Management & Operation

How to Bus Tables

Last updated on Oct 9, 2023
Corrinn McCauley

While it is an often-overlooked area of restaurant management, table bussing directly impacts the overall dining experience. Table bussing is the process of clearing and cleaning tables after customers have finished their meals. While it may seem like a straightforward task, some key steps and techniques can make a significant difference in how efficiently and effectively your staff can bus tables. By implementing a systematic approach to bussing tables, you can streamline your operations and minimize downtime between customers. This will allow you to serve more guests and increase your overall revenue.

Shop All Bus Tubs and Pans

What Is a Busser?

Busser cleaning a table at a restaurant

A busser is a restaurant employee who is responsible for clearing and resetting tables. They work closely with servers and other front-of-house staff to ensure tables are cleaned promptly, dishes are cleared away, and the dining area is presentable for the next round of guests. Bussers must be able to determine which items can be reused and which must be taken back to the dishwashing area. They may also be responsible for other tasks, such as refilling water glasses, restocking supplies, and assisting servers with various duties.

In some restaurants, bussers may also have the opportunity to interact with customers, providing them with a friendly and helpful presence throughout their dining experience. This can include answering questions, offering recommendations, or simply ensuring that guests feel welcome and attended to. They are the backbone of the front-of-house team, providing essential support to ensure that customers receive prompt and efficient service.

How to Bus Tables at a Restaurant

Busser clearing plates from a restaurant table

While bussing tables may seem like a straightforward job, it requires attention to detail, efficiency, and the ability to work well under pressure. Bussers must be able to prioritize tasks, anticipate the needs of both customers and staff, and work quickly to maintain a smooth flow of service. By following these steps, you can master the art of bussing tables and contribute to a positive dining experience for your customers.

  1. Memorize Table Layout - Before you start bussing tables, it's crucial to familiarize yourself with the dining room layout in your restaurant. Take a mental note of the table numbers and sections so you can easily find your way around the dining area. This will save you time and ensure that you don't miss any tables that need to be cleared. You should also memorize how to set a table, so you can work efficiently.
  2. Gather Bussing Supplies - Before you begin bussing tables, make sure you have all the essential supplies at hand. Grab a bus tub or a large tray, a bucket of sanitizer, and cleaning towels. These supplies will help you maintain cleanliness and organization throughout the bussing process.
  3. Be Willing to Help Pre-bus the Table - Pre-bussing involves removing any unnecessary items from the table that the guests no longer need. This includes empty bread baskets and used condiments. While pre-bussing is traditionally the server's job, if you notice a table has a lot of dirty dishes, take the initiative and help. Remember to handle these items with care and avoid making unnecessary noise or disruption.
  4. Top Off Beverages and Bring Extra Utensils - During your shift, check on guests' beverages. If a glass is nearly empty, offer to refill it. Always be prepared to bring extra utensils if needed. This proactive approach ensures that guests have everything they need for their dining experience.
  5. Clear the Table - Approach the table with a friendly smile and politely ask the guests if they have finished their meal. Once they confirm, start by removing any empty plates, bowls, or glasses from the table. Don't stack them too high, as it's challenging to carry them without causing any spills or accidents.
  6. Wipe Down the Table - Once the table is clear, use a clean towel to remove crumbs and food debris. Then use a sanitized towel to wipe the table down thoroughly. Look for any sticky spots or spills.
  7. Dry the Table - Don't leave the tables damp. This is a common problem; bussers clear, clean, and reset a table but leave it too wet for new guests to sit down and comfortably start their dining experience.
  8. Reset the Table - Once the table is clean and dry, place a fresh, folded napkin in the center of the table. Replace soiled or wrinkled tablecloths. Finally, set the table with clean utensils, glassware, and any necessary condiments or menus.
  9. Dispose of Waste - As you bus tables, you will encounter various types of waste, such as food scraps, used napkins, or empty containers. It is essential to dispose of these items properly. Empty any liquid waste into a sink or a designated drain. Use trash bins for solid waste as needed and aim to recycle as much as possible.
  10. Separate Dirty and Clean Items - To prevent cross-contamination, place dirty dishes in a designated area or bus tub in your washroom and never bring them near clean dishes.

