28 - 30 August 2019, Marina Bay Sands Expo and Convention Centre, Singapore

This highly anticipated ‘First-In-Singapore’ competition is open to all catering and banquet operations professionals keen to take their sense of style to the next level. It takes more than just creativity to dress up a table. Competitors will need originality, be meticulous to deliver an impeccably set table. Besides the latest trends in tableware, accessories and textiles, this Challenge is also a platform for competitors to showcase their skills in the art of table dressing!

Each team must select and submit their preferred theme / concept from the following:

1. The Green Age – Recyclable, Energy Saving and Environmental Friendly
2. The Ocean
3. The Garden
4. The Future
5.  The Festive Season – Celebrations

• Team must submit copy / copies (A3 size) of their actual design of the theme / concept they have selected to the Chef de Mission before the briefing.
• Team must submit a write up of their selected theme / concept and to brief the panel of Technical Judges on their theme / concept.

Each team made up of 2 service personnel from the Catering / Banquet Operations to showcase the following skills:

• Team must bring all their props, materials, linen / table cloth, display stands etc for their tabletop centrepiece
• Team must display excellent skill, creativity and innovation
• Tabletop centrepiece display must be all dimensional i.e able to be viewed from all angles
• The highest point of tabletop centrepiece must be at least 48 inches tall from the round tabletop
• Team must display excellent organisational skill
• No oversupply of material – no wastage
• Overall theme / concept for tabletop centrepiece must be in line with what the team submitted. Team must be able to explain clearly the concept
• High standard in personal grooming and presentation
• Excellent team work and coordination from set up to final / finished product / display
• Good safety, hygiene and cleanliness practice
• Working station setup - neatness, cleanliness, orderliness, practical, systematic and smooth workflow

The following will be provided for each team:

• 6 feet roundtable
• 1 power point x 13 amps
• 2 x oblong tables (6 ft x 3 ft each). These will be removed after the setup is done

Team must complete / finish their tabletop centrepiece within 60 minutes.

1 x 6 feet roundtable will be provided to each team and teams will not be allowed to bring their own table

• Teams will report for Chef De Mission Briefing at 8:00 am sharp
• Teams to bring in their props, materials, display stands etc from 8:00 am to be placed at their assigned competition site – no actual setup permitted until instruction from the Chef de Mission is given to start
• Teams must declare any special equipment / props etc brought to the Chef De Mission attention at the morning briefing
• Teams will ballot for their team number / tag and will be advised of their serving schedule
• Teams to inform Technical Panel of Judges of their theme / concept for their tabletop centrepiece
• Uniforms form part of the setup and will be judged.
• Teams  are  advised  to  observe  strict  hygiene, cleanliness, safety as  well as personal grooming standards