Technology and Livelihood Education

Home Economics Household Services Quarter 4 - Module 1 Quarter 4 - Module 2 Clearing the Table

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Department of Education ● Republic of the Philippines

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Technology and Livelihood Education Grade 10 Home Economics - Household Services Alternative Delivery Mode Quarter 4 - Module 2: Clearing the Table First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

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Development Team of the Module Writer: Rey M. Macalipay Editors: Elenita L. Rara, Ma. Nelly M. Vildosola Reviewer: Mary Jane R. Cardente, PhD Illustrator and Layout Artist: Rey M. Macalipay Management Team: Chairperson: Arturo B. Bayocot, PhD, CESO III Regional Director Co-Chairpersons: Victor G. De Gracia, Jr. PhD, CESO V Assistant Regional Director

Randolph B. Tortola, PhD, CESO IV Schools Division Superintendent Shambaeh A. Usman, PhD Assistant Schools Division Superintendent Mala Epra B. Magnaong, Chief ES, CLMD Neil A. Improgo, PhD, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE Rejynne Mary L. Ruiz, PhD, LRDMS Manager Jeny B. Timbal, PDO II Shella O. Bolasco, Division Librarian II

10 Technology and

Livelihood Education Home Economics

Household Services Quarter 4 - Module 1 Quarter 4 - Module 2 Clearing the Table

Department of Education ● Republic of the Philippines

This module was collaboratively developed and reviewed by educators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the Department of education at bukidnon@deped.gov.ph. We value your feedback and recommendations.

Table of Contents Page COVER PAGE COPYRIGHT PAGE TITLE PAGE TABLE OF CONTENTS INTRODUCTORY MESSAGE Lesson 1. Clearing the Table 1

What I Need to Know 1 What I Know 1 What’s In 3 What’s New 3 What Is It 4 What’s More 6 What I Have Learned 6 What I Can Do 7 Additional Activities 7 Assessment 8

Lesson 2. Cleaning the Table and Changing Used Ashtrays 10

What I Need to Know 10 What I Know 10 What’s In 13 What’s New 14 What Is It 14 What’s More 16 What I Have Learned 17 What I Can Do 18 Additional Activities 18 Assessment 19

Lesson 3. Table Manners and Etiquette 22

What I Need to Know 22 What I Know 23 What’s In 24

What’s New 25 What Is It 26 What’s More 29 What I Have Learned 29

What I Can Do 30 Additional Activities 30 Assessment 30

Post Assessment 32 Answer Key 34 References 38

Introductory Message For the Facilitator:

Welcome to the Technology and Livelihood Education Grade 10 Home

Economics - Household Services Alternative Delivery Mode (ADM) Module on Clearing the Table!

This module was collaboratively designed, developed and reviewed by

educators from public institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and

independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances.

As a facilitator you are expected to orient the learners on how to use this

module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module.

For the Learner and Parents:

Welcome to the Technology and Livelihood Education Grade 10 Home Economics - Household Services Alternative Delivery Mode (ADM) Module on Clearing the Table!

Our hand is the most essential parts of our human body. It is usually used to

illustrate skill, action and purpose. Using our hands, we learn, create and accomplish. Thus, the use of hand in this learning material signifies that you as a learner is capable and endowed to successfully achieve the significant competencies and skills at your own pace and time.

This module was designed to provide you with meaningful and fun-filled

opportunities for guided and independent learning. You will be enabled to process the contents of the learning resource while being an active learner.

How to Learn from This Module

To achieve the objectives, you are to do the following:

• Take your time reading the lessons carefully. • Follow the directions and/or instructions in the activities and exercises

diligently. • Answer all the given tests and exercises.

Icons of This Module What I Need to This part contains learning objectives that

are set for you to learn as you go along the module. Know

What I Know This is an assessment as to your level of

knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge

What’s In This part connects previous lesson with that

of the current one.

What’s New An introduction of the new lesson through

various activities before it will be presented to you.

What Is It These are discussions of the activities as a

way to deepen your discovery and under- standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to master the competencies.

What I Have These are activities designed to process

what you have learned from the lesson Learned

What I Can Do These are tasks that are designed to show-

case your skills and knowledge gained, and applied into real-life concerns and situations.

Additional Activities

In this portion, additional activity will be given to you to deepen your knowledge or skill of the lesson learned.

Assessment This is an undertaking which aims to assess your level of mastery in achieving the learning competency.

At the end of this module you will also find: References

This consist the sources used in developing this module.

Some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises.

2. Be sure to answer What I Know before moving to the other activities included in the module.

3. Read the instruction very carefully before doing each task. 4. Observe honesty and integrity in doing the activities as well as in

checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher once you are done with it.

If you encounter any difficulty in answering the tasks in this module, do

not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies in serving food and beverages. You can do it!

What I Need to Know

This module will guide you to acquire the essential knowledge and competencies and at the same time develop your skills in clearing the table. Your performances in every activity will help you to practice to gain understanding. The lessons are arranged to follow the standard sequence of the course.

This module is divided into 3 lessons, namely:

• Lesson 1. Clearing the Table • Lesson 2. Cleaning the Table and Changing Used Ashtrays • Lesson 3. Table Manners and Etiquette

After going through this module, you are expected to:

1. Have a working knowledge of rules and regulations in clearing the table; 2. Demonstrate clearing the table following the standard procedure; 3. Perform cleaning the table and changing used ashtrays; and 4. Observe table manners and etiquette.

What I Know Direction: Let us test what you know about clearing the table by answering

the questions below. Read them carefully and choose the letter that is best described by the statement. Write your answers in the quiz notebook.

