TABLE SETTING AND WIPING CROCKERY, CUTLERY AND GLASSWARE.
TYPES OF COVERA LA CARTE/BASIC COVER
-An a' la carte menu features a variety of dishes individually priced. The guests then select the dishes they would like, usually up to and including the main course.
- The basic a' la carte cover is the cover usually set when the guests have a wide choice. It provides a 'show place' and the basic equipment needed for the meal. After the guests have ordered, this basic cover is then corrected to suit the customer's actual orders
An a' la carte cover includes:
- Fish knife and fork
- Fish plate
- Side plate
- Side Knife
-Wine goblet
- Napkin
Other items on the table might include a centrepiece, such as a bud vase or candle, a tent card advertising the chef's speciality, a cruet and an ashtray in the smoking area.
TABLE D'HOTE COVER
A table d'hote menu features pre-arranged items at a fixed price for the whole meal. Because it is known within a narrow range what will be served to the guests, the cutlery and glasses for the whole meal are laid in advance. The cover illustrated is for a table d'hote offering a platd appetizer, soup, a fish entrée, a main course and a desert.The cutlery required for this menu is:
- Small knife and fork- Soup spoon
-Fish knife and fork
-Main knife and fork
- Sideplate
-Dessert spoon and fork
- Glassware
- Napkin,
The various items of cutlery are set so that the cutlery used for the first course is outermost, and the remaining cutlery is set in the order in which it will be used, working inwards from the outside.
Below this is how you do the setting for Table d'hote
The equipment and utensils use for wiping setting
The equipment such as:
-Table knife
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