How to set a table in a restaurant?

Table setting in a restaurant is very important and plays a significant role. Correct table design is a sign of a high class establishment and the professionalism of the waiters. The article will discuss who should control and be responsible for the rules for serving dishes at a banquet.

Proper design and decoration of tables in restaurants is the very first and main tool to attract visitors and guests. After all, visitors' opinions about the restaurant are formed, based not only on the quality of the prepared dishes, but also on the table setting and the general interior of the establishment. A beautifully served table, the correct delivery of the ordered dishes - increases the status and adds attractiveness to the restaurant.

Each restaurant has its own characteristics. Under them, people are accustomed to implying a special menu, and an expensive interior, and some kind of evening program, music, for example. For some visitors, the peculiarity of the institution is its name.

In fact, the features of a real status and attractive restaurant are in the usual little things. This tablecloths, and wine glasses, and cutlery, and napkins, and vessels with flowers, and plates, and candlesticks, and other attributes. All of them are components of the serving process in the restaurant complex.

There are two ways of serving - preliminary and executive (main).

The executive method is applied with a predetermined menu. It is used at banquets and other celebrations, where everything is agreed in advance. A preliminary serving is called the preparatory procedure of the hall for the upcoming festive event.

A preliminary way of preparing the table is performed in all catering enterprises, regardless of the level of the institution. It serves as a complement to the interior in the hall. This decoration involves a limited number of devices that will serve for further use in the maintenance process.

The items of this type of serving include:

• patty plates;
• wine glasses;
• devices for spices;
• napkins;
• a flower vessel with an artificial or living flower arrangement.

The addition and modification of the list of devices is regulated by the type and nature of the service - this is breakfast, lunch ceremony or dinner. This process can be easy or complex. To have breakfast, you need a pie plate, snack bars, a glass, and a tissue napkin. At lunch, you should serve a plate for bread, a knife, a fork, a spoon, a wine glass, napkins, a device for spices, a vessel with flowers.

The word “serving” is translated as preparing a table for dishes, when all the dishes are arranged in a certain order. In the restaurant, when serving, you need to adhere to the correct order:

• The very first thing the table is covered with a tablecloth. This is a delicate work, it is necessary to do this so that the tablecloth does not wrinkle.
• Next, porcelain or earthenware dishes (various shapes and sizes of plates) are displayed.
• It is the turn of the devices. These are forks, spoons, knives and accessories, this is related to the menu.
• Then put crystal or glass. Wine glasses, glasses and glasses should be presented correctly - holding the leg. The number of glasses on the table depends on what alcoholic beverages will be served during the feast.
• The turn of napkins has come.
• Next is the arrangement of appliances for spices, various candelabra and flower vessels.

An integral component of the serving is a tissue napkin. It develops to suit the purpose of serving. For a banquet, for a festive feast, it takes on a conical shape. There are other options for laying out napkins.

Serving a table is not necessary in a classic style. Sometimes you need to give free rein to fantasies and dreams. There is a French style, both Ukrainian and Russian, but the thematic component must be present and coincide with the style of the interior of the hall, as well as with the rest of the common areas (for example, a terrace). Proper serving is a whole science, the purpose of which is to arrange the devices in such a way that it is convenient for guests. All standards must also be followed.

You can add a waiter to the professional restaurant serving and the restaurant’s interior, which should effectively fit into the whole picture.

As practice shows, an ugly or tastelessly served table in a restaurant can spoil not only the appetite of the guests, but also discourage the desire to visit this place once again. In order for the serving to be impeccable and delight guests and visitors, you need to remember some nuances:

• Before starting table setting, it is necessary to check all objects and appliances for cleanliness, for example, dishes washed to a crunch and polished to a shine. Also check how perfect ironed and starched napkins and tablecloths are.
• All items involved in serving should be combined with each other, be in the same style.
• Always consider seasonality. If there is a fierce winter outside, warm shades that warm the soul will not be superfluous in the decoration of the table and restaurant. If it is summer, then add a little coolness to the serving items.
• Always check the condition of the spice containers; this is very important. For example, so that the salt does not turn out to be wet.

In the decor of tables in restaurants, as well as in any field of activity, fashion trends are observed, as well as sunk into oblivion. Indeed, a restaurant can surprise not only with a table covered with exotic food, but also with a non-standard approach to serving.

If you adhere to fashion trends in the setting of the banquet table, then you can apply several options for its design:

• To abandon the classic white dishes and switch to pastel colors, for example, to serve the table with dishes the color of ashes of roses, which will give some kind of romanticism to the feast.
• Decorate the table in the Italian style using streamlined dishes, which is very popular in Europe and beyond.

• If you want to impress visitors, organizing receptions, presentations, business meetings, decorating the table with premium class dishes with elements of relief, ornament combined with dullness and gloss at the same time is not superfluous.

But, the main thing in restaurant business is an understanding of what you are doing, and then all the love, warmth, sensuality will be conveyed to visitors.

A special training video on table setting in a restaurant see below.