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Grade 11 Term 1

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One of the biggest factors contributing to guest satisfaction is the ambiance of the room in which food is served

Ensuring that a venue has been well prepared – in terms of cleanliness and according to the type of service to be provided – is an important part of hospitality.

Rules for preparing a venue
Irrespective of the venue to be used, it is important that it is thoroughly cleaned before any further venue preparation can take place.
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Irrespective of the venue to be used, it is important that it is thoroughly cleaned before any further venue preparation can take place.

Plan the venue layout according to the type of service that will be taking place and the number of guests expected to attend.

Tables and chairs should be placed in the appropriate setup after cleaning, with adequate space for guests and staff to pass through.

Furniture should be checked to make sure that it is safe – unsteady tables can be frustrating for guests and could lead to accidents if not stabilized.

Ensure that any equipment needed during the service is in working order, has been properly cleaned and prepared, and can be easily accessed.

Share responsibilities amongst the staff to ensure that everything can be done in time - in doing so, it is important to keep track of what has and what is yet to be done.

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Table-setting for teas
Table-cloths – clean and crisp linen/usually white in colour/level all round at +30cm from table edge/appropriate size/sound-proofed (with a silence cloth placed underneath to absorb noise)/with over-lay (to hide any marks or to make for easier cleaning)

Placements – in front of each chair (but only for smaller tea parties)

Cakes and biscuits – on plates, platters or cake stands at the centre of the table, with all other items surrounding

Serving utensils – place cake lifters and knives alongside the cake or food item that they are intended for

Cutlery – cake forks and tea spoons can be placed on tea cup saucers

Glassware – tea cups placed on saucers (with handle pointing to the right)

Crockery – side/cake plates should be to the left of the setting

Serviettes – folded and placed on side/cake plates

Sugar, artificial sweeteners, small milk jugs and bowls of lemon wedges – placed on various tables at the venue to spread the traffics of guests

Tea bag container – to the side of the crockery and cutlery (to help guests to discard used tea bags)

Decorations (like flower arrangements) – placed near the centre of the tables

Table-setting for three-course meals
Table-cloths – clean and crisp linen, usually white in colour, level all round at +30 cm from table edge, appropriate size, sound-proofed (with a silence cloth placed underneath to absorb noise), with over-lay (to hide any marks or to make for easier cleaning), substituted with paper cloths or place mats

Cutlery – main knife & fork 1-2.5cm from table edge and 25-29cm apart, other course cutlery 1-2cm on outside of main (with the first to be used set on the outer most part), dessert spoon (facing left) and fork (facing right) above main plate

Crockery – side plate to left of forks, main plate goes between main knife and fork

Glassware – 2.5cm above main knife, additional glasses at 45 degrees to the right from the first glass

Serviettes – folded and placed on the side plate or in the centre of the placement (small serviettes for breakfasts, larger for lunches and dinners)

Name cards – above dessert spoon

Table number, menu cards, decorations and condiments – centre of table
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