Tips for Bussing Tables

Busser cleaning plates and drinks from a cafe table

When it comes to bussing tables, efficiency and attention to detail are key. Whether you're a seasoned professional or just starting in the foodservice industry, these tips will help you master the art of table bussing.

  • Be Timely - As soon as a customer leaves a table, you should start the bussing process. This not only prevents any delays in seating new customers but also helps maintain a clean and inviting atmosphere for those waiting to be seated.
  • Communicate with Host Staff - The host staff will tell you which tables need to be cleared and reset the fastest. Prioritize your bussing order according to their needs.
  • Read Guest Behavior - Observing guest behavior is an essential skill that can help you determine when it's the right time to clear a table. Pay attention to guests who have finished their meals or are gathering their belongings.
  • Use a Tray or Bus Tub - Carrying multiple items in your hands can be cumbersome and increases the chances of dropping something. Use a sturdy tray or bus tub to make your job easier.
  • Clear the Table Methodically - Remove any empty dishes or glasses first. Then, gather all the remaining items, such as silverware, napkins, and condiments, and place them on a tray or bus tub. This way, you can clear the table in one go, minimizing trips back and forth.
  • Protect Glassware - While bussing tables, prevent mechanical shock to your glassware by never stacking your glassware or filling glasses with flatware. Each time glassware comes in contact with another object, it produces a mechanical shock which induces invisible abrasions that weaken the glass and make it more susceptible to breakage.
  • Stack Dishes Properly - Stack the largest plates at the bottom and work your way up to smaller ones. This prevents them from toppling over and keeps your hands free to carry other items.
  • Only Bring Bus Bins to Empty Tables - Bus bins are unsightly and you shouldn’t bring them to a table where guests are present.
  • Clean Your Bus Bins - Because you’re using them to clear dishes and clean tables, bus bins become dirty. Clean your bus bin a few times during each shift.
  • Change Dirty Aprons - Keep extra busser aprons on hand so you can change a stained or dirty apron during your shift. Bussers must appear clean and tidy even though they’re doing a messy job because they work on the dining room floor.
  • Replace Cleaning Towels Regularly - Bussers will go through many cleaning towels. Never use a soiled towel in front of guests. Once a towel is soiled with spilled coffee, juice, or sauce, retire that towel and get a new one.
  • Schedule Sanitizer Pail Refills - You must make sure your sanitizer pails of water are fresh. To meet ServSafe standards, you must change sanitizer solution buckets every 2-4 hours. Have a set schedule to ensure you’re changing your sanitizer regularly. If your sanitizing water becomes visibly dirty before the refresh schedule dictates, then change it.

How Old Do You Have to Be to Bus Tables?

Bussing tables is an entry-level job, making it an ideal restaurant position for high school and college students. The specific age requirements for table bussers will depend on the state guidelines for legal working age in your area. If you're looking to hire a table busser, check with your state's labor laws to determine the minimum age requirement. Not just for young job seekers, bussing tables is a great way for anyone to break into the foodservice industry. It provides valuable experience and growth opportunities.

Bussing tables is not just about clearing dishes and wiping surfaces. It creates a clean and welcoming environment for your customers and enhances their overall dining experience. A well-bussed table not only improves the efficiency of your establishment but also leaves a positive impression on your guests, critical for earning positive reviews on Yelp.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Guidelines for Training Restaurant Servers

