SOP Intercontinental Group Coffee Shop How to set a table for breakfast41777

2005 GUEST That tables are set in a clean and neat manner, with complete sets of eating utensils and table condiments in a timely manner.. STEPS HOW/ STANDARDS TRAINING QUESTIONS1 Put p

STANDARD OPERATING

PROCEDURE

TASK: HOW TO SET A TABLE FOR BREAKFAST

TASK NUMBER: CS-0019

DEPARTMENT: F&B – Coffeeshop

DATE ISSUED: Jan 2005

GUEST

That tables are set in a clean and neat manner, with complete sets

of eating utensils and table condiments in a timely manner.

TIME TO

TRAIN: 20 minutes

Why is this task important for you and our guests?

Answers:

1. To ensure the tables are set in a consistent manner

2 To ensure the tables settings are clean and polished

STEPS HOW/ STANDARDS TRAINING QUESTIONS

1) Put placemat on table (Use

of placemat can differ per

hotel)

Ensure that the placemat is clean, no creases, nice side facing up 1 Why should the placemat be clean?

2 Why should the nice side face up?

2) Lay napkin on the table Place the folded napkin in the middle

of the placemat, 2 cm above the edge

1 Why should the napkin be in the middle?

2 Why 2 cm above the edge?

3) Put the knife on the table Place a starter knife on the right

side of the napkin sharp side facing left Don’t touch the cutlery, use a clean napkin or with a napkin layered plate

1 Why should the knife face left?

2 Why shouldn’t you touch the cutlery?

3 Why should you use a napkin layered plate?

4) Put the fork on the table Place a starter fork on the left side

of napkin, parallel to the knife 2 cm above the edge of the table

1. Why should the fork be parallel to the knife?

5) Check position of the cutlery Make sure that the cutlery is also 2

cm above the edge 1 Why should you check the position of the cutlery?

6) Add the saucer and cup Saucer goes right side to the knife, 2

cm above the table edge and put a cup in the center of the saucer handle showing 4 o’clock

1 Why does the saucer go on the right side of the knife?

2 Why does the handle show 4 o’clock?

(grip showing 4-5 o’clock) 1 Why should the grip be showing 4-5 o’clock?

8) Put flower/s on the table Ensure that the vase is clean, fresh

water and fresh flower Place it in 1 Why should the vase be clean?

the center of the table 2 Why should the flower &

water be fresh?

3 Why should the vase be in center of the table?

9) Put salt and pepper shakers/

mills on the table Place salt and pepper shaker (cleaned and refilled) horizontally on

the right side of the flower

1 Why should the shakers be filled?

10) Put sugar on the table Take a clean and refilled sugar bowl

and place it on the left side of the vase

1 Why should the sugar be filled?

achieved the final setup 1 Why should you do a final check?

12) Arranging the chairs Push the chair up to the edge of the

table

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1 Why should the placemat be clean?

2 Why should the nice side face up?

3 Why should the napkin be in the middle?

4 Why 2 cm above the edge?

5 Why should the knife face left?

6 Why shouldn’t you touch the cutlery?

7 Why should you use a napkin layered plate?

8 Why should the fork be parallel to the knife?

9 Why should you check the position of the cutlery?

10 Why does the saucer go on the right side of the knife?

11 Why does the handle show 4 o’clock?

12 Why should the grip be showing 4-5 o’clock?

13 Why should the vase be clean?

14 Why should the flower & water be fresh?

15 Why should the vase be in center of the table?

16 Why should the shakers be filled?

17 Why should the sugar be filled?

18 Why should you do a final check?

PHOTO INDEX #01