Table Setting Scorcard & Guidelines - Washington State University

TABLE SETTING CONTEST GUIDELINES

1. Contestant will bring a written plan listing menu and planned occasion. This should be based on the member's age and skill level. Type or print menu on menu card that is appropriate in size and style for the setting.

2. Using their own dishes, utensils, glassware, linens, and centerpiece, contestant will demonstrate the correct place setting for two (2) places.

3. Paper and plastic may be used where appropriate to carry out some themes. 4. All participants will set up at the same time and remain in place until all judging is

complete. 5. Participants will have 30 minutes to complete this activity, which includes set up,

judging and clean up. 6. Parents may only help to carry in and carry out supplies, no other help is allowed.

TABLE SETTING CONTEST HINTS

1. Clean table before setting. 2. Use trays to carry dishes to table. 3. Arrange silverware, dishes, and napkins appropriately ? napkins to left of plate,

silverware, one inch from table edge, knife blade toward plate. 4. Touch only the handles of silverware, edge of dishes, and bottoms of glasses. 5. Put flatware serving pieces on table, not in serving dishes. 6. Tables to be used are 6' x 18 ". You may use one or two tables depending on room

needed to complete your table setting. 7. See 4-H publication EM3443 Dinner is Served for more table setting information.

Publications are available at the Extension office or online at

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, sex, religion, age, color, creed, national or ethnic origin; physical, mental or sensory disability; marital status, sexual orientation, or status as a Vietnam-era or disabled veteran. Evidence of noncompliance may be reported through your local Extension office.

W:\4-H Evt.& Prog\Kitchen Activity Contest\Scorecards\Table Setting Scorcard & Guidelines.doc

TABLE SETTING ACTIVITY SCORECARD

Walla Walla County

Name _________________________________________________

Placing __________

4-H Club _______________________________________________

Grade Division (Check one)

Primary (Grades 1-2) Intermediate (Grades 6-8)

Junior (Grades 3-5) Senior (Grades 9-12)

Table Setting Theme ____________________________________________________________

Excellent Good Fair

Judging Criteria

Comment

1. IDEA

20 Points

Theme carried out in color, dishes, silver,

glassware, linen, centerpiece, and other

decorations

2. GENERAL APPEARANCE

20 Points

Clean, well-ironed linens or placemats

Clean, polished, sparkling dishes, silver, and

glassware

Centerpiece fresh and clean

Centerpiece in good proportion

3. PROPER USE OF ALL TABLEWARE

30 Points

Dishes, glassware, silver, and napkins placed

according to rules for table setting

Dishes, glassware, and silver placed to provide for

serving the stated menu

Appointment arranged for convenience

Spacing not too crowded

4. HARMONY

30 Points

Dishes, silver, decorations, glassware, and linen

have textures that harmonize

Dishes, silver, glassware, centerpiece, and linens

pleasing shapes and designs suited to article and

suited to each other

Dishes, silver, centerpiece, glassware, and linens

harmonize or blend in color

One main color for emphasis to give the table

attractive appearance

Color of dishes and glassware attractive with food

planned in menu

Total Points (100)

Scorecard = Out of Print WSU Pub. C1076

W:\4-H Evt.& Prog\Kitchen Activity Contest\Scorecards\Table Setting Scorcard & Guidelines.doc

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