1. These are the silverwares when placed at the center of the plate signal that

the diners are done with their meal. a. knife and fork c. knife and spoon b. fork and spoon d. teaspoon and knife

2. This is an important trait of a person working in a restaurant. a. clearing table confidence c. organized scheme skills b. table clearing etiquette d. table cleaning skill

3. This is to be removed only when the guests have left the table. a. wine glass and coffee cups c. water glass and coffee cups

b. coffee cups and water glass d. wine glass and water glass 4. The hand that is used to hold the plate after removing it from the table. a. left hand c. elbow b. forehand d. right hand 5. The tableware that should be segregated from glassware and cutlery is a. Chinaware c. cutlery b. silverware d. flatware 6. This is where we place all the dishes and silverware for cleaning. a. cooking pan c. food container b. bus pan d. dust pan 7. This is reduced when the surface is air dried instead of towel dried. a. sanitation c. cross contamination b. distillation d. sterilization 8. It is a must after the table is cleaned and dried. a. cleaned c. disinfected b. wiped d. sanitized 9. This is the last step that a staff should put in mind after the bussing and clearing procedures. a. closing c. clearing b. cleaning d. dining 10. This is to be used in cleaning the chair or booth after checking the seats for any food or sticky objects.

a. dishwashing gel c. baking soda gel b. baking soda paste d. dishwashing paste 11. These are important in both professional and social situations. a. good behavior c. table manners b. professional manner d. proper table gestures 12. This is the flow of serving the dishes at the table. a. clockwise c. column b. row d. counter-clockwise 13. These are designed to keep people from scarfing food down like animals. a. table manners c. proper table gestures b. manner of eating d. good behaviour 14. This is the part of the arm where it should be off the table while dining. a. fingers c. wrist b. elbow d. bicep 15.This is where we place the folded napkin after eating. a. tip of the plate c. left of your plate b. right of your plate d. middle of the plate

Lesson

1 Clearing the Table

What I Need to Know

Clearing the table means to take away from a table all the dishes, knives, forks, etc. after people have finished eating.

In general, it is a best practice to wait until all guests at a table have

finished before clearing a course's dishes, especially if you work in a relatively formal dining setting. Clearing one guest's dish before the others may make his or her companions feel rushed and uncomfortable.

Skill and Competency: At the end of the lesson you are expected to:

• Have a working knowledge of rules and regulations in clearing the table and • Demonstrate clearing the table following the standard procedure;

What I Know Direction: Read the following questions carefully and choose the letter that

best describes the statement. Write your answers in your test notebook.

1. It means taking away from the table all the dishes and the knives, forks,

etc. after people have finished eating. a. clearing the table c. cleaning the table

b. setting the table d. evaluating the table 2. It is a best practice and must be done in clearing the table.

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a. Wait for the guests to finish. c. You must be observant. b. Wait until the food is cold. d. Wait for the signal.

3. This is made possible by an efficient system of bussing and clearing the dishes from the table. a. clearing the table c. table etiquette b. good service d. cleaning the table

4. This is also very important in clearing the table because it will show that you are a dedicated professional and ensures that you do not intrude on their dining experience. a. dedication c. commitment b. confidence d. manners 5. This is to be done first in removing the dishes. a. Wave your hand. c. Ask permission. b. Bow. d. Smile. 6. When everyone at the table has finished eating, this is the first thing to be removed followed by the flatware and wine glass from the right side of the guest. a. water glass c. Chinaware b. plates d. silverware 7. These are to be refilled, so, you should not clear it. a. wine glass c. silverware b. coffee glass d. water glass and coffee cups 8. This is not to be done in front of a guest when removing dishes. a. click tongue c. smile b. stamp feet d. reach across 9. It is where we start removing dishes from each person’s cover. a. hostess or guest of honor c. best friend b. male visitor d. female visitor 10. As a server, it is something you do regularly and so, it must be done without fumbling. a. clearing the table c. cleaning the table b. wiping the table d. setting the table 11. In clearing the table, this must not be done in front of the guest. a. arranging the dishes c. wiping the dishes b. stacking dishes d. removing the dishes 12. The hand used to remove the plate from the table is a. 1st hand c. 3rd hand b. left d. right 13. This is done by using a clean, moist side towel whenever necessary. a. cleaning c. brushing b. clearing d. wiping 14. This is used to catch crumbs. a. medium plate c. small plate

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b. small container d. big plate 15.This is the first item to be removed in bussing. a. small plates c. big plates b. medium plates d. large plates

What’s In

When guests place their knives and forks together at the center of the

plate, this means that they have finished their meal. But not all customers or diners will do this. That is why, one must be observant and aware of other signs. The most common is when the plate is already empty.

Moreover, before clearing any plates away, ask the customer if they have finished to ensure the plate can actually be cleared already. A simple question such as “May I take your plate, ma’am?” or “Are you done sir ?” is all that is required.

What’s New Direction: Complete the sentences by writing on the blanks the correct

word/s. Choose your answers from the box. Write your answers in your test notebook.

Clearing the table means to _________ away from a ________ all the

dishes and knives, forks, etc. after people have finished _________. In general, it is a best __________ to wait until all guests at a table

have ____________ before clearing the course’s dishes. Clearing one guest’s dish before the others may make his or _______ companions feel rushed and uncomfortable.

Good ________ is also made possible by an efficient system of

bussing and ________ dishes from the table.

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When working in a restaurant, it is important to learn proper table clearing _________. When exercised with confidence, it shows to the guests that you are a __________ professional and ensures you don’t intrude on their dining experience.

take table eating practice etiquette dedicated clearing service finished her

What Is It

Traditionally, with tables of eight people, all guests should have finished their meal before the table is cleared. This is done to avoid some guests feeling they have to rush to finish their meals just because others around them may have already finished. Furthermore, in tables of eight people or more, plates are traditionally cleared randomly as the guests finish their meal.

