Lesson 2: PREPARE SERVICE STATIONS AND EQUIPMENT

PREPARATION BEFORE SERVICE

-there are lots of things to consider before a restaurant opens for the guest or costumer, especially at the
dining area which is very visible to the guest. Still, the whole part of the establishment should be prepared to have a
smooth flow of operating services to the guest. As a service staff, there are plenty of task to be done before the
service.

1. The restaurant or the whole establishment from the parking area up to the back area is in a state of readiness
before the service station start.

2. The floor or carpet from the door entrance to the dinning area is already clean and dry.

3. The tables and linen are clean. First thing to check is the visibility of cleanliness of the dining area to the guest.
No stains or foul odors should be detected.

4. 4. Tablecloths must be evenly spread on the table. No stains should be seen in it.

5. 5. Chairs are properly arranged according to its position and dust-free.

6. 6. For the table set up, it should be organized and pleasing.

7. 7. The silver is polished and the china and crockery are spotless to be served.

STANDARD OPERATING PROCEDURE (SOP)

– Is the most important guide for any service operation. It serves as a foundation of basic step by step
instructions to help workers to achieve the efficiency and uniformity of the performance while
reducing any problem such as miscommunication that may lead to the establishment’s failure and
also to comply to the industries regulations.

MIS-EN-PLACE
- means putting everything in place or everything in its place. It refers to the set up required before the
operation starts. It is often used in the kitchen staff that refers to organizing and arranging the ingredients.

Service staff do a lot for the set up. A service staff in a lounge or bar is the one that prepare the mis-en-place
for chinaware as trained. It is also his/her task to pick up the washed chinaware from shelves located at the
dishwashing area and ,make sure that is delivered to the polishing area in which there is already a prepared hot water
in a stainless steel pot, and using a chinaware towel to polish it. After the chinaware is being polished, it is delivered
to the service stations using trays.

As a service staff, there are lots of Standard Operating Procedure to be followed in any task. Also sanitation is
a very important matter to consider especially in different items or tools that the establishment may be using for
service.
For Glassware
a. Pick up all the wash glassware from the shelves and deliver them to the polishing area by using glass racks.

b. Steam the glasses in/over hot water in a stainless still polish them using glass towels.

c. Check the glasses to make sure it has no chips, scratches, lipstick marks, or any kinds of stains.

d. d. After checking, hold it by the stem or base with a glass towel.

e. e. Deliver the sanitized glasses to the service station using appropriate trays.

Flatware such as Spoon, Fork, Knife…

a. Pick up and deliver the washed flatware from the dishwashing area to the polishing area using trays or racks.

b. Prepare hot water in a stainless steel pot and put the flatware into it before polishing using a silverware
towel.

c. c. Check the item for any damage, bends or scratches.

d. d. After polishing, hold with a cleaning towel and deliver to the service station using the appropriate trays.

e. e. Make sure all flatware is placed neatly in the assigned service station drawer.

Condiments and Sauce Bottle

a. Collect all the sauce bottles and transfer the contents from bottle to bottle until full according to its brand.

b. Wipe the top with a wet clean and the entire bottle if dirty.

c. Collect all the sauce bottles and transfer the contents from bottle to bottle until full according to its brand.

d. Wipe the top with a wet clean and the entire bottle if dirty.

Salt and Pepper Set

a. Collect all the salt and pepper containers and remove the content to clean the exterior of the containers.

b. Refill with new salt and pepper until 90% full as its capacity.

c. Wipe and polish the caps by checking that holes are clear, and deliver them to the service station after drying
and cleaning.

NAPKIN FOLDING
a. Pick up fresh napkins from the linen room before the operation or at an authorized hour.

b. Fold the napkins neatly according to the Manager’s or Supervisor’s instructions.

c. Deliver to the service station after folding.

 After sanitizing, fill up the service station and organize the following items
according to its designated per rack
1. Waters pitchers should be placed at the top of shelves near the bar counter.

2. Sugar bowls should be placed at the second layer of the condiment shelves or drawer.

3. Sauce bottles should be placed under the sugar bowls shelve layer.

4. 4. Table clothes should be placed under the bar counter drawer.

5. 5. Matches were placed at the top of the condiment drawer or shelve.

6. 6. Flatware should have its own container or shelve beside the bar counter.

7. 7. Toothpick holders should be placed at the top of the condiments drawer.

8. 8. Salt and pepper sets should be placed also at the top of the condiments drawer.

9. 9. Ashtray should be placed at the top of the condiments drawer.

10. 10. Coffee cups should have their own drawer beside the glass racks.

11. 11. Service trays should always be present at the dispatching area or bar counter.

12. 12. Water goblets should be properly placed at glass racks.

How to clean restaurant Dining Rooms

1. Collect the cleaning equipment for cleaning the dining room.

2. Prepare the dining room for cleaning.

3. Pick up rubbish lying around the restaurant.

4. Brush and wipe seats and tables.

5. Dust furniture and fixtures.

6. Clean and polish glass.

7. 7. Sweep edges of carpets and hard floor.

