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Showing posts with label russian service. Show all posts
Showing posts with label russian service. Show all posts

Monday, June 12, 2023

Different types of Table Services offered in the Restaurants

 Restaurants typically offer various types of table services to accommodate different dining experiences and customer preferences. Here are some common types of table services:


Fine Dining Service: This type of service is associated with upscale, high-end restaurants that provide an elegant and luxurious dining experience. The staff is highly trained and offers personalized attention to guests, often using multiple courses, elaborate presentations, and formal table settings.


Casual Dining Service: Casual dining services are more relaxed and informal compared to fine dining. Customers can expect a comfortable and laid-back atmosphere with a focus on good food and friendly service. Menus may offer a range of options from appetizers to main courses and desserts.


Buffet Service: Buffet service involves a self-serve setup, where customers can choose from a variety of dishes arranged on a central table or multiple stations. They can take as much food as they desire for a fixed price. Buffets are popular for breakfast, lunch, and sometimes dinner, and they offer a wide range of choices to suit different tastes.


Family-Style Service: Family-style service involves sharing large portions of food placed on the table, allowing guests to serve themselves and pass dishes around. This service promotes a sense of community and is often found in restaurants that serve comfort food or dishes meant for sharing among groups.


Cafeteria Service: Cafeterias typically have a self-service system where customers walk along a counter or through different stations to select their food. They can choose from a variety of dishes and pay at a central cashier counter before finding a seat in a common dining area.


Fast Food Service: Fast food restaurants offer quick-service dining, usually with counter ordering and self-service. Customers place their orders at a counter, receive their food immediately, and can either dine in or take their meals to go. Fast food establishments often have limited seating and focus on efficiency and speed.


Tasting Menu Service: Tasting menus are a sequence of small, often gourmet, dishes that showcase the chef's creativity and culinary skills. This type of service is common in fine dining establishments, where guests experience a progression of carefully curated flavors and presentations.


These are just a few examples of the various types of table services offered in restaurants. It's important to note that different restaurants may have their own unique variations or combinations of these services to cater to their specific concept and target audience.






Friday, June 2, 2023

Restaurant Service Rules and Guidelines

 Restaurant service rules and guidelines are essential for maintaining high standards of hospitality, ensuring customer satisfaction, and creating a pleasant dining experience. These rules and guidelines serve as a blueprint for restaurant staff to follow while interacting with guests and performing their duties efficiently. In this note, we will outline a comprehensive set of service rules and guidelines that can be implemented in a restaurant setting.


Greetings and Seating Guests:

1.1. Always greet guests with a warm and friendly smile.

1.2. Be attentive and approach guests promptly upon their arrival.

1.3. Escort guests to their seats and assist with seating arrangements as necessary.

1.4. Be knowledgeable about the layout and availability of tables in the restaurant.


Taking Orders:

2.1. Approach the table promptly after guests are seated.

2.2. Be attentive, listen carefully to guest requests, and take accurate orders.

2.3. Offer recommendations if requested and provide information about daily specials.

2.4. Repeat the order to the guest to ensure accuracy and confirm any special requests.

2.5. Be knowledgeable about the menu, ingredients, and preparation methods.


Beverage Service:

3.1. Offer a selection of beverages promptly, including water, soft drinks, and alcoholic beverages.

3.2. Provide recommendations and suggest appropriate pairings with the food.

3.3. Be attentive to refill glasses and check if guests require additional beverages.


Food Service:

4.1. Serve food promptly and ensure proper presentation.

4.2. Verify the order before serving and address any allergies or dietary restrictions.

4.3. Use appropriate serving utensils and handle plates with care.

4.4. Be knowledgeable about the dishes and ingredients in case guests have questions.


Table Maintenance:

5.1. Regularly check tables to ensure they are clean and properly set.

5.2. Remove dirty dishes promptly and discreetly.

5.3. Replace utensils and napkins as needed.

5.4. Offer condiments and accompaniments proactively, such as salt, pepper, or sauces.


Handling Guest Concerns:

6.1. Be attentive and proactive in addressing any guest concerns or complaints.

6.2. Remain calm and composed, actively listening to understand the issue.

6.3. Apologize sincerely if there was an error or misunderstanding.

6.4. Resolve the issue promptly and to the best of your ability, involving a supervisor if necessary.

6.5. Follow up with the guest to ensure their satisfaction and address any remaining concerns.


Billing and Farewell:

7.1. Present the bill promptly and accurately.

7.2. Be knowledgeable about available payment methods.

7.3. Thank guests sincerely and express gratitude for their visit.

7.4. Offer assistance with coats, bags, or any additional needs.


Following these restaurant service rules and guidelines will help create a positive and memorable dining experience for guests. Well-trained staff who adhere to these guidelines will contribute to the success and reputation of the restaurant. Consistency, professionalism, and a focus on customer satisfaction are key elements in providing exceptional restaurant service.







