PPL 2FS1/10
Prepare and clear areas for table service
Overview
This standard is about preparing areas and equipment for table service by
checking stock levels and ensuring waste food containers are ready for use. It
also covers preparing customer and dining areas; including laying up the
tables and checking that condiments are ready for use. Finally, the standard
covers clearing areas after service, e.g. stacking cutlery for cleaning and
checking that service equipment such as hot plates are clean and turned off.
When you have completed this standard, you will have proved you can:
 prepare service areas and equipment for table service
 prepare customer and dining areas for table service
 clear dining and service areas after table service
PPL 2FS1/10 Prepare and clear areas for table service
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PPL 2FS1/10
Prepare and clear areas for table service
Performance
criteria
You must be able to:
Prepare service areas and equipment for table service
1
check that service areas are hygienic, undamaged and ready to use in
line with the service operation
2
check that service equipment is clean, undamaged, positioned ready to
use and turned on where appropriate
3
check that there are sufficient stocks of table service linen, table items
and menus stored in line with service operation
prepare condiments and accompaniments ready for service and store
them in line with food hygiene regulations
check refuse and waste food containers are clean and ready for use
4
5
Prepare customer and dining areas for table service
6
check dining furniture, table linen and table items are clean and
undamaged
7
arrange restaurant furniture according to the food service operation
8
lay-up tables according to cover lay up
9
check the menus and ensure that they contain accurate information and
are ready for customer use
10
check that condiment containers are clean, full and ready for customers
to use
Clear dining and service areas after table service
11 arrange table items used in food service area for cleaning or store them
as required
12
prepare service and table linen for dispatch to laundry or clean down and
remove disposable items
13
14
store food items and accompaniments for future use in line with food
hygiene regulations
dispose of rubbish and waste food correctly
15
16
make sure that service equipment is clean and turned off or stored
leave dining and food service areas tidy and ready for cleaning
PPL 2FS1/10 Prepare and clear areas for table service
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PPL 2FS1/10
Prepare and clear areas for table service
Knowledge and
understanding
You need to know
and understand:
Prepare service areas and equipment for table service
1
safe and hygienic working practices when preparing service areas
and equipment for table service
2
3
4
why a constant stock of food service items has to be maintained
why it is important to check expiry dates on items and how to do so
your organisation's procedures for storage and stock rotation
5
6
why service equipment should be turned on before service
why waste must be handled and disposed of correctly
7
where and from whom health and safety and food hygiene information
can be obtained
the types of unexpected situations that may occur when you are
preparing service areas and equipment and how to deal with these
8
Prepare customer and dining areas for table service
9
safe and hygienic working practices when preparing customer dining
areas
10
11
12
why it is essential to check table linen and table items before service
why menus should be checked before use
why heating/air conditioning/ventilation and lighting should be checked
before use when preparing customer dining areas for table service
13
the types of unexpected situations that may occur when you are
preparing customer dining areas and how to deal with these
Clear dining and service areas after table service
14
safe and hygienic working practices when clearing dining and service
areas
15
16
17
why all dining and service areas should be left clean after service
why certain electrical equipment should be turned off after
service
why waste must be handled and disposed of correctly
18
19
how to dispose of broken glass and crockery safely
the security procedures you should follow
20
the types of unexpected situations that may occur when you are clearing
dining and service areas and how to deal with these
PPL 2FS1/10 Prepare and clear areas for table service
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PPL 2FS1/10
Prepare and clear areas for table service
Scope/range
1
Service operation
1.1 restaurant table service
1.2 function service
2
Service equipment
2.1 service cutlery/silverware
2.2 glassware
2.3 service dishes/flats
2.4 refrigerated units
2.5 hot/cold beverage service containers
2.6 trays/trolleys
2.7 sideboards/side tables/service station
2.8 hot plates/plates
2.9 warmers
3
Condiments and accompaniments
3.1 dry seasonings/flavourings
3.2 mustards, sauces and salad dressings
3.3 prepared bread items
4
Table items
4.1 crockery
4.2 cutlery/silverware
4.3 glassware
4.4 menus/menu folders
4.5 table decorations
4.6 condiments and accompaniments
4.7 napkins and table coverings
5
Cover lay-up
5.1 full place settings for a la carte menu
5.2 full place settings for table d'hôte menu
5.3 full place settings for functions
6
Food service areas
6.1 customer dining areas
6.2 sideboards/side tables/trolleys
6.3 service preparation areas
PPL 2FS1/10 Prepare and clear areas for table service
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PPL 2FS1/10
Prepare and clear areas for table service
Glossary
Full place settings for a la carte menu
Cutlery brought out suitable to the food ordered
Full place settings for table d’hôte menu
All the cutlery already on the table
PPL 2FS1/10 Prepare and clear areas for table service
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PPL 2FS1/10
Prepare and clear areas for table service
Developed by
People 1st
Version number
1
Date approved
March 2010
Indicative review
date
March 2014
Validity
Current
Status
Original
Originating
organisation
People 1st
Original URN
PPL 2FS1/10
Relevant
occupations
Team Member; Waiter/Waitress
Suite
Hospitality - Food and Beverage Service
Key words
prepare, clear, table service
PPL 2FS1/10 Prepare and clear areas for table service
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