Explain the basic rules for laying a table and describe à la carte and table d'hôte covers.

1. 1 · Open in two lines. Table setting prepares the dining area and each guest's place before service. It begins with mise-en-place and mise-en-scène.
2. 2 · Mise-en-place and mise-en-scène. Equipment and sideboard ready; room clean, lit, airy and decorated.
3. 3 · Rules for laying a table.
   • Clean, steady table; baize cloth then tablecloth with equal drop.
   • Covers about 60 cm; cutlery outside-in, 1.25 cm from edge, blades in.
   • Side plate left, glass above knife, napkin centre, cruet in the middle; final check.
4. 4 · Draw a table d'hôte cover. [Plan view: napkin centre; joint knife, fish knife, soup spoon right; joint fork, fish fork left; dessert spoon and fork above; side plate with knife left; glass above knife]
5. 5 · Draw an à la carte cover. [Plan view: fish plate or show plate with napkin; fish knife right, fish fork left; side plate with knife left; glass above knife]
6. 6 · Differences. À la carte: basic cover, cutlery laid after order. Table d'hôte: full cover laid before service for a set menu.
7. 7 · In food service. Neat covers in a hospital private ward or hostel guest room make therapeutic meals look appetising.
8. 8 · Close in one line. A correctly laid table shows care and makes service smooth and quick.

Scoring tip: Two neat, labelled cover diagrams carry most of the marks; practise drawing them in under three minutes.