i) Pull out the chairs or the table to enable guests to
move out comfortably.
ii) Wish them warmly and request them to visit again,
saying - Do visit again, sir / madam.
iii) Clear the table immediately and reset for the next
guest.
iv) Have the side station cleared and restacked for the
next sitting.
Thursday, July 15, 2010
PREPARATION DURING SERVICE
i) When the guests arrive greet them warmly, by wishing
them the time of the day.
ii) Escort the guests to the table and seat them promptly
by pulling the chairs out to ease seating. If need be,
the table should be moved so that very little
inconvenience is caused to guests when they seat
themselves.
iii) Ensure that children have high chairs and special
attention is paid to the elderly.
iv) Remove extra covers, if any.
v) Serve water and present the menu card, if the captain
is busy.
vi) If the order has to be taken, offer suggestions to the
guests on the choice of food and beverages and
repeat the final order to avoid possible errors.
vii) Do not leave the station unattended, as nothing
annoys a guest more than not being able to find a
waiter, when something is needed.
viii) If the table cloth has to be changed during service, the
table top should not be exposed. Any articles on the
table should be cleared to the side station and not
placed on chairs or on the next table. The soiled cloth
should be brushed using a service cloth and a
crumbing tray or plate.
ix) Do not neglect little things such as lighting a guest's
cigarette, responding to a request and showing
interest in the guest's needs.
x) Ensure that service is fast, efficient and pleasant.
xi) Before serving dessert, clear and crumb the table.
them the time of the day.
ii) Escort the guests to the table and seat them promptly
by pulling the chairs out to ease seating. If need be,
the table should be moved so that very little
inconvenience is caused to guests when they seat
themselves.
iii) Ensure that children have high chairs and special
attention is paid to the elderly.
iv) Remove extra covers, if any.
v) Serve water and present the menu card, if the captain
is busy.
vi) If the order has to be taken, offer suggestions to the
guests on the choice of food and beverages and
repeat the final order to avoid possible errors.
vii) Do not leave the station unattended, as nothing
annoys a guest more than not being able to find a
waiter, when something is needed.
viii) If the table cloth has to be changed during service, the
table top should not be exposed. Any articles on the
table should be cleared to the side station and not
placed on chairs or on the next table. The soiled cloth
should be brushed using a service cloth and a
crumbing tray or plate.
ix) Do not neglect little things such as lighting a guest's
cigarette, responding to a request and showing
interest in the guest's needs.
x) Ensure that service is fast, efficient and pleasant.
xi) Before serving dessert, clear and crumb the table.
PREPARATION BEFORE SERVICE
The service staff should check the following before service:
i) The tables and linen are clean.
ii) Tablecloths are evenly spread on the table.
iii) Chairs are dusted and properly arranged.
iv) The table set up is appropriate and pleasing.
v) The silver is polished and the china and crockery are
spotlessly clean and befitting the occasion.
vi) Cruet sets, sugar bowls and flower vases are filled
and placed on the table suitably.
vii) The floor / carpet is clean and dry.
viii) The restaurant and back area are in a state of
readiness before the service session commences.
ix) The side station is fully equipped for service and the
following should be checked:
· Condiments tray is cleaned and refilled.
· Napkins are folded and kept handy for the
particular session.
· Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
· Water jugs and ice buckets are filled and kept
ready.
· Coffee pots ready with freshly brewed coffee / tea.
· Sugar cubes, butter and butter plates ready.
i) The tables and linen are clean.
ii) Tablecloths are evenly spread on the table.
iii) Chairs are dusted and properly arranged.
iv) The table set up is appropriate and pleasing.
v) The silver is polished and the china and crockery are
spotlessly clean and befitting the occasion.
vi) Cruet sets, sugar bowls and flower vases are filled
and placed on the table suitably.
vii) The floor / carpet is clean and dry.
viii) The restaurant and back area are in a state of
readiness before the service session commences.
ix) The side station is fully equipped for service and the
following should be checked:
· Condiments tray is cleaned and refilled.
· Napkins are folded and kept handy for the
particular session.
· Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
· Water jugs and ice buckets are filled and kept
ready.
· Coffee pots ready with freshly brewed coffee / tea.
· Sugar cubes, butter and butter plates ready.
PREPARATION FOR SERVICE
Restaurants not only should attract potential customers but
also should strive hard to entice them to become frequent and
regular customers. This can be done in a number of ways, such as
through the type of menu, the glamorous and attractive name of the
place or atmosphere within the food service area.
The customer’s first impressions of a restaurant are the most
important and these are largely determined by the professionalism of
the service staff and their preparations prior to service. These preservice
preparations are known as mise-en-place and are vital in that
they create the right and pleasing environment by the setting and
controlling of temperature, lighting and equipment.
The serving food and beverage to the anxiously waiting
customer needs professional expertise. The service should follow a
sequence and have a plan of action based on the practices of the
professional catering industry. The service staff should be expert
performers of certain tasks before, during and after service. Deligent
and courteous service would certainly transform a satisfied customer
to regular customer.
also should strive hard to entice them to become frequent and
regular customers. This can be done in a number of ways, such as
through the type of menu, the glamorous and attractive name of the
place or atmosphere within the food service area.
