As a waiter in a restaurant, one of the main duties is to set the table and there are strict rules that must be adhered to; for diners, it is important that tables are clean and that the cutlery is laid out neatly and correctly. If the table is unkempt, or the cutlery and napkins look to be in disarray, this suggests the restaurant does not fully care about the comfort of its clientele. Here is everything your staff need to know about table settings.
Tables must always be presented correctly
There are a number of universal items required to make the table look complete – table mats, glasses, napkins, plates, cutlery, and centrepieces to enhance the presentation. Diners should never have to request any missing silverware or napkins. The waiter must ensure that all glasses are spotless. Before setting the mats in their places, they too should be clean and free from food blemishes.
The fork will rest to the left of the plate, while the knife and spoon should be positioned on the right side with the knife blade facing the plate. The napkin is normally set on the left side of the fork. Some restaurants measure the distance of the cutlery; however, after extensive training, waiters will be able to tell immediately whether the table has been set correctly. Even casual cafes and burger outlets will operate a simple version of formal table setting etiquette.
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A centrepiece will spice up the presentation
A centrepiece is a great way to improve presentation. This is usually placed in the centre of the table, as the name suggests. A small vase is a popular choice; of course, the flowers should be fresh and healthy.
The quality of the restaurant cutlery will show the pride the staff take in providing a high level of service. Quality silverware from a specialist such as http://www.heritagesilverware.com/ will show the efforts the restaurant has made toward creating a memorable dining experience for the party.
According to the Manchester Evening News, the number of new restaurants in the North West rose by seven per cent to more than 8,900 between January and July this year.
Although the casual dining market has slowed, this has not deterred new eateries from springing up. Entrepreneurs are still willing to take the risk.