SNOWFLAKE NAPKIN FOLDING

1.Begin with a pressed, lightly starched, large napkin. Lay the napkin right side up and diagonally on a flat surface. Fold the top corner to the imaginary center point. Fold the bottom corner to the imaginary center point. Fold both the right and left corners to the imaginary center point.

2.Gently pick up napkin and turn over so that the folds are faced downward on the table.

3.Again, fold all corners toward the imaginary center point.

4.Gently turn napkin over so that the new folds are faced downward on the table.

5.One last time, fold the corners to the imaginary center point.

6.Pull out each corner to the outside. The napkin will resemble a snowflake when you have finished.

BIRD OF PARADISE NAPKIN FOLDING

1.Lay the napkin flat out in front of you. If the napkin has labels tags or a folded seam ensure that these are facing upwards to begin with.

 2.Fold the napkin in half to the opening is towards you.

3.Fold the napkin in half again so it is now a square a quarter of its original size. The opening should be bottom left now.

4.Take the bottom left corner (the open ended one) and fold the napkin in half towards the top right.

5.Have the triangle laid out in front of you so the long edge is facing you. Now take the right corner and fold it over half of the napkin.Take the left hand side now and repeat the fold. They should meet in the middle

 6.Take the right hand side bottom flap and tuck it underneath.Do the same with the left hand flap.

7.You now want to fold the napkin in half. The easiest way to do this is place your thumbs underneath the napkin and then simultaneously come up with your thumbs and push down with your finger.

LOTUS NAPKIN FOLDING

1. Fold a dinner napkin in half diagonally both ways, pressing to crease; press all folds as you go. Open the napkin, and then fold all four corners to the center, creating a square.

2. Flip the napkin over, and fold the corners to meet at the center.

3. With a finger pressing down on the center of napkin, reach underneath and pull up the flap at each corner to create the lotus petals.

SETTING CUTLERIES

SETTING CUTLERIES ON TABLE

There are 2 style that we can used for cutleries setting on the table

• Table d'hote
• A la Cart

1. TABLE D'HOTE

• table d'hote cover requires the cutlery & flatware for the whole meal to be laid out before the first course is to be served.
• place the chair to mark the center of the table and replaced plate.
• the cutlery is add in the order guests eats the course-from the outside in.

there are the procedure to arrange the utensils on table for table d'hote.

• Prepare all the Cuttleries 
• Starting from the right side of the Dinner Plate, we must put Table Knife, Fish knife,Appertizer Spoon and Soup Spoon
• On the left side of the Dinner plate, we put the Table Fork,Fish fork and Appertizer Fork
• On the BB plate, we must put the BB Knife and above the Dinner Plate we put the Dessert Spoon and Dessert Fork where the dessert fork are heading towards right and the dessert spoon are heading towards left side
• Put the Goblet above the Table Knife.
• Place the BB plate on the left side of the Dinner Plate

1. ALA CARTE

An a la carte menu feature offers a variety of dishes that having unlimited choices with a separate price for each item. The guest then select the dishes they would like from the menu given.

there are procedure about how to do the table setting for A'la Carte

• First, put the chair as a center to mark the position replaced of the dinner plate at the table.
• Then, place the Table Knife on the right side and the Table Fork on the left side of the Dinner Plate
• Lastly, put the goblet above the Dinner Plate
• Dont forget to put the napkin.

WIPE CUTLERIES

HOW TO WIPE CUTLERY

Cutlery polishing process is a very important before arranges it on the table guests. This is because the cutlery clean is a priority to guests who want to use the cutlery.
       By the way, before going to wipe the cutlery,we must use suitable wiping cloth. First, we cannot use furry fabric because when wiped on cutlery it must sticky fur on the wiped cutlery . In addition, of course, must be absorbent. 

here we come with the steps how to wipe plate, goblet and cutlery

PLATE

• Pour the water from the water pitcher.

• Flatten the water to all area of the plate.

• Pour the water back to the water pitcher.

• Wipes the plate by using a cloth.

• Wipes all area of the plate.

• Placed the plate on the table without hold the plate by hand or finger print

GOBLET

• Placed the goblet flip over to water pitcher to allow the water vapour come inside the goblet.
• Cover all the goblet surface with clothes.
• Wipes the inner side of the goblet.
• Placed the goblet on the table carefully.

CUTLERIES

• Take one by one of the cutleries into the water pitcher.
• Wait for awhile until  water vapour cover all the surface of the cutleries.
• Remove the cutleries from the water pitcher.
• Wipe all the cutleries.
• Placed the cutleries on the plates.
• Arrange the cutleries nicely.

TABLE SETTING

TABLE SETTING

TABLE CLOTH
A table cloth is a cloth is used to cover a table from any strain and dirty. Some are mainly ornamental covering which also may help to protect the table from scratch and strain. Other tablecloth are designed to be spread on a dining table before laying out the tableware and food.

