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Prepare and clear areas for table service

URN: PPL2FBS13
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you prepare the customer dining areas ready for table service. It covers creating a welcoming environment for your customers, laying up the tables, making sure that all the necessary service items and equipment are available and concludes with the efficient clearing of the dining area.

This standard focuses on the technical knowledge and skills required to prepare and clear areas for table service; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a hospitality environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare and clear areas for table service

Performance criteria

You must be able to:

1. Make sure that the food service area is clean, undamaged and ready for use according to your workplace procedures 2. Make sure that the service equipment (including waste containers) is clean, undamaged, where it should be and switched on ready for use 3. Check that you have sufficient supply of service items clean, undamaged, ready for use and stored appropriately 4. Prepare condiments and accompaniments ready for service and store them appropriately 5. Make sure that customer and dining furniture, table coverings and table items  are clean, undamaged and ready for use 6. Arrange the dining area furniture and lay up the tables according to the required service style and number of covers 7. Make sure that menus and promotional items are available, clean and correct 8. Check that condiments and the appropriate accompaniments are filled, clean and ready for customers’ use 9. Make sure the customer area is appealing and welcoming to  customers according to your workplace procedures 10. Assemble service items, food items, condiments and accompaniments for cleaning or store reusable items according to your workplace procedures and food  safety regulations 11. Dispose of rubbish and waste food appropriately 12. Check that all service equipment is clean, turned off and stored   away correctly when finished with 13. Keep the service area clean and ready for the continuing service 14. Keep the customer areas and furniture clean, tidy and ready for the continuing service

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing service areas and equipment for table service 2. Your workplace service style standards and procedures for stock control 3. Why it is important to check expiry dates and how to do so 4. Why a constant stock of food service items and equipment must be maintained 5. Why service equipment must be switched on before service 6. Where and from whom health and safety and food safety information can be obtained 7. The types of problems that may occur when you are preparing the service areas and equipment and how to deal with these 8. Safe and hygienic working practices when preparing customer and dining areas for table service 9. Why it is essential to check table coverings, napkins and table items before service 10. Why menus and promotional information must be checked before service 11. Why heating, air conditioning, ventilation and lighting should be checked before service 12. The types of problems that may occur when you are  the customer and dining areas for table service and how to deal with these 13. Safe and hygienic working practices when clearing customer, dining and service areas after table service 14. Why all customer, dining and service areas must be left clean after service 15. Why particular electrical equipment should be turned off after service 16. Why waste must be handled and disposed of correctly 17. How to dispose of broken glass and crockery correctly 18. The types of problems that may occur when you are  clearing areas after table service and how to deal with these

Scope/range

1 Service operation
1.1 restaurant table
1.2 function

2 Service equipment
2.1 service cutlery
2.2 service dishes / flats
2.3 refrigerated units
2.4 warmers
2.5 hot plates
2.6 sideboards / service stations
2.7 trays / trolleys
2.8 hot / cold beverage service containers

3 Condiments and accompaniments
3.1 dry seasonings / flavourings
3.2 sauces / dressings
3.3 prepared bread items

4 Table items
4.1 crockery
4.2 cutlery
4.3 glassware
4.4 menus and promotional items
4.5 table decorations
4.6 table coverings and napkins
4.7 condiments and accompaniments

5 Cover lay-up
5.1 à la carte menu
5.2 table d’hôte menu
5.3 function
6 Food service areas
6.1 customer dining
6.2 sideboards / service station / trolleys
6.3 service preparation

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2FBS13

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9264

Keywords

prepare; clear; table service