8. 8. Clean hard floors.

9. 9. Remove food residue and spills from carpets.

10. 10. Use the carpet sweep on the carpet, or vacuum it as applicable.

11. 11. Clean and store all equipment in the public area storeroom.
 FOOD AND BEVERAGE PERSONNEL
WAITER
- is the person with the most contact with the costumers. He/she deals and interacts with the guest from the
moment they arrive at the restaurant, service throughout the course of meal, billing process and until the moment they
leave. And also responsible for the preparation of service operation until the closing time.

RESTAURANT MANAGER (Directeur du restaurant)

He/she has an overall responsibility for:

1. The food and beverage service areas from the lounge, floors, grill rooms and restaurants.

2. Any staff training that may be carried out on/off duty.

3. Setting the standard for service.

a. Constructing the duty rosters, holiday lists and hours on/off duty so that all the service areas will run
efficiently and smoothly.

b. All the restaurant service and general in charge of all persons connected with it.

c. Making arrangements for banquets and private parties.

HEAD WAITER (Maitre D’ Hotel)

Has an overall charge of the staff team in the dining room and responsible for:

1. Checking and making sure that all the duties for the mis-en-place of service are efficiently done.

2. Taking some orders of the guest if station waiter is busy or away.

3. 3. Receiving guest and directing them to their table.

4. 4. Assisting the Restaurant Manager in compiling duty rosters and holiday list.

5. 5. Taking the duties of a restaurant manager if he/she is not on duty.

STATION HEAD WAITER (Maitre D’ Hotel de Carre)

Has the responsibility of:

1. Serving a set number of tables from one sideboard. This set of tables under his controls is called a station that is
usually has a set of 4-8 tables in 1 station.

a. Taking food and wine orders from hosts that’s why a Station Head Waiter should have a good
knowledge about food and wine and also its appropriate type of service.
b. Carrying out all the service at the tables with the help of Chef de Rang.
STATION WAITER (Chef de Rang)
Must be able to carry out the same work as the station head waiter,

1. Act as a reliever for the station head waiter on his day off.

2. Normally has less experience than the station head waiter.

3. Responsible for taking guest orders.

4. Must coordinate with station head waiter to ensure efficient and speedy service.

ASSISTANT STATION WAITER (Demi Chef de Rang)

-This post is usually only found in the continent. This person assists staff in the particular station when necessary.

ASSISTANT WAITER (Commis de Rang)

This person acts by instructions from the chef de rang. This person also known as Commis de Suite.

1. Mainly fetches and carries food and service items.

2. Responsible for giving food checks to the kitchen.

3. Clear tables after each course.

4. Cleaning and other preparatory tasks during mis-en-place

APPRENTICE (Debarraseur)
Also known as learner.

1. Make sure that the sideboards is filled with equipment.

2. Helps and contributes in doing tasks during mis-en-place.

3. May also look after and serve hors d’oeure, cold sweets or assorted cheeses.

CARVER (Trancheur)
He is responsible for the carving trolley and the carving of joints at the table required. This post is usually associated
with gueridon service. He will plate up each portion with the appropraite accompaniments.
WINE WAITER (Sommelier)
This person is responsible for the service of all alcoholic beverages during the service meals.
1. Must have the selling skill.
2. Must have excellent knowledge of all drinks served in the restaurant.
3. Must have good knowledge of the best wine to go with certain foods.
4. Must be aware of the licensing laws in respect of the particular establishment and area.

LOUNAGE STAFF (Chef de Salle)

This staff plays a specific duty in a first class establishment only that deals with lounge service which is responsible for
serving morning coffee, afternoon tea and other drinks in other areas of a hotel outside the restaurant.

FLOOR WAITER (Chef d’etage)

Floor service staff is often responsible for a complete floor in an establishment such as serving light meals and drinks to
the guest. But as a floor service staff, he or she must have knowledge of food and drinks that may be alcoholic or non
alcoholic served in the establishment.

Buffet chef (Chef de Buffet)

He is in charge of food menu for the buffet in the room, from its presentation to the flow of service and performance.

CASHIERS
This person is responsible for keeping all the earnings of the food and beverage operations. Including the making
and releasing of bills from food and drinks checks. Nowadays, it is done by different advanced technology such as
electronic posting system (ePOS); a machine where everything is recorded after the guest has taken orders and easily
total up when the guest ask for the bill.

BUS BOY (Commis/Runner)

He assist the waiters in the operation of the station such as taking order tickets to the kitchen and reassembles the table
setting and he make sure to restock the sideboards.

FUNCTION CATERING/BANQUETING STAFF

Number of staff depends on the size of the establishment and also to the number of guest they will assist. If it
is a large establishment, they will need a lot of staff to attend to the guest and also if the number of guest is not that
big, it will only be needing a few number of servers.

Most of the banqueting staff is engaged on a casual basis or temporary occasion except for the banqueting
manager and a few other assistants as well as waiters who are the permanent staff.