Getting Ready for Service

1
Getting Ready for Service

• Chapter 5 Highlights

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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)

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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.
  

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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

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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

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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

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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

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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

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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

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Guidelines for Selection of Linen

• 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

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Guidelines for Selection of Linen

• Skirting
• Colors
• Velcro
• Box-pleats

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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

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Guidelines for Selection of Serviceware

• It is important to realize that serviceware
  should fit with the overall design of the
  establishment
• Washability
• Durability
• Economy

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When choosing flatware you must consider

• 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

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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

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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

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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

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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

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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

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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

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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

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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
  oclock as determined
• Spoon for coffee to right of cup and saucer
• Coffee mugs not used with linen tablecloth

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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

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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

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Setting the Table

• Tray Stands
• Metal or Wood
• Cover with cloth in fine-dining

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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

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Ambience

• Types of Lighting
• Sunlight
• Incandescent
• Candles (Beware)
• Fluorescent

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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!

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Ambience

• Music
• Should complement décor and theme
• Volume is important

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Servers Mise En Place

• Folded white towels
• Guest checks or POS card
• Corkscrew
• Crumber
• Order pad
• Matches
• Flashlight
• Pens, Nondescript and working!

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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!