is also a good way to utilize furniture that may no longer match other or
that has worm finished but remains sturdy. By simply covering a table with urt that
coordinates with drapery or other upholstery in the room. It can be given new life and
use. A Skirt can be made from any fabric or even by attaching strings beads or garland to
an elastic band Table starts can also be purchased from home Fashion retailers and party
supply stores.

 In addition to decorative uses, a table skirt may be used to dress up folding tables at
events such as craft shows and trade conventions. Those made for folding tables reach
around the entire perimeter of the table, allowing items to be safely and invisibly stored
Away underneath. At the same time, accessories such as signs and visual enhancements
can be attached to and hung from the skirt,

 VARIOUS TYPES AND FABRICS OF SKIRTING

 Whether you are taking care of a big event yourself or you are a professional wedding
planner looking for different types of table cloths, there are many elements that must
meld
together for a successful wedding or event to take place. From getting the venue booked to
ordering flowers and catering, and the list does not stop there.
 The most important aspect to consider for your wedding event is the type of tab covers,
table cloths, and table linens you choose. There are so many different types of table linens
for weddings that it makes it hard to choose which type of table cover you want. Most
people just consider them tablecloths but table linens are in a category all on their own,
where multiple linen items are used in the creation of the table setting How you stage or set
up your table setting makes a major impact on the look and fe of your event. So, for this
we put together a list of all of the different types of table linens available for wedding and
special events, and considerations of each type.

 Wedding Tablecloth Cover Selections

tablecloths are the basic foundation of your table setting. They do more than just protect and
cover your tables. They play a big role in creating the perfect flair, color scheme and theme to
your wedding event. Tablecloths are customizable and come in many different sizes, shapes,
materials and colors. Basic tablecloths are draped decoratively while stretched or fitted table
cloths cling to the table creating a cleaner look.

Whether you want your wedding event to be traditional and stock or modern an vibrant, there
is surely a tablecloth out there that matches your style and needs perfectly.

 Table Linen Types

 When planning on purchasing or renting wedding table linens, always consider
the following:
 Design
 Color Style
 Texture
 Theme of the wedding or event
 What The Specifications Are For Usage Purchase Pricing vs, Rental Prícing

 Table linens or curves have the capability of making your event a success or a flop.
From disposable plastic table covers to kid friendly one the options are almost endless.

 DIFFERENT TYPES OF TABLE SKIRTING

 Table skirting can be round, gathered, knife pleated, box pleated, French box-pleated
kidney pleated, fringe or take the form of table swag It can be made out of many
different materials like silk, satin, chiffon georgette, organdy or a cotton blend, and may
be either solid colored or patterned Skirting requires both a tablecloth topper and the skirt
which is attached to edge of the table with pins.
 Box pleat skirting is commonly used for business; it gives tables a neat, professional
appearance. French box pleats are considered fancier, as they make the skirting app
more lavish and lull. Skirting should be chosen based upon occasion purpose and the
overall decor and theme of the room Gathered or shirred table skirts are a popular choice
due to the simplicity and reasonable cost. A gathered or shirred table skirt is fabric drape
drawn together by thread along the top hem providing extra body to the skirt. A tighter
gather gives a table skirt a full ruled appearance.
 A box pleat table skirt is made from a sequence of back-to-back knife pleats. Box
pleated table skirting is a good choice for a professional conference or business meeting
The box pleats give the table anent tailored appearance Box pleats have a more
pronounced projection than a simple knife pleat, adding dimension and interest to
business or formal tables,
 Knife pleats are one of the most common kinds of pleating for table skirts. A knife
pleat Bu series of narrow, sharp creates folded in the same direction. Unlike gathered table
skirts knife pleats create smooth precise lines down the Length of the skirt. The pleated
table skirt is a classic choice that is the least expensive of the pleated variety.
 Table skirting truth French box plots provide even more volume than standard box
Pleats French pleats are narrower than regular box pleats, giving the bottom of the reining
a fuller appearance. French box pleats work equally well in casual or elegant settings.

 STEPS IN TABLE SKIRTING

 Table skirts older more coverage than typical tablecloths that are the legs and space
under the table exposed They are an inexpensive solution for covering weathered,
damaged or unattractive tables. From start to finish a lot of work goes into making blinds
to custom-fit table size and shapes.

 Material
 Tilt skirts and arrange from formal and decorative to simple and casual depending on
the table you choose. Satin, embroidered upholstery fabric and bright white fabric of any
material usually creates a more formal look Floral patterns, neutral cottons and lid or
patterned polyester fabrics can be used for everyday table skirting that can be used as
needed and require into upkeep.

 Measuring
 Measure your table from the floor on one side to the floor or the opposite side with tape
measure. It your table is circular or square. this is a sufficient measurement. Of your table
is rectangular, measure the other way across from the floor on one side to the Hoor on the
opposite side This will give an accurate size for the amount of fabric your table skirting
requires

 Preparation
 Mark your fabric with fabric chalk according to the measurements you took of the table,
adding 112 inch to each side to create straight lines use a straightedge or rasnck To create
a circular line pin one end of a string that is half the length of the circular table
measurement to the center of the fabric, and tie a piece of chalk to The other end. Pass
the chalk onto the fabric and draw a side by rotating the string around the center where
the other end of the string is pinned in place at the fabric along the chalk Lines with sewing
scissors.

 Finishing
 Fold the edges around the table skirt 1/2 inch, and pin them in place all the around with
straight pins to prepare to sew a hem. Sew along the hem by hand with needle and thread
or with a sewing machine, using matching thread to finish the table skirt, then remove the
pins. Consider adding braided trim, lace or beading for an extra decorative touch Center
the
finished skirt over the table and adjusLI bottom so that it touches the floor all the way around

 DESIGNING A TABLE SKIRT

 Table skirts add an elegant touch to any occasion. They can conceal plain or unsightly
tables provide a modest covering for diners or hide merchandise that you've stored
enmesh them. Attaching a table skirt is a fairly easy task.

 Designing Rectangular Table Skirt

Table skirts allow you to have storage space beneath a table and make another.

 Measure the height and perimeter of your table Multiply the perimeter of your table by
1/2. This will be the amount of fabric you will need to purchase I will create a normal sized
ruffle, but if you want a more dramatic ruffle multiply the perimeter by 2. Make sure you
have enough Velcro to hold the fabric securely around the perimeter of your table
 Fold over 1/2 inch on both long edges of the fabric and press them down Fold over
another 1/2 inch on the long edges, press, pin and sew the edges down to create a hem
on the top and bottom of the skirt. Your skirt is now ready to be gathered. Hem the short
ends in this way, too
 Set your sewing machine at the longest stitch length, and run a gathering stitch 5/8 inch
away from the top of your skirt Run another one 1 inch away from the top. When making
your gathering stitches, make sure to backstitch at one end of each of these stitch lines
Since you will be working with so much fabric, you may want to create gathering stitches
in sections Divide the skirt into four or five sections, and run separate gathering stitches
for section
 Gather your fabric to fit on the table Leave enough for the two ends of the fabric to
overlap 1 or 2 inches. This will ensure there are no gaps in the table skirt.
 Sew the pieces of Velcro around the table skirt The amount you will need will depend on
the size of your rectangular table Match up the Velcro on your table skirt with the Velcro on
your table and press them together This will finish your table skirt.

 Designing Round Table Skirt

 A table skirt typically fits under a smaller, decorative tablecloth or table topper giving a
layered look to the table setting A decorative table skirt can hide an inexpensive
cardboard side table because the fabric typically goes all the way to the floor, covering
both the tabletop and the table legs. If you cannot find a pre-made table skirt that your
needs, consider making one at home.
 Measure the diameter of the table. Divide that measurement in hall Measure the
distance from the floor to the edge of the tabletop Add the final measurement from step
one to step Iwo. Then add one more inch
 Select a square piece of fabric Each side's measurement should be double the length of
the final measurement in step three. For example, if the final measurement in step three is
35 inches, you will need a 70-inch square piece of fabric. A large flat bed sheet will
typically work as a fabric choice Lay the fabric face down on the Floor. Make wrinkles sure
it is smooth
 Tie a piece of cord on a pencil, making the cord the same length as ne final
measurement calculated in step three.
 Insert a push pin into the end of the cord, opposite the pencil
 Insert the pin with the cord attached, into the center of the fabric
 Draw a circle on the fabric piece, using the pencil and string like a giant compass.
Have a second person your helper, hold the pin in place as pull the conl taut and draw
the circle with the pencil
 Cut out the circle from the fabric
 Lay the fabric circle on the table



 Measure the desired hem distance from the floor. Turn the edge of the fabric
under to create the desired length Pin it into place. Remove the fabric from the table
and use a sewing machine to secure the hem
 Designing Box Pleated Table Skirt
 A table skirt can add elegance to any table, making it perfect for weddings and parties
However, table skirts can be hard to find and once you do find one it can be expensive
Luckily, it is not too hard to make your own box pleated table skirt. With some basic
sewing skills, a lot of fabric and a good amount of patience, you can create an elegant
table skirt in colors that match your decor to use the next time you entertain. Cut out a
piece of fabric that is as wide and as long as the table for which you are making the skirt,
plus two inches.
For instance, if the table is 48 inches long and 30 inches wide, the piece of fabric will be 50
inches long and 32 inches wide.
 Cut out another piece of fabric that is three times wider than the circumference of the
table and long enough to reach from the top of the table to the ground.
 Lay the piece from step 2 on the floor, right side up. Use a pencil to make small mark
every inch along one of the long edges. Starting at the left side, fold and iron the first three
inches in the accordion style (one crease per inch) to the right. Fold the next three inches in
the same style, but heading to the left this time so that the two accordion folds meet
 Pin the folds into place. Repeat the process outlined in step 4 until you have pleated
the entire length of fabric
 Sew the pleats into place with a 1/4-inch seam at the top, taking the pins out as you go
Sew the shorter edges of the pleated piece of fabric together, right sides together. Pin the
pleated edge of the fabric all the way around the fabric piece from step 1, right sides of
the fabric together. Sew the two pieces of fabric together, leaving a 1/2-inch seam
allowance and taking the pins out as you go.
 Fold the bottom edge of the table skirt under 1/2 inch and press the crease. Hem the
edge of the table skirt and place the finished project on the table to be covered

 Designing Pleated Table Skirt

 table Table skirts are perfect for tables with unsichit Jess you want covered. It is often
easier to make a table skirt rather than try to bu me that has the right measurements:
 Measure all around the table that you are making the table skirt for. Double that
measurement to find out how much fabric you need to buy. Do not forget to measure the
height from the tabletop to the floor to make sure that the standard 45 inch-width fabric will
work
 Wash and iron the fabric before measuring and cutting to prevent shrinkage
 Trim off any excess width of fabric if necessary. Make sure to leave a few extra inches to
allow for hemming.
 Fold under all the raw edges an inch and pin in place Sew a hem all the way around the
edges of the fabric. Remove all the pins as you sew Lay the fabric out on a large, flat surface
Use the floor if necessary. Stan in the middle of the top edge of the fabric and fold the fabric to
make pleat Make sure the pleat is facing the right. Put a pin through the pleat to hold in place
 Continue working your way to the right folding in pleats and pinning Measure the length of
the table skirt once you have completed pinning in place.
 Measure the length of the table skirt once you have completed pinning all pleats on the
right side of the skirt. Make sure that it measures just over ha of the total table
measurement Leave an inch or two extra for overlap. Ma adjustments by increasing or
decreasing the size of the pleats of rice
 Work the pleats on the left side of the table skirt. Make sure the pleats point to the left. Pin
all the pleats in place.
 Sew all the way across the table skirt two inches down from the top. Sew all the way across
the table skirt again, this time sewing a 2 inch from the top removing the pins as you sew. Add
Velcro to the overlapping ends of the table skirt. Attach the hook side
 Iron the pleats for a crisp look.
 Add Velcro to the topside of the table skirt and the loop side of the Velcro to the underside
of the table skirt.

IMPORTANCE OF TABLE SKIRTING

 Table skirts are the material which is used for the sides of your table to help it look More
beautiful and complete. Its main purpose is to hide the legs of the table and they do this by
covering them completely with their cloth. Table skirting can be used at home or in restaurants
and even in hotels irrespective of whether it is just another day or is something special to further
convince you on the many benefits of table skirting, let us take a look at a few benefits: One of
the biggest advantages of using table skirting is that it gives you of its an opportunity to hide
many necessary things right under the table without the anyone ever getting to see them.
 Another benefit is that it greatly improves the look of the table.

