SOP Intercontinental Group Chinese Restaurant How to set up a table for the main dining room41645

Page 1 of 4

CR-0014

STANDARD OPERATING
PROCEDURE

TASK: HOW TO SET UP A TABLE FOR THE MAIN DINING ROOM
TASK NUMBER:
DEPARTMENT:
DATE ISSUED:

CR-0014
F&B – Chinese Restaurant
Jan. 2005

GUEST
EXPECTATION:

That the tables are set in a consistent manner with clean table cloth
and complete settings to be ready for the guest to be seated and to
start their meal.
20 minutes

TIME TO
TRAIN:

Why is this task important for you and our guests?
Answers:
To maximize guest satisfaction
2. To ensure the main dining room table are set consistently

3. To ensure the tables are set with clean linen and equipment
1.


Page 2 of 4

CR-0014

STEPS
General

HOW/ STANDARDS

TRAINING QUESTIONS

The following is the standard table
set up for private dining room.
We have table set up for 2, 4, 8, 10
and 12 pax. (This depending of the
individual restaurant size and set
up)

1) Clean the bare table top

Wipe the table with a damp cloth

1. Why should you wipe the
table with a cloth?
2. Why should you use a damp
cloth?

2) Lay the linen

Move the chair a little but away from
then table.

1. Why should you move away
the chair?
2. Why should the cloth be
above the floor evenly?

Lay the round table linen over the
table by standing next to the table
and spread the cloth over the table.
Ensure that the cloth is just above
the floor evenly from all angles of the
table.


Page 3 of 4

CR-0014

Move the chairs back in their correct
position.
3) Place table set up

STEPS
4) Place chinaware

Place the standard items on the table
(On the side for 2 pax table & in
middle for 4-12 pax tables). Flower,
tent card, etc.

HOW/ STANDARDS
Must be clean and free from strain,
no chips and no cracks.
Do not touch the “eating” part of the
plate of bowls. Hold your thump on
the edge to avoid too much touching.
Location:
– Bone plate in the middle
– Rice bowl on top
– Tea glass / cup on the right

5) Place utensils

Chopstick and stand must be
polished and shining.
Place on the right from the bone
plate.

6) Place glassware (If any)

Must be polished and no chips and no
cracks.

7) Napkin

Place napkin on the bone plate,

TRAINING QUESTIONS


Page 4 of 4

CR-0014

facing the guest.
Napkin fold is depending of the
restaurant.

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

Summary questions:
1. Why should you private room?
2. Why should the?
3. Why should the mise-en-place be easy available?
PHOTO INDEX #01