1. SETTING THE TABLE Tableware
Any items used for serving and eating the food. This includes dinnerware, flatware, glassware, and linens.
Place Setting
The pieces of tableware used by one person to eat a meal.
Serving Pieces
Platters, large bowls, and other tableware used for serving food.
Cover
The arrangement of a place setting for one person.
© PDST Home Economics

2. TABLE-SETTING BASICS Fork is on the left.
Knife and spoon are on the right.
Knife is next to the plate, with the blade turned towards the plate.
Plate is centered about 1 inch from the edge of the table.
Arrange flatware in order of its use.
Only set dinnerware and flatware that are needed for the meal.

3. BUFFET All food is placed on a serving line designed for buffets.
The serving lines have various ways of keeping hot foods hot and cold foods cold.
One method is the use of heating elements that heat/cool water beneath the trays.
Another method is the use of ice or sterno pots.
Dinnerware is stacked at the beginning of the line, and guests serve themselves.
May have wait-staff to serve beverages.

4. Business Advantages/Disadvantages
Buffet
Plate Service
Business Advantages
Less staff
Set menu
Control food portions
Less waste
Business Disadvantages
Lot of food waste
Can’t control portions
More staff