Thursday, January 24, 2019


‘Mise-en-place’ means ‘putting in place’ and the term is attributed to the preparation of the restaurant for ultimate smooth service. To ensure that the restaurant is ready for service, the waiter makes sure that his station has been efficiently prepared for service. A ‘station’ is a section of a restaurant which comprises of a given number of tables which are attended to by a specific team of stewards/waiters. A ‘station’ is headed by a ‘Captain’.

‘Mise-en-scene’ commonly refers to preparing the environment of the restaurant in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentable enough to accept guests.

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