RESTAURANT’S OPENING & CLOSING DUTIES
MISE – EN – PLACE AND MISE – EN - SCENE
An
excellent Food and Beverage Outlet must draw an interest their potential
customers and also should try to make them their regular or privileged
customers. The type of menu, the fascinating name of the place or ambience
within the food service area all works in building up the customer’s interest
in any food outlet. As always said that the “First Impression is the last
impression”, it becomes very right in terms of opening, activities that are
related to prior service, as well as performing the closing duties effectively.
The preparations done prior to the service are known as Mise-en-place which creates
the right and pleasing ambience by adjusting the temperature of a room, dim or
bright lighting and setting up of equipment.
ORGANIZING FOR SERVICE
As
every little thing needs planning and then the action comes, in the same way,
for providing the best services in food and beverage, organizing the Mise – en
– place and making other arrangements comes in the Planning stage.
Ø Pre - Preparation Activities: -
The
service staff should check the following before service:
i) The tables
and linen are clean.
ii) Tablecloths
are properly spread on the table.
iii) Chairs are
clean and properly arranged.
iv) The tables
are set appropriately and are pleasurable.
v) The Silver
is polished and the China and Crockery are spotlessly clean.
vi) Cruets,
sugar bowls and flower vases are filled
and placed on the table suitably.
vii) The floor
/ carpet are clean and dry.
viii) The side
station is fully equipped for
service and the following should be checked:
·
Condiments tray is cleaned and refilled.
·
Napkins are folded and kept handy for the particular
session.
·
Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
·
Water jugs and ice buckets are filled and kept
ready.
·
Coffee pots are kept ready with freshly brewed
coffee / tea.
·
Sugar cubes, butter and butter plates ready.
Ø During Service Preparations: -
i) Greet: When the guests arrive greet warmly, by wishing them according to the time of the day.
ii) Escort: Escort the guests to the table and seat them promptly by pulling the chairs out to ease seating. If
need be, the table should be moved so
that very little inconvenience is caused to guests when they seat themselves.
iii) Ensure: Ensure that children have high chairs and special attention is paid to the elderly.
iv) Remove:
Remove extra covers, if any.
v) Serve water and present the menu
card, if the captain is busy.
vi) If the
order has to be taken, offer suggestions
to the guests on the choice of food and
beverages and repeat the final order to avoid
possible errors.
vii) Do not leave the station unattended
viii) If
the table cloth has to be changed during service, the table top should not be
exposed. Any articles on the
table should be cleared to the side station and not placed on chairs or on the
next table. The soiled cloth should
be brushed using a service cloth and a crumbing tray or plate.
ix) Do not neglect little things such as lighting a guest's cigarette, responding to a request and showing interest in the guest's
needs.
x) Ensure fast service, efficient and pleasant.
xi) Before serving dessert, clear and crumb the
table.
Ø Preparation After Service: -
i) Pull out the chairs or the table to
enable guests to move out comfortably.
ii) Wish them warmly and request them to
visit again, saying - Do visit again, sir / madam.
iii)
Clear the table immediately and reset for the next guest.
iv)
Have the side station cleared and
restacked for the next sitting.
MISE-EN-SCENE
Mise-en-scene,
the French term means to prepare the ambience
of the outlet before service in order to make it pleasant, comfortable and hygienic.
Before each service session, the restaurant should be made presentable enough
to receive the guests. The supervisor or team of waiters should ensure the
following mise-en-scene:
·
Carpets are well brushed
or hovered.
·
All tables
and chairs are serviceable and
properly placed.
·
Table lights or wall lights have functioning bulbs.
·
Menu cards are presentable
and attractive.
·
Tent cards or other sales material are presentable.
·
Doors and windows are thrown open for some time to air the restaurant.
This should be followed by closing the windows and doors and setting the
air-conditioning or heating to a comfortable temperature.
·
Exchange dirty linen for fresh linen
from Housekeeping.
·
Table cloths and mats are laid on the
tables.
·
Replace wilted flowers with fresh flowers.
MISE-EN-PLACE
Mise-en-place,
the French term means to “putting in
place” is attributed to the preparation of a work place for ultimate smooth
service A station comprises of a given number of tables which are attended by a
given team of waiters. Thus a restaurant may have several stations, each with a
team of waiters. In a large restaurant, each station may be headed by a Chef-de-rang.