In all aspects of our adult lives, we are expected to be organized and to clean up after ourselves. Some of us are better at this than others. While some of us are neat freaks, others seem to have little interest in or need for a well-organized environment. However, being able to organize and tidy up our work spaces is a necessary part of life. For individuals with vision impairments, having an established organization system and the skills to clean up is especially helpful in allowing individuals to keep track of their personal items and navigate their environments.

Good service is also made possible by an efficient system of bussing and clearing dishes from the table.

When working in a restaurant, it’s important to learn proper table

clearing etiquette. When exercised with confidence, it shows guests that you are a dedicated professional and it ensures you don't intrude on their dining experience.

Clearing tables is something you’ll have to do regularly as a server. It’s

important to learn how to do it without fumbling. 4

It is also important to know the skills on

• What to clear and what to leave on the table • How to clear tables by following proper restaurant etiquette • What should not be done when clearing a table

The following must be observed in clearing the dishes:

• Always excuse yourself and ask permission from the guest when removing soiled dishes.

2. When everyone at the table has finished eating, remove all the soiled chinaware, flatware and wine from the right side of the guests‘ glasses. But, do not clear the water glass and coffee cups as they should be refilled. Remove them only after the guests have left the table. 3. Never reach across in front of a guest when removing dishes. 4. Remove serving dishes and silver ware first, then remove the dishes

from each person's cover, usually beginning with the hostess or guest of honor.

5. Avoid stacking dishes on the table in front of the guest in clearing the table. 6. Use your left hand to remove the plate. 7. Transfer it to your right hand for the salad plate or other dishes. 8. Brush the tables with a clean, moist side towel whenever necessary. 9. Take care not to spill the crumbs on the lap of the customer. 10. Use small plate to catch the crumbs. 11. Buss out largest plates first, followed by the smaller ones so that they can be easily stacked. 12. When bussing, follow the standard: the 3S‘s . ● Segregate, scrape and stack away from the guest. ● Segregate Chinaware from glassware and cutleries. ● Scrape left over food and stack together with the chinaware of

the same kind and size. 13. Use appropriate trays for bussing – bar tray for the bar items (glasses and bottles), rectangular or oval tray for chinaware.

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What’s More

Directions Write at least 10 advantages of having this signage in the

workplace ( hotel, food establishment).

-&mediaurl=http%3a%2f%2fwww.mydoorsign.com%2fimg%2flg%2fS%2fkeep-clean-wall-sign-

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

What I Have Learned Direction: Explain the steps in bussing the dishes using the 3 S’s.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA 4 Explains very clearly the complete steps in bussing dishes. 3 Explains clearly the complete steps in bussing dishes. 2 Explains partially the complete steps in bussing dishes.

1 Was not able to explain any steps in bussing dishes.

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What I Can Do

Direction: At home, clearing the dishes is always done by you since it is the task done after taking your family meal. Together with your

siblings, perform the proper steps in clearing the table by using video or taking pictures in every step. Compile for submission.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA 4 Follows correctly the procedures in clearing the table and

performs the skill without supervision and with initiative

3 Follows correctly the procedures in clearing the table and performs the skill satisfactorily without assistance or supervision

2 Follows the procedures in clearing the table with minor

errors and performs the skill satisfactorily with some assistance and / or supervision

1 Was not able to follow the procedures in clearing the

table and performs the skill unsatisfactorily

Additional Activities

Direction: In order to deepen your understanding of the lesson, read books or research from the internet if available on the importance of clearing the table. Write your answers in your activity notebook.

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Assessment Direction: Read the following questions carefully and choose the letter that

best describes the statement. Write your answers in your test notebook.

1. It means taking away from the table all the dishes and knives, forks,

etc. after the people have finished eating. a. clearing the table c. cleaning the table

b. setting the table d. evaluating the table 2. It is a best practice and must be done in clearing the table.

a. Wait for the guests to finish. c. You must be observant. b. Wait until the food is cold. d. Wait for the signal.

3. This is made possible by an efficient system of bussing and clearing the dishes from the table. a. clearing the table c. table etiquette b. good service d. cleaning the table

4. This is also very important in clearing the table because it shows that you are a dedicated professional and ensures that you do not intrude on their dining experience. a. dedication c. commitment b. confidence d. manners 5. This is to be done first in removing the dishes. a. Wave your hand. c. Ask permission. b. Bow. d. Smile. 6. When everyone at the table has finished eating, this is the first thing to be removed followed by the flatware and wine glass from the right side of the guest. a. water glass c. Chinaware b. plates d. silverware 7. These are to be refilled, so, you should not clear it. a. wine glass c. silverware b. coffee glass d. water glass and coffee cups 8. This is not to be done in front of a guest when removing dishes. a. click tongue c. smile b. stamp feet d. reach across 9. It is where we start removing dishes from each person’s cover. a. hostess or guest of honor c. best friend b. male visitor d. female visitor 10. As a server, it is something you do regularly and so, it must be done without fumbling. a. clearing the table c. cleaning the table b. wiping the table d. setting the table 11. In clearing the table, this must not be done in front of the guest. a. arranging the dishes c. wiping the dishes

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b. stacking dishes d. removing the dishes 12. The hand used to remove the plate from the table. a. 1st hand c. 3rd hand b. left d. right 13. This is done by using a clean, moist side towel whenever necessary. a. cleaning c. brushing b. clearing d. wiping 14. This is used to catch crumbs. a. medium plate c. small plate b. small container d. big plate 15. This is the first item to be removed in bussing. a. small plates c. big plates b. medium plates d. large plates

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Lesson

2 Cleaning the Table and Changing Used Ashtrays

What I Need to Know

Cleanliness is something that customers should never have to compromise with. A neat and clean restaurant assures the customers that they are going to dine out in a safe environment. If the tables, glasses, kitchen and restroom area are unsanitary, the customers will not be pleased at all even if the food is great. A dirty environment is a breeding ground for germs, and bacteria which will affect health of customers and employees.

