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• American Service (Blue Plate Service)


  All food were cooked and plated, pick up and delivered by the food server towards the guest
• English and Family Service

  Food were cooked and served in a large platter intended for sharing
• French Style Service


  Chef prepares the food not on the kitchen but on the table-side
• Russian Service


  Food prepared in portion, placed on a platter. The waiter is the one who served to each diner
• Buffet Service (Smorgasbord Service)


  A wide variety of displayed food placed on a dining table that contains plates for the guest for quick access of dishes
• Preparation of Table Appointment

  All table appointment (Dinnerware, Flatware, Beverage ware and Hallow ware is subject for thorough cleanliness. Free from spots and dryness
• Preparation of condiments and food accompaniments

  Condiments and food accompaniments like sauces, shakers (salt and pepper), napkins/tissue, toothpick, and flower vase are all replenished or refilled, free from spoiled, clog and caking, subject for cleanliness (neck of the bottle like smudges and smears) and ready for distribution
• Set the covers


  1. For tables and chairs, always check the functionality and its cleanliness. It should be well-polished, not wobbly, do not have rough surfaces and positioned according to its lay-out

  2. For tablecloth, equally spread on the table, shape of the table conforms the shapes of the tablecloth, well-ironed, no stain, and do have no holes
• Food is even more exciting and enticing to eat depends on how it was presented and served on the table. A dramatic scenario will boost your cravings and readiness to eat
• Several establishments offer different kind of services that makes the foods more special, the way on how they served to the diners
• Table setting


  The process of preparing a table for dining, including the arrangement of dinnerware, flatware, glassware, and other table appointments
• Tasks involved in table setting

  1. Preparation of table appointment

  2. Preparation of condiments and food accompaniments

  3. Set the covers

  4. Check, prepare the function and order arrangement
• Preparation of table appointment

  • All table appointment (Dinnerware, Flatware, Beverage ware and Hallow ware) is subject for thorough cleanliness, free from spots and dryness
• Setting the covers


  • Checking the functionality and cleanliness of tables and chairs, ensuring they are well-polished, not wobbly, with no rough surfaces and positioned according to the layout
  • Ensuring the tablecloth is equally spread on the table, the shape conforms to the table, well-ironed, with no stain or holes
• Checking, preparing the function and order arrangement

  • Preparing any special needs and requests from diners
• The American table service style caters food preparation served in portion, placed on a platter. The waiter is the one who served to each diner.
• The Buffet table service style caters a wide variety of displayed food placed on a dining table that contains plates for the guest for quick access of dishes.
• The English table service style caters the chef to prepare the food outside the kitchen directly served to the diners.
• The French table service style caters food served in a large platter intended for sharing.
• The Russian table service style caters the preparation and plating of food inside the kitchen, picked up and delivered by the food server towards the guest.
• Preparation of condiments and food accompaniments

  Includes replenishing or refilling items like sauces, shakers, napkins/tissue, toothpick, and flower vase
• Setting the covers


  Includes checking the functionality and cleanliness of tables and chairs, and ensuring the tablecloth is properly spread and ironed
• Checking, preparing the function and order arrangement


  Includes preparing any special needs and requests from diners