2. 9/21 Amuse Bouche: Record the quote in
the bell work section of your binder then
write your response.
“ One cannot think well, love well, sleep
well if one has not dined well”.
~Virginia Woolf~
3. Announcements:
Binder Check on Monday! Make sure you
have all Amuse Bouche/Bellwork responses,
class assignments, notetakers, article
summary, etc. up to date.
Homework assignment due Wednesday
(Prepare a meal for your family then take a
picture or write a summary. Must have
parent signature verifying that you prepared
the meal)
4. Cake Off Winners:
Augusta Thompson
Celeese Dockery
Deb Kitchens
These students will go on to the state competition
October 24th! Congratulations
5.
6. USFood’s “Food Show” Field Trip on 9/25 (Please
turn in permission slips by Monday 8am)
Jason Garcia
Deb Kitchens
Dani Antosh
Bethanie Spencer
Conner Long
Cameron Corens
We will be leaving at 730 am Tuesday- please dress
Casual Professional. We will return at 6pm
7. Officer Training on 9/27 (Please turn in
permission slips by Monday 8am)
Bethanie Spencer
Deb Kitchens
Jason Garcia
Dani Antosh
Katelynn Renzulli
Cameron Corens
Matthew Garciacona
8am – 3pm , Wear professional dress
8. 10/1 Apple Annie’s Field Trip (Please turn in
signed form by Tuesday, September 25th)
9. 10/5 Biosphere Field Trip (Please turn in
Permission forms by Tuesday, September
25th)
10. Objectives
Students will be able to:
1. Identify the general rules of table service
2. Explain side work for opening and closing
3. Identify appropriate dress for
front of the house
11. Make a list of things that you
think can make eating at a fine
dining (fancy) restaurant special.
Be prepared to share with the class
12. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.
13. K.I.M.
• Form of Concept K= I= M=
Key Word or Information Memory
Mapping Concept or data Strategy
• Words in
combinations or
relevant context
and not taught in
isolation are more
likely to be
remembered
14. Vocabulary Term: Customer
Service
Effectively servicing guests/customers from the
beginning to end of their purchase.
http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html
17. Terminology: Team Work
Team Work- Cooperative or coordinated
effort on the part of a group of persons
acting together as a team or in the interests
of a common cause.
18. How do you know
the guest is finished with the course?
Criss cross 4 o’ clock
19. Four Stations
or Four Corners
1. Go to your assigned station
2. Discuss the prompt and take notes
3. Rotate to the next station when time is
called
4. Return to your seats and be prepared to
share
4 Minutes at each station
19
20. Which Is Correct?
(hold up fingers)
1. Dinner plates are needed for coffee service
2. If you are unsure if a guest is finished with a course
you should go ahead and clear it.
3. Beverages should be poured into beverage containers
directly on table.
4. Guest must remind you if they need utensils.
5. Heavily soiled napkins should be replaced.
21. PREDICT
Predict what would happen if… There
were no folded napkins, no polished
glasses, and only half of the tables were set
for dinner service and several guest began
to arrive. Write down your prediction in
the “Assignments” section of your binder.
Be prepared to share.
22. Side Work
Small jobs that must be completed to ensure that
service runs smoothly.
(Must be be done before service begins and after it
ends)
23. Brainstorm
With the person next to you, list at
least 6 side work duties that you
think must be done before
service begins.
Be prepared to share
25. Dining Room Manager (DM)
Opening Side Work
Check reservations (if any)
Draw floor plan plot tables and large
parties
Supervise set up of dining room
Meet with chef for specials
Verify tables are set and detailed
Confirm drink specials (if any)
Run pre shift meeting
26. Dining Room Manager
Closing Side Work
Do final walk through
Ensure all closing duties have been
completed and lock all doors
Adjust lights
27. Hostperson
Opening side work
Check cleanliness of restroom and
lobby
Check messages
Return calls
Verify reservations for next
business day (call and mark)
Thorough menu check (count,
cleanliness, ensure they are
correct menus)
28. Hostperson
Closing Side Work
Wipe down menus
Final check of the restroom and lobby
Straighten host stand
Ensure all guest checks are closed
Final message check
See DM for closing check out
29. Server
B.O.T.H. Opening Side Work
Place sanitation buckets
Clean and polish glasses for service
and silverware
Cut lemons
Garnish tray for drinks if needed
Set up water glasses
Fill water pitchers
Make sure coffee and tea are made
for service
30. Server
B.O.T.H. Closing Side Work
Return sanitation bucket
Place any soiled beverage containers in rack
Start organizing shelves with F.O.T.H. Server
(Sugar caddies, tea, etc.)
