Table Setting, Clearing, and Dining Room Preparation
What you must understand
Know standard cover layout: forks to the left, knives and spoons to the right, blades facing the plate, dessert cutlery above or brought later, glasses above the knife, napkin to the left or on the plate. Understand the order of cutlery use from the outside in. Know how to prepare the dining room: clean linen, polished glassware, level tables, stable chairs, correct lighting, and a clear floor. Understand clearing rules: clear from the right, remove each course's cutlery, never stack plates at the table, and never carry glasses by the rim. Know how to crumb down and reset for the next guest.
Traps in questions
Questions often test knife blade direction (towards the plate) and glass position (above the knife). Another trap is stacking plates at the table or carrying too many at once. Watch for options that clear before all guests have finished, or that clear a plate while the guest is still eating. Also beware of setting a table on a wet or unstable surface, or leaving a soiled napkin on the table for the next guest.
Worked example
Setting a cover: fork left, knife right with the blade facing the plate, spoon right of the knife, water glass above the knife tip, napkin left. When clearing, wait until all guests at the table have finished, then remove from the right.
Rule of thumb
Set from the outside in, clear from the right, and never stack plates at the table.