Preparation, clearing, and relaying of tables

Preparation, clearing, and relaying of tables

Preparation of Tables:

  • Understanding the setting: Familiarise yourself with the different types of table setting - from casual to formal. Each setting type has different requirements for tableware positioning.
  • Cleaning: Always ensure that the table is clean and spotless before seating guests. Use a clean, damp cloth to wipe down the table.
  • Tablecloth: If used, tablecloths should be wrinkle-free and properly aligned. Smaller table napkins should also be folded neatly.
  • Arrangement of Cutlery, Crockery and Glassware: Cutlery should be placed in the order of its use, from the outside moving in. Plates should be centred, and glasses positioned to the top right of the plates.
  • Centrepiece: If using a centrepiece, make sure it complements the overall table setting and doesn’t obstruct the view across the table.

Clearing of Tables:

  • Timely clearing: Start clearing the table only once all guests have finished eating. Clearing while someone is still eating can make guests feel rushed.
  • Clearing sequence: Always clear from the right of the guest without stretching across them. Remove dishes one by one, never stack dishes on the table.
  • Leftover food and cutlery: Remove leftover food discreetly. Cutlery used should be cleared along with the plate.
  • Spillage: If anything spills while clearing, clean it up immediately.

Relaying of Tables:

  • Quick turnaround: Tables should be relayed as quickly as possible to ensure the venue can accommodate more guests or be ready for the next service.
  • Replacing tableware: All aspects of the initial setup - tablecloth, glassware, cutlery, and for some venues, new dining chairs - should be replaced when preparing for the new guests.
  • Positioning: Ensure all cutlery, crockery, and glasses are correctly positioned. Incorrect positioning could lead to an awkward dining experience.
  • Final check: Do a final check to ensure no piece of tableware is missing or dirty before seating the next set of guests.

These bullet points highlight key duties in preparation, clearing, and relaying of tables in the food and beverage service industry.