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TLE
Domestic Work
Quarter 4 – Module 5:
Clearing the Table and
Changing Used Ashtrays
(Week 5)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Domestic Works. The scope of this module permits it to be used in many
different learning situations. The module covers the Introduction/ Learning
Objectives, Pre-Assessment, Lesson Proper, Generalization, Application, Post
Assessment. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course.

This module discusses about Clearing the Table and Changing Used Ashtrays.

After going through this module, you are expected to:

1. identify working knowledge of rules and regulations in clearing the table;
2. demonstrate clearing the table and changing of used ashtrays following
standard procedure; and
3. value the importance of the Standard Operating Procedure in Clearing the
table and changing used ashtrays.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name:______________________________ Grade and Section:_______________________
Subject:____________________________ Lesson Title:___________________________

Directions: Write the letter of the correct answer.

1. Always excuse yourself and ask permission from the ______ when removing
soiled dishes.
A. supervisor B. manager C. co-worker D. guest
2. When everyone at the table has finished eating, remove all the soiled chinaware,
flatware, and wine from which side of the guest?
A. Right side B. Left side C. Front side D. Back side
3. In clearing the table, you can only clear the glass and coffee cups of the guest if
__________.
A. your manager told you to do so
B. the guest left the table
C. the guest went to the comfort room
D. the guest is done eating
4. What would you do if the guest has finished eating?
A. Remove soiled chinaware, flatware, and wine.
B. Clear the water.
C. Brush the table with a clean, moist side towel.
D. Buss out the plates.

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5. In bussing table, follow the 3S’s. What does 3’S mean?
A. Stack, Segregate, Scrape C. Sit, Soap, Stare
B. Stare, Sing, Segregate D. Stare, Speak, Stack
6. What is the first step in changing soiled ashtray?
A. Cover the soiled ashtray. C. Set the table appointments.
B. Get the clean ashtray. D. Set aside/ remove dirty ashtray.
7. In cleaning the table, remove all debris from the table. Debris refer to as ______.
A. food B. dishes C. gums D. candies
8. The 3 step in Changing soiled ashtray.
rd

A. Set table appointments. C. Remove dirty ashtray.

B. Get clean ashtray. D. Cover soiled ashtray.
9. First step in bussing out dishes is to __________.
A. empty, clean and return all equipment at their right places
B. turn off all appliances, as necessary.
C. wrap, date and refrigerate perishable food in clean containers.
D. record shift information
10. Before another customer is seated at the table, you should __________.
A. dry the table with a clean cloth C. leave the table as it is
B. clean the table with damp cloth D. check the seat for any food

What Is It

Clearing the Table

Good service is also made possible by an efficient system of bussing and clearing
dishes from the table. The following must be observed in clearing the dishes:

1. 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. Never reach across in front of a
guest in removing dishes. 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. Avoid stacking dishes on the table in front of the
guest in clearing the table. Use your left hand to remove the plate. Transfer it
to your right hand for the salad plate or other dishes.

3. Brush the tables with a clean, moist side towel whenever necessary. Take care
not to spill the crumbs on the lap of the customer. Use small plate to catch
the crumbs.

4. Buss out largest plates first, followed by the smaller ones so that they can be
easily stacked.

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 5. When bussing, follow the standard procedure the 3S’s – segregate, scrape,
and stack away from the guest. Segregate Chinaware from glassware and
cutlery. Scrape left over food and stack together the chinaware of the same
kind and size.

6. Use appropriate trays for bussing – bar tray for the bar items (glasses and
bottles), rectangular or oval tray for chinaware.

7. Re-set table for new guest.

Cleaning the Table and Changing Used Ashtrays

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.

Clean all tools, utensils, and containers.

• Empty, clean, and return all equipment at their right places.
• Turn off all appliances, as necessary.
• Wrap, date, and refrigerate perishable food in clean containers.
• Recording of shift information (shortage, wastage, and spillage).
• Requisition and restocking of station with the required ingredients and
utensils used during the day.
• Secure station.

Instructions in cleaning the table:

1. Remove all debris from the table. These include all dishes, napkins, and
garbage left behind by the previous customer. Check for candy and gum that
might have been smashed on seats or under the table and remove with a
scraper.

2. Use a clean, damp rag to wipe the surface of the table. Use an abrasive cream
made from 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 tabletop
until the caked food or 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.

3. 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.

4. Fill a clean container with a 1/2 gallon of hot water. Add 2 tablespoons of
bleach to the water and stir. The mixture should not have an overpowering
aroma and should only be slightly detectable. If the bleach water is made too

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 strong, there will be chlorine residue left on the tables, and could be so strong
that the smell could make customers sick. If the bleach water is too weak, it
will not have the disinfectant properties to effectively clean the surfaces.

5. 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. Dry the table
with a clean cloth before another customer is seated at that table.

Changing of Soiled Ashtray:

1. Get clean ashtray.
2. Cover soiled ashtray.
3. Set aside/ remove dirty ashtray.
4. Set table appointments.

What’s More

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Grade and Section: _______________________
Subject: ____________________________ Lesson Title: ___________________________

Test I. Directions: Write the word TRUE if the statement is correct and the word
FALSE if it is not correct.

