A Table arrangement is more than one arrangement of cutlery and cups. It gives cohesion to a gastronomic place, where the appearance of the table has a large effect on customer expectation and your pleasure while eating. Knowing how to pack a restaurant table is a great skill that can be used at any party or meal to give a nice touch.

What’s the trend?

Minimalism. This is the trend that dictates the rule in the decoration, in the fashion world, businesses and, consequently, restaurants, particularly with regard to the mounting table. That’s right, the world today has no more room for huge tables with many types of glasses, cutlery numerous, various kinds of dishes.

Today, we live in so-called model of “on demand”, each situation is adjustable according to customer needs. Except events and large banquets, which still uses the call mise-en-place complete, day-to-day restaurants, it is recommended to put on the table only what will be used and, depending on the customer’s request, will appropriate utensils being placed.

Check out some tips to arrange the tables of your restaurant.

Instructions

1) Line up the tables according to the standard of the restaurant, and then line up the chairs, just indicating the place of the dishes.

2) Extend the towels on the tables so that the central creases coincide with the centers of the tables and the points fall on the feet.

3) It is placed on the table plates of the chairs, so that the edge of the plate aligns with the edge of the table. In the case of plates with logo, it must be returned to the customer. (If plated service, in which there is no need of placing the plate, the napkin can stay in place on the table).

4) Arrange the cutlery table as follows: a table knife is on the right side of the plate with the cut facing him. Table fork on the left side. Both the plate and aligned with one another.

5) The dish for bread is placed to the left and slightly above the table plate. On it’s a dessert knife (butter) with the cut facing to the left. The water glass is close to the tip of the knife and in her direction. The folded napkin is on the plate of table. In the absence of this, the napkin is directly on the table.

6) The placement of the salt shaker, the pepper, ashtray and ornamentation, when ends the mise-en-place basic.

Besides, when your restaurant is ready and you have everything in place, why not taking some photos and publish them in your business’ website. Nowadays a good  presentation is essential for any kind of business.

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