Technology and Livelihood Education
Technology and Livelihood Education
Technology and Livelihood Education
Technology and
Livelihood Education
Home Economics
Household
Quarter Services
4 - Module 1
Quarter 4 - Module 2
Clearing the Table
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Management Team:
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
INTRODUCTORY MESSAGE
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.
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
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.
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.
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
Clearing the table means to take away from a table all the dishes,
knives, forks, etc. after people have finished eating.
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.
1
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
2
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
Clearing the table means to _________ away from a ________ all the
dishes and knives, forks, etc. after people have finished _________.
3
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.
What Is It
• 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 .
● 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.
5
What’s More
-
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1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
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.
6
What I Can Do
SCORE CRITERIA
4 Follows correctly the procedures in clearing the table and
performs the skill without supervision and with initiative
Additional Activities
7
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
8
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
9
Lesson
Cleaning the Table and
2 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.
12
What’s In
13
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
• 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.
14
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. 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.
15
9. Dry the table with a clean cloth before another customer is seated at
that table.
What’s More
______ 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.
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.
Clearing the
Table
______________________________________________________________
______________________________________________________________
______________________________________________________________
Cleaning the
Table
______________________________________________________________
______________________________________________________________
______________________________________________________________
When to
Change the
Used Ashtray
______________________________________________________________
______________________________________________________________
______________________________________________________________
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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.
Additional Activities
Direction: Make your own scrapbook showing at least five pictures of the
following:
18
Assessment
Direction: Read the following questions carefully and choose the letter that
best describes the statement. Write your answers in your quiz
notebook.
19
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
20
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
21
Lesson
Table Manners and
3 Etiquette
22
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.
What’s In
24
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
___ 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.
25
What Is It
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.
26
Using proper etiquette at the table will also help you socially and
professionally in a restaurant or in someone's home.
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.
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.
27
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.
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.
When you finish eating, leave your utensils on your plate or in your bowl.
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.
28
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.
29
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.
Assessment
Direction: Read the statement carefully and write the letter of your choice
in your quiz notebook.
31
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
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
32
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
33
Answer Key
Lesson 1
34
Module 2 Lesson 1
What I Know What I Know
(Pre-Test) 1. a
1. a 2. a
2. b 3. b
3. c 4. b
4. d 5. c
5. a 6. c
6. b 7. d
7. c 8. d
8. d 9. a
9. a 10. a
10. b 11. b
11. c 12. b
12. d 13. c
13. a 14. c
14. b 15. d
15. c
35
Lesson 2
Lesson 2 Lesson 2
What’s In What I Know
1. agree 1. d
2. agree 2. d
3. disagree 3. a
4. disagree 4. d
5. agree 5. a
6. agree 6. a
7. disagree 7. a
8. disagree 8. a
9. agree 9. a
10. agree 10. d
11. a
12. b
13. a
14. d
15. a
36
Lesson 3
37
References
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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