Getting Ready for Service

Chapter 5 Highlights

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”)

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 roomColor, 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

1. Inspect each cloth and get credit when due

2. Arrange tables before putting on cloths

3. Clean, level, and then repair any loose parts on tables

4. Spread silencer (if needed)

5. “Clothe Statler” Tables A table that converts

from 4 to 6, choose linen to accommodate both

6. Linen should drop even to seat of chair

7. “Point of View” – All center creases should point up and run the same direction toward the entrance.

8. No bare tables during service

9. Do not shake dirty cloths in dining room

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 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

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!