Prepare dining room/restaurant area for service

COMPETENCY STANDARD

Prepare dining room/restaurant area for service

UNIT OF COMPETENCY

PracticalDemonstration/
Ways in which evidence will be collected:

Oral Questioning
[check the column]

Written
The evidence must show that the trainees …

Stacked service or waiter’s stations with supplies necessary for

service?
Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
Checked the cleanliness and condition of all tables, tableware and dining
room equipment?
Filled water pitchers and ice buckets?
Wiped the necks and tops of the bottles?
Perform the proper handling of equipments and tools.
Set up the tables according to the standards of the foodservice
establishment?
Set covers correctly according to the predetermined menu?
Wiped and polished tableware and glassware before they are set up on the
table?
Fold cloth napkins properly and lay on the table according to napkin folding
style?
Skirt the buffet or display tables properly taking into account symmetry,
balance and harmony in size and design?
Adjust lights according to the time of the day?
Arranged tables, chairs and other dining room furniture to ensure comfort
and convenience of the guests?
Set up decorations according to the theme or concept of the dining room?
Observe the SOP in handling equipment?
Use the PPE in performing the demonstrations?
Observe occupational health and safety in performing the task?
Perform the task in allocated time?
Stacked service or waiter’s stations with supplies necessary for service?
Cleaned, wiped and put all tableware and dining room equipment in their
proper places?
Checked the cleanliness and condition of all tables, tableware and dining
room equipment?