Course Outline:
Module 1: The Principles of Table Setting

• The anatomy of a place setting: cover, placement, and spacing.

• Types of cutlery (flatware) and their specific uses and placement.

• Types of glassware and their specific uses and placement.

• Practical Lab: Setting a formal place setting against the clock.

Module 2: Settings for Every Occasion

• Breakfast, Lunch, and Dinner settings.

• Banquet and buffet settings.

• Thematic settings: holiday, tasting menu, and special events.

• Workshop: Transforming a table from a lunch to a formal dinner setting.

Module 3: The Elements of Ambience

• Lighting: intensity, color temperature, and creating intimacy.

• Music: genre, volume, and tempo, and their psychological effects.

• The other senses: scent and temperature control.

• Exercise: Analyzing different restaurants based on their ambience.

Module 4: Linens, Napkins, & Centerpieces

• Handling and placing tablecloths and skirting.

• Fundamental napkin folding techniques.

• Creating simple, elegant, and safe centerpieces.

• Practical Lab: A napkin folding and table skirting workshop.

Module 5: The Pre-Service Check & Maintenance

• Developing a checklist for ambience and table setting.

• The role of all FOH staff in maintaining ambience during service.

• Team exercise: Inspecting a dining room and identifying ambience flaws.

• Final Assessment: Setting a themed table and explaining the design choices.