 When using it for a dining table at a restaurant or at home, there are chances of food or
drinks falling while the guests eat their meals. A table skirt will help protect your table from any
potential damage because of this.
Mise en Place is a French culinary phrase referring to the preparation of your section, or area in
a kitchen. It covers all of your equipment and ingredients. With an effective mise en place,
every aspect of your menu will be ready to be used to create the order. The
term Mise en Place literally means "set in place".

Organizing Mise En Place

A head waiter or waitress of an establishment is usually responsible for proper organization of
mise en place and ménage duties (may nahzh) - a household. It is the rule to assign one or
more waiters to each of these duties for a period (say, a week at a time) on rote, so that one
may be detailed to look after the cruets (a small glass vial for holding vinegar, oil, etc.),another
for the glass, and another for the linen and so on. This, of course, subject to the "house
custom" It is the waiter's responsibility to ensure that all equipment used on his tables is
spotless. He should not blame anyone else for dirty silverware, but if anything is not washed
properly, he mus return it for rewashing.

 Tables
Tables should be cleaned along with the legs taking special care of the nooks (corners) and
crannies (a small narrow opening). If they are glass-topped. a damp cloth should first be used
followed by a good rule with a dry polishing cloth. Sometimes when tables are stained vinegar
and water or ammonia and water may be required, followed by a rub with a dry cloth.

 Chairs
Chairs should be properly dusted not only the seat but under the struts (brace) so that no
dust is left there. Polished chairs should be wiped with vinegar and water occasionally,
Side Tables They should be cleaned in the same way as tables.

 Mirrors
They should be polished with a dry polishing cloth. Pastry and Sandwich Cases These need
cleaning with vinegar and water and a dry cloth.

These need fresh water regularly, and should be kept in clean vases. They will be taken out of
the restaurant to the pantry at the end of the day's service. Their arrangement is an
important factor in creating a pleasant layout of the restaurant, and demands artistry

 Linen Changing
Linen is changed once, twice or three times a day according to the restaurant's size and
quantity of stock and the type of service.
It is the waiter's duty to collect, classify and count all soiled table napkins, tablecloths and slips
daily, Soiled linen is bundled to teens for cash counting. All transactions of fresh/dirty linen
even the Restaurant and Housekeeping departments must be recorded in a proper register
(linen book).

 Condiments
Cruets. bowls, bottles or other containers or holders of condiments and table commodities
should be kept scrupulously dean Salt and pepper containers should be refilled and wiped daily
and emptied and washed weekly, Silver or plated containers should be cleaned weekly. Empty,
wash and then replenish. Necks and mouths of chutney (a spicy Indian relish) jars, bottled
sauces and similar items should be cleaned at regular intervals.

 Silverware

This is usually the silver plate known as Hotel Plate. The plating is very thin, but durable, and
with standard care, lasts many years Nothing should be cut on a silver dish, as the slightest cut
will injure the silver. The silver plate is kept in good and shining condition. The large silver
dishes, covers, etc. are attended to by the plate room, but the cutlery and other special silver is
often the responsibility of the waiting staff.
Table appointments refer to utensils used for dining. These include the chinaware, or
dinnerware, silverware, or flatware, glassware or beverageware, and hollow ware and linens.

Different Styles of Table Service

 People have always eaten in diverse ways depending on when and where they lived. Early,
in all likelihood, all people are what they found where it was I found. In time, the mode of
dining became means for the display of wealth and the display of culture & refinement
 Rooms for dining were luxuriously furnished Appointments, beautiful beyond belief, were
created for eating & serving the food. In addition, it is necessary for the wait staffs to be
well-trained in the technical skills of serving the customers, not only for the job satisfaction
& mastery but for the success of the restaurant where they work Good and pleasant
service leaves a lasting impression on those who are busy or tired & go out to relax &
enjoy themselves.
 Meal service styles differ in three ways. The first is in the manner in which the diner
receives food. Second, meal service styles differ in the number of courses offered. Third,
styles differ in that waiting on the table for the placing and removal of courses may be
an essential.

Below are the three basic styles of service that are implemented both in formal and informal
functions.

1. American or Plate Service

 In American service the server brings a completed plate to the customer.
 The food is portioned and the plate is garnished in the kitchen by the kitchen staff.
The server simply places the plate in front of the guest. And in some operation the
server may carry the plates without the trays (arm service). The portion is
predetermined by
 the kitchen and the accompaniments served with the dish balance the entire
presentation in terms of nutrition and color. This type of service is commonly used in a
coffee shop where service is required to be fast.

 General Rules in the American Service

1. The server serves from the left side of the guest using the right hand More forward in
a counterclockwise direction around the table whenever possible.
2. When bussing out or clearing the table move from the right side of the guest using the right
hand and move forward in a clockwise direction.
3. Clear B&B plates, side dish plates, other plates, and unused utensils which are to the left of
the guest from the left. When serving beverages serves from the right side of the guest
with your right hand, traveling in a clockwise direction
 Advantage: Casual dining, portion control, less service skill needed
 Disadvantage: less personal, guests cannot choose portion
 Note: soup is considered a beverage and served and cleared from right side of the guest
with the right hand. Serve everyone at the table at the same time, clear the table together
as well If the guest noticed of what you're doing, you're doing it incorrectly, slopping or
too noisily.

1.
1.

2. French or Gueridon Service

- It is a very personalized service. Food is brought from the kitchen in dishes and salvers
which are placed directly on the table. The plates are kept near the dish and the guests
help themselves. French service is partially prepared food with final preparation Sauces,
garnishes and other ingredients are placed in decorative vessels, often silver
goosenecks, sauce. Sauceboats or porcelain ramekins. The Gueridon is set-up then the
 sauté pans with the partially prepared food in them are brought to the Gueridon, and
the items are finished, plated, and served.
 General Rules of the French Service
1. Food is finished in the dining room on a Rechaud or Gueridon
1. Serving spoon and fork are the utilized to plate food
2. All food and beverages are served from the right with the right hand also in clearing the
table Serves clockwise direction


2. Russian Platter Service

An elaborate silver service much on the lines of French service except that the food is
portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the
guests: Display and presentation are a major part of this service. The principle involved is to
have whole joints, poultry, game and fish elaborately dressed and garnished, presented to
guests and carved and portioned by the waiter.

This is a service where a dish comes partially prepared from the kitchen to be completed in the
restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant
The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and
burners. The waiter plays a prominent part, as he is required to fillet, carve, flambe and prepare
the food with showmanship. The waiter has to have considerable dexterity and skill.

Platter service demands skills in transferring the food from the platter to plate without spilling it
spoiling its appearance, or unconvincing the guest The basic utensil used to transfer food from
the platter to the plate is a combination of spoon-and-fork in one hand as though it were a set
of tongs Russian service is commonly used for banquets and formal sit down dinners when all
guest having the same meal. This provides quick and professional service, as well as a show for
the guest. Likewise, when clearing, team members position themselves to the right of a lady at
the first table to be cleared, then when the captain or maitre d' gives signal to begin clearing,
they all begin simultaneously

 General Rules of Russian Service

1. Use serving spoon and fork to serve food from a platter.
1. One platter serves that course to one table.
2. Serve from left side of the guest.
3. Hold platter along left forearm and hand.
4. Move counterclockwise around the table
5. Separate serving spoon for sauce
6. Separate serving utensil for each course
 Advantage: elegant, faster than French service
 Disadvantage: need trained staff, capital investment in silver platter

Steps to Follow When Setting a Table

1. When you are setting tables, you must maintain a high level of hygiene. Adhering to
sanitation and food handling guidelines includes, but is not limited to the following:
- polish glassware with a laundered, fresh cloth
- use a sanitized cloth for drying and polishing cutlery
2. Be sure to check with your supervisor or manager to determine how your tables are set in
your establishment.
3. When you are setting a table start on the left side of the place setting and work toward the
right. As you are placing the items on the table check that the table top, linen, and all
items that you are placing the table are clean. Check the cutlery, glassware, and plates for:
- streaks, residue, or dullness
- lipstick
- cracks, chips or stains
4. Place other items as red, eg cream and sugar, salt and ashtrays, centerpieces, menu cards.

Wine Service
When serving wine, you have an excellent opportunity to demonstrate your professionalism.
Your guests have taken the time to select a wine for the meal and it is up to you to take the
time and care to serve that wine. Wine service is an art, when performed well: it can
greatly
enhance the dining experience while increasing the esteem guests have for their food and
beverage server.

 Prepare for Wine Service

- Before taking wine to your guests table, you will need to get the glasses and bottle
ready. Your first task will be to select the correct kind of glass for the wine ordered,
whether it is white, red, or sparkling. Make sure that the glasses are clean and free of
chips or cracks, pipe the bottle and look at it carefully to make sure that the capsule
is intact. Also check to see that the label is not ripped, and that the price tag has
been removed.
- Place a folded napkin over the arm of the hand in which you will carry the wine.
Hold the bottle close to your body in a cradle position to keep it as still as possible.
Avoid shaking or handling the bottle roughly.
- Shaking will disturb any sediment at the bottom of the bottle or will cause an excess
of foam when you open the bottle.

 Open Still Wine

Step 1. Present the bottle of wine to the wine who ordered the wine. When presenting host that
is, to the person the bottle, be sure to:
- hold a napkin under the bottle
- hold the bottle in your hand with the label facing the host so she can see it
- clearly state the name of the wine, and its vintage (ie, the she can see it year the
wine was bottled) if that information is on the label.

Wait for acknowledgement from the wine host before opening the bottle. This way,spar you
know that you have presented the bottle of wine that the host has ordered.

Step 2. Hold the wine bottle or place it on the table with the label facing the host. Chilled wine
can be opened while in an ice bucket or wine chiller. (Prepare an ice bucket by filling it with a
mixture of ice cubes and 10-12 cm of water. Place the bottle firmly in the bucket and angle it
toward one side.)
Step 3. Use a professional flat corkscrew (ie, a waiter's corkscrew) with a knife attachment.
Step 4. Using the knife attachment on your corkscrew, remove the capsule. Do this by:
- cutting the capsule evenly and completely below the bottles collar, by removing the
wax, or by using the pull tab
- not turning the bottle, keeping the label facing the wine host
- placing the capsule, foil, or wax in your pocket and never in the ice bucket or on the
table

Step 5. Wipe the top of the bottle and the cork with a clean cloth napkin. Sometimes, pieces of
cork stick to the top of the bottle and if the bottle is not wiped, they get poured into the glasses
along with the wine. Wiping the corl and the top of the bottle will help to ensure that your
guests glasses of wine are cork free
Step 6. Insert the corkscrew's point into the cork slightly off center Twist the helix into the
cork. Always make sure that you step twisting before the point of the helix pierces the bottom
or side of the cork.
Step 7 Carefully remove the cork from the bottle to avoid spilling wine or breaking the cork:
- Rest the corkscrew's lever on the bottle's lip.
- Gently and steadily pull up until the cork is almost removed from the bottle.
- Hold the cork and corkscrew together and gently remove them both from the bottle
- Always remember to remove the cork and corkscrew from the bottle slowly so that
the cork comes out quietly: Avoid popping the cork.

Step 8. Hold the cork and gently untwist it from the corkscrew's helix. Holding the dry end of
the cork place the cork in front of the wine host. Let her inspect the cork. If the wine host is
unhappy because the cork is broken or faulty, offer to replace the wine

Step 9. Wipe the top of the bottle with a clean cloth napkin to remove any residue and cork
particles:

Step 10. If you are serving red wine, offer to let it breathe first before pouring it.

 Open Sparkling Wine

There is pressure built up in a corked bottle of sparkling wine. Opening it properly decreases
the risk of injuries or accidents that might otherwise happen if the pressure were released
suddenly

Step 1. Present the bottle to the wine host with a napkin underneath it and the bottle in your
hand. Make sure that the host can see the bottles label. In a clear voice state, the name of the
wine and its vintage if that information is on the label. Wait for the host's acknowledgement
before opening the wine.

