Front of the House Brigade

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Information about Front of the House Brigade
Education

Published on March 12, 2014

Author: epenczar

Source: slideshare.net

Description

Learn about the organization of the "front of the house" in the restaurant industry.

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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