A place setting should look tidy, not cramped. For a beginner in hospitality, it is easy to have too much on the table, where cutlery touches the plate, glasses are in an odd place, the napkin takes up too much room and the side plate is in the way. The table should be set with the guest in mind, not just for presentation. The focus is on creating enough room for the customer to take a seat, read their menu, get some water and eat the meal they have ordered.
Think of the table as space for the main plate, glass, cutlery, napkin, menu and maybe some personal belongings, then make sure there is enough room for the waiter to set the food without having to lean over the guest or knock over a glass. For smaller tables it is okay if all the items are not present. Make sure you start the service in the correct manner and that there is enough room in the set up.
A useful way of learning is to have the plate, fork, knife, spoon if appropriate, napkin, water glass and side plate and try to set a table one by one. Place the plate, then work on the rest of the items. Keep all the cutlery straight, close enough that it fits but not too close to touch the plate, place the knife blade facing inwards, ensure the fork is on the left and in a straight line, the glass needs to be in a place where it is easy to drink from but doesn’t block the table space that the customer needs to reach the menu or use their hands. Check every setup to see whether or not it looks good from the position of the guest.
One of the most common mistakes that students make when they start is making sure they have everything needed for the table set up. There can be too much cutlery and not enough room on the table, for example, the napkin is a good size but the side plate is in a poor position, the water glass is right next to the table or the cutlery is all at different angles. The things I have listed above may seem trivial, but they can really affect the first impression of the service.
To start working, have a picture on top of the table, then after practicing try and set the table without it. After doing it for the first time you might have to do it a few times to see if you are ready. After setting the table every time ask yourself: Is all the equipment needed to set the table there? Is there space between the items and does it give the customer enough room to sit? This can help you to identify any issues that may arise before service even begins and stops you from rushing through things when you think the table is ready.
Table space also relates to service. For example, the water glass can be too close to the plate and this can make serving a difficult task, too little cutlery, the side plate can make it difficult to set the food in the right angle, the cutlery can be too far away. Good tables are the foundation of service, for every step of the dining experience, which includes: greetings, explanations of the menu and specials, serving, clearing and resetting the table for the dessert course.
To know when you are improving isn’t about having a perfectly set table, but instead looking out for problems and small details, when you notice when the fork is not aligned correctly, the glass is not straight enough, the water glass is on the table and the napkin is too big or the table setting does not have enough space for the guest. The first impression is very important for a waiter and a well set table can help.