Prepare the dining room/restaurant area for service

 This unit covers the knowledge and skills required in the preparation of the dining
room/restaurant area before the start of the service operations. It involves opening duties or
the dining room mise-en-place prior to service. This units includes the knowledge and skills in
taking reservations, preparing service stations, table setting, and setting the ambiance of the
food service facility.

Reservation

 Defined as an arrangement to have something (room, table, or seat) held for your use at a later
time. A guaranteed seats brings in more customers and increases revenue.

Inquiries of reservation

DETAILS OF RESERVATIONS

1. date of reservation

2. time of arrival

3. number of persons

4. name of person who will use the reservation

5. contact details of the person checking in and of the person making the reservation

6. SPECIAL REQUEST

Different types of reservation records

 1. reservation sheets

 2. logbook

 3. computer

 4. reservations card

 5. cards

Table set-up

 it refers to the way to a set a table with tableware for serving and eating purposes.

Standard of Table SET UP

 1. COMPLETENESS

 2.CLEANLINESS AND CONDITION OF EQUIPMENT

 3. BALANCE AND UNIFORMITY

 4. ORDERLINESS
  5. EYE APPEAL

 6 TIMELINESS

Completeness

 All needed utensils; china wares, glasses and other equipment are set up on the table prior to
serving orders.

 Place mat is set up when the table is not covered with tablecloth

 Required condiments are set up before the service.

Cleanliness and condition of the equipment

 All pre-set up equipment must be immaculately clean, sanitized, wipe dry, and free of spots or
watermarks.

 There are no wobbly tables and chairs

 There are no chipped/stained glasses

 No damaged, broken or distorted cutleries are set up on the table

 Linen is fresh.

 Place mat are clean and without foul odor

Balance and uniformity

 There is even spacing between chairs and covers

 Cutleries are space at least ½ inch from the edge

 For the same order of food/drink, the same glasses and cutleries in all table are set up

 Cutleries are aligned properly, with same distance from the edge

Order

 All service equipment are place on the appropriate side of the cover

 The glasses, cups with saucers, spoon, knife and cocktail fork are on the right side

 Fork and side dishes are on the left side except cocktail fork which is placed on the right side

 Folded napkin (if used) is on the left side underneath the fork

 Water glass is set up on the right side, about an inch on top of the dinner knife

 Required condiment as well as flower vase are placed at the center of the table

 The cutleries are arranged in proper sequence following the order which they will served

Eye appeal
  The whole set up looks presentable

 No eye sore is seen in the dining area

 Appropriate centerpiece and other decors are provided for

Place table accoutrements

Accoutrements’ are the items used to fit out the tables.

In some situations you may be required to dress tables with accoutrements such as:

 Candlesticks

 Candelabra

 Bud vases

 Overlays

 Floral arrangements

 Placemats

Timeliness

 Set up is completed on time. At least 30 minutes prior to the start of operation.

Different table service /FOOD SERVICE styles

 AMERICAN SERVICE (Plate Service)

(traditional & modern)

 RUSSIAN SERVICE (Platter Service)

 ENGLISH SERVICE (Butler Service)

 FRENCH SERVICE (Gueridon Service)

 BUFFET SERVICE (Self Service)

1. AMERICAN SERVICE also called PLATE SERVICE, because the waiter can serve any number of guest.
The food is already arranged in individual plates at the kitchen, ready to be served to guests. Plated
foods usually go with garnish and accompaniments and are served on the right side of the guest.

2. FRENCH SERVICE- Is also called as GUERIDON SERVICE. This type of service involves tableside
preparation. It requires partial preparation of foods in the kitchen and the final preparation of the sauce,
garnishing, and plating will be done in the dining area in front of the guest.
  This is distinguished by the employment of two waiters who position themselves near the table
to be served

The Principal waiter

 A. CHEF de RANG or HEAD WAITER

 His jobs includes:

 Taking the guest orders

 Serve all drinks

 Finishes the preparation of the food with considerable showmanship, in front of the guest

B. COMMIS DE RANG or ASSISTANT WAITER whose hob is to take order to the kitchen, when is
ready, the order is brought to the dining area. It is kept warm by a CHAFFING DISH, which is usually
mounted on a rolling cart known as a GUERIDON

 French Service is very elegant and entertaining but it takes a lot of time. It is not advisable for
diners who are in a hurry

3. RUSSIAN SERVICE Is also known as PLATTER SERVICE. This is familiar to French service, but much
simpler. Only one waiter is required for each station. This demands that the waiter acquire skills in
transferring of food from the platter to the guest plates without spills.

 The food is prepared in the kitchen and arranged by the kitchen staff on a silver plate.

 The waiter sets the tray on a stand and places each guest plate from the left side counter
clockwise direction around the table.

 To serve, begin with a lady.

4. BUFFET SERVICEIs also known as SELF SERVICE because the guests have to line up to get their
food in a buffet table. The foods in the buffet are classified and arranged in sequence from colds to
hot dishes and desserts. Hot dishes are placed in chafing dish to keep them warm

Two types of buffet

 1. OPEN BUFFET

 2. CONTROLLED BUFFET

5. English service is also known as BUTLER SERVICE.

1. WELCOMING/MEETING AND GREETING OF THE GUEST

Receptionist. (Stand erect. Look at each guest, smile and greet him or her by name and title if known)
with eye to eye contact. If not known address them sir or ma’am.

