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Table Setting

Transcript: You have finished the appetizer Conclusion Table Setting Etiquette You shall use all these tablewares in the following sequences Appetizer Oyster Fork Oyster Fork A whole set of tablewares You ever thought that you will facing with a fantastic set of tablewares Table Setting in Formal Dinner You shall use all these silverwares in the following sequences Oyster Fork How to Use Napkin Shake it off and put it on your lap Napkin

Table Setting

Transcript: Table Setting B A R Food table Photo Zone Food table Ticket Table Beverage 200856234 Kenneth Hong 200978033 Hwang Hun-Yeon 201056179 Lee Jeon-Mun 201156019 Kim Gyu-Ra 201156171 Kong Pagna 201283049 Jin Yu-Hwa 201283057 Hyun Ji-Su Main Entrance Food table THANK YOU Tableware Food table Chair Zone Beverage Chair Zone STAGE Food table

table setting

Transcript: table setting what is table setting? table setting is what people put on tables to make it look nice or fancy. you put all the forks to the left and you start from outside and make your way inside. the dessert spoon goes on top of the plate the other spoons go on the right the bowl goes in the middle of the plate. the tea milk cup and water cup go on the corner of the right side, and you also need a napkin the coffe cup goes on the bottom right corner and the handle of it faces outside so that you dont spill it there is a tost plate and you put it on the left corner this is a very fancy table setting the end plus a mat and the butter knife goes on the right as well also table setting helps you be organize.

Table Setting

Transcript: Origin & Background The Dinner Fork Located to the right of the salad fork and to the immediate left of your dinner plate. (the biggest fork) (cc) photo by Metro Centric on Flickr doodles notes Budapest San Francisco Results Notes Stockholm The Salad Fork Located closest to your napkin on the left side of your place setting. It is smaller than the Dinner Fork and is used for your salad course of the meal. Table Setting (cc) photo by jimmyharris on Flickr (cc) photo by Franco Folini on Flickr Double click to crop it if necessary The time frame when table setting changed was when rich noble men started to be able to have sliver dishes and utensils. The fork, which was an Italian invention, came to be used during the 17th century. For meals Anglo-Saxons would use clean cloths to cover the rough wooden tables. this practice was called "laying the board". Along with the salt cellar, the table had glassed cups, bread baskets and had nice dishes or bowls. Sometimes the plates were made of hard bread, called "trenchers". Guest would bring their own knives and spoons because at that time forks did not exist. outlook Anglo-Saxons began the practice of setting the table around the year 1000 AD. At formal dinners, guest would take their seats based on the placement of the salt cellar. To "sit above the salt" was the place of honor. Identify the utensils normally used during a formal dining experience. There are 3 forks, 2 knives, and 3 spoons photo frame Place your own picture behind this frame! (cc) photo by Metro Centric on Flickr details Assets map When the early European settlers came to North America they used sliver knives, spoons, forks, and cloth napkins; they made plates out of wood but by the time of the Revolutionary War, China was starting to trade with these European settlers. From this trading China dishes and utensils were made a custom in table setting. Important Details

Table Setting

Transcript: You can have any number of plates and they can be fancy or plain depending on the event. A Full Table When it comes to cups you genraly have 1 to 3 cups that includes wine or acholic bevarges, water or soda, and tea or coffee cups. With bowls you can have any number of bowls which includes soups,salads, and eentres. Silverware and Napkins Settings It looks something like this when you acually eat at a table. By:Drew Mills, George Leal Martinez, Calvin Kirk,Rem Williams Cups and Bowls With Silver or Flatware you want to start from the outside to the inside then you have to use the flatware on top for dessert. There are many types of forks ,spoons ,and knives. Napkins can go under your knife and spoons and when you are eating you should always put it on your lap not in your shirt. Table Setting Plates

Table Setting

Transcript: Everyday Setting Formal Setting Stemware Dinnerware—plates, cups, bowls, saucers Flatware—butter, dinner and steak knives; salad/dessert, dinner forks; soup, dessert and teaspoons Glassware—water goblet, milk and wine glasses, and sherbet glass. Glassware includes stemware. Three components of a place setting: Differences in flatware: TYPES OF PLACE SETTINGS Informal Setting Setting the table influences... Water goblet Tip of the knife blade. Other beverage glasses Right of goblet, slightly forward and diagonal. Cup and saucer Lower right. Napkin-Three Places Left of the forks Center on the dinner plate In the water goblet When removed, should not disturb the flatware. Appearance of the food served Sets the tone/feeling of the meal Makes people feel important Dinner Plate 1” from the table edge Bread/Butter Plate Top left Above the salad plate Salad Plate Lower left Above the napkin Soup Bowl On plate or separate Soup spoon— larger than teaspoon Salad/dessert fork— smaller than dinner Butter knife—shape and size smaller than dinner knife Things to Remember… Flatware 1 to 1½” from the table edge Handles are lined up and the utensils are even with the plate Forks Tines up Knives Sharp cutting edge toward plate Spoons Bowls up Butter knife On bread/butter plate Table Setting WATER Arrange flatware in order of use, from outside towards plate Sharp edge of knife, faces the plate Placement: Cover: Arrangement of a place setting for one person. Allow 20-24” for each cover with the dinner plate in the middle.

Table Setting

Transcript: THANK YOU! ii. explain the success of the solution against the design specifications i. Construct a logical plan, which outlines teh efficient use of time and resources sufficient for peers to be able to follow to create the solution iii. Present the chosen design and outline the reasons for its selection iv. present the solution as a whole iii. follow the plan to create the solution, which functions as intended, explain changes made to the solution and plan when making the solution iv. describe the impact of the solution on the client/target audience i. Explain and justify the need for a solutio to a problem Create Table Setting ii. demonstrate excellent technical skills when making the solution Table settings are designed to function for the type of food being served and the meet the aesthetic tastes of the client. 3-D Design Part A ii. Present a range of design ideas, which can be correctly interpreted by others Part C i. describe detailed and relevant testing methods, which generate accurate data, to measure the success of the solution Part D ii. iv. develop a design brief, which presents the analysis of relevant research Prep construct a research plan which states and prioritizes the primary and secondary research needed to develop a solution to the problem iii. analyze a group of similar products that inspire a solution to the problem iv. develop accurate planning drawings/diagrams and outline requirements for creation of the chosen solution iii. describe how the solution could be improved i. develop a design specification which outlines the success criteria for the design of a solution based on data collected Part B

Table Setting

Transcript: Dining all around the world China In China it is considered rude to finish all the food on your plate because people might think that you didnt get enough food and your still hungry Spain In snack bars in Spain they sweep everything at the end of the day so you are expected to dump everything on the floor. England In England they say if there is no utensils available it is okay to eat with your hands. It would be disrespectful to the cook if you ask. France Asking a chef in France for Ketchup is considered rude because you are implying that you don't like the food. Japan In Japan slurping noodles is a compliment to the chef . It means that you love the food and that you cant wait to get more. The end ! Hopefully you learned a bit about dinning in other countries just in case you decide to visit them.

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