Now we have provide the procedure of table setting for ala carte and table d'hote.
Ala Carte
- Used for an ala carte menu which means a menu that has individually priced dishes.
Below the picture for ala carte table setting.
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- Centre the place setting using the seating as a guide ( the centre position can be marked with a main plate, dinner plate ).
- Table fork to the left and 1cm from the edge of the table.
- Bread and butter plate to the left side of table fork.
- Table spoon on the right side of dinner plate, parallel to table fork.
- Wine glass placed directly above the table spoon.
Next,
Table D'hote
- Used for banquets or function.
- Table d'hote menu cover for setting table is also used.
- When setting the type of courses, need to know the dishes on the menu as cutlery requirements for each of the courses are included in the table setting.
Below the picture for Table D'hote setting
Tableware for table d'hote setting include :
- Soup spoon
- Table spoon
- Table knife
- Dinner plate
- Table fork
- Appertizer fork
- Bread & Butter plate
- Bread & Butter knife
- Dessert spoon
- Dessert fork
- Goblet
# Always put the first course cutlery on the end so that guests can work inwards with their cutlery through the courses.
# The dessert cutlery is placed above the main plate setting and centred across the top of the cover.
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