    Regardless of a restaurant's size or style, the serving staff represents the face of every dining establishment. These individuals have the most face time with your customers during their visit, and positive interactions can go a long way to ensuring those same patrons return. Hiring the right employees for the job from the start is always ideal, but the introduction of a structured server training program can pay huge dividends for your business. Server Training By putting some thought and effort into a restaurant training program, you can immediately emphasize your workplace culture for every new hire and lower the turnover rate for your business. The following guidelines for restaurant server training will help you establish an effective, knowledgeable staff. Click below to learn how to train restaurant servers: Create a Server Handbook Hold a Server Orientation for All New Hires Set Goals for Server Training Cross Train Your Servers Shadow an Experienced Server Hold a Menu Tasting Perform Testing and Roleplay Ongoing Training Create Incentives 1. Create a Server Handbook If you don’t have an employee handbook yet, it’s a good idea to get one created. This restaurant training manual will serve as an important resource for new hires learning how to be a server as well as the rest of your established server staff. Provide a handbook to every server and keep one or two copies in the restaurant so anyone can reference it in times of need. A server training manual should include the following: Server Etiquette Guidelines - The scope of your etiquette may vary depending on the type of restaurant you own. For instance, fine dining has very specific guidelines that dictate every aspect of service. But on the whole, any type of restaurant customer service should emphasize politeness, humility, and the ability to anticipate the needs of your guests. Server Uniforms - Outline all dress code requirements in your guide, including expectations concerning uniforms, hair, jewelry, facial piercings, and fingernails. Some of these details are small, but they should be a large focus for any waitress training program. Make it a priority to discuss these things at length during servers' training and ensure the appearance standards are clear. Server Scripts - How do you want your servers to introduce themselves to each new table? By providing a script for your serving staff you can help them to remember to share specific information about your establishment. How to Upsell - Not everyone is a salesperson, but upselling is a skill that can be learned. Share tips that will help your servers encourage guests to order appetizers, desserts, and upgrade cocktails with top-shelf liquor. Safety Policies - A busy restaurant is full of hazards and you can make sure your staff is safe at all times by outlining all of your safety policies. Stress the importance of wearing non-slip footwear and explain safe methods for carrying trays, ice buckets, bag-in-box sodas, or other heavy items. You should also include emergency procedures and fire exit routes. 2. Hold a Server Orientation for All New Hires As a busy restaurant owner, it can be tempting to skip this step or delegate it to your managers. However, holding an orientation to meet your new servers face-to-face goes a long way to building a workplace culture that improves employee retention in the long run. These are some topics that you can discuss: Mission Statement and Company History - As the owner, this is your chance to share the mission statement of the restaurant with your new employees. By passing on information about what your business stands for and the values that you want to uphold, you can create a trickle-down effect. You would be surprised how often servers get questions from customers about when the business started and who owns it. This is your chance to make sure your servers are sharing your vision with your customers. Restaurant Concept and Culture - You probably put a lot of creativity and thought into your restaurant concept, but your new employees will need an introduction to your theme and how they can help support it. For instance, if your restaurant specializes in locally grown produce, you'll want your staff to be educated about regional fruits and vegetables. If you own a BBQ restaurant with a blues music theme, you'll want your staff to have some knowledge and appreciation for blues music. Tour the Building - By giving your new staff a tour of the restaurant before their first shift, you can help put them at ease. When they arrive on their first day, they'll know which entrance to use, how to find the time clock, and where to keep their belongings. 3. Set Goals for Server Training By setting training goals, you can create a standard that you'd like all servers to meet. This ensures that your program is consistent and every server gets the same level of restaurant training. Provide a Training Schedule - Before each server gets their own tables, they should complete your serving training program. Create a set schedule for your trainers to follow so that your new servers are hitting each step in the program. A sample schedule might last one week or two weeks, depending on the type of restaurant and style of your service. Create Benchmarks for Training - Make sure your training schedule has built-in benchmarks or small goals that each server should meet along the way. For example, after their first day of training they should be able to recite the permanent beer list, recount the company history, or memorize the table numbers. 4. Cross Train Your Servers Cross training with other employees provides valuable insight into how a particular restaurant operates. Before new servers start working with your waitstaff training team, it can be very helpful to have them train with some other key positions first. Cross Train with Hosts / Hostesses - Members of the host team are experts on the layout of your dining room, how to use your reservation software, and how to rotate tables so guests receive the best service possible. By spending a couple of shifts working with the host team, a server will quickly learn the dining room sections and the numbers of each table. They'll also be capable of attending to any guests that walk through the door, in the absence of a host or hostess. Cross Train with Food Runners - The next training session should be with a food runner so that your new servers can apply the knowledge they just learned about the dining room in a different application. They should know where each table is and be able to deliver food to the correct guest. This training session is also an introduction to your menu and what the different food items look like. 5. Shadow an Experienced Server Before completing the training program, your new servers should perform a few shadowing sessions with your most experienced servers. You can designate a certain number of required training sessions, or rely on your trainer's judgment as to how many are needed. During these sessions, the new server is essentially an assistant and any of the tips that are earned go to the trainer. The trainer should go over the following topics: How to Take Orders - After completing a training session with the food runners, your new servers will have a better sense of the most popular food items on your menu when it comes time to interact with guests. They should practice taking orders for each table, with the trainer acting as a guide if any questions pop up. How to Use the POS System - A big part of transitioning to a new restaurant is learning how to use the POS system. Trainers should show the new server how to use the system, then give them hands-on experience entering all the orders for the shift. Sidework Rotation - In addition to serving guests, servers also have sidework duties that must be performed during every shift. These duties usually consist of prep work like cutting lemons, stocking the salad bar, or stocking beverage stations. At the end of the shift, they should make sure all the tables in their section are clean and that condiments are full. Learn Where Items are Stocked - Servers will need to retrieve various items from dry and cold storage during a shift. It's very helpful to point out the location of items like glass racks, ice buckets, and take-out containers so they can be found quickly. Restaurant Layout - During waiter or waitress training, be sure to identify key routes to the most important parts of the facility. Additionally, your staff will always want to be aware of the surroundings, so point out potential problem areas as well. This can include high-traffic locations or places that could contain one or two "blind spots" for servers carrying full trays of food. How to Close Out - The close-out procedure includes everything a server needs to do before they can end their shift. To close out of the POS system, a server needs to print their sales for the shift and turn their cash in to a manager. They'll also need to use their sales to tip out any bartenders, bussers, or food runners. Sometimes a server will be designated as a sidework checker and will have to sign off on each server's sidework. 6. Hold a Menu Tasting One of the best parts about server training is trying out the menu items. Servers can't answer questions or make recommendations if they've never tasted the food. At the conclusion of server shadowing, the trainer should sit down and do a menu tasting with the new server(s). This is a great time to sample a variety of the most popular food items, go over the most commonly asked menu questions, and discuss allergen information. It's also a celebratory moment because training is almost complete. Even the most descriptive of menus still require clarification from time to time, and your wait staff should be as familiar as possible with the menu. The best serving staff should be able to not only explain in detail each menu item, but also provide suggestions, recite any daily specials with ease, and answer a customer's questions. 7. Perform Testing and Roleplay The last step before a new server can work independently is to pass a final test. For some restaurants, this test might be very lengthy if there is a lot of memorization involved, as with extensive wine or beer lists. Written Test - This test could cover everything from menu knowledge to policies in your handbook. It should include everything you think is vital for your servers to know. Roleplay - Require the new server to wait on a manager before their training is complete. With this method, a variety of common interactions can be touched on, all within the span of just a few minutes. In addition, this method can prepare new staff members with the proper responses to complaints or upset customers. 8. Ongoing Training Several of these guidelines, such as your restaurant layout and the menu, may change over time, so it's important to use all of these teaching points as part of ongoing training sessions for all your servers. By implementing an ongoing training program, you have the opportunity to increase productivity, update policies to comply with new industry regulations, and improve job satisfaction in a work area that's often high in employee turnover. You can get a little help with ongoing training by integrating a digital app like Connecteam, which allows you to communicate with your teams, manage schedules, and streamline tasks. Some specific things to make part of long-term training include: Learning which menu items are most popular, least expensive, most expensive, etc. Acquiring knowledge of weekly or daily specials Successfully selling guests on appetizers or desserts Finding the right balance between too much and too little interaction with guests at their table Improving awareness and multi-tasking skills Reading personalities/attitudes and determining exactly which kind of service the guest desires 9. Create Incentives Make sure your serving staff stays engaged by offering incentives for performance. You can reward servers that participate in ongoing training sessions with free meals, preferred parking spots, or raises. Keep track of server wins like the highest alcohol or appetizer sales and give out a gift card to the winner each week. There are many ways to incentivize performance and create a fun work environment to help you retain your best employees. Single-event training can often be forgotten or seem overwhelming for a new employee on the first day. By creating and following a detailed training program, you can set your new employees up for mutual success. Ongoing training allows employers to evaluate and follow up effectively to get the most out of their staff. This type of restaurant server training can help propel your operation to the next level of professional, award-winning service.

  • Restaurant Cleaning Checklist

    Cleaning, sanitizing, and disinfecting are incredibly important in the foodservice industry to prevent cross-contamination and the spread of viruses. But, with so many things to clean in a restaurant, it can be difficult to remember all of the individual cleaning tasks that you need to take care of and how regularly you need to clean your equipment. To lessen the burden, we created this restaurant cleaning checklist that your employees can use to keep track of the cleaning tasks that need to be completed. Pair this commercial kitchen cleaning checklist with our wide selection of restaurant cleaning supplies. Click below for our downloadable restaurant cleaning checklist PDF that your employees can use as they're cleaning. Printable Cleaning Checklist Back-of-House Cleaning Checklist Cleaning the back-of-house area consistently and thoroughly is important for preventing cross-contamination and the spread of bacteria. Use our restaurant kitchen cleaning checklist to find a list of things you should be cleaning in the back-of-house: Daily: Wipe down the walls wherever there are splashes Clean the grill, griddle, range, flattop, and fryer (make sure to get underneath the equipment) Change the foil lining on top of the ranges, grills, and flattops Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers Disinfect prep area surfaces with surface sanitizing chemicals Clean beverage dispenser heads and soda gun tips in soda fountains and soda guns Wash the utensils, smallwares, flatware, and glassware and let them air dry overnight Clean the sinks Wash rags, towels, aprons, and uniforms in the washing machine Refill soap dispensers and replace empty paper towel rolls Sweep walk-in refrigerators and storage areas Take out the trash and recycling Disinfect the waste disposal area and clean the trash cans Sweep and mop the floors with floor care supplies Weekly: Clean ovens, including the walls, door, and racks Remove built-up lime from the sinks and faucets Boil out the deep fryer Wash and sanitize the walk-in refrigerators and freezers Clean any anti-fatigue mats Use drain cleaner on the floor drains Monthly: Wash behind the hot line to prevent clogs Run cleaning and sanitizing chemicals through the coffee or espresso machine to remove built-up grime Clean out and sanitize the ice machine (every 6 months) Clean and sanitize the freezer Clean refrigerator coils to remove dust Empty grease traps Wash walls and ceiling to remove grease buildup Wash vent hoods (every few months) Replace pest traps Front-of-House Cleaning Checklist Having a clean front-of-house area is important because the cleanliness of your dining space affects how your guests perceive your business and whether they choose to become repeat customers. Here is the list of things you need to clean in your front-of-house: Daily: Wipe down the walls if necessary Sanitize the tables Inspect and wipe down the condiments and salt and pepper shakers Wipe down all the counters Clean the seats and benches Run cloth napkins, microfiber cloths, tablecloths, and staff aprons through the washing machine Vacuum the carpets Take out the trash and recycling Clean the interior and exterior of all the trash and recycling bins Sweep and mop the floors Clean and sanitize restroom surfaces Disinfect the toilets Wipe down bathroom sinks Empty out feminine hygiene product bags Take out the bathroom trash Sweep and mop the restroom floors Weekly: Dust and wipe down the light fixtures Wash glass windows and doors Disinfect the door handles Monthly: Dust any decorations or wall art Check the ceiling for cobwebs Wash the walls Using a restaurant cleaning checklist is useful because it helps you stay organized, delegate tasks to your employees, and can create a restaurant cleaning schedule for your staff so you can keep on top of food safety guidelines. By keeping your equipment clean, your food will taste better and you'll increase the lifespan of your kitchen equipment. Additionally, a clean and well-maintained dining space will impact your guests and make them want to come back. In addition to this easy-to-use restaurant sanitation checklist, creating and enforcing a HACCP plan in your restaurant can help keep your space sanitary and safe.

