Leseprobe: Zehnder/Senn: How to Meet, Host & Dress

Consider making the table plan available digitally.
Do not number tables (“Table 1”, “Table 2”, etc.) as this creates
an impression of hierarchy. Instead, choose the names of cities,
mountains, or something similar for tables.
7.7.7 Place cards
Where should these go? Place the legibly written place cards on the
table above the dessert cutlery. The place card shows the guest’s title,
first name, and last name. If the table plan (see 7.7.6 “Table plan”,
page 117) already mentions a title, this need not appear again on the
place card.
Label place cards on both sides so those opposite can also read the
name.
7.7.8 Service protocol
There are several ways in which a guest can be served. The serving
methods listed below are most commonly used in restaurants and at
events.
From the right: set (e. g., place an extra spoon on the table), insert
(place a plate in front of the guest), and remove (clear dishes, salt
and pepper, etc., that are no longer needed from the table).
From the left: offer (food platters from which guests will serve
themselves) and present (placing food onto guests’ plates). In
addition, everything located to the guest’s left (e. g., salad plate,
bread plate, forks) should be introduced or removed from that side.
Clearing the table:
Service staff should never stack dishes on the table. Leftover food is
not wiped off a plate in front of a guest (and behind the guest only
in an emergency).
To clear a table, dishes etc. are usually removed from the same side
from which the food was served.
118 HOW TO HOST