Getting Ready for

Service
Chapter 5 Highlights
 Mise En Place
There are several things to be done
ahead of time to ensure the best service
for the guest. This organization and
completion of duties ahead of time is
mise en place.
(A French term translated put into place)
Why is Mise En Place
Important?
The amount of work and the long hours of
the f & b business make this mise en
place even more important.
E.g. am shift gets everything ready for pm
shift and vice versa.
Mise en place allows the use of teamwork
which is essential to maintain energy
levels throughout the day and night and to
help avoid overtime pay.
Examples of Mise En Place
Maitre d or Manager
Check Reservation Book
Discuss Cover Count and Flow of Service with
Chef
Layout and Explain Floor Plan to Waitstaff
Adjust temperature, lighting and music
Examples of Mise En Place
Service Staff
Set dining room according to floor plan
Check for and then repair wobbly tables
Clean tables

Fold Napkins

Polish flatware and glassware

Fill condiments

Stock service areas

Fill Flatware mise en place plates (STP plates)

Make Coffee & Tea

Examples of Mise En Place

Opening and Closing Checklist

These lists ensure that items are maintained
and attended to so that you do not have so
many surprises.
E.g. A rip in the carpet
E.g. Adequate count of linen for the whole day

E.g. Adequate menus that are clean and accurate

Guidelines for Selection of
Linen
Things to consider when selecting linen
Style and dcor of dining room
Color, pattern, weave, texture
Serviceablity of Fabric
Lint, mending
E.g. Polyester pills, less absorbent, slippery, less wrinkles
Color or Pattern of Linen
Consider fading
Consider overlay or napkin vs. full cloth
Expense of Linen Must be Considered
Inventory and Storage
Guidelines for Selection of
Linen
Napkins
Paper
Paper napkins means no tablecloth
Paper is at left of place setting with flatware on top of it.
Dispensers are often used with paper napkins
Cloth
Fold considers ambiance, skill of staff, compatibility with
charger, flatware, etc.
Used for ornamental, safety purposes
Bread pockets, artichoke folds
Guidelines for Selection of
Linen
Silence Cloths
Called a molleton
Makes it silent and absorbs spills
May use overlay instead of silence cloth

May have built in silencer padding or foam

Guidelines for Selection of
Linen
Table Cloths
See Linen Standards p. 86 6. Linen should drop even
1. Inspect each cloth and to seat of chair
get credit when due
7. Point of View All
2. Arrange tables before center creases should
putting on cloths
point up and run the
3. Clean, level, and then same direction toward
repair any loose parts on the entrance.
tables
4. Spread silencer (if 8. No bare tables during
needed) service
5. Clothe Statler Tables 9. Do not shake dirty cloths
A table that converts in dining room
from 4 to 6, choose linen
to accommodate both
Guidelines for Selection of
Linen
Skirting
Colors
Velcro
Box-pleats
Guidelines for
Selection of Serviceware
Serviceware is all utensils
& wares used in dining
room to serve the guest.
Flatware
Forks, Knives, Spoons
China
Plates, Cups, Saucers, &
Underliners
Glassware
Decanters, Carafes, &
Pitchers
Holloware
Candlesticks, Coffee pots,
Platters & Silver Trays
Guidelines for
Selection of Serviceware
It is important to realize that serviceware
should fit with the overall design of the
establishment
Washability
Durability
Economy
When choosing flatware
you must consider
Balance Longevity
Size, Proportion, and Select a pattern that is
Weight not going to be
discontinued and is
Design easily found through
Reflect the overall vendor
ambience of the Range
establishment Make certain pattern
Durability has all pieces essential
to serving your
Handles particular menu (see
page 89)
1 Solid piece vs.
wooden handle, hollow Stackablity
plate Nesting is important
where possible
Guidelines for China
Porcelain
Glazed and Nonporous with a fine texture
A bit fragile
Bisque
Unglazed ceramic fired at low temp. once
Stoneware
Bisque fired a 2nd time at higher temp.
Pottery
Fired at low temp., large pores and generally glazed.
Terra Cotta
Red Clay, unglazed, low temp.fire, very porous
Guidelines for China
Food Service Establishments often use
Vitrified China
Fired at very high temperature to make it more
durable
Easy to clean, dishwasher safe

China with a pattern should be glazed to keep

pattern protected
Guidelines for Glassware
Design
Manufacture
Clarity, Cracks, Faults and Bubbles
Marketing
Pouring 4 to 5 oz in a 14 oz glass
Guest perception
Range
Multipurpose stock
Replacement
Serviceability
Are they easy to clean?
Storage
Hanging racks and smoking, stackable racks
Guidelines for Holloware
Needs to have matching pieces where
needed
Generally made of metal
Careful not to add metal taste to food or drink
Orange Juice (High acid) can corrode pitcher if left
too long
Setting the Table
The Cover can mean:
1. China, Flatware, Glassware set for a specific
type of meal and service
2. A minimum charge for a guest who does not
order a whole meal
3. Number of guests in the dining room or at a
table
Setting the Table
Set Tables for particular point of view
Allow 18 inches for each setting
Set Flatware in a straight line regardless of
table shape
Setting the Table
Flatware
Forks on left
except oyster/cocktail fork on right
Spoons on right facing up
Knives on right inside the spoon with cutting edge
facing in
Set only what is needed if possible
No more than 4 pieces at a time
Dessert flatware after crumbing except in banquet
service when it is set at top of cover then moved into
place
Silver Transport Plate
Flatware Mise en Place Plate (RKR) pg. 94
Setting the Table
Some rules for table setting:
B & B should be place inch to left of cover forks and 1 inch
from edge of table or on round table 1 inch above and to left
of forks
B & B Knife set vertically on right side of the plate with knife
blade facing toward center of plate
Coffee Cup and Saucer should be set to the right of the cover
with saucer edge lined up with top of adjacent flatware.
Handle set at 3, 4 or 5 oclock as determined
Spoon for coffee to right of cup and saucer
Coffee mugs not used with linen tablecloth
Setting the Table
Some rules for setting glassware:
Positioned to the right of the cover above the
tip of the dinner knife.
Other glasses should be set at an angle for
service from right to left toward center of
cover.
There are many ways to set glasses
Setting the Table
Standard Covers
See page 96
Side Stands
Mise en place station for dining room
See page 98 for list of items stocked typically
Edibles
Some states require condiments in specifically
designed containers
Marrying ketchup can be a health code violation
Date products where possible
Butter and Cream can NOT be recycled to next guest
Setting the Table
Tray Stands
Metal or Wood
Cover with cloth in fine-dining
Ambience
Flowers
Fragrance, height of flowers, time
for maintenance
Do not store flowers near apples
which give off ethylene gas and
cause flowers to fade.
See list of recommended flowers
page 100
Ambience
Types of Lighting
Sunlight
Incandescent
Candles (Beware)
Fluorescent
Ambience
Lighting can be used to:
Attract attention
Display work
Expand or reduce perceived
space in room
Indicate directions
Indicate Exits and Warnings
Change atmosphere
Change look of food
Provide color or contrast
Make guests look better!
Ambience
Music
Should complement dcor and theme
Volume is important
Servers Mise En Place
Folded white towels
Guest checks or POS card
Corkscrew
Crumber
Order pad
Matches
Flashlight
Pens, Nondescript and working!
Summary
There are many details to providing an
attractive and well functioning and
sanitary dining room.
Educated choices in china, glassware,
linen, flatware, and holloware can make a
difference.
Be prepared!