Getting Ready for Service

1. Getting Ready for Service Chapter 5 Highlights

2. 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”)

3. 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.

4. 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

5. 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

6. 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

7. Guidelines for Selection of Linen • Things to consider when selecting linen • Style and décor 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

8. 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

9. 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

10. Table Cloths See Linen Standards p. 86 Inspect each cloth and get credit when due Arrange tables before putting on cloths Clean, level, and then repair any loose parts on tables Spread silencer (if needed) “Clothe Statler” Tables A table that converts from 4 to 6, choose linen to accommodate both Linen should drop even to seat of chair “Point of View” – All center creases should point up and run the same direction toward the entrance. No bare tables during service Do not shake dirty cloths in dining room Guidelines for Selection of Linen

11. Guidelines for Selection of Linen • Skirting • Colors • Velcro • Box-pleats

12. 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

13. Guidelines for Selection of Serviceware • It is important to realize that serviceware should fit with the overall design of the establishment • Washability • Durability • Economy

14. Balance Size, Proportion, and Weight Design Reflect the overall ambience of the establishment Durability Handles 1 Solid piece vs. wooden handle, hollow plate Longevity Select a pattern that is not going to be discontinued and is easily found through vendor Range Make certain pattern has all pieces essential to serving your particular menu (see page 89) Stackablity Nesting is important where possible When choosing flatware you must consider

15. 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

16. 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

17. 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

18. 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

19. Setting the Table • The “Cover” can mean: • China, Flatware, Glassware set for a specific type of meal and service • A minimum charge for a guest who does not order a whole meal • Number of guests in the dining room or at a table

20. 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

21. 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

22. Setting the Table • Some rules for table setting: • B & B should be place ½ 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 o’clock as determined • Spoon for coffee to right of cup and saucer • Coffee mugs not used with linen tablecloth

23. 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

24. 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

25. Setting the Table • Tray Stands • Metal or Wood • Cover with cloth in fine-dining

26. 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

27. Ambience • Types of Lighting • Sunlight • Incandescent • Candles (Beware) • Fluorescent

28. 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!

29. Ambience • Music • Should complement décor and theme • Volume is important

30. Server’s Mise En Place • Folded white towels • Guest checks or POS card • Corkscrew • Crumber • Order pad • Matches • Flashlight • Pens, Nondescript and working!

31. 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!