18 Questions
Where should the big knife be placed for the main course?
On the right side of the plate
If there is soup in the menu, where should you place the spoon?
In between the knives
How should a small fork be placed in relation to a big fork?
Above the big fork
Where should a small spoon be placed for dessert?
Above the plate
What should be aligned with the starting point of the tines of the big fork?
The centre of the plate
Before placing plates on the table, what should you do first according to the text?
Get a rack of clean plates from your side station or dish room
Which statement about placing base plates on the guest table is correct?
Place the base plate directly in front of the guest chair, around two inches from the edge of the table
What should you do if a base plate is chipped or cracked?
Return it to the dish room and report it to the supervisor
Where should the bread and butter plates be placed?
To the left or above the forks at each place setting
What should you do if a silverware piece is chipped or cracked?
Remove it from use and report it to the supervisor
How should the silverware be arranged on the table?
Laid perfectly straight, parallel and forming a straight line with the opposite cutlery
What should you do with empty dish racks or carts after setting the tables?
Return them to the dish room
Which of the following items are typically used for the main course?
Big forks, big knives, and meal plates
How should silverware be placed in relation to the plate or space?
Forks to the left, knives to the right with cutting edge facing the plate, spoons to the right
What should be done with spotted or soiled silverware and plates?
Return them to the dish room
Which of the following is the proper way to carry silverware and plates?
With a clean, folded napkin
What should be done before setting the table with silverware and plates?
Ensure all items are clean, stain-free, and well-polished
Which of the following items are typically used for dessert?
Dessert spoons and dessert forks
Study Notes
Placing Silverware for the Main Course
- Big knife is placed on the right side of the cover plate, 1 cm parallel to it, with the cutting edge facing left and the handle 2 cm from the edge of the table.
- Big fork is placed on the left side of the plate, with the handle 2 cm from the edge of the table.
Placing Silverware for Starters (Appetizers)
- Small knife is placed next to the big knife, with handles at the same level, and the cutting side facing left.
- If there is soup in the menu, a spoon is placed in between the knives, with handles aligned on the same level.
- Small fork is placed left to the big fork, with the tines approximately 3 cm higher than those of the big fork.
- Bread plate is placed left to the small fork, with the centre of the plate aligned with the starting point of the tines of the big fork.
- A small knife is placed on the right-hand edge of the bread plate, parallel to the small fork, with the cutting side facing left.
Placing Silverware for Dessert
- A small fork is placed in horizontal position, approximately 2 cm above the cover plate, with the handle facing left and the tines facing right.
- A small spoon is placed in horizontal position, above the small fork, with the handle facing right.
Placing Plates on the Table
- Get a rack of clean plates from the side station or the dish room.
- Check each plate for cleanliness and report any chipped or cracked plates to the supervisor.
- Place the base plate directly in front of the guest chair, approximately 2 inches from the edge of the table.
- If the plate has a logo, place it so that the guest can read it.
Placing Bread and Butter Plates
- Check each butter plate for cleanliness and report any chipped or cracked plates to the supervisor.
- Place bread and butter plates to the left or above the forks at each place setting.
Checking Your Work
- Ensure all silverware is laid perfectly straight, parallel, and forms a straight line with the opposite cutlery.
- Check that all silverware is in an impeccable condition.
- Return empty dish racks, carts, etc. to the dish room.
Test your knowledge on handling base plates in fine dining restaurants. From inspecting for cleanliness to placing them on guest tables, this quiz covers the essential steps in maintaining and presenting base plates.
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