1. Place Settings & ETIQUETTE

2. How do you know what to set at a table?
What is a cover?
The cover is a place setting.
Each cover should be at least 24 inches wide. Each guest should know which items are his or hers.
How do you know what to set at a table?
The occasion, the style of service, the size of the table, and the menu help determine how you will set the table.

3. Parts of a Cover Think BMW! -bread plate, meal plate, water glass
positioned from left to right.
Work from the outside to the inside

4. Where Everything Goes Think about which hand you use for each thing
Dinner plate is in the center of the cover about one inch from the edge of the table.
Dinner knife-Set this knife on the right side of the plate, with the blade facing in.
Spoon: lays directly right of the knife
Fork is placed to the direct left of the dinner plate

5. ETIQUETTE Etiquette is courtesy shown by good manners at meals
Table manners reflect part of your personality to others
Most rules of etiquette involve common sense and consideration for others

6. Standard etiquette tips
The standard tip is 15% of your check total, tip more when at a nicer restaurant or if service is above average
Place your napkin on your lap immediately when seated and for the meal.
Leave your napkin on your chair if you leaveand plan on returning the table during the meal.
Leave your napkin on the plate when finished with the meal

7. American: all silverware on the plate with fork tines up, handles at the 4 o’clock position of the plate
Continental: all silverware on the plate with fork tines down, handles at the 4 o’clock position.

8. Cell phones: turned to silent
Cell phones: turned to silent. If you must take a call, step away from the table
Elbows should be off the table
Always chew food with a closed mouth
When passing food, pass to the right

9. Styles of Food Service
American—Food is made completely in the kitchen and the server brings out finished food.
Example: Chili's, Applebee’s, etc.
French—Food is partially prepared in the kitchen with final preparation done in front of guests.
Example: some Japanese Steak Houses
Russian—Food is placed on a platter. Server then transfers the food from the platter to the guests’ plates.
Example: Tucano's or Rodizio’s
Wagon— Food is brought out on a wagon for guests to choose from Ex: carving the cooked meat at the table, but no actual cooking is done at the table.
Example: Lawry’s Steak House
Butler—Combination of Russian and family-style serve-yourself. Served First, then it’s left for you.
Example: Brick Oven does this sometimes, with things like Pizza or Rootbeer.
Family Style—Large platters set on table; guests serve themselves.
Example: P.F Changs or Bucca Di Beppo
Buffet—Food is prepared ahead of time and served from steam tables.
Example: Chuck-a-rama, Golden Coral, etc.
Fast Food/Cafeteria—Self-service, pre-cooked.
Example: Chik-fil-a, Wendy’s, Subway, etc.