| 1 | Be able to prepare service areas and equipment for table service | 1.1 | Check that service areas are hygienic, undamaged and ready to use in line with the service operation |
| 1.2 | Check that service equipment is clean, undamaged, positioned ready to use and turned on where appropriate |
| 1.3 | Check that there are sufficient stocks of table items and stored in line with service operation |
| 1.4 | Prepare condiments and accompaniments ready for service and store them in line with food hygiene regulations |
| 1.5 | Check refuse and waste food containers are clean and ready for use |
| 2 | Understand how to prepare service areas and equipment for table service | 2.1 | Describe safe and hygienic working practices when preparing service areas and equipment for table service |
| 2.2 | State why a constant stock of food service items has to be maintained |
| 2.3 | State why it is important to check expiry dates on items and how to do so |
| 2.4 | Outline organisations procedures for storage and stock rotation |
| 2.5 | State why service equipment should be turned on before service |
| 2.6 | State why waste must be handled and disposed of correctly |
| 2.7 | State where and from whom health and safety and food hygiene information can be obtained |
| 2.8 | Outline the types of unexpected situations that may occur when preparing service areas and equipment and how to deal with them |
| 3 | Be able to clear dining and service areas after table service | 3.1 | Check dining furniture, table linen and table items are clean and undamaged |
| 3.2 | Arrange restaurant furniture according to the food service operation |
| 3.3 | Lay up tables according to cover lay up |
| 3.4 | Check that menus and ensure that they contain accurate information and are ready for customer use |
| 3.5 | Check that condiment containers are clean, full and ready for customer use |
| 4 | Understand how to clear dining and service areas after table service | 4.1 | Describe safe and hygienic working practices when preparing customer dining areas |
| 4.2 | State why it is essential to check table linen and table items before service |
| 4.3 | State why menus should be checked before us |
| 4.4 | State why heating/air conditioning/ventilation and lighting should be checked before use when preparing customer dining areas for table service |
| 4.5 | Outline the types of unexpected situations that may occur when preparing customer dining areas and how to deal with them |
| 5 | Be able to prepare customer and dining areas for table service | 5.1 | Arrange table items used in food service area for cleaning or store them as required |
| 5.2 | Prepare service and table linen for dispatch to laundry or clean down and remove disposable items |
| 5.3 | Store food items and accompaniments for future use in line with food hygiene regulations |
| 5.4 | Dispose of rubbish and waste food correctly |
| 5.5 | Make sure that service equipment is clean and turned off or stored |
| 5.6 | Leave dining and food service areas tidy and ready for cleaning |
| 6 | Understand how to prepare customer and dining areas for table service | 6.1 | Describe safe and hygienic working practices when clearing dining and service areas |
| 6.2 | State why all dining and service areas should be left clean after service |
| 6.3 | State why certain electrical equipment should be turned off after service |
| 6.4 | State why waste must be handled and disposed of correctly |
| 6.5 | Describe how to dispose of broken glass and crockery safely |
| 6.6 | State the security procedures that should be followed |
| 6.7 | Outline the types of unexpected situations that may occur when clearing dining and service areas and how to deal with them |
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