Customers prefer eating in a place with clean tables and extraordinary

health standards. Clean tables not only provide a pleasing atmosphere but also assure the customers that the place is infection free. Skills and Competency: At the end of the lesson you are expected to: ● Perform cleaning the table and changing used ashtrays.

What I Know Direction: Read the following questions carefully and choose the letter that best describes the statement. Write your answers in your quiz notebook. 1. What is the first step to follow in changing soiled ashtrays?

a. Set the table appointments. b. Set aside or remove dirty ashtray.

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c. Cover soiled ashtray. d. Get a clean ashtray. 2. What should be done after the customer leaves?

a. Clean all dishes and silverware off into a bus pan. b. Wipe off all food soils, spills and crumbs with a rag.

c. Remove the dishes and carry them to the kitchen dish station. d. all of the above

3. Why do we need to air dry the table? a. Cross contamination is reduced.

b. It is the most important step in sanitizing. c. It is a standard operating procedure. d. none of the above

4. Why do some restaurants use paper placemats on the table? a. It is a traditional practice.

b. It is a help in the cleaning process. c. It is to reassure that the tables are clean under your plate.

d. both b and c 5. When the food is soiled upon touching the floor, this should not be done. a. wipe

b. dried c. sanitized

d. only a 6. What are we going to use in removing the candy and chewing gum that are smashed on the seats or under the table?

a. scraper b. knife

c. fork d. rug

7. This is used to dry the table before another customer will occupy the booth. a. tissue paper

b. clean cloth c. rubberized cloth

d. newspaper 8. What is the final step in cleaning the table?

a. Dry the table with a clean cloth before another customer occupies the booth. b. Remove the debris from the table.

c. Use a clean, damp rag to wipe the surface. d. Check the seats for any sticky objects.

9. What happen if the bleach water is too weak? a. It does not have disinfectant properties.

b. It will remove the baking soda residue. c. More empowering aroma will come out.

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d. Effectively clean the surface. 10. What will follow after covering the soiled ashtray? a. Get a clean ashtray.

b. Remove dirty ashtray. c. Set the table appointment.

d. Cover soiled ashtray. 11. The last step is to leave the table__________ in the air. a. Let it dry.

b. Clear the table. c. Remove placemats.

d. Sanitize the table. 12. Clean all dishes and silverware off into a ___________. a. kitchen station

b. bus pan c. dust pan

d. ashtray 13. After bussing and clearing procedure, what will be the last step that a staff should consider. a. closing

b. recording c. requisition

d. securing the station 14. When the table is cleaned and dried, it should be __________ . a. clean

b. sanitized c. dried

d. cleared 15. Apply a thin layer of _________, then use rag to scrub the table top until the stock debris is removed.

a. paste b. alcohol

c. bleach d. water

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What’s In Direction: To check what you have learned in lesson 1, answer the

questions below. Write the word agree if the statement is a fact and disagree if not. Write your answers in your activity notebook.

Guidelines in Clearing the Table Agree Disagree

1. Clearing the table means taking away from a table all the dishes and knives, forks, and other tableware after people have finished eating.

2. It is a best practice to wait until all guests at a table have finished eating before clearing the table.

3. If the guest is already done eating his meal, we can easily remove the plates away. 4. In a table with eight people, we can clear the table even if others are not yet done eating. 5. Being able to organize and tidy up our work spaces is a necessary part of life. 6. Good service is made possible by an efficient system of bussing and clearing dishes from the table.

7. In clearing the table, it is not important to know what to clear and what to leave on the table. 8. We can remove dishes from the table without asking permission from the guest.

9. Be careful not to spill crumbs on the lap of the customer.

10. Use appropriate trays for bussing.

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What’s New

Direction: Scrambled words below are taken from the lesson on cleaning and changing used ashtrays. Form the words and write your answers in your quiz notebook.

1. N G I S S U B 2. R B S I D E 3. L C A E R G I N 4. Z E D I T I N S A 5. R A Y S A H T 6. M I N C O N A T A T I O N 7. Q U I T I O N S I R E 8. I D I N G R O C E R 9. S D E E P 10. S I O N T T A

What Is It

Steps to Remember in Cleaning the Table

• After the customer leaves, clean all the dishes and silverware off into a bus pan.

• Then wipe off all food soils, spills and crumbs using a rag. Remove the dishes and carry them directly to the kitchen's dish machine area or waitress station.

• Never wipe the food soil on the floor, in which this bad practice is usually observed in some chain restaurants.

• Next, pick up a spray bottle of table top sanitizer. Use a clean rag and spray bottle to clean completely the table including the sides.

• The final step is to leave the table to get dried in the air. Although this step seems trivial, it is the most important step of sanitizing.

Cross contamination is also reduced if the surface is air dried instead of towel dried. Never let a customer sit at a wet table.

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After the table is cleaned and dried, it should be sanitized. The sanitizer should stay in contact with the surface for a specific amount of time. Only then it can work properly.

Some restaurants use paper place mats on the table which sometimes

help in the process of cleaning and reassuring that the tables are clean under your plate.

After the bussing and clearing procedures, closing will be the last step

that staff should put in mind. Here are some helpful tips that will guide you in accomplishing the task

effectively.

