TVL FBS: Russian Table Setting for Lunch

An attractively set table is almost as important to a great meal as the food. The way the table is set can influence how people feel about the meal by adding to the appeal of the food being served. Even a well-cooked meal is made more appetizing when it is served in an attractive setting.
TABLE SETTING - also known as PLACE SETTING, refers to the way in which the table appointments and food are arranged on the table for dining. How the table should be set depends on (1) the style of service to be used; (2) the menu to be served; (3) the size of the table; and (4) the available table appointment
TABLE APPOINTMENTS - are table implements / utensils that are used for dining and serving, which includes the flatware, dinnerware, glassware, hollowware, linens and centrepiece
COVER - the space allotted for one person or the arrangement of a place setting for one person. A cover is the space required on a table for table appointment for one person to partake of a meal.
STANDARD OPERATING PROCEDURES (SOP) IN SETTING UP THE TABLE
1. Before setting the table, ensure that the chairs and tables are in their best condition and correct positions, the table top should be clean and that the table is level and not wobbly.
2. Once the table is secured, cover the table with silence cloth. The silence cloth protects the diner's wrists and elbows from the tables sharp edges, it also keeps the tablecloth firmly in place and protects the surface of the table, prevent the rattling of table appointment and it absorbs moisture in case liquid spills on the table.
3. Once the silence cloth is placed. Spread evenly the Table Cloth. Be sure that the table cloth is free from wrinkles.
4. Carry table appointments to the table on a clean service tray with cloth underliner. Use BAR TRAY (round tray) only for beverage ware and RECTANGULAR SERVICE TRAY for dinnerware, silverware, hallow wares and centrepiece
5. Sanitize, check and set aside damaged and soiled table appointments. Crockery and cutlery should be spotlessly clean and the glassware should be well-polished. Chipped or cracked equipment should not be used.
6. Hygienic handling of table appointment should be observed. Handle dinnerware by the edge without touching the surface, glassware by the stems or base and flatware by the handles.