Saturday, May 27, 2023

American Service

 American service, also known as American table service or plate service, is a style of food service commonly practiced in restaurants, hotels, and upscale dining establishments in the United States. It is characterized by the high level of interaction between the server and the guests, as well as the presentation and serving of food directly at the table.


Key Features of American Service:


Personalized Interaction: American service places a strong emphasis on personalized interaction between the server and the guests. The server is responsible for guiding the guests through their dining experience, suggesting menu items, explaining dishes, and answering any questions they may have.


Tableside Preparation: One distinctive feature of American service is the preparation and finishing of certain dishes at the table. This adds an element of theater to the dining experience, allowing guests to observe and participate in the creation of their meal. Examples include carving meats, tossing salads, flambéing desserts, or preparing specialty coffees.


Attention to Detail: American service focuses on providing a high level of attention to detail. Servers are trained to anticipate the needs of the guests and provide personalized service throughout the meal. This includes frequent table check-ins, refilling beverages, replacing utensils, and addressing any special requests or dietary restrictions.


Course-by-Course Service: In American service, dishes are typically served and cleared one course at a time. This ensures that guests have a chance to fully savor each course without feeling rushed. It also allows for better control of pacing, as the server can gauge when the guests are ready for the next course.


Tableside Presentation: Presentation is an integral part of American service. Food is often plated and garnished at the kitchen before being presented to the guests. The server brings the plates to the table, describing each dish and its components. This enhances the visual appeal of the meal and allows guests to appreciate the care and attention given to the presentation.


Wine and Beverage Service: American service also includes a focus on wine and beverage service. Servers are knowledgeable about the available selections and can make recommendations to complement the guests' meals. They may offer wine tastings, suggest pairings, and ensure that glasses are continuously filled throughout the meal.


Benefits of American Service:


Enhanced Dining Experience: American service creates a more immersive and engaging dining experience for guests. The personalized attention from the server and the tableside preparation add a touch of luxury and exclusivity to the meal.


Flexibility and Customization: The interactive nature of American service allows guests to customize their dining experience. They can ask questions, request modifications to dishes, or seek recommendations from the server, resulting in a more tailored and enjoyable meal.


Attention to Detail: With American service, guests can expect a high level of attention to detail. The servers are trained to anticipate needs and provide proactive service, ensuring that guests' preferences and requirements are met.


Knowledgeable Staff: American service requires servers to possess in-depth knowledge about the menu, ingredients, and preparation techniques. This expertise allows them to answer questions, provide accurate information, and guide guests through their culinary journey.


American service is a dining style that emphasizes personalized interaction, tableside preparation, attention to detail, and course-by-course service. It elevates the dining experience by creating a sense of theater and providing guests with a higher level of service and customization. Whether it's a special occasion or a fine dining establishment, American service adds a touch of elegance and sophistication to the overall dining experience.



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Tuesday, February 21, 2023

Food Blogging with ChatGPT

 As a language model, ChatGPT can't directly change food blogging, but it can certainly assist and provide value to food bloggers in a few ways:


Content creation: ChatGPT can assist food bloggers in creating engaging and unique content by suggesting new and creative recipe ideas, providing relevant research and statistics about food trends, and helping bloggers develop their writing style.


Recipe optimization: ChatGPT can analyze existing recipes and help optimize them for nutritional content, taste, and ease of preparation. It can also suggest ingredient substitutions for specific dietary needs or restrictions.


SEO optimization: ChatGPT can provide tips and suggestions on how to optimize food blog content for search engines, helping bloggers improve their website's visibility and attract more traffic.


Community engagement: ChatGPT can help food bloggers engage with their audience by providing personalized recommendations based on their preferences and interests. It can also facilitate communication with followers through chatbots or social media platforms.


Overall, ChatGPT can be a valuable tool for food bloggers looking to enhance their content, improve their online presence, and build a stronger connection with their audience.