1. Clean all tools, utensils and containers. 2. Empty, clean and return all equipment to their right places. 3. Turn off all appliances as necessary. 4. Wrap, date and refrigerate perishable food in clean containers. 5. Recording of shift information (shortage, wastage and spillage) 6. Requisition and restocking of station with the required ingredients and utensils used during the day 7. Secure station.

How to Clean the Table 1. Remove all debris from the table. This includes all dishes, napkins and garbage left behind by the previous customer. 2. Check for candy and gum that might have been smashed on the seats or under the table and remove with a scraper. 3. Use a clean, damp rag to wipe the surface of the table. 4. Use an abrasive cream made from baking soda and water to remove any sticky, hard-to-remove substance. 5. Apply a thin layer of paste, then use the rag to scrub the table top until the cake on debris is removed. 6. Check the seats for any food or sticky objects and use the baking soda paste to clean the chair or booth as well. 7. Rinse the rag with clean, hot water and wipe off any traces of baking soda from the table and chairs. This will likely require several attempts to remove the baking soda residue. The mixture should not have an overpowering aroma and should only be slightly detectable. 8. Dip a clean rag in the bleach-water solution, ring out the excess water and use the rag to wipe down the surface of the table and chairs.

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9. Dry the table with a clean cloth before another customer is seated at that table. Changing of Dirty Ashtray 1. Take a clean ashtray to the table. 2. Place the clean ashtray over the dirty one and pick up both ashtrays with the right hand to avoid the ash from flying or spilling. 3. Take them behind your back and transfer the dirty ashtray to your left hand and keep it away from the guest. 4. Place the clean ashtray on the table.

What’s More

Direction: Arrange the following procedures of cleaning the table in chronological order using number 1 as the first step, 2 as the

second and so forth. Write your answers in your quiz notebook. A. On Cleaning the Table ______ Remove all debris from the table. This includes all dishes, napkins and garbage left behind by the previous customer. ______ Check for candy and gum that might have been smashed on the

seats or under the table and remove with a scraper. ______ Use a clean, damp rag to wipe the surface of the table. ______ Use an abrasive cream made of baking soda and water to remove any sticky, hard-to-remove substance. ______ Apply a thin layer of paste, then use the rag to scrub the table top

until the caked on debris is removed. ______ Check the seats for any food or sticky objects and use the baking soda paste to clean the chair or booth as well. B. Changing Soiled Ashtray ______ Take a clean ashtray to the table. ______ Place the clean ashtray over the dirty one and pick up both ashtrays. ______ Take them behind your back and transfer the dirty ashtray to your left hand and keep it away from the guest. ______ Place the clean ashtray on the table.

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What I Have Learned

Direction: Explain how clearing the table and changing soiled ashtray are being done. Write your answers in your quiz notebook. Use the table provided below in rating your answers. ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________

Criteria Content organization Clarity Percentage 10% 3% 2%

Total 15%

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Clearing the Table

Cleaning the Table

When to Change the

Used Ashtray

What I Can Do

Direction: Write a news story about a situation that do not observe or apply the correct procedure in cleaning the table and changing the used ashtray. Write your answers in your quiz notebook. The scoring rubric below will be the basis of evaluating your

output.

Scoring Rubrics for News Writing Criteria Percentage Content 10% Organization 3% Clarity 2%

Additional Activities

Direction: Make your own scrapbook showing at least five pictures of the following:

● Cleaning the table. ● Changing used ashtray

Write a brief description of the different pictures you collected.

You are given at least two weeks to prepare and collect it. Keep it inside your portfolio.

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Assessment Direction: Read the following questions carefully and choose the letter that best describes the statement. Write your answers in your quiz notebook. 1. What is the first step to follow in changing soiled ashtrays?

a. Set the table appointments. b. Set aside or remove dirty ashtray.

c. Cover soiled ashtray. d. Get a clean ashtray.

2. What should be done after the customer leaves? a. Clean all dishes and silverware off into a bus pan.

b. Wipe off all food soils, spills and crumbs with a rag. c. Remove the dishes and carry them to the kitchen dish station. d. all of the above

3. Why do we need to air dry the table? a. Cross contamination is reduced.

b. It is the most important step in sanitizing. c. It is a standard operating procedure. d. none of the above

4. Why do some restaurants use paper placemats on the table? a. It is a traditional practice.

b. It is a help in the cleaning process. c. It is to reassure that the tables are clean under your plate.

d. both b and c 5. When the food is soiled upon touching the floor, this should not be done. a. wipe

b. dried c. sanitized

d. only a 6. What are we going to use in removing the candy and chewing gum that are smashed on the seats or under the table.

a. scraper b. knife

c. fork d. rug

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7. This is used to dry the table before another customer will occupy the booth. a. tissue paper

b. clean cloth c. rubberized cloth

d. newspaper 8. What is the final step in cleaning the table?

a. Dry the table with a clean cloth before another customer occupies the booth. b. Remove the debris from the table.

c. Use a clean, damp rag to wipe the surface. d. Check the seats for any sticky objects.

9. What happen if the bleach water is too weak. a. It does not have disinfectant properties.

b. It will remove baking soda residue. c. More empowering aroma will come out.

d. Effectively clean the surface. 10. What will follow after covering the soiled ashtray? a. Get a clean ashtray.

b. Remove dirty ashtray. c. Set the table appointment.

d. Cover the soiled ashtray. 11.The last step is to leave the table__________ in the air. a. Let it dry.

b. Clear the table. c. Remove placemats.

d. Sanitize the table. 12. Clean all dishes and silverware off into a ___________. a. kitchen station

b. bus pan c. dust pan

d. ashtray 13. After bussing and clearing procedure, what will be the last step that a staff should consider? a. closing

b. recording c. requisition

d. securing the station 14. When the table is cleaned and dried, it should be __________. a. clean

b. sanitized c. dried

d. cleared

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15. Apply a thin layer of _________, then use a rag to scrub the table top until the stock debris is removed. a. paste

b. alcohol c. bleach

d. water

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Lesson

3 Table Manners and

Etiquette

What I Need to Know

At any age, regardless of status in life or salary received, table manners are essential for two reasons. One is to make others comfortable and to keep us from being embarrassed.

