sample copy. not for distribution.louis xiv of france (5 september 1638 – 1 september 1715), known...

Sample Copy. Not For Distribution.

i

Common and Unique Napkin Folds

Used in Hotels

Fancy Napkin Folds for Every Tabletop Occasion


ii

Publishing-in-support-of,

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Website: www.educreation.in

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All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or

transmitted, in any form by any means, electronic, mechanical, magnetic, optical, chemical,

manual, photocopying, recording or otherwise, without the prior written consent of its writer.

ISBN: 978-93-88719-85-8

Price: ` 165.00

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Printed in India


iii

Common and Unique Napkin Folds Used in Hotels

Fancy Napkin Folds for Every Tabletop Occasion

Mr. Ajinkya Pandirkar,

Mrs. Vandana Mishra Chaturvedi,

Chef Swapnil Salvi,

Dr. SyedGous,

Ms. Shailaja Menon

EDUCREATION PUBLISHING (Since 2011)

www.educreation.in


iv


v

Common and Unique Napkin Folds Used

In Hotels and Even At Homes during

Service

Mr. Ajinkya Pandirkar


vi

Special Thanks

The success and final outcome of this project required a lot of

guidance and assistance from many people and we are extremely

privileged to have got this all along the completion of our project.

I respect and thank our President Dr. Vijay D Patil, for providing

us an opportunity to work in D Y Patil University School of

Hospitality & Tourism Studies and giving us all support and

guidance, which helped us to complete this book.

I also owe our deep gratitude to our First Lady Mrs. Shivani Vijay

Patil who is a source of inspiration to us. We would like to thank

our Director Mrs. Vandana Mishra Chaturvedi who took keen

interest on our work, guided and motivated us all along, till the

completion of book by providing all the information for developing

effective, informative material.


vii

I would not forget our colleagues for their encouragement and

more over for their timely support and guidance till the completion

of our book.


viii

Our Inspiration

We have continually benefited from the wisdom of our associates

at D Y Patil University School of Hospitality & Tourism Studies,

Navi Mumbai. We owe a considerable debt of gratitude to Our

First Lady of D Y Patil University, Mrs. Shivani Vijay Patil.

She is the strong pillar of vigour who ably supports and augments

her better half, Dr. Vijay D. Patil's, (President, D Y Patil

University, Navi Mumbai) educational endeavours.

Mrs. Shivani Vijay Patil is a positive and meticulous individual

who impresses one and all with her pleasing personality. She is a

mentor to all the staff of the University, a teacher to the students,

an affectionate homemaker and somebody who everyone seeks

guidance and advice from! We remain indebted to Shivani Madam

who gave us an opportunity to learn so much and to validate our

ideas and concepts.


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Preface

The most punctual direction manual for the creative folding of

napkins was distributed in 1639 by Matthias Geiger, a German

meat carver working in Padua, as a piece of a progression of

treatises on culinary expressions titled Li tre trattati. Napkin

folding has a centuries-old history and goes back to the seasons of

Louis XIV of France (5 September 1638 – 1 September 1715),

known as Louis the Great (Louis le Grand) or the Sun King (Roi

Soleil), was a ruler of the House of Bourbon who administered as

King of France from 1643 until his passing. The move of the

napkin from basically a folded fabric to a folding workmanship

question happened in the sixteenth century in Florence, Italy

around the same as voluminous apparel, for example, expanded

sleeves, had turned out to be in vogue among the well off.

Instead of just laying a tablecloth level on a table, pressed

materials were collapsed into long/big focal points, called

"triumphs," that could describe a mixed group of real/honest and

famous creatures, parts/pieces and engineering frames. A common

blessing wedding visitor got in the middle of this time was a by-

and-by collapsed napkin that recognized whether they were

identified with the lady of the hour or prepare. In the mid-

eighteenth century, table setting improves were (designed only

for/happening only within) the point that in Germany there were

clearly stated/particular customs on the most skilled method to

overlap napkins, show figures at the table and mastermind plate.

Amid this brilliant time of napkin collapsing, there was a school in

Nuremberg committed altogether to this workmanship and head

servants had racks of instructional books to stay aware of the

adjustments in the field. Napkin

collapsing as table models started being supplanted by porcelain

embellishments amid the eighteenth century


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Our heartfelt gratitude to Director Mrs. Vandana Mishra

Chaturvedi (Director D Y Patil University School of Hospitality &

Tourism Studies) for her cooperation and encouragement given by

her throughout the writing the book. We look forward to receive

suggestions from the readers that would enhance the appeal utility

of this book.