Monday, January 28, 2019

Ancillary Departments


Ancillary Departments
These are service areas usually acting as the link between the kitchen and the food service areas. They are always behind the scenes or “back-of-the-house” the service themselves are some of the busiest unit of a catering establishments, especially over a service period.
Because of this it is important that, department heads ensure that all staff know exactly what their duties are and how to carry them out efficiently and quickly.
In general, especially in large operations from main service areas can be distinguished

1)     Still room
2)     Pantry
3)     Food Pick up Area/ Hot Plate
4)     Linen Room
5)     Store
6)     Wash up/ Kitchen Stewarding
7)     Silver room / plate room

1. STILL ROOM
This is a service area whose main function is to provide items of food & beverages required for the service of meal and not catered for by other major departments in a hotel such as the kitchen, larder and bakery.

Depending on its size and the duties to be performed the staffing will be made. Normally the still room is looked after by a still room supervisor. He/she is responsible for staffing, ordering of supplies and effective control of these items when issued to various departments.

Following are some of the items that are dispense from the still room.

a.      All beverages such as coffee, tea, Hot chocolate etc
b.      Assorted fruit juices both fresh & canned
c.      Milk and cream
d.      Sugars {different types like granulated, cube, brown sugar (demerara)}
e.      Preserves: Jam, marmalade, honey etc (They are normally pre-portioned for better control.)
f.       Butter – it can curled or pre-wrapped portions
g.      Toasted bread Slices, Melba Toast
h.      Breakfast rolls such as Brioche, croissants etc
i.        Assorted breakfast cereals- Cornflakes, Rice crispies, Muesli (mixed of all cereals)etc
j.        Pastries, Gateaux and sandwiches
k.      Porridge and boiled eggs.
From the above list, one can easily understand that all the items required are dispense from Still room
Some of the equipments which are required by the still room

        i.           Refrigerator
     ii.           Tea and coffee dispenser.
   iii.           Salamanders or toasters
   iv.           Bread slicing machines
      v.           Working table tops and cutting boards
   vi.           Large double sink
 vii.           Storage cupboard-for all dry items held in stock such as paper napkins, doilies etc.
viii.           Storage space or shelves- for storing crockery, glassware and cutlery.


2. Pantry

It is used to indicate all back area collectively. Still rooms, Pantry, washup area, store are all collectively referred to as a pantry in a commercial operations but pantry specifically refers to that area where mise-en-place (preparation for service) is carried out. It is the most important area and should be given considerable importance in planning stage.

Different activities are carried out in this area such as:

            i.      Wiping of al cutlery, crockery and glassware.
          ii.      Refilling of cruet set, sauce bottle and sugar bowl
        iii.      Storing out dirty and fresh linen.
        iv.      Storage of stationery
           v.      Sometimes briefing is also done in the pantry
        vi.      Ice cube machine is placed in this area.
      vii.      If there is no plate room, cleaning of silverware also takes place in this area.


3. Food Pick up Area/ Hot Plate

This area is also known as Hot Plate Area. The hot plate may be regarded as the meeting point between the food service staff (F&B) and the food preparation staff (kitchen).

This is a place where all the crockery required for service will be kept warm. Care should be taken to make sure that the amounts of chinaware required are properly stacked in the hot case. In some hotels the silver required will be placed on top of the hotplate and used as required.

Normally an ‘ABOYEUR’ (a barker) is in-charge and controls the hotplate over the service periods. The hotplate is usually gas or electricity operated and should be lit well in advance of the service to ensure all the china and silver are sufficiently heated. Once a dish is ready to serve the Aboyeur will announce it loudly so that the respective waiter can pick it up. Once the food has been picked up the KOT (kitchen order ticket) is put into a control box which can be operated only by a member of the control department who for control purposes makes the copy of the food check from the kitchen.


4. Linen Room

Linen storage is necessary in the F&B Department. All linen such as Serviettes, Table cloths, Slip cloths etc are stored in the F&B department as it is very difficult for the service staff to run to the house keeping department each time to get fresh linen and smooth operation is hampered.

Linen is exchanged everyday by the waiter in the Linen room (house keeping department) on a ‘one for one basis’ which means one dirty linen is exchanged for one clean linen. These are entered in the Linen register and if there is any discrepancy it is also entered in the register..
5. Store

The store acts as a area for keeping any supplies that are used during operations. These may include any condiments, soft drinks, juices, disposable items and guest takeaways (such as sugar sachets). There should be adequate supply of the items required during the service and proper requisition of the item should take place, so that there is no short fall.