Step 2. Remove the foil wrapper and wire cap. As you loosen these apply pressure to the top of
the cork with your thumb. Put the wrapper and wire in your pocket instead of leaving them on
the table

Step 3. Hold the bottle at a 45 degrees angle to your body. Always point the cork away from
people and breakables. Continue to apply pressure to the top of the cork with your thumb

Step 4. Cover the top of the bottle and the cork with a napkin, maintaining pressure on the cork

Step 5. Twist the bottle with one hand while holding the cork in the other napkin and cork in
the other

Step 6 Continue to hold the cork firmly or the pressure inside the bottle will force it out rapidly.
Let the pressure in the bottle ease the cork out slowly and gently so that the cork does not pop

Step 7 Continue to hold the bottle at a 45 degrees angle until all pressure has been released.
Step 8: Wipe the top of the bottle with a clean cloth napkin to remove any residue and cork particles before
pouring.

 Pour Wine
Generally, when pouring wine, you should do the following
- Hold the bottle so that the guest for whom you are pouring can see the label
- Do not let the bottle touch the rim of the glass.
- Never lift a glass off the table to pour into it.
- Twist the bottle slightly at the end of the pour to prevent wine from dripping

Step 1: Allow the wine host to taste the wine before actually serving it Pour a small amount approximately
one ounce (30 ml) into the host's glass. If, after the wine host has tasted the wine, he decides it is not
acceptable, accept his judgment Remove the rejected wine. Ask the wine host if he would like to have
another bottle of the same wine or order a different wine

Step 2. Once the host has approved the bottle, serve the wine. Pour wine for the women at th- table first, and
then the men. Serve the host last, whether the host is a man or woman Also, follow your establishment's
policy and be sensitive to your guest’s preferences

Step 3. The way in which you fill the glasses will depend on the type of wine ordered. For still wines, fill a glass
about to go to the top, depending upon the shape and size of the glasses and the number of guests to be
served. If the glasses are large pour less wine in each one. Be sure that each guest receives an equal amount
of wine,

When serving sparkling wines, always pour the wine slowly, allowing the froth to almost reach the rim of the
glass. Let the froth settle before pouring again.

Step 4. Wipe the rim of the bottle with a clean cloth napkin to avoid drips

Step 5.Place the bottle on the table or in the ice bucket or chiller if there is any remaining wine. If you are
using an ice bucket, house policy may require you to fold a clean cloth napkin over it. When you take the bottle
out of the ice bucket to pour more wine, use this napkin to wipe water off the bottle. from the table.

Step 6. Remove empty bottles and corks

Step 7. Monitor your guest’s glasses. As their food and beverage server, you should pour the remaining wine.
Your guests should not have to serve themselves.
In this chapter you will learn right procedure in a dining service area, the right table
appointments and napkin folding that we are using in the different table appointment.

INTENDED LEARNING OUTCOMES:

After the completion of this chapter by the students, the following shall be achieved:

a.)Demonstrate correctly the different Table Set-up Preparation and apply the standards of
table set-up.
b.) Identify different types of napkin folding, table skirting, and accessories and decorations
in food service
c.) Exhibit competence in performing table service procedure.
d.) Perform step by step the standard preparation in managing food service operation.
LESSON 13: Table Skirting
·         A table skirt is a decorative covering for a side table, end table, or other accent table Unlike a
tablecloth, It may or may not cover the top of the table and it typically drapes lo the floor There are several
possible uses for a table skirt, and they mostly serve a decorative purpose, although it has some practical
purposes as well Decoratively speaking a table skirt is like a tablecloth in that it usually covers the top of the
table in addition to all sides: Though a skirt can be attached just to the perimeter of table, leaving the top
exposed, most decorative fabric ones cover the entire table.

·         Whether it covers the entire table or just the perimeter, it can be both a decorative and practical
accent to furniture. A side table with shelving underneath it that doubles as storage is a practical piece of
furniture. If a person prefers to hide the items being stored under the table, using a skirt is a decorative way
to do that It may only be practical if the stored items are only periodically used, but the fabric does help
create discreet storage space. The same is true with pedestal sinks and sink skirts

·         A table skirt is also a good way to utilize furniture that may no longer match other or that has worm
finished but remains sturdy. By simply covering a table with urt that coordinates with drapery or other
upholstery in the room. It can be given new life and use. A Skirt can be made from any fabric or even by
attaching strings beads or garland to an elastic band Table starts can also be purchased from home Fashion
retailers and party supply stores.

·         In addition to decorative uses, a table skirt may be used to dress up folding tables at events such as
craft shows and trade conventions. Those made for folding tables reach around the entire perimeter of the
table, allowing items to be safely and invisibly stored Away underneath. At the same time, accessories such
as signs and visual enhancements can be attached to and hung from the skirt,

·         VARIOUS TYPES AND FABRICS OF SKIRTING

·         Whether you are taking care of a big event yourself or you are a professional wedding planner
looking for different types of table cloths, there are many elements that must meld together for a successful
wedding or event to take place. From getting the venue booked to ordering flowers and catering, and the list
does not stop there.

·         The most important aspect to consider for your wedding event is the type of tab covers, table cloths,
and table linens you choose. There are so many different types of table linens for weddings that it makes it
hard to choose which type of table cover you want. Most people just consider them tablecloths but table
linens are in a category all on their own, where multiple linen items are used in the creation of the table
setting How you stage or set up your table setting makes a major impact on the look and fe of your event.
So, for this we put together a list of all of the different types of table linens available for wedding and special
events, and considerations of each type.
 

·         Wedding Tablecloth Cover Selections

tablecloths are the basic foundation of your table setting. They do more than just protect and cover your
tables. They play a big role in creating the perfect flair, color scheme and theme to your wedding event.
Tablecloths are customizable and come in many different sizes, shapes, materials and colors. Basic
tablecloths are draped decoratively while stretched or fitted table cloths cling to the table creating a cleaner
look.

Whether you want your wedding event to be traditional and stock or modern an vibrant, there is surely a
tablecloth out there that matches your style and needs perfectly.

·         Table Linen Types

·         When planning on purchasing or renting wedding table linens, always consider the following:

·         Design

·         Color Style

·         Texture

·         Theme of the wedding or event

·         What The Specifications Are For Usage Purchase Pricing vs, Rental Prícing

·         Table linens or curves have the capability of making your event a success or a flop. From disposable
plastic table covers to kid friendly one the options are almost endless.

·         DIFFERENT TYPES OF TABLE SKIRTING 

·         Table skirting can be round, gathered, knife pleated, box pleated, French box-pleated kidney pleated,
fringe or take the form of table swag It can be made out of many different materials like silk, satin, chiffon
georgette, organdy or a cotton blend, and may be either solid colored or patterned Skirting requires both a
tablecloth topper and the skirt which is attached to edge of the table with pins.

·         Box pleat skirting is commonly used for business; it gives tables a neat, professional appearance.
French box pleats are considered fancier, as they make the skirting app more lavish and lull. Skirting should
be chosen based upon occasion purpose and the overall decor and theme of the room Gathered or shirred
table skirts are a popular choice due to the simplicity and reasonable cost. A gathered or shirred table skirt is
fabric drape drawn together by thread along the top hem providing extra body to the skirt. A tighter gather
gives a table skirt a full ruled appearance.

·         A box pleat table skirt is made from a sequence of back-to-back knife pleats. Box pleated table
skirting is a good choice for a professional conference or business meeting The box pleats give the table
anent tailored appearance Box pleats have a more pronounced projection than a simple knife pleat, adding
dimension and interest to business or formal tables,

·         Knife pleats are one of the most common kinds of pleating for table skirts. A knife pleat Bu series of
narrow, sharp creates folded in the same direction. Unlike gathered table skirts knife pleats create smooth
precise lines down the Length of the skirt. The pleated table skirt is a classic choice that is the least
expensive of the pleated variety.

·         Table skirting truth French box plots provide even more volume than standard box Pleats French
pleats are narrower than regular box pleats, giving the bottom of the reining a fuller appearance. French box
pleats work equally well in casual or elegant settings.

·         STEPS IN TABLE SKIRTING

·         Table skirts older more coverage than typical tablecloths that are the legs and space under the table
exposed They are an inexpensive solution for covering weathered, damaged or unattractive tables. From
start to finish a lot of work goes into making blinds to custom-fit table size and shapes.

·         Material

·         Tilt skirts and arrange from formal and decorative to simple and casual depending on the table you
choose. Satin, embroidered upholstery fabric and bright white fabric of any material usually creates a more
formal look Floral patterns, neutral cottons and lid or patterned polyester fabrics can be used for everyday
table skirting that can be used as needed and require into upkeep.

·         Measuring

·         Measure your table from the floor on one side to the floor or the opposite side with tape measure. It
your table is circular or square. this is a sufficient measurement. Of your table is rectangular, measure the
other way across from the floor on one side to the Hoor on the opposite side This will give an accurate size
for the amount of fabric your table skirting requires

·         Preparation

·         Mark your fabric with fabric chalk according to the measurements you took of the table, adding 112
inch to each side to create straight lines use a straightedge or rasnck To create a circular line pin one end of
a string that is half the length of the circular table measurement to the center of the fabric, and tie a piece of
chalk to The other end. Pass the chalk onto the fabric and draw a side by rotating the string around the
center where the other end of the string is pinned in place at the fabric along the chalk Lines with sewing
scissors.
 

·         Finishing

·         Fold the edges around the table skirt 1/2 inch, and pin them in place all the around with straight pins
to prepare to sew a hem. Sew along the hem by hand with needle and thread or with a sewing machine,
using matching thread to finish the table skirt, then remove the pins. Consider adding braided trim, lace or
beading for an extra decorative touch Center the finished skirt over the table and adjusLI bottom so that it
touches the floor all the way around

·         DESIGNING A TABLE SKIRT

·         Table skirts add an elegant touch to any occasion. They can conceal plain or unsightly tables provide
a modest covering for diners or hide merchandise that you've stored enmesh them. Attaching a table skirt is
a fairly easy task.

·         Designing Rectangular Table Skirt

·         Measure the height and perimeter of your table Multiply the perimeter of your table by 1/2. This will
be the amount of fabric you will need to purchase I will create a normal sized ruffle, but if you want a more
dramatic ruffle multiply the perimeter by 2. Make sure you have enough Velcro to hold the fabric securely
around the perimeter of your table

·         Fold over 1/2 inch on both long edges of the fabric and press them down Fold over another 1/2 inch
on the long edges, press, pin and sew the edges down to create a hem on the top and bottom of the skirt.
Your skirt is now ready to be gathered. Hem the short ends in this way, too

·         Set your sewing machine at the longest stitch length, and run a gathering stitch 5/8 inch away from
the top of your skirt Run another one 1 inch away from the top. When making your gathering stitches, make
sure to backstitch at one end of each of these stitch lines Since you will be working with so much fabric, you
may want to create gathering stitches in sections Divide the skirt into four or five sections, and run separate
gathering stitches for section 

·         Gather your fabric to fit on the table Leave enough for the two ends of the fabric to overlap 1 or 2
inches. This will ensure there are no gaps in the table skirt.

·         Sew the pieces of Velcro around the table skirt The amount you will need will depend on the size of
your rectangular table Match up the Velcro on your table skirt with the Velcro on your table and press them
together This will finish your table skirt.

 
·         Designing Round Table Skirt

·         A table skirt typically fits under a smaller, decorative tablecloth or table topper giving a layered look
to the table setting A decorative table skirt can hide an inexpensive cardboard side table because the fabric
typically goes all the way to the floor, covering both the tabletop and the table legs. If you cannot find a pre-
made table skirt that your needs, consider making one at home.

·         Measure the diameter of the table. Divide that measurement in hall Measure the distance from the
floor to the edge of the tabletop Add the final measurement from step one to step Iwo. Then add one more
inch

·         Select a square piece of fabric Each side's measurement should be double the length of the final
measurement in step three. For example, if the final measurement in step three is 35 inches, you will need a
70-inch square piece of fabric. A large flat bed sheet will typically work as a fabric choice Lay the fabric face
down on the Floor. Make wrinkles sure it is smooth

·         Tie a piece of cord on a pencil, making the cord the same length as ne final measurement calculated
in step three.

·         Insert a push pin into the end of the cord, opposite the pencil 

·         Insert the pin with the cord attached, into the center of the fabric

·         Draw a circle on the fabric piece, using the pencil and string like a giant compass. Have a second
person your helper, hold the pin in place as pull the conl taut and draw the circle with the pencil

·         Cut out the circle from the fabric

·         Lay the fabric circle on the table

·         Measure the desired hem distance from the floor. Turn the edge of the fabric under to create the
desired length Pin it into place. Remove the fabric from the table and use a sewing machine to secure the
hem

·         Designing Box Pleated Table Skirt

·         A table skirt can add elegance to any table, making it perfect for weddings and parties However, table
skirts can be hard to find and once you do find one it can be expensive Luckily, it is not too hard to make
your own box pleated table skirt. With some basic sewing skills, a lot of fabric and a good amount of
patience, you can create an elegant table skirt in colors that match your decor to use the next time you
entertain. Cut out a piece of fabric that is as wide and as long as the table for which you are making the
skirt, plus two inches. For instance, if the table is 48 inches long and 30 inches wide, the piece of fabric will
be 50 inches long and 32 inches wide.