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Acknowledgement

I would like to express my gratitude to the many people who

helped me with this book; to all those who provided support, talked

things over, read, wrote, offered comments, allowed me to quote

their remarks and assisted in the editing, proofreading and design.

Above all I want to thank my wife, and the rest of my family, who

supported and encouraged me in spite of all the time it took me

away from them. It was a long and difficult journey for them.

Thanks to my colleagues, Amith Kottayi and Bhakti Naik – for

proofreading and editing my book to perfection.

Last and not least: I beg forgiveness of all those who have been

with me over the course of the years and whose names I have

failed to mention.


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Index

Sr No Chapter Page

1 Napkin Folds 1

Introduction 1

Color and fabrics of napkins 2

Size of napkins 3

2 Napkin folds you should know 4

The Arrow Napkin Fold 4

The Bird of Paradise Napkin Fold 7

The French Napkin Fold 10

The Slide Napkin Fold 12

The Rose Napkin Fold 15

The Necktie Napkin Fold 18

The Shirt Napkin Fold 22

The Candle Fan Fold 26

The Goblet Fan Fold 29

The Fleur-de-lis Goblet Fold 32

The Lily Goblet Fold 35

The Basic Napkin Ring Stuffer 38

Envelope Fold 43

Swan Fold 44

Bunny Fold 45

Rose Fold 46

The Fall Leaf Fold 47

The Fillable Pouch 48

The Star Fold 49

The Bow Fold 50

The Butterfly Fold 51

The Opera Fold 52



1

Napkin Folds

Introduction

A type of decorative folding done with a napkin is called napkin

folding. It is the art of folding table napkins for neatness and

attractiveness. Napkin folding is most commonly seen as a table

decoration in upscale luxury restaurants. It adds an artistic appeal

to the setting. Even a simple napkin folding can add elegance and

give a new look to the table setting. The finishing touch to any

table setting can be given by creative napkin folds.

The word Napkin is derived from the French word ‘Nappe’ which

means table cloth. The word ‘kin’ added as suffix indicate that the

size is smaller when compared to a table cloth. Napkins are also

called serviettes. They are placed on the cover for guest use.

Napkins are generally folded and placed on the left side of the

cover beside the fork. Once the guests are seated at the table, the

napkins are unfolded and spread on the lap of the guest by the

waiters or the guests themselves. The purpose of using napkins on

the lap is to protect the clothing of guest against food spillage.

Napkins are also used to wipe the mouth during lunch or dinner, to

rub the hand to clear any food stain or smear which has

accumulated on the fingers when guests use bare fingers to

consume food.



2

Colour and Fabric of Napkins

Napkins can be chosen in many attractive colours. The colours

chosen should complement the overall colour scheme of the

restaurant and should be in contrast to the table cloth. In order to

ensure proper control over the napkins different colours can be

used in different restaurants. Although different coloured napkins

are used white napkins are the most popular in restaurants. It is

easy to detect stains in white napkins and a clean, fresh white

napkin conveys the standard of the food service establishment to

the guests. The napkins have to be maintained well for which

frequent laundering has to be done. Hence the fabric chosen for

napkins should be long lasting and also able to withstand frequent

washing.

Cloth napkins are generally made of cotton or linen or linen-cotton

mix. A few napkins can be made of synthetic materials or silk. The

fabric chosen must be absorbent. In formal dining restaurants cloth

napkins are popular while in fast foods and certain restaurants

paper napkins are used. Cloth napkins apart from adding ambience

and giving a feeling of luxury are environment friendly too.

Generally napkins are selected in such a way that they either match

or contrast the table cloths and other table appointments in colour

and quality. Napkins can be imprinted with custom design and

monograms. However a high thread-count, white, linen or linen-

cotton mix damask napkin is considered most elegant.



3

Size of Napkins

Napkins provided should have a good balance of size and utility.

The napkins used in restaurants are of two standard sizes:

18” x 18” - lunch napkin

20” x 20” - dinner napkin

Napkins used for dinner are bigger in size as the quantity of food

and drinks served is more. This helps to take care of the increased

risk of spillage with increasing quantity of food and drinks.

However napkins which are too big in size for the purpose for

which it is intended will increase the load on laundry for little

spills on the napkins. Most of the restaurants use the same size of

napkin both for lunch and dinner.

****


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