Getting Ready for ServiceChapter 5 Highlights

Mise En PlaceThere 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)

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 PlaceMaitre d or ManagerCheck Reservation BookDiscuss Cover Count and Flow of Service with ChefLayout and Explain Floor Plan to WaitstaffAdjust temperature, lighting and music

Examples of Mise En PlaceService StaffSet dining room according to floor planCheck for and then repair wobbly tablesClean tablesFold NapkinsPolish flatware and glasswareFill condimentsStock service areasFill Flatware mise en place plates (STP plates)Make Coffee & Tea

Examples of Mise En PlaceOpening and Closing ChecklistThese lists ensure that items are maintained and attended to so that you do not have so many surprises. E.g. A rip in the carpetE.g. Adequate count of linen for the whole dayE.g. Adequate menus that are clean and accurate

Guidelines for Selection of LinenThings to consider when selecting linenStyle and dcor of dining roomColor, pattern, weave, textureServiceablity of FabricLint, mendingE.g. Polyester pills, less absorbent, slippery, less wrinklesColor or Pattern of LinenConsider fadingConsider overlay or napkin vs. full clothExpense of Linen Must be ConsideredInventory and Storage

Guidelines for Selection of LinenNapkinsPaper Paper napkins means no tableclothPaper is at left of place setting with flatware on top of it.Dispensers are often used with paper napkinsCloth Fold considers ambiance, skill of staff, compatibility with charger, flatware, etc.Used for ornamental, safety purposesBread pockets, artichoke folds

Guidelines for Selection of LinenSilence ClothsCalled a molletonMakes it silent and absorbs spillsMay use overlay instead of silence clothMay have built in silencer padding or foam

Guidelines for Selection of LinenTable Cloths See Linen Standards p. 86Inspect each cloth and get credit when dueArrange tables before putting on clothsClean, level, and then repair any loose parts on tablesSpread 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 chairPoint of View All center creases should point up and run the same direction toward the entrance.No bare tables during serviceDo not shake dirty cloths in dining room

Guidelines for Selection of LinenSkirtingColorsVelcroBox-pleats

Guidelines for Selection of ServicewareServiceware is all utensils & wares used in dining room to serve the guest.FlatwareForks, Knives, SpoonsChinaPlates, Cups, Saucers, & UnderlinersGlasswareDecanters, Carafes, & PitchersHollowareCandlesticks, Coffee pots, Platters & Silver Trays

Guidelines for Selection of ServicewareIt is important to realize that serviceware should fit with the overall design of the establishmentWashabilityDurabilityEconomy

When choosing flatware you must considerBalanceSize, Proportion, and WeightDesignReflect the overall ambience of the establishmentDurabilityHandles 1 Solid piece vs. wooden handle, hollow plateLongevitySelect a pattern that is not going to be discontinued and is easily found through vendorRangeMake certain pattern has all pieces essential to serving your particular menu (see page 89)StackablityNesting is important where possible

Guidelines for ChinaPorcelainGlazed and Nonporous with a fine textureA bit fragileBisqueUnglazed ceramic fired at low temp. onceStonewareBisque fired a 2nd time at higher temp.Pottery Fired at low temp., large pores and generally glazed.Terra CottaRed Clay, unglazed, low temp.fire, very porous

Guidelines for ChinaFood Service Establishments often useVitrified ChinaFired at very high temperature to make it more durableEasy to clean, dishwasher safeChina with a pattern should be glazed to keep pattern protected

Guidelines for GlasswareDesignManufactureClarity, Cracks, Faults and BubblesMarketingPouring 4 to 5 oz in a 14 oz glassGuest perceptionRangeMultipurpose stockReplacementServiceabilityAre they easy to clean?StorageHanging racks and smoking, stackable racks

Guidelines for HollowareNeeds to have matching pieces where neededGenerally made of metalCareful not to add metal taste to food or drinkOrange Juice (High acid) can corrode pitcher if left too long

Setting the TableThe Cover can mean:China, Flatware, Glassware set for a specific type of meal and serviceA minimum charge for a guest who does not order a whole mealNumber of guests in the dining room or at a table

Setting the TableSet Tables for particular point of viewAllow 18 inches for each settingSet Flatware in a straight line regardless of table shape

Setting the TableFlatwareForks on left except oyster/cocktail fork on right Spoons on right facing upKnives on right inside the spoon with cutting edge facing inSet only what is needed if possibleNo more than 4 pieces at a timeDessert flatware after crumbing except in banquet service when it is set at top of cover then moved into placeSilver Transport PlateFlatware Mise en Place Plate (RKR) pg. 94

Setting the TableSome rules for table setting:B & B should be place inch to left of cover forks and 1 inch from edge of table or on round table 1 inch above and to left of forksB & B Knife set vertically on right side of the plate with knife blade facing toward center of plateCoffee 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 determinedSpoon for coffee to right of cup and saucerCoffee mugs not used with linen tablecloth

Setting the TableSome 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 TableStandard CoversSee page 96Side StandsMise en place station for dining roomSee page 98 for list of items stocked typicallyEdiblesSome states require condiments in specifically designed containersMarrying ketchup can be a health code violationDate products where possibleButter and Cream can NOT be recycled to next guest

Setting the TableTray StandsMetal or WoodCover with cloth in fine-dining

AmbienceFlowersFragrance, height of flowers, time for maintenanceDo not store flowers near apples which give off ethylene gas and cause flowers to fade.See list of recommended flowers page 100

AmbienceTypes of LightingSunlightIncandescentCandles (Beware)Fluorescent

AmbienceLighting can be used to:Attract attentionDisplay workExpand or reduce perceived space in roomIndicate directions Indicate Exits and WarningsChange atmosphereChange look of foodProvide color or contrastMake guests look better!

AmbienceMusicShould complement dcor and themeVolume is important

Servers Mise En PlaceFolded white towelsGuest checks or POS cardCorkscrew CrumberOrder padMatchesFlashlight Pens, Nondescript and working!

SummaryThere 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!