·         Cut out another piece of fabric that is three times wider than the circumference of the table and long
enough to reach from the top of the table to the ground.

·         Lay the piece from step 2 on the floor, right side up. Use a pencil to make small mark every inch
along one of the long edges. Starting at the left side, fold and iron the first three inches in the accordion
style (one crease per inch) to the right. Fold the next three inches in the same style, but heading to the left
this time so that the two accordion folds meet

·         Pin the folds into place. Repeat the process outlined in step 4 until you have pleated the entire length
of fabric

·         Sew the pleats into place with a 1/4-inch seam at the top, taking the pins out as you go Sew the
shorter edges of the pleated piece of fabric together, right sides together. Pin the pleated edge of the fabric
all the way around the fabric piece from step 1, right sides of the fabric together. Sew the two pieces of
fabric together, leaving a 1/2-inch seam allowance and taking the pins out as you go.

·         Fold the bottom edge of the table skirt under 1/2 inch and press the crease. Hem the edge of the
table skirt and place the finished project on the table to be covered

·         Designing Pleated Table Skirt

·         Table skirts fit around the edge of a table. They work with or without tablecloths Pleated table skirts
allow a lot of extra fabric so that human legs can fit under the table without being uncomfortable. Table
skirts are perfect for tables with unsichit Jess you want covered. It is often easier to make a table skirt rather
than try to bu me that has the right measurements:

·         Measure all around the table that you are making the table skirt for. Double that measurement to find
out how much fabric you need to buy. Do not forget to measure the height from the tabletop to the floor to
make sure that the standard 45 inch-width fabric will work 

·         Wash and iron the fabric before measuring and cutting to prevent shrinkage 

·         Trim off any excess width of fabric if necessary. Make sure to leave a few extra inches to allow for
hemming.

·         Fold under all the raw edges an inch and pin in place Sew a hem all the way around the edges of the
fabric. Remove all the pins as you sew Lay the fabric out on a large, flat surface Use the floor if necessary.
Stan in the middle of the top edge of the fabric and fold the fabric to make pleat Make sure the pleat is
facing the right. Put a pin through the pleat to hold in place

·         Continue working your way to the right folding in pleats and pinning Measure the length of the table
skirt once you have completed pinning in place.

·         Measure the length of the table skirt once you have completed pinning all pleats on the right side of
the skirt. Make sure that it measures just over ha of the total table measurement Leave an inch or two extra
for overlap. Ma adjustments by increasing or decreasing the size of the pleats of rice 

·         Work the pleats on the left side of the table skirt. Make sure the pleats point to the left. Pin all the
pleats in place.

·         Sew all the way across the table skirt two inches down from the top. Sew all the way across the table
skirt again, this time sewing a 2 inch from the top removing the pins as you sew. Add Velcro to the
overlapping ends of the table skirt. Attach the hook side
·         Iron the pleats for a crisp look.

·         Add Velcro to the topside of the table skirt and the loop side of the Velcro to the underside of the
table skirt.

      IMPORTANCE OF TABLE SKIRTING

·         Table skirts are the material which is used for the sides of your table to help it look More beautiful
and complete. Its main purpose is to hide the legs of the table and they do this by covering them completely
with their cloth. Table skirting can be used at home or in restaurants and even in hotels irrespective of
whether it is just another day or is something special to further convince you on the many benefits of table
skirting, let us take a look at a few benefits: One of the biggest advantages of using table skirting is that it
gives you of its an opportunity to hide many necessary things right under the table without the anyone ever
getting to see them.

·         Another benefit is that it greatly improves the look of the table.

·         When using it for a dining table at a restaurant or at home, there are chances of food or drinks falling
while the guests eat their meals. A table skirt will help protect your table from any potential damage because
of this.

13

TEACHER’S INSIGHT

LESSON
                                                                                     

Table skirts are the material which is used for the sides of your table to help it look more beautiful and
complete. Its main purpose is to hide the legs of the table and they do this by covering them completely with
their cloth. Table skirting can be used at home or in restaurants and even in hotels irrespective of whether it
is just another day or is something special. To further convince you on the many benefits of table skirting, 
 

A napkin or serviette It is usually small and folded Conventionally, the napkin is folded and
placed to the left of the place setting outside the outermost fork. In an ambitious restaurant
setting, it may be folded into elaborate shapes and displayed on the empty plate. A napkin
may also be held together in a bundle (with cutlery) by a napkin ring Alternatively, paper
napkins may be contained with a napkin holder. Napkins may be of the same color as
tablecloths, or in a color that blends with the decor of the restaurant. Napkins should be
spotlessly clean and well- pressed. The ideal size for a napkin is between 46 to 50 cm sq.

Today, discriminating hosts and hostesses have a wide variety of napkin products from which to
select. For formal dining, there is the cloth napkin, the paper napkin being reserved for more
informal settings.

 NAPKIN: A BRIEF HISTORY

 The first napkin was a lump of dough the Spartans called apomagdalie', a mixture cut
into small pieces and rolled and kneaded at the table, a custom that led to using sliced
bread to wipe the hands. In Roman antiquity, napkins known as sudaria and mappae were
made in both small and large lengths. The sudarium, Latin for "handkerchief, was a
pocket-size fabric earned to blot the brow during meals taken in the warm Mediterranean
climate. The mappa was a larger cloth spread over the edge of the Mucus protection from
food taken in a reclining position. The fabric was also used to blot the lips. Although each
guest supplied his own mappa, on departure mappe were filled with delicacies leftover from
the feast, a custom that continues today restaurant "doggy bags."

 In the early middle ages, the napkin disappeared from the table and hands and mouths
were wiped on whatever was available, the back of the hand, clothing, or a piece of bread.
Later, a few amenities retired and the table was laid with three cloths approximately 4 to 6
feet long by 5 feet wide. The first cloth, called a couch ( from French, coucher, meaning
"to lie down") was laid lengthwise before the master's place, A long towel called a
surname, meaning "on the cloth, was laid this indicated a place setting for an honored
guest. The third cloth was a communal over the napkin that hang like a swag from the
edge of the table. An example can be sent The Last Supper by Dirk Bouts 14151475 which
change in Saint Peter's Church Louvain, Belgium. In the late Middle ages the communal
napkin was reduced to abrupt the size of our average bath towel.

 The napkin had gone from a cloth laid on the table to a fabric draped over the left arm of a
servant. The maitre d' hotel, the man in charge of feasts, as symbol of office and rank,
draped a napkin from his left shoulder, and servants of lower rank folded napkins
lengthwise over their left arms, a custom that continued into the eighteenth century. Today
in the United States, the napkin is placed on the left of the cover. But in Europe, the
napkin is often laid to the right of the spoon.

 The napkin was a part of the ritual at medieval banquets. The ewerer, the person charge of
ablutions, carried a towel that the lord and his honored guests used wipe their hands on.
The Bayeux tapestry depicts a ewerer kneeling before the high table with a finger bowl and
napkin The panther carried a portpayne, a napkin folded decoratively to carry the bread
and knife used by the lord of the manor, a custom that distinguished his space from those
of
 exalted guests. The folded napkin was placed on the left side of the place setting the open
end faced the lord. The spoon was wrapped in another napkin, and a third napkin was laid
over the first and second napkins. To demonstrate that the water for ablutions was not
poisoned, the marshal or the cup bearer kissed the towel on which the lord wiped his hands
and draped the towel over the Lord's left shoulder for use. "If napkins are distributed, yours
should be placed on the left shoulder or arm, goblet and knife go to the right, bread to the
left."

-Erasmus, De Civilitate Morum Puerilium, 1530

- By the sixteenth century, napkins were an accepted refinement of dining a cloth made in
different sizes for various events. The diaper, an English word for napkin, from the Greek word
diaspron, was a white cotton or linen fabric woven with a small, repetitious, diamond-shaped
pattern. The serviette was a large napkin used at the Label. The serviette de collation was a
smaller napkin used while standing to eat, similar the way a cocktail napkin is used today. A
louaille was a roller towel draped over a tube of wood or used as a communal towel that hung
on the wall. It also meant a length of fabric laid on the altar or table to enclose bread, or a
cloth used to protect draped decoratively around a lady's head. By the seventeenth century, the
ine napkin was approximately 35 inches wide by 45 inches long, a capacious standard n
accommodated people who ate with their fingers. Essentially, napkins were approximately one-
third the breadth of the tablecloth. However, when the fork was Kroted by royalty in the
seventeenth century, the napkin fell from use among the aristocracy and neatness in dining
was emphasized. According to Ben Jonson, "Forks ed in England from Italy to the saving of
napkins, German-speaking people were reputed to be such neat diners that they seldom used a
napkin.

The acceptance of the fork in the eighteenth century by all classes of society brought seatness
to dining and reduced the size of the napkin to approximately 30 inches by inches. Today, the
napkin is made in a variety of sizes to meet every entertainment meet: large for multi course
meals, medium for simple menus, small for afternoon tea and cocktails.

 The French court imposed elaborate codes of etiquette on the aristocracy, among the
the way to use a napkin, when to use it, and how far to unfold it in the lap. A French
treatise dating from 1729 stated that " is ungentlemanly to use a napkin for wiping the
face or scraping the teeth, and a most vulgar error to wipe one's nose with it. And a nuie
of decorum from the same year laid out the protocol

The person of highest rank in the company should unfold the napkin first, all others waiting nii
he has done so before they unfold theirs. When all of those present are social cquals, all unfold
together, with no ceremony."

 Fashionable men of the time word stiffly starched ruffled collars, a style protected while
dining with a napkin tied around the neck. Hence the expression to make ends meet."
When shirts with lace fronts came into vogue, napkins were tucked into the neck or
buttonhole or were attached with a pin. In 1774, a French treatise declared "the napkin
covered the front of the body down the knees, starting from below the collar and not
tucked into suit collar."
 Around 1740, the tablecloth was made with matching napkins. According to Savary des
Bursons, "Twelve napkins a large tablecloth and a small one comprise what is called
these days a "table service."

 NAPKIN USE AND ETIQUETTE

 A napkin is one of those things at a table setting that people take for granted. However,
not everyone knows how to use it. Proper dining etiquette and table manners includes
knowing how to use your napkin.
 When dining, using your napkin properly is an important part of the experience. Not only
is it handy for blotting spills and patting your mouth, but it is also handy when you need to
clean your hands.
 Whether the napkin is cloth or paper, when in polite company a napkin is to be with a
measure of etiquette, so as not to offend other dinero through display boorishness. (You
are excused from these rules only when the napkin you are offered is one of those flimsy
little paper)

 Using Your Napkin at a Restaurant

1. Pick up your napkin as soon as you are seated. Once you have been seated at the
restaurant, the next thing you should do is remove your napkin from its place Without
making a fuss, unfold it and place it on your lap. This is where you should keep it
until you need it. Take the time to unfold rather than shake the napkin open before
placing it on your lap. In some restaurants the wait person may provide this service
for you, but that is becoming less common. However, even if they do, if you prefer, it
is perfectly okay to do this yourself instead of allowing the waiter to place it for you.
2. Keep the napkin in your lap. The napkin should remain on your lap until either it is
needed or the meal ends. You should never use your napkin to dean your silverware
or to wipe your face. If you need to blow your nose, excuse yourself from the table
and dining area and use your handkerchief or tissue. This is not an appropriate use of
the dinner napkin.
3. Place the napkin to the side when you get up during the meal. If you need to excuse
yourself from the table, you should use one hand to grab the napkin and then
loosely fold the napkin, placing it to the left or right of your plate. There is no need
to refold your napkin, but try not to crumple it or make it into a ball Never leave the
napkin on the chair or on the floor.
4. Use your napkin to show when you are finished. At the end of the meal. le the napkin
semi folded at the left side of the place setting or on the plate. Either of these movies
will signal to the wait staff that you have completed that course.

 NAPKIN SHAPES AND SIZES

Cloth napkins are available in several sizes, ranging from a small, informal luncheon cloth
napkin to a larger, more formal dinner napkin. While sizes vary, cloth napkins are all a perfect
square.