The customer’s first impressions of a restaurant are the most
important and these are largely determined by the professionalism of
the service staff and their preparations prior to service. These preservice
preparations are known as mise-en-place and are vital in that
they create the right and pleasing environment by the setting and
controlling of temperature, lighting and equipment.
The serving food and beverage to the anxiously waiting
customer needs professional expertise. The service should follow a
sequence and have a plan of action based on the practices of the
professional catering industry. The service staff should be expert
performers of certain tasks before, during and after service. Deligent
and courteous service would certainly transform a satisfied customer
to regular customer.
SPARE LINEN STORE
The spare linen store is the service area where linen
materials are stored in a cupboard. This spare linen stock is held
near the food service area in case of emergency. The linen is
changed when necessary on a basis of ‘one clean for one dirty’. This
is normally the responsibility of a senior member of the food service
staff and is kept locked for control purposes. Generally, 50% of the
total inventory is stocked up in the spare linen room.
materials are stored in a cupboard. This spare linen stock is held
near the food service area in case of emergency. The linen is
changed when necessary on a basis of ‘one clean for one dirty’. This
is normally the responsibility of a senior member of the food service
staff and is kept locked for control purposes. Generally, 50% of the
total inventory is stocked up in the spare linen room.
HOTPLATE POINT
The hotplate is the contact point between the kitchen and the
service staff. It is the point at which both areas must cooperate and
communicate effectively so that the customer gets the quick and
efficient service that he expects.
Hot cupboards can be used for either food or plates. Units as
a whole are usually made up of a hot cupboard with sliding doors,
topped by a heated serving surface. The top may also house
containers acting as dry or heated brain-maries. Dry heat keeps the
food hot by electric elements or gas flame. The wet heat method
provides heat via an open tank of water, which itself is heated by
gas-fired burners or by an electric immersion heater.
The hot plate or hot cupboard needs to be stocked with all
the china and crockery needed for service, e.g soup plates, fish
plates, consommé cups, platters, soup cups, tea cups and
demitasse.
The Aboyeur is in charge, and controls the hotplate over the
service period. As an aid to the food service staff the Aboyeur would
control the ‘off board’ which tells the waiter immediately any dish is
‘off’. The Aboyeur who controls the hotplate over the service period
will initially receive the food check from the waiter. He checks that it
is legible and that none of the dishes ordered are ‘off’ the menu.
service staff. It is the point at which both areas must cooperate and
communicate effectively so that the customer gets the quick and
efficient service that he expects.
Hot cupboards can be used for either food or plates. Units as
a whole are usually made up of a hot cupboard with sliding doors,
topped by a heated serving surface. The top may also house
containers acting as dry or heated brain-maries. Dry heat keeps the
food hot by electric elements or gas flame. The wet heat method
provides heat via an open tank of water, which itself is heated by
gas-fired burners or by an electric immersion heater.
The hot plate or hot cupboard needs to be stocked with all
the china and crockery needed for service, e.g soup plates, fish
plates, consommé cups, platters, soup cups, tea cups and
demitasse.
The Aboyeur is in charge, and controls the hotplate over the
service period. As an aid to the food service staff the Aboyeur would
control the ‘off board’ which tells the waiter immediately any dish is
‘off’. The Aboyeur who controls the hotplate over the service period
will initially receive the food check from the waiter. He checks that it
is legible and that none of the dishes ordered are ‘off’ the menu.
WASH-UP AREA
At the service time especially, the wash-up area is one of the
busiest sections. It must be correctly sited to allow a smooth flow of
work, promoting a fast turnover and efficient service. There are two
methods of washing:
1. The tank method: Using this method, the items are washed in
a sink of hot water containing detergent and then placed into
racks and dipped into another sink. This second sink is known
as sterilising tank; the water temperature is very high, at
approximately 75°C. The items are left in here for few minutes
then lifted out. As the water is so hot, the items especially the
crockery, will air dry, making this a more hygienic method (no
cloths are needed). The crockery can then be stacked and put
away as required.
2. The machine method: In principle, the machine method is no
different from the tank method, except that the whole system is
automated and therefore labour saving.
busiest sections. It must be correctly sited to allow a smooth flow of
work, promoting a fast turnover and efficient service. There are two
methods of washing:
1. The tank method: Using this method, the items are washed in
a sink of hot water containing detergent and then placed into
racks and dipped into another sink. This second sink is known
as sterilising tank; the water temperature is very high, at
approximately 75°C. The items are left in here for few minutes
then lifted out. As the water is so hot, the items especially the
crockery, will air dry, making this a more hygienic method (no
cloths are needed). The crockery can then be stacked and put
away as required.
2. The machine method: In principle, the machine method is no
different from the tank method, except that the whole system is
automated and therefore labour saving.
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