All of us should feel confident when we sit down at a table, whether it is a formal dining setting in a five-star hotel or in a birthday party.

Most diners are informal, but informality should focus on our relationships with others, and never mean that we talk with food in our mouths, or dress inappropriately when invited to someone’s home for a formal dinner. Skill and Competency: At the end of the lesson you are expected to: ● Observe table manners and etiquette.

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What I Know

Direction: Read the following questions carefully and choose the letter that best describes the statement. Write your answer in your test notebook. 1. This is important in both professional and social situations.

a. table etiquette c. social ability b. table manners d. educational status 2. This is one of the most common issues that confuses diners in using tableware in every course.

a. utensils c. material b. tool d. equipment

3. Table manners were designed to keep from scarfing food down like ___. a. human c. creature b. animals d. organism

4. This is one of the most important things to keep in mind that you should never call attention to ________ by blatantly breaking the rules set by society. a. yourself c. teacher b. friend d. parents 5. Before sitting down for meal, this must be turned-off. a. light c. tablet b. cellphone d. television 6. Never talk when you have this in your mouth. a. food c. candy b. water d. chewing gum 7. Taste your food _______ you add salt, pepper or other seasoning. a. after c. last b. during d. before 8. Do not _______ all your food when you begin eating. a. chop c. cut b. mix d. stir 9. Never blow on your food if it is hot, wait a few _______ for it to cool off. a. minute c. hour b. second d. millisecond 10. Some foods are meant to be eaten with your ____________ . a. hand c. fork b. finger d. knife

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11. If you are drinking from a steamed glass, hold it by the __________ . a. stem c. body b. rim d. bottom 12. Never use ________ or dental floss on the table after eating. a. toothpick c. coconut midrib b. match stick d. pin 13. When you finish eating, leave your utensils on the ________ or in your bowl. a. lap c. table b. plate d. chair 14. Compliment the hostess if you like the food, but do not voice your _______ if you don’t. a. opinion c. complaint b. suggestion d. recommendation 15. Avoid _________ or making other sound at the table. a. sneezing c. coughing b. burping d. slurping

Direction: To check what you have learned in lesson 1, answer the

questions below. Write the word true if the statement is a fact and false if it is not. Write your answers in your activity notebook.

True / False Statement

1. Table manners are important in both professional and social situations.

2. A typical rule of thumb is to start with the utensil that is far from your plate and work your way toward the center of your place setting.

3. In dining, never call attention to yourself by blatantly breaking the rules set by society.

4. It is right to talk on your phone or text while in the company of others.

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What’s In

5. There are foods that must be eaten with your fingers. 6. In using a stemmed glass in drinking water, hold it by the

stem. 7. It is not right to thank the hostess if you like the food. 8. Burping and making other sounds at the table is accepted. 9. If you spill something at a restaurant or in a dining place,

signal one of the servers to help. 10. After the meal is over, don’t eat and run.

What’s New Direction: Put a ( ⁄ ) check mark if your answer is true and ( x ) if it is not.

Write your answer in your quiz notebook.

___ 1. Regardless of your status in life, table manners are essential to keep us from being embarrassed.

___ 2. All of us should feel confident when we sit down at a table. ___ 3. Take a small to moderate portion size when taking food. ___ 4. Try to eat as much as possible from your plate even if you find the

taste unpalatable. ___ 5. Table manners are important in both professional and social situations. ___ 6. One of the most common issues to diners in taking meals is what

utensil to use in every course. ___ 7. Turn on your cellphone before sitting down. ___ 8. It is right to talk when your mouth is full with food. ___ 9. Cut the food before you begin eating. ___ 10. Blow the food if it is hot.

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What Is It

How to Eat Properly

Take a small to moderate portion size - you are not the only one at the table and in case you dislike something you won’t have to eat much of it.

Try to eat as much as possible from your plate even if you find the

taste unpalatable. Regardless of where you are eating, proper etiquette at the table is

important. Even when it's just you and your family having a meal together, you still want to set an example to your kids.

Table manners are important in both professional and social situations,

so, it's a good idea to know some basics. There may be some slight variations, depending on your region and what is locally acceptable. So if you are at a dinner party, pay close attention to the host or hostess and take cues from them.

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Using proper etiquette at the table will also help you socially and professionally in a restaurant or in someone's home.

One of the most common issues to confuse today’s diners is which

utensil to use for each course. A typical rule of thumb is to start with the utensil that is farthest from your plate and work your way toward the centre of your place setting.

For diners where food is served at the table, the dishes should be

passed in a counter-clockwise flow. Never reach across the table for anything. Instead, ask that condiments be passed from the person closest to the item. Salt and pepper should be passed together. Always use serving utensils and not your own to lift food from the serving dish.

Table manners are designed to keep people from scarfing food down

like animals. So, learn them before you eat with others. One of the most important things to keep in mind is that you should never call attention to yourself by blatantly breaking the rules set by society.

Essential Dining Etiquette Rules One Must Follow Turn off your cell phone before sitting down. It is rude to talk on your

phone or text while in the company of others.

Never talk when you have food in your mouth. That’s just gross. Even if someone asks you a question, wait until you swallow before answering.

Taste your food before you add salt, pepper or other seasoning. Doing otherwise may be insulting to the host or hostess. If you are dining with a prospective employer, the person may perceive you as someone who acts without knowing the facts.

