Overview

How tables are laid is the first impression that your customers have of your standards so it is vital, whether your restaurant is high end or casual dining, that tables are laid with care and attention to detail. Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!

While restaurants tables are styled differently, the module uses international hospitality best practice standards to examine various settings. As glassware is a specialist area in its own right, the module Preparing Glassware for Service should be used alongside this one.

This module considers cutlery recognition fundamentals as well as safe and hygienic handling and explores the importance of using professional techniques to polish cutlery.  Different plate sizes and their use are identified as well as hygiene and safety standards. The varying cloth sizes and presentation standards are considered along with the presentation of tables with no cloths!. Maintaining personal hygiene standards is emphasised throughout.  Knowledge is built on how to lay a basic setting through to a traditional banqueting setting, laying starter cutlery and dessert cutlery. Each section encourages learners to have ideas on how they can improve.  

Key benefits of this module:

• Create a professional impression to customers on arrival in the restaurant.
• Learn some key jargon terms
• Recognise different types of cutlery and what they are used for
• Handle cutlery and crockery safely and hygienically
• Know which size cloth to select for different table shape sand sizes
• Know how to check cloths are the correct standard to use
• Prepare unclothed tables correctly before laying cutlery
• Know how to lay simple and informal settings through to a full setting
• Feel confident in the process of laying tables

Format

The course is delivered fully online and is split into three highly interactive sections. Learners will engage with videos, example images of table layouts along with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Preparing cutlery and crockery
• Selecting and laying tablecloths
• Laying covers (NB: Handling and placing glasses is covered in a separate module) 

Learning Objectives

• Identify different table settings and presentation standards
• Identify different types of cutlery and crockery and what they are used for
• State hygiene and safety standards to use when laying tables

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is primarily designed for new operational team members working in any style of restaurant or event venue to support internal job training by developing an understanding of the standards and procedures. It is best placed as part of an induction programme and can also be used to meet a specific training need. The module will contribute to the off-the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

The module is also suitable at the pre employment stage to support people looking to undertake their first role in hospitality

Test

At the end of the course, learners complete a 26-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify specific procedures that may be in place and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.