Set Ballroom Article

Around the Ballroom in 80 Minutes:
How to set a dining room for 200 in
less than 2 hours

Total quality management is a Japanese concept focused on achieving excellence.

Applied to catering, this concept outlines the most effective way to set a room using

concepts borrowed from engineering and manufaturing industries. Included in this system

is dropping the tables, arranging the chairs, dressing the table, and finally ending with the

"final touches". Follow this formula, and you'll be setting tables faster in no time.

1. Tables

Tables are the key to ensuring that you have enough room for guests and staff to move

around comfortably. First, open the banquet tables (round or rectangle) and place them

relatively where you need to. Then adjust them perfectly by squatting in between two

tables and spreading your arms out. The palms of your hands should just touch the

edges of the table.

Total Time Spent: 30 seconds per table

2. Chairs

If the chairs are set right, each setting around the table can be spaced perfectly. This will

also create a very clean, organized look in the dining area. First, place a chair at the 12

o'clock position on the table. Put another chair directly across, at 6 o'clock. Space the

rest of the chairs evenly around the table between these two pieces. Repeat with all

tables.

Total Time Spent: 1 minute per table

3. Linen

Now that the floor is laid out, the next step is the tabletops. Grab as many tablecloths as

you can fit in your arms, then welk throughout the ballroom placing one on each table.

Then go back to the first table and (ideally with the help of one other person) open up

each tablecloth and spread it on each table. Next, set a pre-folded napkin on the table at

each place setting, positioned in the center of the chair.

Total Time Spent: 30 seconds per table

4. Flatware/Glassware

The key to setting these items is to assign each person on your team to do one type of

equipment. In order to do this efficiently, you'll need to make "flatware folds" for the

flatware. To do a flatware fold, take a basic linen napkin and tie two opposite corners

together. Then, tie a single knot on the third corner. This should give you a cornucopia-

shaped pouch. Wet the open corner of the napkin with warm water, and stuff as much

flatware as possible into the pouch. You should be able to get about 100 pieces in.

Using the chairs as a guide, place the dinner fork to the right of the napkin. Do this

throughout the entire ballroom. The next person behind you will place the salad fork, the

person behind them will place the dinner knife, etc. Remember to use the wet end of the

napkin to wipe each piece before setting it on the table.

Total Time Spent: 1 second per piece

5. Final Touches

The final touches could range from floral centerpieces to individual party favors, salt and

pepper shakers to designer menu cards. The easiest way to place these on the tables is

again to assign one type to one person.

Total Time Spent: 5 seconds per piece

A quick glance at the numbers will tell you that you should spend no more than 5 minutes

per table. For 20 tables, this would be 100 minutes, or 1 hour and 40 minutes. And...

voila! 200 guests under 2 hours. Now all you have to worry about is... well... everything

else. But at least you have the time to do it.

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