Don’t cut all your food before you begin eating. Cut one or two bites at a time.

Never blow on your food. If it is hot, wait a few minutes for it to cool off. Scoop your soup away from you.

Some foods are meant to be eaten with your fingers. Follow the lead of the host or hostess.

If you are drinking from a stemmed glass, hold it by the stem.

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Break your bread into bite-sized pieces and butter only one bite at a time.

Try at least one or two bites of everything on your plate, unless you are allergic to it.

Compliment the hostess if you like the food, but don’t voice your opinion if

you don’t. Use your utensils for eating, not gesturing.

Keep your elbows off the table. Rest the hand you are not using in your

lap. Eat slowly and pace yourself to finish at the same approximate time as

the host or hostess. Avoid burping or making other rude sounds at the table.

If you spill something at a restaurant, signal one of the servers to help. If

you spill something at a private dinner party in someone’s home, pick it up and blot the spill. Offer to have it professionally cleaned if necessary.

When you finish eating, leave your utensils on your plate or in your bowl.

Never use a toothpick or dental floss at the table.

You may reapply your lipstick, but don’t freshen the rest of your

makeup at the table.

After you finish eating, partially fold your napkin and place it to the left of your plate. Wait until the host or hostess signals that the meal is over, and then you may stand. After the meal is over, don’t eat and run. If nothing is planned after dinner, stick around for approximately an hour before saying good-bye to the host and thanking him or her for the dinner. If the event is informal, you may offer to help clean up.

Always send the host or hostess a thank you note or card in the mail, and

don’t wait more than a day or two after the event. Address the host or hostess, thank him or her for the lovely dinner, and add another short, positive comment to show your appreciation. Your note may be brief but heartfelt.

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What’s More

Direction: Tell whether the statement is true or false. Write T if the statement is true and the letter F if not true. Use your quiz notebook for your

answers. ___1. We should feel confident when we sit down at a table. ___2. Informal diners should focus on the relationships with others. ___3. Proper etiquette at the table is not important when dining. ___4. Salt and pepper should not be passed together. ___5. Do not cut all your food before you begin eating. ___6. Break your bread into bite-sized pieces and butter only one bite at a

time. ___7. Table utensils are for making gestures in the dining table. ___8. Eat and chew the food fast to finish at the same approximate time as

the host. ___9. Female diners may reapply their lipstick, but cannot freshen the rest

of the makeup at the table. ___10. If the event you attended is informal, you may offer to help clean

up. What I Have Learned Direction: Based on your observations, explain why table manners are

important regardless of age and status in life. Write your answers in your quiz notebook.

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What I Can Do

Direction: Observe and list down the table manners and etiquette that

are not practiced at home during mealtime. Make a reflection. Write your answers in your quiz notebook.

Additional Activities

Direction: Using the checklist below on proper table manners and etiquette,

check practiced or not practiced by your family members. Just check the corresponding column.

Table Manners and Etiquette Practiced Not

Practiced • Never talk when the mouth is full. • Never blow on their food. • Eat slowly and chew food properly. • Never use toothpick at the table. • Never apply / reapply lipstick during mealtime. • Avoid burping and making other rude sounds

while eating.

• Finish / consume food placed on the plate. • Keeping elbows on the table while eating. • Use fork when not necessary.

Assessment Direction: Read the statement carefully and write the letter of your choice in your quiz notebook. 1. This is important in both professional and social situations.

a. table etiquette c. social ability 30

b. table manners d. educational status 2. This is one of the most common issues that confuses diners in using tableware in every course.

a. utensil c. material b. tool d. equipment

3. Table manners are designed to keep from scarfing food down like _______ . a. human c. creature b. animals d. organism

4. This is one of the most important things to keep in mind that you should never call attention to ________ by blatantly breaking the rules set by society. a. yourself c. teacher b. friend d. parents 5. Before sitting down for meal, this must be turned off. a. light c. tablet b. cellphone d. television 6. Never talk when you have this in your mouth. a. food c. candy b. water d. chewing gum 7. Taste your food _______ you add salt, pepper or other seasoning. a. after c. last b. during d. before 8. Do not _______ all your food when you begin eating. a. chop c. cut b. mix d. stir 9. Never blow on your food if it is hot, wait a few _______ for it to cool off. a. minute c. hour b. second d. millisecond 10. Some food are meant to be eaten with your ____________ . a. hand c. fork b. finger d. knife 11. If you are drinking from a stemmed glass, hold it by the __________ . a. stem c. body b. rim d. bottom 12. Never use ________ or dental floss on the table after eating. a. toothpick c. coconut midrib b. match stick d. pin 13. When you finish eating, leave your utensils on the ________ or in your bowl. a. lap c. table b. plate d. chair

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14. Compliment the hostess if you like the food, but do not voice your _______ if you don’t. a. opinion c. complaint b. suggestion d. recommendation 15. Avoid _________ or making other sound at the table. a. sneezing c. coughing b. burping d. slurping

Post Assessment

Direction: Let us check your learning on clearing the table by answering the questions below. Write your answers in your quiz notebook.