 Standard Sizes
 Though cloth napkins vary in size, they are commonly found in the following sizes 16
inches by 16 inches, 18 inches by 15 inches, 20 inches by 20 inches and 21 inches by 21
inches.
  Event Significance
 The larger napkins, such as the 20 inches by 20 inches and 21 inches by 21 inches,
are specially for more formal occasions, including a higher-end restaurant service,
banquet King and holiday dinner party in a formal dining room. The larger napkin
allows w napkin folding presentations and laying across the entire lap while dining.
 In the days of formal dinner napkins were 22 inches to 24 inches square, and this Large
size is also useful when diners will be using their laps as tables Ordinary dinner napkins
are 16" to 18" square, or similarly sized rectangles
 Cocktail napkins are much smaller perhaps 10" 12" square Paper cocktail napkins
re usually in or below the smaller end of this range, often 9% inches Square
 For the benefit of institutional users, the ASTM divides paper napkins into three classes.

Type Area Shortest dimension,

unfolded

Cocktail 100 sq. inches or less 5 11/16

Luncheon 100-183 sq.in 9½

Dinner Over 183 sq.in 11 3/8

 Ply
 A napkin's ply is its thickness, which affects absorbency and durability. Messes come in
many shapes and sizes, so it is only fitting that the napkins used to tidy up should, too!
Consider the application for which your napkin will be used to determine which ply is
best for your business.
 2-Ply napkins are thicker, more durable, and more absorbent than 1-ply napkins. When your
customers' hands are a mess after eating your prize-winning ribs, they will war to reach for
a napkin that will not tear; a 2-ply option will do the trick! Chances that your patrons will
spill a drink at some point and you can prevent embarrassment and save the day by
offering a reliable napkin for when accidents happen.
 1-Ply napkins are an economical solution to your patrons needs! Lightweight for grab and-
go applications, these napkins are perfect for your cautious customers to take just in
case. Rather than wasting plates in your gourmet cupcake shop, allow guests to grab a 1-
ply napkin on which they can rest your sweet treats. When dining in at your fast-food
joint, your guests might use one of these 1-ply napkins for sanitation and to prevent food
from having direct contact with your trays or tabletop. 500 sheets 2
 The weight of the paper in paper napkins is the weight in pounds of inches by 36
inches. The ASTM specification sets the following weights:

Size Weight in pounds of 500 sheets 24” by

36”
1 ply Light weight 11.9 or less
Standard 12.0-13.9
Heavy At least 14.0
2 ply At least 19.0
3 ply At least 28.5
  Cloth vs. Paper
Cloth napkins are typically larger than paper napkins. Cloth napkins are intended for formal
occasions or situations in which it is more economical to launder and reuse than to throw them
away, Paper beverage napkins are 10 inches folded square, ile a paper luncheon napkin is a 13-
inch folded square. Paper napkins are typically smaller in size and more lightweight so they
remain a low-cost, single-use option.

 NAPKIN COLOR AND DESIGN

 Color options were considered when choosing your business's logo, serving ware, and other
front of the house accessories. Available in while or natural brown. dispenser napkins can
help build your brand tool Offering a crisp, sanitary look white napkins are perfect for
traditional diners, amusement parks, and more. The clean color help you identify potential
contamination when left in a tabletop dispenser, ensuring that each new group of seated
guests is provided with an optimal dining experience If your specialty is farm to table fare, a
natural brown kraft napkin that is bleach-true and made from recycled material might be a
great option. Your eco-conscious patrons will love the earth look that result. From chemical-
free processing This style is the perfect match for any rustic or casual décor. Napkins at a
formal meal should match the color of the tablecloth (generally ivory or white)
1. They should have a simple border and weave
1. Napkins of different color with patterns can be used to add interest to the table setting.
2. Keep design scale consistent throughout the table setting for continuity

 NAPKIN PLACEMENT
According to etiquette, the napkin is placed to the left of the main dinner plate. If the napkins
are placed in the glasses for the table setting, the napkins will be on the right, as the cups or
goblets should be situated to the right of the main plate. For some place settings, the salad
and dinner forks will be placed on top of the folded napkin but some napkins may be folded in
an upright, free-standing position on the table. The napkin placement for each setting is among
the easiest pieces of the puzzle especially because you have some discretion.

 Informal Setting
An informal place setting applies for meals up to three courses, Occasions that call for an
informal place setting include a small dinner party or a holiday dinner with family in several
different. When you are using an informal place setting, the napkin can go in several different
places. The napkin may be folded and placed in the center of the dinner plate, or to the left of
the forks. Alternatively, you may place a folded napkin, underneath the forks. A napkin ring
may be used but is optional.

 Formal Setting
Formal settings are used for larger events or dinner that is served from the kitchen. When
serving a formal dinner, the napkin may go in one of two places. If the meal makes use of a
charger, which is a large plate that goes under the plates serving the food, the napkin is folded
and placed on the charger. If no charger used the napkin is folded and placed in the open
space where the first course plate will be served.
  Consistency
While a napkin can be folded with the crease towards or away from the plate, each napkin at
the table should be consistent Likewise, while an informal setting all for your discretion in
napkin placement, the napkin at each place setting should be in the same spot.

 In Use
While a napkin is in the proper placement is across your lap. The proper etiquette is for guests
to wait until the host or hostess has placed a napkin in his or her own lap before unfolding their
own napkins. If you leave your chair during the meal, your napkin should be placed on your
chair, and when the meal is finished you may leave your napkin on the left side of the plate.

 NAPKIN FOLDING TECHNIQUES

Hotel linen and especially table linen can be a great decorative accessory in your hotel or
restaurant There are a variety of table napkin folding techniques you can try that can fancy up
your table, or just give it a cute flair Learn some of the various techniques you can try for table
napkin folding. But remember Crisp, freshly laundered napkins are an essential feature of every
well set restaurant table: Napkin folds should be simple because guests dislike excessive
handling of napkins. A nicely starched and folded napkin adds an elegant touch to a beautifully
set table Here are a few uncomplicated napkin folding techniques. All napkin folding instructions
are illustrated with little images.

 Basic Napkin Folding’s

a. Napkin Fan Fold
 To add some spark to each place setting, try a fan fold. This fold works best with a
stiff napkin that can really hold a crease.

Step 1: Lay a square napkin on a flat surface, then

fold the two opposite edges in to meet at the
center, making a rectangle. Starting at the short
end, fold the napkin into 1-inch accordion pleats,
stopping about 4 inches from the opposite end.
Make sure the fold of the last pleat is at the bottom
edge and all the pleats are underneath.
Step 2: Fold the napkin in half
lengthwise so half of the pleats are now
on top.

Step 3: Fold the upper left corner down

and tuck it behind the center pleat,
forming a triangle. Release and let the
pleats fan out.

Step 4: Adjust the folds and back

triangle as needed so the fan
stands upright.

a. Napkin Bouquet
 Bring a burst of color to your table by taking two napkins in different colors and making
this napkin bouquet.

Step 1: Layer one

napkin on top of the other so that each corner is offset a bit.
 Step 2: Grab
the napkin in the center and pull up

Step 3: With the edges pointing up, place napkins in

a water goblet and fluff.

b. Place Card Holder Fold

This fold is not only functional, but it also adds an elegant touch to your holiday table.
Step 1: Fold a napkin in half twice to
make a square and place it on a flat
surface with the open corners facing
you. Fold up each open corner one at a
time, placing each corner about one
inch from the previous one.

Step 2: Fold up the bottom edge about

an inch to make a holder for the place
card
Step 3: Turn napkin over and fold
napkin in thirds, tucking one corner
under the other to hold.

Step 4: Turn the napkin over and put

place card inside the bottom fold.
 c. Diagonal Fold

Step 1: Fold a napkin in half twice to form a square

with the open corners facing you. Pick up the top open corner and make 1-1/2 inch folds until it reaches
the outside corners.

Step 2: Repeat again with the next open corner.

Step 3: Then fold the napkin into
thirds with the folds forming a
diagonal on the front.
 d. Flower/Lotus

Step 1: Get a square napkin. You will need to have your dinner
napkin to be square for this to work.
The folding won't work with other shapes of napkins. Try and find a napkin that is pretty square. Most of
the time, the napkins will be a little off from a square and won't fold properly; so it is best if you get as
close to a square as you can.

Step 2: Fold a corner in the napkin to the center. Next, you will need to fold one of the edges of your
napkin to the center. Because of most napkins being

not completely square, this fold will most

likely be off a bit; just try as best as you can.
 Step 3:
Continue to fold. Fold the rest of the other three corners
to the center. When you're done, you will have a diamond
shape in front of you. You may have a few overlapping
sides, but that is fine; just try to make it fairly square.

Step 4: Prepare
to flip. Because of
how large a
dinner napkin can be and how easily it can unfold,
pinch the ends of the corners in the center of the
napkin. This is to prevent the sides from coming
undone when the napkin is flipped over
Step 5: Flip the
napkin. Once you
think you have a good enough grip on the napkin, flip it.
When you finish, you should be looking at the side that
was touching the table a moment before.
 Step
6: Repeat Step 2. Now you must do what you
did on Step 2. Fold in one of the napkin's
corners to the center of the napkin.

Step 7:
Repeat step 3. Do what you did in Step 3 and fold in
the rest of the corners to the center of the napkin.
And just like earlier, if your napkin isn't completely
square, there will be a few overlapping parts. Once
this step is completed, you should be looking at a
diamond shape.
 St
ep 8: Create Petals. This part is probably the
most difficult of the process, if not for the
flipping. If you are to feel underneath any of
the corners, you will feel a flap. You must pull
that flap, so that the corner of the flap is facing
you. Then turn up the edges of the petal and
pull up the "flower" part of the napkin, to make
it stand out. Repeat this on all the corners.
Step 9: You’re Done! Congratulations, you
have successfully folded your plain and
ordinary napkin to a decorative flower! Now
show off your new found napkin folding skills
to your friends and family at your next party
or get-together.

e. Bishops Hat
This is a classic dinner napkin fold, but it can be difficult to line up the corners in the cap. Some
starch and an iron make it easier to be precise while folding this one….and yes I know it’s not
sitting in the center of the plate, next time I’ll stay out of the cooking wine, I promise.
Step 1:Lay the napkin face down in front of you.

Ste
p
2:
Fold
the dinner napkin in half so that the open end is
towards you.
Step 3: Fold the far-right
corner diagonally towards
you, resting the point in the
center of the side closest to
you.

Step 4: Fold the near-left corner

diagonally away from you, resting it so
that it lays right next to the previous fold.
Step 5: Flip the napkin over
and orient it so it points to the
far-left and to the near-right.

Step 6: Fold the bottom half of the

napkin up and away from you, laying it
so the far edges run on top of one
other.

Step 7: Reach underneath of

the napkin and pull out the flap
on the right, making the near-
side come to two points as seen
in the picture.
 Step 8: Gently roll the left half of the left
triangle over and tuck it’s end
underneath the right triangle.

Step 9: Flip the napkin over, points

pointing away from you.
Step 10:
Fold the
right-triangle to the left, tucking its end into the other triangle.
 Step 11: Open up the hat and press the material
inside down to fill it out so that it becomes circular, this may take a little fidgeting.

f. Bird’s Paradise
This is a classic and classy napkin folding technique that requires a stiff napkin. If you don’t
have any dinner napkins made of stiff linen then a light starching should fix you right up.

Step 1: Lay the napkin face

down in front of you.
 in half.
Step 2: Fold

the napkin

Step 3: Fold the

napkin in quarters.
Step 4: Fold the napkin in half diagonally,
creating a triangle.
 Step 5: Orient the triangle so the
open tip is facing away from you.

Step 6: Fold the right corner diagonally towards you – laying it

down along the centerline of the triangle, making a new tip
pointing towards you. An iron can make this important fold a
whole lot easier.

Step 7: Do the same with

the left corner, fold it diagonally toward you and press it
down next to the previous fold. Now you have a diamond,
you’re rich! Yay!.
.
Forms
 

Order Slip

·         An Order Slip is a slip that is printed to a department printer. Examples of

departments would be the kitchen or the bar. When the cashier/waiter clicks on the
'Order' button in the Restaurant Module, the order slips for the current sale will be
printed.

Cashier’s Daily Sales Report

·         The Daily Cash Report is used to report on the daily cash balance and to

help manage cash on a weekly basis. When entering a situation where
active cash management is required for your daily cash flow, this tool is especially
helpful. Use the daily cash report template as a tactical, active cash management
tool.