EXAMPLE OF LINEN USE FOR TABLE

:
LAYING TABLECLOTH PROCEDURE

1. Check the table size. Make sure it is clean before laying the tablecloth. Lay down the tablecloth centrally between the table and two legs. 

2. Open up the cloths to its length with the two double by two double fold facing to us.

3. On the waiter’s side are the two woven edges with two double fold inside. 

4.  Take the top flap between the thumb and the and the first finger with the thumb upper most and the center fold between the first and the second fingers. 

5.  Lean across the table and release the bottom layer to hang over the far edge of the table. 

6.  Adjust the position of table by center the tablecloth. 

7. Check whether the drop is even at all edges so that all the legs are covered. 

CHANGING TABLE CLOTH DURING SERVICE

1. Remove any particle on the table.
2. Do crumbing down if necessary.
3. Open out the clean table cloth by holding it according to the method of laying tablecloth. At the same time,pull out the soiled cloth underneath the clean one to the end. The edge of the new table cloth should replace the position of the soiled table cloth.
4. Fold the soiled cloth and removed it.

Second Task !

TYPE AND FUNCTION OF CHINA WARE, CUTLERY CROCKERY AND GLASSWARE

CHINA WARE

✽ China ware hard, white, translucent pottery with soft glaze , known as porcelain . It originated in China but is now produced in various countries.

	CHINA WARE
Chopstick				 Used to -      carrying the food from plate to the mouth
Chinese tea cup				 Used to serve Chinese tea
Tea pot				 used to serve hot water or used to steep tea
Soup bowl				 used for serving soups
Rice bowl		 In the Chinese term, it were used to serve the rice.
Small plate		 used to describe food which is served in small portions
casserole		 also known as clay pot  it's pretty enough to take from stove to table  the food will stay hot while you're eating.
Oval plate		 Used for the main course.  Used to serve meats,     breads, vegetables,     fruits, and cheeses.
Chinese  spoon			 Used to slurp the soup.  Also can be used for loose solids such as rice
Sauce dish			 Used for serving any sauces.  Used for serving soy sauces.
Chopstick rest/stand			 Used to rest or stand the chopstick
Soya sauce and vinegar pot			 Used for serve soy sauce or vinegar.

CROCKERY

Crockery is any type of tableware used during meals. This includes serving platters, plates, bowls, condiment dishes and any other type of dinnerware.

Complete the collection with surprising pieces such as a, sugar bowl, egg cups.

Complete the spread with plenty of serving utensils and cutlery, enough for each dish or guest.

Butter Dishes	 Butter Dish will hold one stick of butter or margarine, keeping butter fresh and reducing absorption of refrigerator odours.
Gravy Boats	 The Gravy Boat will allow your gravy or sauce to be poured easily with style and grace.
Jugs	   jug is a type of container commonly used to hold liquid.
Sugar Bowls	    A sugar bowl is a small bowl designed for holding  sugar or sugar cubes, to be served with tea or coffee in the Western tradition, that is an integral part of a tea set.
Egg Cups	    An egg cup, sometimes called egg server, is a container used for serving boiled eggs within their shell
Teapots	    A teapot is a vessel used for steeping tea leaves or an herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea.
Bowls	    A bowl is a round, open-top container used in many cultures to serve food, and is also used for drinking and storing other items.
Dinnerware set	     used for setting a table, serving food and for dining
plate	    A plate is a broad, concave, but mainly flat vessel on which food can be served     A plate can also be used for ceremonial or decorative purposes
Mugs	     A mug is a sturdily built type of cup often used for drinking hot beverages, such as coffee, tea, or hot chocolate
Teacup	 A teacup is a small cup, with or without a handle, generally a small one that may be grasped with the thumb and one or two fingers

                                                     

 CUTLERY

✽ Cutlery refers to any hand implement used in preparing, serving, and especially eating food in the Western world.
✽ It is more usually known as silverware or flatware in the United States, where cutlery usually means knives and related cutting instruments.
✽ This is probably the original meaning of the word. Since silverware suggests the presence of silver, the term tableware has come into use

	CUTLERY
Large fork (table fork)		  Us as Main fork or joint fork
Large knife (table knife)		  Us as Main knife or joint knife
Small fork		  Use as : -          Entrée fork -          Pasta fork -          Salad fork -          Fruit fork
Small knife		  Use as: -          Side knife ( for buttering bread or spreading pate ) -          Entrée knife -          Cheese knife -          Fruit knife
Steak knife		  ( note the serrated edge)

Fish knife		 Used for  Fish -    Serving delicate or large items
Fish fork (webbed fork)		 Used for fish
Service spoon (tablespoon)		 A tablespoon is the largest type of spoon used for eating from a bowl  a tablespoon is a type of large spoon usually used for serving
Pudding/dessert spoon		 Used for -         Desserts -         Pasta
Soup spoon		 A soup spoon is a type of spoon with a large or rounded bowl, used for consuming soup
Teaspoon		 Used for -         Tea -         Cocktails -         Ice creams -         Dessert coupes -         Sugar spoon