• TECHNIQUES ON HOW WE WELCOME GUESTS TO MAKE THEM FEEL COMFORTABLE

AND SAFE

• Know the reservations for the day to have an ideas as to the incoming guests and the
bulk of expected guest

• Try to remember the names of the guests, particularly the regular guests.

• Always address guests Sir/Ma’am, if not know their names to show how important they
are

• Give extra attention by asking “is there anything else that you need Sir/Ma’am

• SPECIAL NEEDS THAT MUST BE ADDRESSED WHEN WELCOMING GUEST/CUSTOMER

• Alternative easy access to their table because of disability

• A high chair for infants

• Privacy for romantic couple, business people

• Special tables assigned for PWDS

2. SEATING GUEST AT THE TABLE

3. TAKING BEVERAGE ORDERS

 4. SERVING PRE-MEAL DRINKS

5. PRESENTING THE MENU CARD

 ACTIVITIES ASSOCIATED WITH PRESENTING MENUS AND DRINK LISTS. HOW DO YOU PRESENT
THE MENU

6. TAKING THE GUEST ORDER

7.Repeating the guest order

8 TRANSMITTING ORDER SLIP TO THE KITCHEN

9. Correcting Covers

10.Serving the food orders

3 minutes check

 When a meal have been served to the customer, it is important for service staff to revisit the
table a few minutes later to check that the meals are to the customer’s satisfaction
 Items can be replenish during the 3 minutes checkDrinks

 Extra condiments

 Extra cutlery

 Extra glassware

 More serviettes

11. crumbling/brushing table

means cleaning the tables

• 12. Presenting the bill -CUING THE GUEST TO ASK FOR THE CHECK (ARE YOU READY NOW TO
SETTLE YOUR BILL SIR?)

• CHANGING ASHTRAY

• Get a clean ashtray to replace the soiled ashtray, the clean ashtray is place upside down directly
on tip of the soiled ashtray

• PRESENTING THE CHECK. ( place it in a bill folder or tray with the amount faced down. Give the
bill to the host or gentlemen. If the cash is received count the money in front of the guest.
Inform him outright of the amount received.

• EX: Sir, you gave me P 1, 000.00)

13.Receiving payment

14. BIDDING GOODBYE

15. CLEARING THE TABLE

16. Do the setting the table for the next guest

TOOLS AND EQUIPMENT CAUSES OF BREAKAGES

it results from object to object contact

1. MECHANICAL IMPACT

How to avoid mechanical impact

1. Do not stack glass/plates too high

2. Never put cutleries into glasses

3. Do not overload bus pans

4. Do not dump glasses into sink

5. Avoid handling glasses in a bouqet

2.THERMAL SHOCK

is the abrupt exposure of a breakable equipment (like crystal glasses, chinawares, etc) from cold to hot
temperature or vice versa, resulting too crack or breakages

How to avoid thermal shock impact

1. Never put hot water in a chilled/cold glass and vice versa

2. Never put hot water in any glass or container that is not heat resistant

3. IMPROPER HANDLING or MISUSE OF EQUIPMENT

using equipment for a purpose other than what is intended for.

4. IMPROPER RACKING ANG IMPROPER STACKING- Stacking glasses and china wares that are different
sizes and shapes

PRECAUTIONARY MEASURES

Instead of stacking glasses, place them in appropriate glass so as to prevent mechanical impact

Stack china wares using the DECOY SYSTEM. This means china wares of the same kind and size should be
stacked together to make an even stacking..

5. INATTENTIVENESS OR ABSENT-MINDEDNESS

Accidents often occur when service personnel are absent-minded or inattentive while executing service
especially when they are carrying heavy trays and breakable equipment

6.IMPROPER BUSSING

a. See to it that the trays or bus pans are not overloaded

b. The 3 S’s (scrape, stack, segregate) in bussing are strictly followed

c. Appropriate trays are use- a bar tray with a cork for bar items, rectangular or oval tray for china
wares

d. Trays are positioned such that is well balanced, with heavy items placed at the center

e. Trays must be properly handled, with palm, and not the fingers holding the trays.

7. Environmental factors- particularly the presence of safety hazards that can cause accidents

a. Make sure that the floor is neither wet nor slippery. Food, water, beverages that spill on the
floor must be clean immediately.

b. Any broken tiles must be immediately repaired as it can cause falls or accidents

c. Avoid using blind doors. Use one with a glass to be able to see people coming in and out of the
door. If possible, use a separate door for entry and for exit
Room service

 Is a tasked to attend to bring or deliver the foods and beverages of the guest in their respective
guestroom. Or it as also known as in dining room.

Door knob menu

 A type of room service menu place in a guestroom, which lists the times that breakfast, can be
served with a limited number of breakfast items. Guest select what they want to eat and the
time they want the food delivered, then hang the menu outside the door on the doorknob, the
menus are collected and the orders are prepared and sent to the rooms as the specified times.

Sequence of room Service

 Taking room service order (Designated Order Taker)

 Placing order to the kitchen (Captain or the waiter)

 Posting the order for billing (Cashier)

 Assembling room service order (Waiter checked by the Captain

 Logging down the order on the control sheet (Waiter)

 Double mis-en-place, food preperation/presentation (Captain)

 Preparation of the bill (Cashier)

 Pick up and delivery of the order(Waiter)

 Offering extending personalized service(Waiter)

 Settling the bill (Waiter)

 Forwarding payment or signed bill to the cashier(waiter)

 Forwarding payment or signed bill to the Front Office