Dispatcher’s Tally Sheet

·         A tally sheet, also called a check sheet, is used as a form for collecting

information through observation and counting. It is used to count how often something
has happened or will happen or to count items. Tally sheets can be as simple as using
a sheet of paper and pencil, or as complex as a computerized program.

Inventory Forms

·         An inventory form is a powerful business document that provides a place to

systematically record all the commodities in your warehouse. Additionally,
an inventory form includes the exact storage locations for your entire stock.
 

Ordering Form

·         An order form is a document buyers use to request merchandise from a

wholesaler, manufacturer or retailer. It's mostly used by businesses that buy products
in higher amounts. ... Aside from selling goods, an order form may be used to sell
services.

Employee’s Incident Report

·         An incident report is completed any time an incident or accident occurs in

the workplace. It's among the most important documents used in an investigation,
especially in health care facilities and schools, but also at every company that values
the health, safety and wellbeing of its employees.

Daily wastage report

·         Report and track your restaurant's waste. What's it for? The report can be

pulled by item or by occurrence and lets you monitor how much waste you are
generating in your establishment. Once reporting an item, the reported quantity will
automatically be deducted from inventory.

 
 

Petty cash voucher

·         A petty cash voucher is usually a small form that is used to document a

disbursement (payment) from a petty cash fund. Petty cash vouchers are also
referred to as petty cash receipts and can be purchased from office supply stores.

Event reservation form

·         Reservation form is primarily used by reservation department or by the

hotel sales team to write down the booking details over phone or when they go for a
sales call on client site.

Customer Feedback Form

·         A feedback form is a way in which customer feedback is

obtained. Feedback forms help in improving products or services, and even the
fundamental understanding of the business users. It is considered one of the most
efficient and economical methods of understanding customers and
measuring customer satisfaction.

TEACHER’S INSIGHT

LESSON

11
 

High performing restaurants understand the importance customer feedback plays in a

successful business. They use well designed and non-intrusive feedback systems to
understand what customers are saying about them. This helps them address concerns
and stay on top of their customer's needs
 LESSON 12: Table Napkin Folding
A napkin or serviette is a rectangle cloth or paper used at the table for wiping the
mouth while eating. It is usually small and folded Conventionally, the napkin is folded
and placed to the left of the place setting outside the outermost fork. In an ambitious
restaurant setting, it may be folded into elaborate shapes and displayed on the empty
plate. A napkin may also be held together in a bundle (with cutlery) by a napkin ring
Alternatively, paper napkins may be contained with a napkin holder. Napkins may be of
the same color as tablecloths, or in a color that blends with the decor of the restaurant.
Napkins should be spotlessly clean and well-pressed. The ideal size for a napkin is
between 46 to 50 cm sq.

Today, discriminating hosts and hostesses have a wide variety of napkin products from
which to select. For formal dining, there is the cloth napkin, the paper napkin being
reserved for more informal settings.

·         NAPKIN: A BRIEF HISTORY

·         The first napkin was a lump of dough the Spartans called apomagdalie', a

mixture cut into small pieces and rolled and kneaded at the table, a custom that led to
using sliced bread to wipe the hands. In Roman antiquity, napkins known as sudaria
and mappae were made in both small and large lengths. The sudarium, Latin for
"handkerchief, was a pocket-size fabric earned to blot the brow during meals taken in
the warm Mediterranean climate. The mappa was a larger cloth spread over the edge
of the Mucus protection from food taken in a reclining position. The fabric was also
used to blot the lips. Although each guest supplied his own mappa, on departure
mappe were filled with delicacies leftover from the feast, a custom that continues today
restaurant "doggy bags."

·         In the early middle ages, the napkin disappeared from the table and hands and
mouths were wiped on whatever was available, the back of the hand, clothing, or a
piece of bread. Later, a few amenities retired and the table was laid with three cloths
approximately 4 to 6 feet long by 5 feet wide. The first cloth, called a couch ( from
French, coucher, meaning "to lie down") was laid lengthwise before the master's place,
A long towel called a surname, meaning "on the cloth, was laid this indicated a place
setting for an honored guest. The third cloth was a communal over the napkin that
hang like a swag from the edge of the table. An example can be sent The Last Supper
by Dirk Bouts 14151475 which change in Saint Peter's Church Louvain, Belgium. In the
late Middle ages the communal napkin was reduced to abrupt the size of our average
bath towel.

 
·         The napkin had gone from a cloth laid on the table to a fabric draped over the
left arm of a servant. The maitre d' hotel, the man in charge of feasts, as symbol of
office and rank, draped a napkin from his left shoulder, and servants of lower rank
folded napkins lengthwise over their left arms, a custom that continued into the
eighteenth century. Today in the United States, the napkin is placed on the left of the
cover. But in Europe, the napkin is often laid to the right of the spoon.

·         The napkin was a part of the ritual at medieval banquets. The ewerer, the
person charge of ablutions, carried a towel that the lord and his honored guests used
wipe their hands on. The Bayeux tapestry depicts a ewerer kneeling before the high
table with a finger bowl and napkin The panther carried a portpayne, a napkin folded
decoratively to carry the bread and knife used by the lord of the manor, a custom that
distinguished his space from those of exalted guests. The folded napkin was placed on
the left side of the place setting the open end faced the lord. The spoon was wrapped
in another napkin, and a third napkin was laid over the first and second napkins. To
demonstrate that the water for ablutions was not poisoned, the marshal or the cup
bearer kissed the towel on which the lord wiped his hands and draped the towel over
the Lord's left shoulder for use. "If napkins are distributed, yours should be placed on
the left shoulder or arm, goblet and knife go to the right, bread to the left."

-Erasmus, De Civilitate Morum Puerilium, 1530

- By the sixteenth century, napkins were an accepted refinement of dining a cloth made
in different sizes for various events. The diaper, an English word for napkin, from the
Greek word diaspron, was a white cotton or linen fabric woven with a small, repetitious,
diamond-shaped pattern. The serviette was a large napkin used at the Label. The
serviette de collation was a smaller napkin used while standing to eat, similar the way a
cocktail napkin is used today. A louaille was a roller towel draped over a tube of wood
or used as a communal towel that hung on the wall. It also meant a length of fabric laid
on the altar or table to enclose bread, or a cloth used to protect draped decoratively
around a lady's head. By the seventeenth century, the ine napkin was approximately 35
inches wide by 45 inches long, a capacious standard n accommodated people who ate
with their fingers. Essentially, napkins were approximately one-third the breadth of the
tablecloth. However, when the fork was Kroted by royalty in the seventeenth century,
the napkin fell from use among the aristocracy and neatness in dining was emphasized.
According to Ben Jonson, "Forks ed in England from Italy to the saving of napkins,
German-speaking people were reputed to be such neat diners that they seldom used a
napkin.
 

The acceptance of the fork in the eighteenth century by all classes of society brought
seatness to dining and reduced the size of the napkin to approximately 30 inches by
inches. Today, the napkin is made in a variety of sizes to meet every entertainment
meet: large for multi course meals, medium for simple menus, small for afternoon tea
and cocktails.

·         The French court imposed elaborate codes of etiquette on the aristocracy,

among the the way to use a napkin, when to use it, and how far to unfold it in the lap.
A French treatise dating from 1729 stated that " is ungentlemanly to use a napkin for
wiping the face or scraping the teeth, and a most vulgar error to wipe one's nose with
it. And a nuie of decorum from the same year laid out the protocol

The person of highest rank in the company should unfold the napkin first, all others
waiting nii he has done so before they unfold theirs. When all of those present are
social cquals, all unfold together, with no ceremony."

·         Fashionable men of the time word stiffly starched ruffled collars, a style
protected while dining with a napkin tied around the neck. Hence the expression to
make ends meet." When shirts with lace fronts came into vogue, napkins were tucked
into the neck or buttonhole or were attached with a pin. In 1774, a French treatise
declared "the napkin covered the front of the body down the knees, starting from below
the collar and not tucked into suit collar."

·         Around 1740, the tablecloth was made with matching napkins. According to
Savary des Bursons, "Twelve napkins a large tablecloth and a small one comprise what
is called these days a "table service."

·         NAPKIN USE AND ETIQUETTE

·         A napkin is one of those things at a table setting that people take for granted.
However, not everyone knows how to use it. Proper dining etiquette and table manners
includes knowing how to use your napkin.
·         When dining, using your napkin properly is an important part of the experience.
Not only is it handy for blotting spills and patting your mouth, but it is also handy when
you need to clean your hands.

·         Whether the napkin is cloth or paper, when in polite company a napkin is to be

with a measure of etiquette, so as not to offend other dinero through display
boorishness. (You are excused from these rules only when the napkin you are offered is
one of those flimsy little paper)

·         Using Your Napkin at a Restaurant

1.    Pick up your napkin as soon as you are seated. Once you have been seated at the
restaurant, the next thing you should do is remove your napkin from its place Without
making a fuss, unfold it and place it on your lap. This is where you should keep it until
you need it. Take the time to unfold rather than shake the napkin open before placing it
on your lap. In some restaurants the wait person may provide this service for you, but
that is becoming less common. However, even if they do, if you prefer, it is perfectly
okay to do this yourself instead of allowing the waiter to place it for you.

2.    Keep the napkin in your lap. The napkin should remain on your lap until either it is
needed or the meal ends. You should never use your napkin to dean your silverware or
to wipe your face. If you need to blow your nose, excuse yourself from the table and
dining area and use your handkerchief or tissue. This is not an appropriate use of the
dinner napkin.

3.    Place the napkin to the side when you get up during the meal. If you need to
excuse yourself from the table, you should use one hand to grab the napkin and then
loosely fold the napkin, placing it to the left or right of your plate. There is no need to
refold your napkin, but try not to crumple it or make it into a ball Never leave the
napkin on the chair or on the floor.

4.    Use your napkin to show when you are finished. At the end of the meal. le the
napkin semi folded at the left side of the place setting or on the plate.  Either of these
movies will signal to the wait staff that you have completed that course.

·         NAPKIN SHAPES AND SIZES

Cloth napkins are available in several sizes, ranging from a small, informal luncheon
cloth napkin to a larger, more formal dinner napkin. While sizes vary, cloth napkins are
all a perfect square.

·         Standard Sizes

·         Though cloth napkins vary in size, they are commonly found in the following
sizes 16 inches by 16 inches, 18 inches by 15 inches, 20 inches by 20 inches and 21
inches by 21 inches.

·         Event Significance

·         The larger napkins, such as the 20 inches by 20 inches and 21 inches by 21

inches, are specially for more formal occasions, including a higher-end restaurant
service, banquet King and holiday dinner party in a formal dining room. The larger
napkin allows w napkin folding presentations and laying across the entire lap while
dining.

·         In the days of formal dinner napkins were 22 inches to 24 inches square, and
this Large size is also useful when diners will be using their laps as tables Ordinary
dinner napkins are 16" to 18" square, or similarly sized rectangles

·         Cocktail napkins are much smaller perhaps 10" 12" square Paper cocktail
napkins re usually in or below the smaller end of this range, often 9% inches Square

·         For the benefit of institutional users, the ASTM divides paper napkins into three
classes.

Type Area Shortest dimension,

unfolded
   
Cocktail
100 sq. inches or less 5 11/16
   
Luncheon
100-183 sq.in 9½

 
   
Dinner
Over 183 sq.in 11 3/8
·         Ply
·         A napkin's ply is its thickness, which affects absorbency and durability. Messes
come in many shapes and sizes, so it is only fitting that the napkins used to tidy up
should, too! Consider the application for which your napkin will be used to determine
which ply is best for your business.

·         2-Ply napkins are thicker, more durable, and more absorbent than 1-ply napkins.
When your customers' hands are a mess after eating your prize-winning ribs, they will
war to reach for a napkin that will not tear; a 2-ply option will do the trick! Chances that
your patrons will spill a drink at some point and you can prevent embarrassment and
save the day by offering a reliable napkin for when accidents happen.

