As properly set a table in the restaurant of a hotel.

This operation requires a sequence of steps and movements by staff dining, that applied art form resulting symmetry in the table. Always work as a team to achieve complete assembly in less time periods.

These rules are:

• Apply and respect the order of assembly of the material, creating a fixed and constant technical.
• Create the concept of symmetry to which it is applied as a constant quality standard.
• Always confirm the possible changes in the letter or menu, to locate the corresponding material before starting the service.
• Place the linens in the following order: Muletón, Jacket, Covers tablecloth.
• Place the Base Plate centered, in front of the diner.
• Place the bread plate to the left side of the base plate.
• The water glass to put off the tip of the knife
• Salt and pepper shakers place them in the center of the table (when the customer asks)
• Place in the center of the table decoration
• Put cutlery follows:

1. Knives and spoons on the right side
2. Forks to the left
3. Pala mantequillera, over the plate for bread, on its right edge
4. Dessert covered at the top above the base plate.

• Place the folded napkin client easily on the base plate.

STEPS FOR ASSEMBLY:

Keep in mind that all materials should be handled or take in an appropriate manner so as not to leave fingerprints or grease on surfaces shone. The correct way to take each element is as follows:

PHASE I

COAT: Place it in the bending center of the table, the waiter standing in front of one side of the table and opens the tablecloth rectangular. Ironing centerline should face the waiter, enter thumb up fingers and then index finger, then middle finger and ring finger then holding by folds the tablecloth.

The tablecloth is brought to the opposite end of where I is located, loose ring fingers to release part of the tablecloth, dropping 35 cms, from the edge of the table; then brings the midline of ironing the cloth to the center of the table, Free tablecloth thumbs, holding the last crease between the index and ring fingers are pulling the tablecloth to the opposite end is loose and dropped, finally, revising the tablecloth is uniform everywhere.

CUBREMANTEL, SOBREMANTEL The TAPA: The procedure is the same as the previous operation but as esquinada.

REMEMBER: The tablecloth and cloth covers, never be placed by opening and dropping a way to balloon.

PHASE II

BASE PLATE: The plate is taken in its surface down with the palm, fingers opened and closed with the pad is formed below the thumb, this finger should go straight, should never be entered on the plate. The edge of the plate should be a 1 cm from the edge of the tabletop in front of the chair.

If the dish has type or monogram logo will be placed in such a way that it is in reading position for the client.

PHASE III

CUBIERTERIA: This should be taken by the handle trying not place the fingertips on the surface. Cutlery are placed in the order they are to be used, from the outside in both ways.

Place the classic knife and spoon (This is placed at lunchtime), to the right of the base plate, slightly away from the base plate, the knife edge inward and spoon as first service, the handle should go to 1 cm from the edge of the table.

The holder is located on the left side of the base plate, slightly separated, with teeth up, and handle a cm from the edge of the table.

The covered dessert is placed on top above the base plate with the handle clockwise spoon and fork with handle to the left.

Place the plate for bread 5 approximately cms away from the fork and the edge of the table.

The butter dish blade is placed over the plate for bread, on its right edge.

PHASE IV

CRISTALERIA: Are located to the right of the upper plate. If there are many you can have in a triangle or toward the center of the plate of each person and order from right to left in the order in which they are to be used, for instance white wine glass, red wine, water. When champagne is served this cup is placed behind the other three. When water is available only drink water is placed to 1 cm. Front and facing the knife. All drinks must be taken by the stem.

The FASE

DECORATION: Locate the center of the table, simple flower arrangements and prettily recommended to not interfere with visualization of customers sitting. The flowers accented aromas are not recommended, because they interfere with the smell of food.

PHASE VI

NAPKIN: You must be clamped and place folded on the base plate. If decorations are made napkin should be handled with gloves and are located on the base plate or inside the cup for water.

SMALL DOMESTIC: Focus is placed on the table next to the assigned decoration, generally not accustomed place and take upon request (Saleros, pimenteros, aceiteros, spices).