In this video, we are going to show you how to set a standard banquet table.
Ideally at the beginning of each , a or should conduct a to identify assignments or , and you should be given a floor plan and / or . There may also be a table set for the servers to mimic. If there is no pre-shift meeting, be sure you are aware of your before you begin working.
When setting up a banquet hall, first determine where the and of the room are. This can be determined by an entrance door, a podium or a stage. This is very important for setting up a dining room. If you are unsure, check with your banquet manager, captain or the floor plan.

Once you get your , you can set up your tables. Make sure the legs are in place. If they are not locked the table can . Once your tables are placed your floor plan, the first thing that you will set will be your . You always want the to run from 6:00 to 12:00 on every table. Cover the of the table as much as possible, make sure that your is even on all sides of the table. Remember when setting up a banquet hall, your goal is to create a consistent throughout the room.

Next, set your chairs in place. This will help you determine where to set your . Designate a seat 'one' at each table, and put your in front of that seat. All chairs should be the linens, not pushed under the table or pulled out. If you have an number of guests, you will have one place setting at 6:00, one directly across the table at 12:00, and the rest between the two. Each setting should mirror the setting directly it. When setting an of sittings, you will have one at 6:00 clock that will bisect the two settings across the table.

When you place your , always place your on the left and the facing in, and spoons will be on the right.
Your table should be set outside to inside following the respective based on the menu. Silverware for the first course will be on the and silver for the entree will be on the . All and silver should be set approximately 1 inch from the end of the table, making sure that each piece of silver runs parallel to each other, not , or .

If you have two pieces of silverware, for example the salad course or the entree course, then put them down at the same time, do not make extra trips around the table. Make sure that you everything you place on the table, handle all silver wear by the , all glass wear by the and all by the . Polish as you go. Once all the silver is down, you can begin setting . Glassware is set right above the dinner knife. Check for water stains and lipstick before placing them on the table. B&B plate on the left of your forks but can also be set above your place setting. If there is not enough on the table to put it next to the forks, it will have a knife placed on it.

You can now set up napkins, votive , salt and pepper , center pieces, bread baskets, salad dressings, sauces, cream and sugar. Place any under any item that can onto the table and place with a proper and make sure that the handle is always facing the guest. Napkins can be placed in a few different areas on the table if you are presetting food or not. Make sure you know what you are using and where they will be placed. Be sure to set all tables exactly . This convenient table lift is used to move tables in and around the banquet room according to the planogram.