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The document discusses the importance of mise en place, which is preparing everything needed for service ahead of time to ensure efficient and quality service for guests. It provides examples of tasks that should be completed as mise en place by managers, service staff, and for opening and closing. The document also reviews guidelines for selecting and setting up linens, serviceware, glassware, and other elements to properly set tables and create the right ambience for dining.
The document discusses the importance of mise en place, which is preparing everything needed for service ahead of time to ensure efficient and quality service for guests. It provides examples of tasks that should be completed as mise en place by managers, service staff, and for opening and closing. The document also reviews guidelines for selecting and setting up linens, serviceware, glassware, and other elements to properly set tables and create the right ambience for dining.
The document discusses the importance of mise en place, which is preparing everything needed for service ahead of time to ensure efficient and quality service for guests. It provides examples of tasks that should be completed as mise en place by managers, service staff, and for opening and closing. The document also reviews guidelines for selecting and setting up linens, serviceware, glassware, and other elements to properly set tables and create the right ambience for dining.
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 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 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 tables the entrance. 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 vendor Reflect the overall ambience of the Range establishment Make certain pattern has all pieces essential Durability 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 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 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 décor and theme Volume is important Server’s 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!