CPD 3g Napkin Folding
How to use this resource:
An example of a mini competition activity to promote
an understanding of skills competition for use by
teachers and trainers.
Restaurant Service
Level 2
Title: Napkin fold for fine dining
Level: L2
Allocated time: 10 Minutes
Given: dinner napkins
Task:
You are to present a napkin fold as part of silver service setting for fine dining. The design is ‘The
bishop’s hat napkin fold’ and the steps in carrying out this fold are attached.
Notes:
This is a difficult fold, best done with well starched cotton napkins. With the napkins available you
should make your fold look as much like the fold in the picture as possible. You are not allowed
paper clips or tape to hold the fold together.
You can have two attempts, but the fold for judging must be completed within the allotted time.
Marking:
Aspect
Criteria
A. Technical
Corners line up to within 2mm
Base forms a neat oval shape
Fold stands flat on table
Fold stands so that points are vertical
Overall professional appearance, freedom from creasing,
attractiveness
B. Aesthetics
Marks
4
2
2
2
5
Total
15
Marking Scheme
Competitor Name :
Competitor Level:
Date:
Venue:
Aspect
A. Technical
(a) Corners line up to within
2mm
(b) Base forms neat oval
shape
(c) Fold stands flat on table
(d) Fold stands so that
points are vertical
B. Aesthetics
(a) Overall professional
appearance, freedom from
creasing, attractiveness
Maximum Marks
Mark
Awarded
Criteria
2 marks for each point
Deduct 1 mark per point for 3-5mm
Deduct 2 marks per point for more than 5mm
2 marks for symmetrical, neat oval
Deduct 1 mark for lack of symmetry
Deduct 2 marks for uneven shape and lack of oval
2 marks if fold stands entirely flat
Deduct 1 mark for slights gaps on one side
Deduct 2 marks for unevenness all round
2 marks for both points looking vertical
Deduct 1 mark if one point looks lop-sided
Deduct 2 marks if both points look lop-sided
4
Subjective marking on a scale 5-4-3-2-1-0
5 – perfect, as you would expect in a restaurant
4 – very good, with only tiny flaws
3 – good, with flaws which detract
2 – fair, quite significant flaws
1 – poor, stand but badly creased and unattractive
0 – very poor, doesn’t hold together or stand
5
2
2
2
Total
Judge’s Comments (for feedback):
Rank against other presentations
Signature: