1.	Pracovní povinnosti číšníka

2.	Prostírání stolu

a) Typy prostírání
b) Náležitosti prostírání

"Next tableware- cruet-stands, salt-cellars, pepper-pots, mustard pots, mustard spoons, ashtrays, vases, menu holders and roll baskets
Napkins- they are folded in various forms. The simpler forms are used in everyday service, more difficult forms are used on special occasions, at formal dinners or banquets.
The tableware has its fixed position on the table. We put plates in front of the guests, to centre of the cover. Fork are laid to the left of the plate, knifes to the right of the plate. We lay them from the inside to the outside of the plate. So we lay a fork and dessert fork to the left on the plate, a joint knife, tablespoon and dessert knife to the right of the plate. The glasses stand over the joint knife. The serviette fold is put to the plate or to the place of the plate."