TE 5 Tableware Setup.doc

TE 5

Tableware set up

A. Formal Place Setting

1. Place the dinner plate on the table directly in front of where guest will be sitting.

2. Locate the bread and butter plate at the 10 O’clock position in relation to dinner plate.

3. The butter knife should be placed on the bread and butter plate in a vertical position.

4. Place water glass at 1 O’clock position relative to dinner plate.

5. Put red-wine glass just below and to right of water glass.

6. Set white-wine glass just below and to right of red-wine glass.

7. Put dessert spoon above dinner plate in a horizontal position

8. Place dessert fork above dessert spoon, facing in opposite direction.

9. Dinner knife should be located to the right of dinner plate.

10. Place fish knife to the right of dinner knife.

11. Put soupspoon to the right of dinner knife.

12. Fish fork should be located to the right of soupspoon.

13. Place salad fork to the left of dinner plate.

14. Put dinner fork next to salad fork.

15. Place napkin to the left of dinner fork.

CMR-Cadet mess requirement shall specify table items according to menu. Tableware items according to availability of in stock supply.

Typical Head table set up

Typical table setting for a special event with condiments on.

Typical table set up for special event condiments off.

Table set Banquet style with name tag and program placement.

Head table VIP Set up Pre-Meal Service Set Up

The pre-meal service set up includes, but is NOT limited to the following items:

Ready to serve/cold food items:

a. Bread items; place on corner of the table

b. Pre-portioned items relish, chopped onions cheese, sour cream, etc; place in center of the table

c. Milk, orange juice; place on table next to coffee mugs

d. Salad; place in center of the table

e. Dessert; place in the center of the table

f. Margarine; place in the center of the table

g. Portion control (PC) items; place in the center of the table

h. Any other item on the menu

Items requiring portioning by the Contractor:

a. Water; place on the corner of the table

b. Ice, with ice scoops; place on the corner of the table

c. Juice; place on the corner of the table

d. Coffee, Hot water; place in the center of the table

e. Crackers; place in the center of the table

f. Hot chocolate mix, instant oatmeal packets and other PC items; place in the center of the table

g. Cereal, assorted varieties place individual boxes on the table in a neat order

h. Any pre packaged item that is delivered to the dining room in cases, open cases and place the proper portion in the center of the table i.e. ice cream, ice cream bars, potato chips, cookies etc.

Tableware items: Visual description and name see next (5) pages for the following set up

1. Basic table set up with plates up.

2. Basic set up with plate down (Tableware items under plate)

3. Banquet set up.

4. BGG Room plate setting.

5. VIP set up

For special events add double forks, double Knives as indicated on CMR.

Serving Spoons placement according to menu items.

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