6. Kitchen Stewarding / wash up Area

This is the most important Ancillary area which influences the functioning of the outlet. The department which is responsible for the supply and maintenance of all F&B equipments (cutlery, crockery and glassware) and kitchen utensils is known as Kitchen stewarding Department. Kitchen stewarding is the backbone of the F&B department.

In Kitchen Stewarding department, the wash up area occupies the maximum area and is fitted with different equipments. The wash up area is further divided into two:

a) Pot wash: This area is also known as “Scullery”. It is a place for cleaning kitchen pots, pans and other kitchen utensils. It is usually located near the main kitchen.
b) Ware wash / dish washing area: This section is responsible for cleaning off all types of service equipments. It is generally located near the restaurant and room service elevator to minimize the distance of carrying soiled equipment by the waiter. In dish washing area, all cutlery, crockery and glassware are kept separately (to avoid any breakage) and all food debris is put into wet garbage bin and all dry garbage like paper doilies, paper napkin in a separate garbage bin known as dry garbage bin.
DISH WASHING METHODS
When washing the crockery and cutleries one must make sure that the temperature of the water being used is around 75oC. This is done for two reasons:-
1) To sterilize the plate and remove oil stains
2) The china ware or crockery will dry by itself (because of high temperature) without using a wiping cloth therefore being more hygienic
1) Manual or tank method: - This method is used in smaller hotels where the turnover of the crockery’s and cutleries is not very high. In manual wash, two sink method or three sink method is used.
In the cleaning process, washing of equipment with hot water and detergent and rinsing takes place in first sink (in case of three sink method; washing and rinsing in separate sinks). These are then transferred to another sink for sanitization. This method tends to have higher breakages.
2) Automatic conveyor method or Dish washing Machine: - This is used in hotels where turnover is very high. To operate the machine continuous supply of water is required.
In the cleaning process, Plates are arranged on the racks and are rinsed before placing them on the conveyor belt, where it enters the machine. The machine comprises of three chambers. In 1st chamber, the equipments come in contact with water at high pressure from top as well as bottom. In 2nd chamber, the equipments come in contact with a spray of mixture of soap and water at 85oC from above and below and in 3rd chamber the equipments are sprayed with hot water at 90-95oC from top and bottom and sterilization takes place. The cleaning cycle is completed in 21/2 to 3 Minutes.

7. Plate Room/Silver Room
The silver room holds the complete stock of silver and other equipments required for service of all meals along with slight surplus stock for emergency. The various types of silver are kept here on labeled shelves, with all the service plates of one size stacked together. Heavier items should go on the shelves lower down and lighter items higher up. Cutlery, flatware, hollowware and other smaller items are usually stored in drawers lined with baize, as this helps to reduce noise, slipping and scratching.

In very large establishments, the silver and the plate room may be two separate units, but in the majority of places they are combined and in some cases it is a part of wash-up area.

The service equipments in stores should be cleaned and polished periodically. There are many methods available for cleaning silverware:

a)     Burnishing method: It consists of revolving drum half filled with small ball bearings. The silver to be cleaning is placed in the drum, which is then half filed with water, detergent and is closed tightly and machine is switched on for 10 minutes. This method is not suitable for forks and knifes.

b)      Polivit Method: In this method, Polivit plate which is made up of Aluminum is placed in a container with washing soda and silverware is dipped in the container, with atleast one piece touching the plate. Piping hot water is poured to cover the silverware and chemical reaction cleans the utensils. This method is suitable for large pieces of silverware.

c)     Silver Dip Method: In this method, the silver to be cleaned is kept in a wire basket and is immersed in silver dip, which is a pink colour liquid. It is left in the solution for a very short period and is rinsed afterwards. This method is quick but may damage the silverware sue to chemical reaction.

d)     Plate Powder Method:  This method is ideal for the articles that cannot be cleaned by the above methods. In this method, plate powder (which is pink in colour) is mixed with spirit and is rubbed over the surface of the article. Once the paste is dry, it is rubbed with a clean cloth and is rinsed with hot water. This method demands more labour and time and is suitable for cruet, toast rack etc.


e)     Quick Dip Method: In this method, hot water, along with crushed aluminum foil, lemon juice and salt is placed in a container and stirred. Tarnished silver is dipped in this solution for 2-3 minutes. It is then removed and wiped properly




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