  • How to Fold Napkins

    Tabletop presentation is critical for creating a formal table setting. From the charger plates to the decor, no detail is too small. One key but often forgotten element of design is napkins. Napkins are as functional as they can be alluring, and how you fold your napkins plays a critical role in your overall presentation. We’ve provided a guide to how your staff can fold napkins in creative and traditional ways to create an Instagram-worthy tablescape. Shop All Cloth Napkins Click below to jump to the napkin fold that interests you: 1. Triangle Napkin Fold 2. Christmas Tree Napkin Fold 3. Rose Napkin Fold 4. Heart Napkin Fold 5. Bow Tie Napkin Fold 6. Fan Napkin Fold 7. Angled Pocket Napkin Fold 8. Envelope Napkin Fold 9. Knot Napkin Fold 10. Drape Napkin Fold Napkin Folding Ideas We’ve provided 10 creative napkin folding ideas for you to integrate into your restaurant or emerging catering company. Whether you're training staff on traditional napkin folding styles or creating an elaborate presentation, these ideas will help you create an upscale dining environment. 1. Triangle Napkin Fold The triangle napkin fold is a timeless classic in restaurants and other hospitality businesses. You can fold them in advance, squeeze them flat, and then store them standing on their long edges side-by-side. You will need to use a napkin with moderately stiff fabric, otherwise the triangle pyramid won’t stand up on its own. Fold the napkin into a triangle. The point of the triangle should be facing you. Create a square by folding each corner under the napkin. Turn the napkin over. Fold the top corner of the square down to meet the bottom. Create a pyramid by lifting the center. 2. Christmas Tree Napkin Fold The Christmas tree napkin fold is perfect for caterers and restaurants promoting holiday dining options. You will need a green square cloth napkin to execute this fold. Fold the napkin in half twice. It should now be a quarter of its original size. Set the napkin in a diamond shape, its open corners should face you. Beginning with the top fold, fold each corner up in a descending row. Flip the top flap upward, then tuck the next flap under. This creates the appearance of Christmas tree branches. Once you reach the fourth row, tuck the remaining layer under the napkin. 3. Rose Napkin Fold The rose napkin fold creates an elegant aesthetic in restaurants and is perfect for wedding catering. You will need a square napkin that is either light pink, pink, or red to create the rose fold. Lay the napkin flat. Create a triangle by folding it in half diagonally. Starting at the bottom, roll it up to the top until you reach the halfway point. Turn the napkin over. The rolls should now be underneath, and the long side should be nearest you. It will resemble a triangle that has two tails. Roll up the tail edges until they reach each other. Tuck the open end of the tail into the pocketed space you’ve created at the bottom. The napkin fold will look like a candle. You will have created flaps, pull these flaps down and open the pillar. The rose shape is revealed when you turn the napkin over. 4. Heart Napkin Fold Whether you’re promoting a Valentine’s Day event or want to create a cutesy aesthetic in your cafe year-round, the heart napkin fold is sure to impress. You will need a red square napkin to create the heart fold. Vertically fold the napkin in half. Repeat the first step. Fold the right side of the napkin vertically and then do the same on the left. Create the top of the heart by tucking the center flaps under. To finalize the heart shape, tuck the corner flaps underneath. 