Table setting: Basic rules & guidelines/table setup for restaurant/f&b service/training video 

I learned how to set a table, cook, create a budget, and take care of a child in home economics in high school. Perhaps they should continue teaching this

I learned these rules of table setting when I was high school age. I am now 73. I have been to many restaurants and formal dining venues, but only once (ONCE) in my life have I ever seen a full table setting like the one pictured.

Very enjoyable. I learned much of this in training for fine dinner service over 50 years ago. It helped me greatly when I was able to attend formal dinners later in life. Glad to see some refined traditions continue.

I was a banquet waitress for 30 years this was my field of hospitality and I enjoyed it thanks for sharing ❤️❤️❤️🇯🇲 I'm retired now

As a child my mother set the dinner table this way every day. I always knew how to do it and still set my own table in this fashion. Also even now I’m widowed and living alone, I eat my meals at the table, no lap meals for me!

Having taught foods classes several years ago, one the favorite lessons was table settings. It was a hard sell to most students. However, when students learned to "read" the table setting, then they knew what to expect they would be served. And, we always made an instructional model out of construction paper for "younger siblings" to practice. Knowing what utensil to use reduces confusion and is a relatable concept for any cultural dish. Also, an easy way to remember whether fork, drink, etc. I used Left/Right method: Left is 4 letters: left of plate are 4 letter items such as fork and food (plate/bowl for "food" such as salad. Right is 5 letters: right of plate are 5 letter items such as knife, spoon, drink.

Thanks for a great clear narrator and easy simple explanation /language use

Simple and graphical explanation of sometimes a complicated topic. Thank you!

Thank You for posting, I'm sharing your video with my grandkids, I don't know what future they will have, but as a Grandma, If I don't teach them the old way, they will never know.

Thank you so much for your explanation better than other videos of different channels

I was taught this at a Private British school 50 years ago and l have had many Nobles and Rich and famous people at my house for dinners I'm Italian so food was always delicious

Thank you for explaining so systematically.

Thank you for sharing! I will definitely watch again!

Thank you very much for the education and the clear clarification. Just what I was looking for

To all those negative, sneering commentators: one rarely encounters such elaborate place settings nowadays, but it’s still good to know. I do use formal, but much simplified, settings.

I meant to say say that is a wonderful setting arrangement and thank you!

I LEARNED A LOT, TOMORROW IS MY REPORTING IT HELPED ME TO UNDERSTAND EASILY THANK YOU VERY MUCH!!!🥰🥰🥰🥰🥰🥰🥰

Thats the amount of plate and silverware I use the entire week. 🤣

I don't know anyone this fancy, to use such a setting. But this was informative.

This was so easy……thank you

Excellent, thanks for sharing.

Thank you so much.... Excellent... 👏👏👏👏

👏 That was great😊

Note: a cruet set is for liquids. Always provide one set of salt and pepper for, at most, every four diners, if you can’t do individual ones. One butter serving dish and knife at least, for every four diners, also. Butter is removed from the butter serving dish with the butter serving knife and placed on the individual B&B plates, by each diner according to how much they want. Never stick one’s individual butter knife into the butter serving plate, or use the butter serving knife to butter one’s bread. The exact rules apply for sugar in beverages, use the sugar serving spoon, then stir it into the beverage with your individual coffee spoon. Never put any individual-setting utensil into a common dish, nor use a serving utensil for eating or drinking. I prefer to use big serving utensils that are obviously not for individual use, it reduces confusion. It’s fine to take one’s bread roll from the basket with fingers, but remember, once you touch it, don’t put it back! I once was behind a man in a grocery store who dropped a stack of unwrapped donuts on the floor, then put them back in the bin, during early COVID, too. I just told an employee which ones to remove (the dropped ones and any those touched) and they did so, we just couldn’t believe he put them back for others to buy unknowingly, gross. If this happens to you you, pay for them and dispose of them.

Excellent job

Who KNOWS😲U MAY find URSELF dining w/Kings & Queens & U will NEED THIS INFO❣️

Amazing 👌❤️

We did a lot of these for catered events. The downside is when they try to squeeze as many people at a table they can, hence almost sitting on top of each other, utensil wise and very little elbow room.

