When the restaurant is “en

place”, a steward turns to

his own station to prepare
for service.

SIDEBO
 SIDEBOARDS
As per Mirriam – Webster:
Sideboard is a piece of dining-room furniture having
compartments and shelves for holding articles of
table service.

Also called Sideboard

or Dummy Waiter.
• All equipment that maybe required during service
is stacked in the sideboard.

• Comprises of a a clear upper surface from which

all the service is done.

• Under the sideboard top are drawers open or

partially open for all flatware & cutlery.

• Below this, is another shelf for storing plates,

extra table appointments, proprietary sauces etc.

• On the lowest shelf, fresh linen may be stocked.

 SIDEBOARDS
• Each side station can cater to approximately
30 pax in a coffee shop.
• All side stations should be stacked in the
same manner.
• Drawers are lined with baize cloth.
• Station should be cleaned with a damp cloth
after every service.
 SIDEBOARDS
•Checked and re-stocked before the next
service.
•There should be a provision for keeping
menus.
•Service set are kept in pairs and laid upside
down.
•Height of the side station is 38 - 40”.
 Contents of the side station
• Bread basket •Flatware
• Butter dishes •Cutlery
• Cruets •Finger bowls
– Salt/pepper
– Oil/vinegar •Glassware
– Mustard •Linen
• Sugar bowls/sugar
sachet holder/sugar •K.O.T. pads
tongs •Check folders
• Ashtrays
•Menus
• Condiments
• Salvers •Service Gear
• Chinaware •Water jug

Storage space for dirty linen