5. Bow Tie Napkin Fold A bow tie design adds both elegance and a touch of playfulness to any table. You will need a dinner napkin in your color choice to create this fold. Spread the dinner napkin flat. Fold the opposite sides of the napkin, causing them to meet at the center. Fold horizontally at the center. This will create a ribbon shape. Fold the short ends of the napkin. They must meet at the center. Tie the middle with the ribbon of your choice. If the napkin will be used purely decoratively, glue the ribbon at the back. 6. Fan Napkin Fold The fan napkin fold is an excellent choice for fine dining establishments. You will need well-pressed napkins made from stiffer material to create the fan fold. Place your napkin face-side down on a flat surface. Fold the napkin in half vertically. Once the seams are aligned, smooth them out. Next, create accordion folds. You will start at the bottom of the napkin and create a series of long, narrow folds by folding the napkin under by two inches and then up by two inches. Repeat this process until you are four to five inches from the top. Smooth after each fold. Gently flip the napkin over so the folds are underneath. The folds will run horizontally across the bottom. Remove any wrinkles from the napkin by smoothing them out. Grab the right side of the napkin and fold it in half lengthwise to the left side. To do this, you must grip the accordion folds to prevent them from coming undone. Turn the napkin one-quarter clockwise. The folds should now run vertically down the left side of the napkin. Create a triangle shape by folding the top right corner of the napkin down towards the accordion section and tucking the new corner into the center of the folds. Even out the triangle by aligning the bottom seams. Stand the napkin upright so the bottom seams form the triangle's base. The triangle's tip should be directly behind the fan and facing away from you. With the fan in this closed, vertical position, gently open up the accordion folds. This will create the desired fan shape. Use the triangle to make the fan stand upright. Back to Top 7. Angled Pocket Napkin Fold The angled pocket napkin fold can hold cutlery, a printed menu, or a place card, making it both an attractive and functional style. You will need a square dinner napkin and flatware to perform this fold. Optionally, you can include a printed menu or place card for a catered event. Start by folding the square dinner napkin in half. Fold the halved napkin into quarters. Take the open corner’s top layer and make it meet with the opposite corner. Turn the napkin over and then fold it into thirds. Once complete, turn it back over. Add your cutlery to the pocket along with your menu or place card if applicable. 8. Envelope Napkin Fold The envelope napkin fold is far less time-consuming than many others listed while still providing an elegant presentation. It also acts as the perfect package for a party favor or printed menu. To create this fold, you will need a square napkin and whatever items you want to add to the envelope. Create a triangle by folding a square napkin from corner to corner. Tuck in both pointed ends. Repeat. Create the envelope by tucking the top flap in. 9. Knot Napkin Fold Another simple yet elegant option, the knot napkin fold is easy to create. Choose the square dinner napkin of your choice to get started. Flatten the napkin. Gather the top left and bottom right corners of the napkin. Tuck the corners into the center of the bundle. Tie the napkin into a knot. How tight or loose you make the knot depends on your desired aesthetic. 10. Drape Napkin Fold Perfect for formal occasions, the drape napkin fold works best for showcasing a highly decorated or monogrammed napkin. Follow these simple steps to create the drape napkin fold. Flatten your napkin so its design is on the underside of the bottom right corner. Fold the left half of the napkin over the right half. Fold the napkin in half from the bottom to the top. Rotate the napkin so the design appears at the bottom. It should now form a diamond shape. Flip the napkin over, then fold the top corner one-third of the way down. Form a diamond by folding the right and left corners at an angle. Turn the napkin over before arranging it on the table. Back to Top Any time you want to change your restaurant decor, the simplest way to start is by changing how your staff folds your napkins. Refer to our guide for a new and creative way to fold your napkins.