Patisserie a la

mode
Training Manual

Carolina Carrillo
Cosette Malagon
Estuardo Gonzalez
Lucero Ramirez

Overview of the Restaurant

Patisserie

a la mode wont disappoint

your sweet tooth with our ultimate
selection of delicious desserts and
savory wines. Were located on Brickell
and feature exclusive artwork from local
artists. Your also free to enjoy a live jazz
band every Friday from 9pm to 12pm

Restaurant Layout

Guest Service Philosophy

Mission Statement: To create an environment where absolute guest

satisfaction is our highest priority.

Vision Statement: Through a shared commitment to excellence, we

are dedicated to the uncompromising quality of our food, service,
people and profit, while taking exceptional care of our guests and
staff. We will continuously strive to surpass our own accomplishments
and be recognized as a leader in our industry.

The philosophy of the restaurant is to offer a large, unlimited, and

inventive menu selection with generous portions, made with the
freshest ingredients in a casual and comfortable setting.

Sanitation

No person with illness, or open/infected wounds is allowed to handle

foods or food-contact surfaces.
All employees must begin their shift wearing clean garments. Food
processing employees must wear hair covers and single-use
disposable gloves, and maintain the cleanliness of all outer garments.
Employees must wash hands properly after using the bathroom or
handling any objects that may contaminate products, and before
putting on disposable gloves.
Personal food, beverages and medications must be stored in
designated employee locker or storage areas.
Hand wash facilities and toilets must be kept functioning correctly and
properly supplied.

Sanitation continue
1.
2.
3.
4.
5.

6.

Debris should be sweep and disposed of

Surfaces will be rinsed with potable water
Surfaces must be cleaned with the approved cleaner
and following manufacturers direction.
Processing area floors and walls must be cleaned at the
end of each production day.
When necessary, the cooler/freezer floors, walls, and
ceilings must be cleaned. Remember to shield or
remove product before cleaning to prevent it from being
splashed. Follow the Cleaning Procedures described in
step 1-3.
If cooler/freezer shelves and racks are in need of
cleaning, remove product and clean using the Cleaning
Procedures described in step 1-3.

Tipping Procedures
o

Tip will be included on the check

Tip will be split between server and busser

Checks will contain a tipping section

At bottom have a percentage of 18, 20 and 25 for tipping

suggestions

Sequence of Service per

position
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

Welcoming guests (Always smile)

Guide and seat the guests
Hand menu out to the guest
Bread and water
Order taking
Suggestive selling
Repeat order to customer
Put the order in the system
Food presentation
Check satisfaction
Offer dessert and drinks
Clear the table
Present the bill
Thank the guest

Sequence of Service per position

2.
3.
.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Hostess: 1. Welcoming guests (Always smile)

Guide and seat the guests
Hand menu out to the guest
Server: 1. Welcome guest
Present him or herself
Order taking
Suggestive selling
Repeat order to customer
Put the order in the system
Food presentation
Check satisfaction
Offer dessert and drinks
Present guest with the bill

Sequence of Service per

position

2.
3.
4.
.
2.
.

2.
3.

Bussers: 1. Bread and water

Refill water
Clean table
Reset table
Bartenders: 1. When necessary greet guest
provide guest with beverage
Cashiers: (Dont always interact with guests) 1.
When necessary greet guest
Charge the guest
Thank the guest for coming

Job Description per positions

Chef: Cook and prep meals

Waiter/Server: Greet customers, take orders, serve food and drinks,

present guest with the check and charge the guest

Hostess: Greet and seat guests, provide guests with the menu

Bussers: Clean and reset tables, provide the table with water and
Bread

Bartenders: Serve alcoholic beverages

Job Task per Position

Chef: prep food, cook meals to guest preference, serve food onto
plate neatly
Server: greet guests, start them off with drinks then appetizers and
entre, recommend certain items on menu. Serve food accordingly,
refill drinks, be around for any requests, close check when guest is
ready, charge them, thank them for their time and welcome them
back, set tables for next guest, stock up side stations.
Hostess: greet and seat the guests at a table based on party size,
hand out the menu
Bussers: take plates to the back, clean up tables before and after
guests get seated, pick up plates guests are no longer using
Bartenders: make alcoholic beverages upon request, must ID guest if
they seem under 30, be aware of intoxicated guests.

Job Safety Tips and Standard

Operating Procedures
1.
2.

3.
4.
5.
6.
7.
8.

Use Protective Clothing and Equipment

Use potholders, gloves, or mitts when checking food on
the stove, placing food in boiling water, or reaching into
ovens and broilers.
Set pot handles away from burners, and make sure they
dont stick out over the edge of the range.
Adjust burner flames to cover only the bottom of a pan.
Use tongs to lower food into boiling water.
Never leave hot oil or grease unattended.
Be careful when handling fryers
Do not use metal containers, foil, or utensils in a
microwave oven.

Job Safety Tips and Standard

Operating Procedures
continue
7.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.

Always be cautious when handling or passing knives

Dont try to carry more than you can handle. Make extra trips if
necessary or ask for help.
Dont overload trays or pans.
When setting the load down, let your leg muscles carry it down.
Use gloves if necessary.
Never use a box, cart, or other equipment to reach for objects. Use a
ladder or footstool.
Push carts instead of pulling them, where possible
Clean up spills immediately.
Use a clean mop with approved floor cleaners.
Use warning signs to keep people off wet floors.
Dont carry items too tall for you to see over.

Job Safety Tips and Standard

Operating Procedures continue
20.

Aisles should be uncluttered and unobstructed.

21.

Toxic materials must be stored safely

Exits and fire escapes must be clear and accessible at all times

22.

23.
24.

Staff who work with them must have access to training, Material
Safety Data Sheets and suitable personal protective equipment
If there is a fire handle it accordingly to the class. Class A fires
involve ordinary combustibles like wood and paper. Water or generalpurpose extinguishing chemicals can extinguish these fires. Class B
fires involve flammable liquids like grease or gasoline. Eliminating the
air supply and smothering the fire can extinguish these fires. Class C
fires are electrical and usually involve motors, switches, or wiring.
These fires can be extinguished with chemicals that do not conduct
electricity.