Published on March 12, 2014
Guidelines for Plated Service
Objectives You Will: List the front of the house brigade and explain the specific duties of each. Set a Formal Place-Setting Serve and Clear a Five Course Meal Utilizing the Tools Required
Front of the House Brigade The front of the house brigade includes the following positions: Dining Room Supervisor Host Server Busser
Dining Room Supervisor Coordinates the hosts, servers, and bussers Assigns responsibilities Ensures the guests dining experience is pleasant
Host The host greets the customers, they are often the first person the customer will be in contact with First impressions are very important. The host should smile and welcome the customers into the restaurant. Tasks include: Greeting customers, keeping track of reservations, monitoring the waiting list as well as track empty and occupied tables.
Host cont. The host should keep the guests updated on the length of time they may expect to wait for a table. They escort the guests to the table; it is important to walk slowly enough so that the guests are not left behind. They should also ensure any special needs are met, for example highchairs, wide paths for wheel chairs, or quiet areas for seating.
Server Servers perform the following tasks: They represent the foodservice operation They “sell the menu” They serve menu items skillfully They are responsible for the guests payment
Server cont. It is very important that servers develop good communication skills. They set the tone of the dining experience. Servers must know the ingredients and preparation methods of all beverage and food items. They are the sales staff of every foodservice operation. They must be able to multi-task while at the same time making the customer comfortable.
Busser The busser helps to keep the dining room tidy as well as keep the service station stocked with supplies. At certain operations they serve bread and water as soon as the guest is seated. They are responsible for cleaning the tables after the guests finish.
Cashier Some informal operations employ a cashier. Their responsibilities include: Correctly reading the amount of the bill, processing the payment, and making change More often operations require servers to take care of the payment
Guidelines for Plated Service Courses should be served in the following order: Appetizer Soup Salad Entrée Dessert & Coffee
Service Guidelines To Serve Beverages: Servers use their right hand and serve beverages from the guests right side To serve everything else: Servers use their left hand and serve from the guests left side Everything is cleared with the servers right hand from the guests right side
Service Guidelines Dishes should be cleared between each course Water glasses should be refilled when necessary Servers should be attentive to the needs of their guests and anticipate their needs before being asked
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