The purpose of this study is to analyze external elements of ‘time series table serving’ and to discover any problems in thetable setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean stylerestaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, thearrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessertplates were ‘Buncheong’ ware made with ‘Bakji’ method; in this case, the pattern was larger than the size of the fruits servedand made the food inconspicuous. Rather than using plates made with a ‘bakji’ method, using plates with small patterns inthe ‘johwa’ method would complement the food. In restaurant B, the space between the tableware, spoon and chopstickswas narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes wereserved. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the padat all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. Webelieve that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using thetable pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety couldbe tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served.However, when using tableware created by different methods such as ‘Buncheong’ ware or white porcelain, the samepattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tablewarearrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditionalcuisine can be enriched.