Mise-en-place
involves:
·
Side stations should be stacked with
sufficient covers for resetting the restaurant after the first sitting is over.
Extra linen, crockery, cutlery, glassware and ashtrays should be kept handy so
that they are readily available for use.
·
Cruet sets should be cleaned
and filled on a daily basis.
·
Sauce bottles should be filled
and the necks and tops of the bottles
wiped clean.
·
Butter, condiments and accompaniments for
service should be kept ready for use
when needed.
TABLE SETTING
Table
setting refers to the way to set a table
with tableware - such as eating utensils and dishware - for serving and
eating. The arrangement for a single diner is called a place setting. The rules
are followed to facilitate dining and making the table neat.
The basic rules for laying the tables are
given below:
1) Table Linens: Table linen has to be
laid properly. A white cloth is preferred but not mandatory.
2) Napkins: Linen napkins should be folded elegantly and
placed in the center of the dinner plate.
3) Silverware: Silverware is to be placed in order of use. In
other words, the diner will start from the outside and work his way in. The
first course will use silverware farthest from the dinner plate, while the last
course will utilize the silverware closest. Place all silverware an inch from
the table's edge.
4) Knives: Set knives on the table to the right of the dinner plate. Technically,
one should only use a knife if one is cutting meat; however, up to three knives
can be placed on the table, in order of use. Blades should face inside, towards
the table setting.
5) Forks: Forks are to be set to the left of the dinner plate in order of use. In most cases, there are
three: one each for seafood, the main course and the salad. When dining
formally, salads are generally served at the end of the meal.
6) Spoons: Spoons are set to the right of the knives in order of use. If there is a dessert spoon, this will be set above the plate. Coffee spoons are set on the
saucer when it's time for dessert.
7) Glasses: Glasses are set above the plate to the right in order of use. From left to right:
Water glass, red wine glass, white wine glass, champagne flute (if ordered).
8)
Dessert: Dessert plates and coffee / tea cups will be set out after dinner. If
a fork is to be used with dessert,
this will be placed on the dessert plate. A dessert
spoon should have already been set above
the dinner plate.
Points to
Remember When Laying a Table
1) The table on which a tablecloth is to be spread should be first covered with a baize base cloth, for the
following reasons:
a. To
protect the diner's wrists and elbows from the table's sharp edges.
b. To keep
the tablecloth firmly in place.
c. To
protect the surface of the table and prevent the rattling of crockery and
cutlery.
d. To
absorb moisture in case liquid spills on the table.
2) Based on the size of the table, appropriate linen should be
used. The central fold of the tablecloth should be in the middle of the table and all the four edges
should just brush the seats of the chairs. Soiled or torn linen should not be used. Three types of tablecloths namely cotton, linen and damask are used. Of these, damask is the best.
3) If a bud vase is used
as a central decorative piece, it should
not be very large or tall as that obstructs the view of guests sitting opposite each other. Heavily
scented flowers should be avoided, as they affect
the flavor of the food.
4) Only the required cutlery, crockery and glassware should be
placed on the table. On a normal dining table,
the space required for one cover is 60
cm x 38 cm. The cover on the opposite
side should be exactly similar, so as to give a
well-balanced look.
6) Cutlery should always be
laid from the outside of the cover to inside, since the order of sequence in which they are to be used is
always from outside to inside.
7) Knives and soup spoons should be
placed on the right-hand side of a cover,
while forks should be placed on the left-hand side. Dessert spoons and forks should be placed
on top of the cover. The side knife should be placed on a quarter
plate and kept on the left side of the cover.
The cutting edge of all knives should
face to the left.
8) Water tumbler should
be kept to the right of the cover, at the tip of the large knife.
9) Napkins should be placed in
the centre of the cover, in between the cutlery. Normally during a dinner session, napkins are arranged in empty water
tumblers.
10) Cruet sets, a butter
dish, an ashtray, meal accompaniments and a bud vase should be placed in between
the covers at the centre of the table.
11) Crockery and cutlery should be spotlessly clean and the
glassware well-polished.
12) Chipped or cracked equipment should
not be used. The
hotel's monogram should be visible to the
guest.
13) All cutlery and crockery
should be placed about an inch from the edge of the table so that they are not accidentally tipped over.
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