_________1. Tables must be left unattended after the guests have finished eating.
_________2. Small plates must be removed first.
_________3. You can use any kind of tray for bussing out.
_________4. It is proper to remove the plates of the guests even without their
permission.
_________5. It is appropriate to remove soiled utensils at the right side of the guests.

Test II. Directions: Arrange the following bussing and clearing steps in
chronological order. Write the letters from A – G accordingly.

________1. Record shift.

________2. Wrap, date, and refrigerate perishable food in clean containers.
________3. Clean all tools, utensils, and containers. .
________4. Secure station.
________5. Empty, clean, and return all equipment at their right places
________6. Turn off all appliances, as necessary.
________7. Requisition and restocking of station with the ingredients and utensils
that were used during the day.

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 What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:
Name:______________________________ Grade and Section:_______________________
Subject:____________________________ Lesson Title:___________________________

Directions: Answer the following questions.

1. Why should you leave the table dry?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. Is it important to follow the Standard Operating Procedure in Clearing the Table

and Cleaning the Ashtray? Explain your answer.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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 What I Can Do

DEMONSTRATION
Directions: Take a video of yourself performing two (2) demonstrations provided
below. The scoring rubric should also be observed. Send your videos to your teacher
for this performance.

• Demonstration No. 1: Clearing the Table

• Demonstration No. 2: Changing Used Ashtrays

Scoring Rubric for the Demonstration

Moderately No
CRITERIA Highly Skilled Skilled Unskilled
Skilled Attempt
30% (30-29) (29-27) (26-25) (24-23) (22-21)
Proper and Appropriate and Appropriate and Appropriate and Does not select, No attempt
effective effective effective effective prepare, and to use
use of tools, selection, selection, selection, use appropriate tools/
equipment, preparation and preparation and preparation and materials and equipment
and use of materials use of materials use of materials tools/equipment to task
materials and tools/ and and given
equipment all tools/equipment tools/equipment
the time. most of the sometimes.
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Does not follow No attempt
application application of all application of application of systematic to apply
procedure work procedure work procedure work procedure application of procedure
all the time even most of the time sometimes with procedure and to the task
without proper with minimum constant highly given
supervision supervision supervision dependent
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- motivated Self- motivated Needs to be Not
security motivated and and observes and observes motivated and motivated
work habits observes all most safety and sometimes some does not and totally
safety and security of the safety and observe safety disregards
security precautions security and security safety and
precautions all most of the time precautions in precaution in security
the time. in work work work precautions
in work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finishes the Finishes the Finishes the Finishes the No work at
work ahead of work on time work close to work beyond the all
time given time given time.

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 Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Grade and Section: _______________________
Subject: ____________________________ Lesson Title: _____________________________

Directions: Write the letter of the correct answer.

1. Before another customer is seated at the table, you should __________.

A. dry the table with a clean cloth
B. clean the table with damp cloth
C. leave the table as it is
D. check the seat for any food
2. Always excuse yourself and ask permission from the _______ when removing
soiled dishes.
A. supervisor B. manager C. co-worker D. guest
3. First step in bussing out dishes is to ___________.
A. empty, clean and return all equipment at their right places
B. turn off all appliances, as necessary.
C. wrap, date and refrigerate perishable food in clean containers.
D. record shift information.
4. When everyone at the table has finished eating, remove all the soiled chinaware,
flatware, and wine glass from which side of the guest?
A. Right side B. Left side C. Front side D. Back side
5. What is the 3 step in changing soiled ashtray?
rd

A. Set table appointments. C. Remove dirty ashtray.

B. Get clean ashtray. D. Cover soiled ashtray.
6. In clearing the table, you can only clear the glass and coffee cups of the guest if
___________.
A. your manager told you to do so C. the guest went to the comfort room
B. the guest left the table D. the guest is done eating
7. In cleaning the table, remove all debris from the table. Debris refer to as _______.
A. food B. dishes C. gums D. candies
8. What would you do if the guest has finished eating?
A. Remove soiled chinaware, flatware, and wine.
B. Clear the water.
C. Brush the table with a clean, moist side towel
D. Buss out the plates
9. What is the first step in changing soiled ashtray?
A. Cover the soiled ashtray. C. Set the table appointments.
B. Get the clean ashtray. D. Set aside/ remove dirty ashtray.
10. In bussing table, follow the 3S’s. What does 3S’s means?
A. Stack, Segregate, Scrape C. Sit, Soap, Stare
B. Stare, Sing, Segregate D. Stare, Speak, Stack

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DepEd (n.d.). K to 12 Domestic Works.
Reference
Assessment What I Have Learned What’s More What I Know
I.
1. A 1. For the sanitation 1. FALSE 1. D
2. D of the table and 2. FALSE 2. A
3. A to make the guest 3. FALSE 3. B
4. A comfortable and 4. FALSE 4. A
5. C safe. 5. TRUE 5. A
6. B 2. It is important to II. 6. B
7. B follow the SOP so 7. B
8. A 1. E
that the accident 8. C
9. B 2. D
will be prevented. 9. A
10. A 3. A
10. A
4. G
5. B
6. C
7. F
Answer Key