C1076E
4-H TABLE SETTING ACTIVITY SCORECARD
05/13
Exhibitor’s Name (or Number): ____________________________________________________
Years in 4-H _____ Years in Project _____ Years in Activity _____
Grade: _____Primary (K–2) _____Junior (3–5) _____Intermediate (6–8) _____Senior (9–12)
Ribbon: __________
Theme __________________________
100–90 Points = Blue
___Informal
89–80 Points = Red
___Formal
79 Points or Below = White
Table Service – 40 Points
Comments
Is the complete cover correctly set?*
Is the tablecloth or place mat appropriate?
Clean and pressed?
Are the dishes & silverware appropriate?
Is the centerpiece appropriate?
(color, height, occasion, visible from all sides)
Total Effect—coordination of originality & creativity
Sanitation – 10 Points
Did exhibitor wash hands before beginning?
Sanitize table?
Menu – 20 Points
Menu: Minimum 4”– 6” printed or typed on medium of
choice (may be propped up). Correct spelling, use of capital
letters, & foods in correct order as served.
Food Choices: Do food preparation, type, & variety of foods
to be served complement each other? Are the foods suitable
for the occasion & theme? Nutritional value?
Participant – 30 Points
Is exhibitor well–groomed? Neatly & appropriately dressed?
Interview: How does exhibitor present self? (eye contact,
clarity & volume of voice); does exhibitor demonstrate an
understanding of table setting techniques, menu planning,
food preparation, & food safety?
Exhibitor’s conduct & sportsmanship
Total Points: _____
*Please see reverse side for specific details.
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