1. These are the silverwares when placed at the centre of the plate signals that the diners are done with their meal. a. knife and fork c. knife and spoon b. fork and spoon d. teaspoon and knife 2. This is an important trait of a person working in a restaurant.

a. clearing table confidence c. organized scheme skills b. table clearing etiquette d. table cleaning skill

3. This is to be removed only when the guests have left the table. a. wine glass and coffee cups c. water glass and coffee cups b. coffee cups and water glass d. wine glass and water glass 4. The hand that is used to hold the plate after removing it from the table is

a. left hand c. elbow b. forehand d. right hand 5. The tableware that should be segregated from glassware and cutlery is a. Chinaware c. cutlery b. silverware d. flatware 6. This is where we place all the dishes and silverware for cleaning. a. cooking pan c. food container b. bus pan d. dust pan 7. This is reduced when the surface is air dried instead of towel dried. a. sanitation c. cross contamination b. distillation d. sterilization 8. It is a must after the table is cleaned and dried. a. cleaned c. disinfected b. wiped d. sanitized

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9. This is the last step that a staff should put in mind after the bussing and clearing procedures.

a. closing c. clearing b. cleaning d. dining 10. This is to be used in cleaning the chair or booth after checking the seats for any food or sticky objects.

a. dishwashing gel c. baking soda gel b. baking soda paste d. dishwashing paste 11. This is important in both professional and social situations. a. good behaviour c. table manners b. professional manner d. proper table gestures 12. This is the flow of serving the dishes at the table. a. clockwise c. column b. row d. counter-clockwise 13. These are designed to keep people from scarfing food down like animals. a. table manners c. proper table gestures b. manner of eating d. good behaviour 14. This is the part of the arm where it should be off the table while dining. a. fingers c. wrist b. elbow d. bicep 15. This is where we place the folded napkin after eating. a. tip of the plate c. left of your plate b. right of your plate d. middle of the plate

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Answer Key

Lesson 1

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Lesson 1 Assessment 1. a 2. a 3. b 4. b 5. c 6. c 7. d 8. d 9. a 10. a 11. b 12. b 13. c 14. c 15. d

Lesson 1 What's More 1. guide in good housekeeping 2. reminder of 3S’s 3. help maintain cleanliness 4. encourage to follow rules 5. contribute comfort and convenience 6. develop independence 7. merit housekeeping services 8. adapt desirable attitude 9. promote table manners 10. provides quality atmosphere

Lesson 1 What’s New 1. take 2. table 3. eating 4. practice 5. finished 6. her 7. service 8. clearing 9. etiquette 10. dedicated

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Module 2 What I Know (Pre-Test) 1. a 2. b 3. c 4. d 5. a 6. b 7. c 8. d 9. a 10. b 11. c 12. d 13. a 14. b 15. c

Lesson 1 What I Know 1. a 2. a 3. b 4. b 5. c 6. c 7. d 8. d 9. a 10. a 11. b 12. b 13. c 14. c 15. d

Lesson 2

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Lesson 2 Assessment 1. d 2. d 3. a 4. d 5. a 6. a 7. a 8. a 9. a 10. d 11. a 12. b 13. a 14. d 15. a

Lesson 2 What's More A. 1. 1 2. 2 3. 3 4. 4 5. 5 6. 6 B. 7. 1 8. 2 9. 3 10. 4

Lesson 2 What’s New 1. BUSSING 2. DEBRIS 3. CLEARING 4. SANITIZED 5. ASHTRAY 6. CONTAMINATION 7. REQUISITION 8. RECORDING 9. SPEED 10. STATION

Lesson 2 What’s In 1. agree 2. agree 3. disagree 4. disagree 5. agree 6. agree 7. disagree 8. disagree 9. agree 10. agree

Lesson 2 What I Know 1. d 2. d 3. a 4. d 5. a 6. a 7. a 8. a 9. a 10. d 11. a 12. b 13. a 14. d 15. a

Lesson 3

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Module 2 Post Assessment 1. a 2. b 3. c 4. d 5. a 6. b 7. c 8. d 9. a 10. b 11. c 12. d 13. a 14. b 15. c

Lesson 3 Assessment 1. b 2. a 3. b 4. a 5. b 6. b 7. d 8. c 9. a 10. b 11. a 12. a 13. b 14. a 15. b

Lesson 3 What's More 1. T 2. T 3. F 4. F 5. T 6. T 7. F 8. F 9. T 10. T

Lesson 3 What’s New 1. / 2. / 3. / 4. / 5. / 6. / 7. x 8. x 9. x 10. x

Lesson 3 What’s In 1. true 2. true 3. false 4. false 5. true 6. true 7. false 8. false 9. true 10. true

Lesson 3 What I Know 1. b 2. a 3. b 4. a 5. b 6. b 7. d 8. c 9. a 10. b 11. a 12. a 13. b 14. a

References Belmonte, L.R. et Al. (year). Philippine Fiesta Recipes. Place: Publisher. Bennion, M., & Sheule, B. (2004). Introductory to Foods (12th Ed.). Place of

publication: Pearson Education. Bobby George, Food and Beverage Services, Jaico Publishing House, pp. 19,

82 - 86 Chavez, Libia, e.t al., Basic Foods for Filipinos, 4th edition, Merriam &

Webster Bookstore, Inc.2006, pp. 81 - 88, pp. 460 - 466, pp. 446 - 449

Online Resources

https://www.macmillandictionary.com/us/dictionary/american/clear-the-table#:~:text=DEFINITIONS1-,1,make%20things%20cleaner%20or%20tidier

https://www.typsy.com/lessons/how-to-clear-a-table https://www.linkedin.com/pulse/you-have-just-sat-down-eat-your-favorite-restaurant-jerry-bauer https://www.thespruce.com/table-manners-and-dining-etiquette-1216971 https://www.gentlemansgazette.com/table-etiquette-guide-informal-dining-manners/ https://www.scribd.com/doc/277790832/changing-dirty-ash-tray-docx

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For inquiries and feedback, please write or call: Department of Education - Bureau of Learning Resources (DepEd-BLR) DepEd Division of Bukidnon Fortich Street, Sumpong, Malaybalay City Telefax: (088) 813-3634 E-mail Address: bukidnon@deped.gov.ph Website: depedbukidnon.net.ph