The learning objectives for this chapter include: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control. | Chapter 4 Preparing and Maintaining the Dining Room for Remarkable Service Learning Objectives Explain the steps of opening a dining room. Discuss the importance of the dining room arrangement. Describe how to prepare wares for service, including storage, polishing, and cleaning. Explain how to stock side stands, waiter stations, and guéridons for service. Discuss the importance of personal mise en place. Discuss maintaining a dining room during service. Explain the steps of closing a dining room after service. Opening the Dining Room Opening Checklists The first step in preparing the dining room is cleaning it completely. The mise en place of the opening dining room crew includes: Wipe down menus. Check supplies for printing checks. Polish serviceware. Set tables. Stock side stands. Stock pantry. 3 Opening the Dining Room (cont’d) Keeping Checklists Relevant Having a list is not enough—use it to keep track of what is done. Use the list as a tool to manage work, reassign tasks, and . | Chapter 4 Preparing and Maintaining the Dining Room for Remarkable Service Learning Objectives Explain the steps of opening a dining room. Discuss the importance of the dining room arrangement. Describe how to prepare wares for service, including storage, polishing, and cleaning. Explain how to stock side stands, waiter stations, and guéridons for service. Discuss the importance of personal mise en place. Discuss maintaining a dining room during service. Explain the steps of closing a dining room after service. Opening the Dining Room Opening Checklists The first step in preparing the dining room is cleaning it completely. The mise en place of the opening dining room crew includes: Wipe down menus. Check supplies for printing checks. Polish serviceware. Set tables. Stock side stands. Stock pantry. 3 Opening the Dining Room (cont’d) Keeping Checklists Relevant Having a list is not enough—use it to keep track of what is done. Use the list as a tool to manage work, reassign tasks, and make scheduling changes. Some servers may be assigned to come in before service, or to stay after service to complete closing tasks. 4 Opening the Dining Room (cont’d) The Front Door The initial contact that guests have must be welcoming and overwhelmingly positive. Someone must be responsible for the upkeep of the front desk area: Polish all hardware, such as door handles. Keep door and window glass clean. Remove clutter from the entrance area. Check trash from the sidewalk or floor. Put down floor mats when it is rainy or snowing. 5 Opening the Dining Room (cont’d) The Reception Desk or Host Stand A properly set-up reception desk makes it simple to take reservations, assign tables, and greet guests. It is useful to keep items at the reception desk, such as: A reservation log A seating chart Contact numbers for staff and emergency services Maps of the area Extra umbrellas Reading glasses 6 Arranging Tables and Chairs The goal is to arrange tables so that they are evenly spaced and in .