Thankyou for the video 📸👍Great 👍

This is a perfect explanation. It helped me a lot. Grateful to find your video. Thank your very much

I'm done in food and beverage NC2.its a nice vlog very detailed and clear.

Nice refresher course. Thanks!

Wonderful setting arran😊

Thank you Ma'am for sharing I learned something new I learned how to set table last 7 years And I only use one glass for only water

Came for some fun and the vdo was funny enough !!!

That’s outrageous - give me just what I am going to use. Thank you.

Excellent .. Thank you..

Very nice 👍👍

I learned all this in childhood, thankfully, and I highly recommend doing so now to anyone who didn’t. Knowing a correct place setting and how to use it is not only essential for minimal good manners, but it gives one the confidence to dine anywhere, and with anyone, however formal and complex the setting and meal. I’ve never been to a single nice meal where one or more of my fellow diners didn’t take the bread plate, incorrectly, from their right, or glasses from the left, utensils or napkin from the wrong side, etc., throwing the whole table into confusion. Is it really that hard to remember, beverages on the right, bread on the left? No one ever ends up with the plates, glasses or utensils they need, what a mess. When hosting a meal, I just say, “remember, the bread plate is on your left”, this is the single-most common error I see (US). Don’t do as your neighbor does, unless you know it’s correct, it’s better to watch what your hostess does, or quietly ask her or the waiter if unsure. Nowadays, I clear the appetizer plates, rimmed soup bowls and salad plates (never, ever serve salads in bowls) and the utensils for them, after each course and before the main course, and don’t bring out anything for dessert and coffee , not even utensils, until I clear the main course, it simplifies things for confused guests, who never remember. I’m so tired of people “helpfully” stacking their clean items set out for the upcoming courses, then handing them to me to clear, it means I have to re-wash them, unused, then put them out again. Everything on the table is meant to be used during the meal, don’t stack or try to clear it away until you’ve used it. If you don’t use it, like wine glasses for non-drinkers, let the hostess or waiter clear it at the correct time. Also, I use only a water glass and one wine glass, and serve only a single red or white with dinner, not both, depending in the food. Champagne before the meal, then I clear those glasses all away first, before seating my guests. I’ve eliminated chargers/service plates altogether, they cause tons of confusion.

Woooòòooooo lovely video

Unprecedented session on entire RU-vid so far 💯👏❤️

Very detailed information, thank you ❤

Thanks for sharing. 🙏

So helpful

thank you very much from Honduras Central America

Excellent 💯😘

This is complicated I am trying to learn from you miss thank you for your amazing teaching miss

Beautiful. Now feed all the people.

I am not sure if you are using the term 'Entrée' in the American sense (the main course) or the French/English sense. (a course served before the main course)

Thank you very much l have learned

Did a lot of waitering jobs when I was a student.

I really liked your very pleasent video! Thank you very much for it!

I've taught these settings to Chinese students, but also contrasted it with the Chinese table setting. In China, a traditional table setting consists of one bowl and a set of chopsticks. Period. The bowl is multi-functional: it can hold soup, rice, meats and veggies (always cut up into bite-size pieces prior to serving), and beverages including tea, Chinese beer or water. More modern formal Chinese settings may include a spoon, an additional soup bowl, a plate for bones (traditionally, bones and non-chewables are placed on the table to be cleared away after the meal), and tissue. In more expensive restaurants and at homes in the know, serving utensils may be included with the serving dishes; sometimes each diner would have a second chopsticks pair to use for taking food to their bowls and plates. A tea cup, shot glass, and water glass may also be included. A few modern restaurants provide the warm lemon-water-moistened towelette for use before the meal. For those rare hands-on foods such as shank bones, shrimp, crayfish and ribs, disposable plastic gloves and straws (for drinking the marrow out of long bones!) may be provided. One more thing of interest worth mentioning: at most Chinese restaurants, even when there are individual sanitized plastic-wrapped dish settings, an additional hot water or tea source is provided along with a large bowl used for waste water. Each person at the table will pour the water on their dishes to "clean" them, then dump the wash water into the large bowl. When all are thus washed, the bowl and extra water are taken away. This grows from the tradition that due to a lack of running tap water, dishes were only lightly washed after meals. This pre-meal wash is meant to clean off any possible leftover residue from the dishes' previous use; it of course cannot sterilize the dishes, but in the past it was the best option available. 😊