·         1-Ply napkins are an economical solution to your patrons needs! Lightweight for
grab and-go applications, these napkins are perfect for your cautious customers to take
just in case. Rather than wasting plates in your gourmet cupcake shop, allow guests to
grab a 1-ply napkin on which they can rest your sweet treats. When dining in at your
fast-food joint, your guests might use one of these 1-ply napkins for sanitation and to
prevent food from having direct contact with your trays or tabletop. 500 sheets 2

·         The weight of the paper in paper napkins is the weight in pounds of inches by
36 inches. The ASTM specification sets the following weights:

Size Weight in pounds of 500 sheets 24” by

36”

1 ply Light weight 11.9 or less

Standard 12.0-13.9

Heavy At least 14.0

2 ply At least 19.0

3 ply At least 28.5

 

·         Cloth vs. Paper

Cloth napkins are typically larger than paper napkins. Cloth napkins are intended for
formal occasions or situations in which it is more economical to launder and reuse than
to throw them away, Paper beverage napkins are 10 inches folded square, ile a paper
luncheon napkin is a 13-inch folded square. Paper napkins are typically smaller in size
and more lightweight so they remain a low-cost, single-use option.

·         NAPKIN COLOR AND DESIGN

·         Color options were considered when choosing your business's logo, serving
ware, and other front of the house accessories. Available in while or natural brown.
dispenser napkins can help build your brand tool Offering a crisp, sanitary look white
napkins are perfect for traditional diners, amusement parks, and more. The clean color
help you identify potential contamination when left in a tabletop dispenser, ensuring
that each new group of seated guests is provided with an optimal dining experience If
your specialty is farm to table fare, a natural brown kraft napkin that is bleach-true and
made from recycled material might be a great option. Your eco-conscious patrons will
love the earth look that result. From chemical-free processing This style is the perfect
match for any rustic or casual décor. Napkins at a formal meal should match the color
of the tablecloth (generally ivory or white)

1.    They should have a simple border and weave

2.    Napkins of different color with patterns can be used to add interest to the table
setting.

3.    Keep design scale consistent throughout the table setting for continuity

·         NAPKIN PLACEMENT

According to etiquette, the napkin is placed to the left of the main dinner plate. If the
napkins are placed in the glasses for the table setting, the napkins will be on the right,
as the cups or goblets should be situated to the right of the main plate. For some place
settings, the salad and dinner forks will be placed on top of the folded napkin but some
napkins may be folded in an upright, free-standing position on the table. The napkin
placement for each setting is among the easiest pieces of the puzzle especially because
you have some discretion.

·         Informal Setting
 

An informal place setting applies for meals up to three courses, Occasions that call for
an informal place setting include a small dinner party or a holiday dinner with family in
several different. When you are using an informal place setting, the napkin can go in
several different places. The napkin may be folded and placed in the center of the
dinner plate, or to the left of the forks. Alternatively, you may place a folded napkin,
underneath the forks. A napkin ring may be used but is optional.

·         Formal Setting

Formal settings are used for larger events or dinner that is served from the kitchen.
When serving a formal dinner, the napkin may go in one of two places. If the meal
makes use of a charger, which is a large plate that goes under the plates serving the
food, the napkin is folded and placed on the charger. If no charger used the napkin is
folded and placed in the open space where the first course plate will be served.

·         Consistency

While a napkin can be folded with the crease towards or away from the plate, each
napkin at the table should be consistent Likewise, while an informal setting all for your
discretion in napkin placement, the napkin at each place setting should be in the same
spot.

·         In Use

While a napkin is in the proper placement is across your lap. The proper etiquette is for
guests to wait until the host or hostess has placed a napkin in his or her own lap before
unfolding their own napkins. If you leave your chair during the meal, your napkin
should be placed on your chair, and when the meal is finished you may leave your
napkin on the left side of the plate.

·         NAPKIN FOLDING TECHNIQUES

 

Hotel linen and especially table linen can be a great decorative accessory in your hotel
or restaurant There are a variety of table napkin folding techniques you can try that can
fancy up your table, or just give it a cute flair Learn some of the various techniques you
can try for table napkin folding. But remember Crisp, freshly laundered napkins are an
essential feature of every well set restaurant table: Napkin folds should be simple
because guests dislike excessive handling of napkins. A nicely starched and folded
napkin adds an elegant touch to a beautifully set table Here are a few uncomplicated
napkin folding techniques. All napkin folding instructions are illustrated with little
images.

·         Basic Napkin Folding’s

a.    Napkin Fan Fold

·         To add some spark to each place setting, try a fan fold. This fold works best
with a stiff napkin that can really hold a crease.

Step 1: Lay a square napkin on a flat surface, then fold the two opposite edges in to
meet at the center, making a rectangle. Starting at the short end, fold the napkin into
1-inch accordion pleats, stopping about 4 inches from the opposite end. Make sure the
fold of the last pleat is at the bottom edge and all the pleats are underneath.

Step 2: Fold the napkin in half lengthwise so half of the pleats are now on top.

 
 

Step 3: Fold the upper left corner down and tuck it behind the center pleat, forming a
triangle. Release and let the pleats fan out.

Step 4: Adjust the folds and back triangle as needed so the fan stands upright.

b.    Napkin Bouquet

·         Bring a burst of color to your table by taking two napkins in different colors and
making this napkin bouquet.

Step 1: Layer one napkin on top of the other so that each corner is offset a bit.

 
 

Step 2: Grab the napkin in the center and pull up

Step 3: With the edges pointing up, place napkins in a water goblet and fluff.

c.    Place Card Holder Fold

This fold is not only functional, but it also adds an elegant touch to your holiday table.

Step 1: Fold a napkin in half twice to make a square and place it on a flat surface with
the open corners facing you. Fold up each open corner one at a time, placing each
corner about one inch from the previous one.

Step 2: Fold up the bottom edge about an inch to make a holder for the place card

Step 3: Turn napkin over and fold napkin in thirds, tucking one corner under the other
to hold.

Step 4: Turn the napkin over and put place card inside the bottom fold. 
 

d.    Diagonal Fold

Step 1: Fold a napkin in half twice to form a square with the open corners facing you.
Pick up the top open corner and make 1-1/2 inch folds until it reaches the outside
corners.

Step 2: Repeat again with the next open corner.

Step 3: Then fold the napkin into thirds with the folds forming a diagonal on the front.

e.    Flower/Lotus

Step 1: Get a square napkin. You will need to have your dinner napkin to be square for
this to work. The folding won't work with other shapes of napkins. Try and find a
napkin that is pretty square. Most of the time, the napkins will be a little off from a
square and won't fold properly; so it is best if you get as close to a square as you can.

Step 2: Fold a corner in the napkin to the center. Next, you will need to fold one of the
edges of your napkin to the center. Because of most napkins being not completely
square, this fold will most likely be off a bit; just try as best as you can.

Step 3: Continue to fold. Fold the rest of the other three corners to the center. When
you're done, you will have a diamond shape in front of you. You may have a few
overlapping sides, but that is fine; just try to make it fairly square.

Step 4: Prepare to flip. Because of how large a dinner napkin can be and how easily it
can unfold, pinch the ends of the corners in the center of the napkin. This is to prevent
the sides from coming undone when the napkin is flipped over

Step 5: Flip the napkin. Once you think you have a good enough grip on the napkin,
flip it. When you finish, you should be looking at the side that was touching the table a
moment before.

Step 6: Repeat Step 2. Now you must do what you did on Step 2. Fold in one of the
napkin's corners to the center of the napkin.
 

Step 7: Repeat step 3. Do what you did in Step 3 and fold in the rest of the corners to
the center of the napkin. And just like earlier, if your napkin isn't completely square,
there will be a few overlapping parts. Once this step is completed, you should be
looking at a diamond shape.

Step 8: Create Petals. This part is probably the most difficult of the process, if not for
the flipping. If you are to feel underneath any of the corners, you will feel a flap. You
must pull that flap, so that the corner of the flap is facing you. Then turn up the edges
of the petal and pull up the "flower" part of the napkin, to make it stand out. Repeat
this on all the corners.

Step 9: You’re Done! Congratulations, you have successfully folded your plain and
ordinary napkin to a decorative flower! Now show off your new found napkin folding
skills to your friends and family at your next party or get-together.

f.     Bishops Hat
This is a classic dinner napkin fold, but it can be difficult to line up the corners in the
cap. Some starch and an iron make it easier to be precise while folding this one….and
yes I know it’s not sitting in the center of the plate, next time I’ll stay out of the cooking
wine, I promise.

Step 1:Lay the napkin face down in front of you.

Step 2: Fold the dinner napkin in half so that the open end is towards you.

Step 3: Fold the far-right corner diagonally towards you, resting the point in the center
of the side closest to you.

Step 4: Fold the near-left corner diagonally away from you, resting it so that it lays
right next to the previous fold.

Step 5: Flip the napkin over and orient it so it points to the far-left and to the near-
right.

Step 6: Fold the bottom half of the napkin up and away from you, laying it so the far
edges run on top of one other.

Step 7: Reach underneath of the napkin and pull out the flap on the right, making the
near-side come to two points as seen in the picture.
Step 8: Gently roll the left half of the left triangle over and tuck it’s end underneath the
right triangle.

Step 9: Flip the napkin over, points pointing away from you.

Step 10: Fold the right-triangle to the left, tucking its end into the other triangle.

Step 11: Open up the hat and press the material inside down to fill it out so that it
becomes circular, this may take a little fidgeting.

g.    Bird’s Paradise

This is a classic and classy napkin folding technique that requires a stiff napkin. If you
don’t have any dinner napkins made of stiff linen then a light starching should fix you
right up.

Step 1: Lay the napkin face down in front of you.

 
 

Step 2:  Fold the napkin in half.

Step 3: Fold the napkin in quarters.

Step 4: Fold the napkin in half diagonally, creating a triangle.

Step 5: Orient the triangle so the open tip is facing away from you.

Step 6: Fold the right corner diagonally towards you – laying it down along the
centerline of the triangle, making a new tip pointing towards you. An iron can make this
important fold a whole lot easier.

Step 7: Do the same with the left corner, fold it diagonally toward you and press it
down next to the previous fold. Now you have a diamond, you’re rich! Yay!.

 
 

Step 8: Fold the two "wings" that you just made in folds 6 and 7 under so that you
have your original triangle shape back. Once again an iron can make a world of
difference.

Step 9:  Fold the triangle in half by bringing the center seam towards you and allowing
the ends to fall.

Step 10:  This bird’s almost ready to fly, but first you must give it some feathers. While
holding the base firmly to keep your folds together, pull up the four ‘flaps’ created by
the napkin’s corners.

12

TEACHER’S INSIGHT

LESSON
         

It adds color, design, and it makes the table design aesthetically pleasing
and appealing to the eyes. It is also important not just to add color, but to
also highlight the theme of the event. For example, it is a flower-themed
event, the table napkin fold is most likely to look like a little something like a
flower.
 
 

 LESSON 16: Room Service Preparation

It implies serving of food and beverage in guest rooms of hotels. Small orders are
served in trays. Major meals are taken to the room on trolleys. The guest places his
order with the room service order taker. The waiter receives the order and transmits
the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes
to the cashier to have a cheque prepared to take along with the food order for the
guests’ signature or payment. Usually clearance of soiled dishes from the room is done
after half an hour or an hour. However, the guest can telephone Room Service for the
clearance as and when he has finished with the meal.
There are two types of Room Service:

•       Centralized:     Here all the food orders are processed from the main kitchen
and sent to the rooms by a common team of waiters.

•       Decentralized:  Each floor or a set of floor may have separate pantries to
service them. Orders are taken at a central point by order-takers who in turn convey
the order to the respective pantry.
    The guest may call for service by pressing a button which lights up a series of
coloured lights in the corridor, or alternatively lights up a panel in the floor pantry which
divided into numbered sections denoting the rooms. The customers may telephone
direct to the floor pantry or to reception or the restaurant or dining room.
MOBILE:This type of operation is found in resorts. In resorts there are mobile vans
which go to the cottages and prepare the food in front of the guests or bring prepared
food in it.

