G11T1W5 Offline hlayiso.com

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G11T1W5 One of the biggest factors contributing to guest satisfaction is the ambience 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. - 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. 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) Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

- 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 Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary table cloth linen that covers a table used for the serving of food silence a piece of cloth that sits underneath a table-cloth, used to absorb as much sound as cloth possible over-lay a piece of cloth that sits on top of a table-cloth, used to cover grubby marks placements the area used to serve a sit-down meal to an individual guest cutlery utensils used to eat food (such as a knife, fork spoon, etc) crockery utensils used to eat food off (such as a plate, bowl, side-plate, etc) the term used to describe flavour enhancing food products (such as salt and pepper, condiments tomato sauce, mayonnaise, etc) which can be added to a meal after it has been cooked menu card the paper or card that is used to communicate what food is being served name card the paper or card that is used to communicate placement ownership Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International