Very educational

Very Very Nice Video

Yes this interesting 👍🏾💯 growing up with my parents my mom teaches me a little and how to clean the home 9 yrs ago I was working at a fine dining restaurant and tea lounge so these were the things I have to do i love it I got pregnant and leave then I started owning my own business

Thank you for sharing ideas.Excellent👏👏👏

Very nice 👍ยอดเยี่ยมมากค่ะ🙏🙂🥳🎉🎈💐👏🎉🥳🙏

Nicely done. Just remember other than in the USofA and affiliates Entrée means the first course or appetiser, basically it is the entry to the meal.

Ossmm 👌👌👌🔥🔥🔥🔥

Thank you so much mem your so good and great as a thickera may god bless you have a good day mem

Thank you mam😀👍

This is the exact set up I use when I have Little Caesars pizza. I'm glad I'm doing it right.

Nice

Adorable explanation

Am learning

Thanks

Thank you, good to know the water glass placement, this can be confusing when a stem glass is used for water.Also, slight difference in France with the cutlery, in most places you retain your knife and fork for the next course.

Nice ma'am

That’s nice dear but multiply all of that by a table full of people and tell me which family member gets to do all those dishes afterwards 😅 I love being a commoner 😂...one simple rule in my house...you use it you wash it...done 😅

Please give us more videos like this on how to set the bed and the clarification like why should we have a bed cover first before the bed sheet.

I remember learning all this 50 years ago and thinking "Are they kidding? It's just too much junk on the table." Each full setting would take up, easily, three feet from side to side. There, are, fortunately, far less complicated settings, and table staff will deliver and clear the plates and utensils as needed.

Thks

THANK YOU TO

I appreciate the information. But I wish the plastic package containing my fork and spoon was much easier to open. Lol.

It's nice 👌

Amazing 🇵🇭

The knife blades facing towards the Charger, was brought to the table to show the branding labels and so it can be easily read by the guest. As long as all of the blades are facing the same direction, you should be right.🍽

Idk why but I read this as how to steal a table

5 types of lunch and dinner setup can you specify please

V.nice mamdam

Good

I just randomly ended up clicking here. It is easy to be dismissive until you are invited to a formal lunch or dinner for important business, promotion prospects or whatver event. And then you will really wish you had paid attention to these things. I have seen it from both sides - ignorant and young, thinking oh ummm help....to being one of the grumpy old men on the other side of the table watching where you put your napkin. Learning these skills will do anyone well in life.

Salt shaker usually has one hole and fine pepper four or five.

Informative video. One question - in french dining there is a utensil that resembles a flat soup spoon that is used to pick up sauce. Where is that utensil placed?

Nice video 😊. Great for my fancy restaurant visits and dinners 👍

Super

I do so miss dining at a well-set table.

The text is very highlighted in this video you made. Please solve this better solution and this is very useful video thank you

Who here remembers Titanic…’’start at the outside and work your way in…’’

wow such detail to set a plate that's for the wealthy

I learned many years in special Hotel school, cant be more than 3 glasses, cant be more than 3 on right and left side,

It may vary the food serves during function

I learned by watching old movies from the 40s and 50s.

The glasses should form a diamond shape, the white wine glass 1 inch above the main food knife, the red wine next to it. The water glass behind the white wine glass, then a champagne glass behind it and a port glass behind that. You don't have to place the butter knife on the plate, it can sit on the table at an angle above the plate, with the edges facing down. Always ensure the bottom of the plate and cutlery is one inch away from table edge.

Tnq

❤

In the off season of football, our rough and tumble footballers can do a course of fine dining table manners. It is especially helpful for them when attending awards with TV cameras filming them. It wouldn't hurt for schools to do short courses in this, as I can't stand bad table manners. But then it is not peoples fault if they have never been taught in the first place.

Does that go for paper plates and plastic forks and spoons?

There’s no need to set all the forks and knifed I have to set according to the dishes right?