DUMB WAITER: Dumb waiter is a specialized elevator for room service. Mainly used in
countries which are technically improved and have shortage of man power. They are of
3 types
-one in which there is a waiter standing in the elevator and prepares the food inside the
elevator and goes to the room and serves.
-The second one is in which the elevator along with the prepared food opens into the
floor pantry and the food is served from the floor pantry to the guests in their rooms
-The third one is found in really technically improved countries in which the elevator
along with the prepared food opens into the guest room and the food is directly served
to the guests
features
1. 24 hrs room service in very good hotels
2. Room service is multi cuisine in nature- Except items which need a lot of garnishing,
are not served at rooms because by the time it reaches the room it won’t be in the
proper condition. Even noodles and pastas are not served
3. All meals- The various meals one have in a day are served. E.g. Bed Tea, Afternoon
Tea etc.
4. Dearly priced- It is priced more because it is served at the rooms and even lot of
effort and equipments are required for the transportation of the food
5. Low turnover- The majority of the resident guests only takes breakfast in their
room which is much cheaper. They may have their lunch or dinner outside. Room
service depends on the number of resident guests. And even there is no way of
promoting room service in a hotel as in restaurants they do by advertising
6. Dispense Bar/ Mini Bar- A bar situated in the back area of a restaurant or in the
pantry is known as Dispense Bar. The bar situated in the restaurant is known as
American Bar or Cocktail Bar. A small refrigerator inside the room stocked with mineral
water bottles, soft drinks and alcoholic beverages is known as mini bar.
7. Ordering through phone- Order taker is one of the most important people in room
service. An order taker should be attentive and listen properly to the guest and should
repeat the orders

The pantry from which the floor service staff operates may be linked to a mini stillroom
and holds the equipment required for the preparation and service of any meal. These
equipment should include:
•    Sink unit
•    Hotplate
•    Refrigerator
•    Loft to central kitchen
•    Salamander
•    Open gas rings
•    Small still set or other coffee making machine
•    Cutting boards
•    Knives
•    Storage space shelves and cupboard for china
•    China
•    Silver plate, hollowware
•    Cutlery. Flatware
•    Glassware
•    Cruets, Worcester sauce, sugar, etc
•    Linen
•    Gueridon trolley
•    Chafing lamps and suzette pans
•    Wine service equipments
In some hotels breakfast service is available, in this menu itself act as an order which
when completed is hung on the outside of the guest’s bedroom, the bottom portion of
card is detachable and sent to the billing office for charging the guest’s account. The
remaining portion goes to the central kitchen. Trays are then made up and delivered to
the room within the appropriate time range.

Door knob card: A card which can be hung on the door knob mainly for breakfast.
During or at the morning most of the guests order for breakfast and there is less
number of order takers so guests can order their breakfast through Breakfast Doorknob
Card.

TEACHER’S INSIGHT

LESSON

16

Room service is considered as an important issue in hotel industry. It represents

the wishes of guests, which were increased in recent years as a result of guest desire of
more luxury and time saving. It also represents the desire of food and beverage
managers in maximizing their department income.

LESSON 17: Room Service Procedures

STANDARD OPERATIONAL PROCEDURE OF

ROOM SERVICE

1.    Order taking

2.    Setting up tray / trolley

3.    Delivering the order in the room

4.    Prepare the tray / trolley for delivery

5.    Tea / coffee service

6.    Clearing tray

7.    Presenting the bill

8.    CIP / VIP Amenity Service

9.    Morning shift / night shift check list

10.  Take away (Parcel) order

11.  Suggestive selling & up selling

ORDER TAKING PROCEDURES ( PICKING UP THE ORDER PROMPTLY AND

EFFECIENTLY)

·         Pick up the telephone within 3 rings or 15 seconds whichever is less.

·         Greet the guest with appropriate greeting using the guest name and giving your
name “Good Morning Mr. Brown, this is Tono from Room Service. How may I
help you?”

·         Politely ask the guest about preferences.

·         Use upselling techniques by suggesting soups, starters, drinks or desserts.

·         Wherever appropriate mention the approximate time for delivery.

·         Repeat the order back to the guest.

·         Thank the guest for ordering through in room dining and big farewell “Thank
you for calling room service, have a nice day.”

·         Clearly write out the order in the KOT mentioning the names of the items, time
of ordering, room number, name of the guest, portions, Etc.

·         Complete the KOT and hand over the supervisor for execution.

SETTING UP OF TRAY / TROLLEY

·         The second copy of the KOT is placed on the tray / trolley.

·         Ensure the tray corners/ trolley base is free of grease, grime, and dirt.
·         Place cruet sets, bud vase and Bon Appetite card for all meal orders.

·         Check the tray mat / trolley cloth to be stain free and in good repair.

·         A final check may be made to match the order and in good repair.

·         Pick the order from the respective kitchens on the tray or trolley directly.

·         Carry the correct accompaniments / condiments ( pickle, pappad for Indian

orders and Rolls and butter for continental orders ).

·         As a final step, show the tray to the supervisor, on the way to the elevator, who
will check again for correctness.

·         Pick up the bill in the order folder and check correctness.

DELIVERING THE ORDER QUICKLY AND PROMPTLY IN ROOM

·         Use service lift to get to the correct floor as soon as possible.

·         When on correct floor, take the shortest route to get to the room.

·         Move along the corridors silently and briskly.

·         Upon reaching the correct room, ring the bell or knock the door twice and
announce in a loud and clear voice “Room Service”

·         When the guest opens the room, wish him according to the day.

·         Announce the order by saying “Your coffee/ tea / lunch/ drinks, Mr.

Brown.”

·         Introducing yourself by the name to the guest while entering the room.

·         While walking into the room, enquire with the guest on where may I place
the tray.

·         Place the tray appropriately an offer to serve him.

·         If the order is in the morning, offer to open the curtain.

·         If you serve the meal, lay a proper cover in the table or in the trolley and start
the service.

·         After service find out guest about his proffered time for clearance or if he would
prefer to call back in room dining for clearance.

·         Wish the guest an enjoyable meal / drink / coffee.

·         Retreat to the door and exit gracefully while closing the door softly behind you.

·         Fill up the Errand Card once after the order is delivered.

·         If the room is on DND, immediately inform the order taker.

·         May I take your signature Sir/ Madam.

PREPARE THE TRAY / TROLLEY FOR DELIVERY

·         As soon as the order is ready, collect from kitchen / bar.

·         Check order against KOT.

·         Check for correct crockery, cutlery and glassware are in place.

·         Place hot food in warmer, where ever appropriate.

·         Cover all open food with cloche.

·         Collect the bill from order taker in a folder and check account account against
food ordered.

·         Inform the order taker about the order moving before proceeding to the floor.

·         Executive / supervisor should check the tray before delivery (room orders)

TEA OR COFFEE SERVICE

·         Pick up the appropriate order following the standard tray set – up.

·         Once order is ready to leave the room service area inform the order taker on the
room number being serviced.

·         Upon reaching the room, ring the bell and announce in a loud and clear voice “
Room Service “.

·         When the guest opens the room, wish him according to the time of the day,
using his / her name “Good morning Ms. Brown, My name is Tono from Room
Service.”
·         Announce the order by saying “Your coffee/ tea / drinks, Mr. Brown.”

·         If it’s in the morning, take the paper from the door and place it in the rack or in
the writing table neatly.

·         While walking into the room, enquire with the guest on where to place the tray
and place it accordingly.

·         After laying the tray in an appropriate area offer to mix the coffee/ tea / drink
for the guest.

·         Wish the guest enjoyable coffee / drink and retreat to the door and exit
gracefully while closing the door softly behind you.

CLEARING THE TRAY DROM THE ROOM PROMPLY ON TIME

·         The time of clearance is known by asking the guest during service or from the
order taker if the guest call back Room Service for his clearance.

·         Upon reaching the rooms follow the same procedure as in SOP for opening the
door.

·         After the guest opens the door, announce intention of clearing the tray / trolley.

·         Arrange all the clearance on the tray and get guest feedback.

·         Arrange the guest room as appropriately.

·         Find out if the guest would like anything else “ Is there anything else that I
could assist you, Mr. Brown?”

·         If nothing, exit from the room gracefully while wishing the guest a wonderful
day.

·         Carry the tray back from the room to room service pick up any other tray that
you may find in the corridor / pantry.

·         Be careful not to drop anything on the way.

·         Inform the order taker about the clearance.

PRESENTING THE BILL – MAKE THE BILL ACCURATELY

·         Present the bill to the guest only after required service.

·         The bill should be presented in clean folder along with hotel pen.

·         Politely request the guest to sign the bill.

·         When the guest has signed the bill, thank them, wish them a pleasant meal and
enquire about the clearance as mentioned in SOP.

·         Leave the room gracefully taking away any unwanted items and close the door
gently.

·         Return the bill to the order taker who will settle it in the computer.

CIP VIP AMENITIES SERVICE ( SERVING HOT CHOCOLATE TO GUEST ROOM

ON TIME)

·         As part of the guest service differentiators we serve a complimentary fruit basket
or cookies platter as per instruction and request slip from the Front Desk for Suites and
Presidential Suite.

·         Once the request comes from any of the above category from the front desk,
take down the request.

·         Make an NC KOT for the requested items and pick up the order from the kitchen.

·         Ensure it is presented nicely with proper arrangements.

·         Set up the tray and take the specially cleaned and assigned basket or platter for
placing it in the room.

·         Once it is placed inform the immediate supervisor and front desk.

MORNING SHIFT CHECK LIST ( ENSURE THAT ALL THE CHECK LIST IS
FOLLOWED FOR SMOOTH OPERATIONS)

·         File the occupancy and the sales report in the appropriate file.

·         Follow up on the breakfast door knob menu request if any.

·         Return all the liquor which was not sold the previous night to the dispense bar.

·         Take the proper count and take over of all the beverages.

·         Check the flowers and receive from housekeeping for the tray.

·         Adequate new linens to be collected from housekeeping for the smooth

operations throughout the day.

·         All bills to be handed over to front office at 10hrs, 15hrs, 12 midnight ( before
the night audit )

·         Ensure that adequate amount of crockery and cutlery is there for the smooth
operations with adequate set tray for rapid service.

·         Not available items to be checked with the chef and updated in the board.

·         Errand cards have to be handed over to the supervisor and any clearance not
done to be handed over to the next shift steward.

EVENING SHIFT / NIGHT SHIFT CHECK LIST

·         Tray set up for the dinner sessions to be done before 7 pm.

·         Floor clearance to be done frequently (every 30 minutes)

·         Once the housekeeping amenities are ready send Triton to housekeeping for
pick up.

·         Errand cards have to be handed over to the supervisors and any clearance not
done to be handed over to the next shift steward.

NIGHT SHIFT CHECK LIST

·         Log books to be checked and updated at the end of every shift.

·         Pickle and sauce containers to wash daily.

·         Cash to be checked and handed over to front desk without any discrepancies.

·         Check for the breakfast knob card for any advance order. Timing should be
mentioned.

·         Check and collect advance tea/ coffee orders from front desk after signing the
copy of it.

·         Collect liquor and smokes from the dispense bar.

TAKE AWAY (PARCEL) ORDER PROCEDURES.

·         Take away the order one day advance by phone and mail.
·         If its bill to company guest has to send the BTC mail to the hotel or fax request.

·         If the guest wants to settle by online credit card they have to send the
authorization mail and in one day before, then we only forward to accounts to take the
charge slip.

·         Transportations for the parcel order around the city to be checked with the
supervisor or manager and to intimate to the guest.

·         Parcel order has to be placed the order ticket to the kitchen two hours earlier to
the pick up and place the order overnight not more than one day before.

SUGGESTIVE SELLING AND UP SELLING

·         Suggestive selling means encouraging guest to buy additional food and

beverages. Suggestive selling requires tact and good judgment.

·         The key to effective suggestive selling is a good knowledge of the menu.

·         Here are some tips for more effective suggestive selling :

·         Be enthusiastic. It’s easier to sell something you’re excited about.

·         Make food sound appetizing. Use words like “fresh”, “popular”,

and “generous” when describing menu items.

·         Ask questions. Find out if guest is really hungry or just want something light,
whether they like chicken or beef, if they feel like having something hot or cold.

·         Suggest specific menu items. Don’t simply ask: “ Would you like soup with
your meal ?” Instead, point out: “A cold bowl of borscht would go well with
your salad on a hot day like this.”

·         Suggest your favorites. Try as many of the menu items as you can and tell guest
you’ve tried them: “You’ll like the chicken kiev. It’s one of my favorite
here.” But be honest – don’t say that something is your favorite when it isn’t.

·         Offer a choice: “Would you like a slice of our famous cheesecake or our

homemade pecan pie for dessert?”

·         Suggest the unusual. People dine out to get away from the routine fare they
have at home.

·         Suggest food and beverage that naturally go together soups and sandwiches,
coffee, dessert, steak, and baked potatoes, and eggs.
 17

TEACHER’S INSIGHT

LESSON
                                                                                     

Room service procedure is one of the most important part of a room service attendant.
This procedure is intended who are working in the industry. We should learn how to
prepare the equipment for food and beverage items from the service and the correct
way to take and process room service orders.