Table setting and serving technique

A properly set table sets the frame for the meal before the courses even arrive. Table setting and service technique are among the most visible parts of wait service, and they immediately reveal whether service is professional.

§The set table

A table is set according to the menu. Cutlery is laid so it is 'worked from the outside in' — the outermost cutlery is used for the first course. The knife has the edge facing the plate fork on the left and glasses are placed over the knives. The napkin is folded and placed uniformly at all place settings. Symmetry and clean surfaces are key.

• 01Check that tablecloths and napkins are clean and nice without stains.
• 02Set cutlery according to the menu's number of courses, from outside in.
• 03Polish glass and cutlery so there are no fingerprints or streaks.
• 04Place glass evenly over the knives.
• 05Ensure equal spacing and symmetry at all places.

§Service and clearing

A tested sequence that keeps the task on track from first contact to finished delivery.

§Carrying and tray technique

Carrying safely is a basic skill. Heavy loads are carried close to the body with a straight back, and you use your legs, not your back, when lifting. Distribute the weight evenly on the load and keep the heaviest closest to you. Practice the technique until it's a habit — then you have the composure for the guest.

§Pace and timing

Good service is about timing between kitchen and table. Courses should come when the guest is ready, and there should be appropriate pauses between courses. Keep in touch with the kitchen so you know when the next course is ready, and control the pace so the guest neither waits too long nor feels rushed.