Dump coffee and tea, clean
Wrap garnish trays
See DM for closing check out
31. Server
F.O.T.H. Opening Side Work
Fold napkins
Polish silverware
Set tables
Detail tables
Set up service trays
Check and fill salt and
pepper shakers (S&P)
32. Server
F.O.T.H. Closing Side Work
Help replace tablecloths if needed
Wipe down salt and pepper shakers
Spot sweep dining room
Fill sugar caddies
Straighten service station (sugar
caddies, tea, etc.)
See DM for closing check out
33. Bus Person
Opening Side Work
Verify dining room floor is clean and free of
debris
Help set up dining room for service
Help set up water glasses and water pitchers for
service
Set up Iced tea pitchers
34. Bus Person
Closing Side Work
Clear tables and change soiled
linens
Take linen bag from B.O.T.H. to
back
Break down trays
Wipe trays with sanitizing
solution (wash if needed)
See DM for closing check out
35. Pa r ap h rase rson nex
t
’re the pe t least
With you e down a
to you, writ bout why
points a
two key te am while
worki ng as a o rk is so
n g side w
completi
im portant.
your key
Su mmarize n words!
your ow
points in d to shar
e
B e prepare
36. Think-Pair-Share
Describe what you think is
appropriate attire for a
front of the house
employee to wear and
why.
37. Appropriate Dress
Clean solid shirt
Clean black pants
Clean apron
Clean non slip closed toed
shoes
**Every restaurant is
different but, you can’t go
wrong with a clean
uniform**
http://www.uniform-ties.com/catering-services.php
38. Partner A turn to partner B.
Tell or teach your partner the
two most important things you
have learned so far at the
station you are at...
Switch roles and repeat the
process.
38
39. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.
40. Find Someone Who…
Find someone who can answer
one of the questions on your
handout.
Have them write the answer and
sign your paper.
Now, find a different person
to answer another question.
Keep going until all of the
questions are answered.
41. Closure: Snapshot
Write a
“snapshot” of
today’s
learning in 25
words or less.
Editor's Notes
Students will jot down there responses and then revisit at the end of the lesson
Critical Thinking Strategies for Diverse Learners Kuzmich, 2009
Distribute the “Four Squares” handout. Service rules are posted in 4 corners of the room. Students complete the questions and then wait until teacher instructs to rotate to the next station. 11. Four Stations or Four Corners teacher posts questions, photos, quotes, etc. at four (or more) stations around the room teacher assigns groups of students to each station students discuss and take notes after the teacher calls time, the students rotate to another station when students have visited all stations, students return to their desks to do an individual assessment
1. Hand signals: thumbs up or thumbs down to indicate agreement or disagreement use fingers to indicate a number selection such as “Which is the correct solution one, two or three?” teacher gives feedback to the students
2. Whiteboards/Slates student writes answer or solution to a question posed by the teacher teacher solicits all students to show at the same time teacher gives feedback to the students
Have students complete graphic organizer while advancing through the following slides. 19. Graphic Organizer teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation teacher debriefs students
DM: Dining Room Manager
6. Paraphrase student writes down one or two main ideas directly from the text or notes student now paraphrases these ideas in their own words teacher provides feedback
3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class
Teacher explains that every restaurant is different and they may require that an employee wear a specific uniform.
20. A-B Partner Teach partner A turn to partner B tell or teach your partner the two most important things you have learned so far about... switch roles and repeat the process teacher calls on non-volunteers
32. Find Someone Who . . . teacher provides a handout with questions each student must find someone in the class who knows the answer to that question student who knows the answer signs the paper for student one first student then must find a different person to answer another of the questions this process continues until someone has a filled out sheet or time is called by the teacher teacher provides feedback
30. Snapshot teacher provides a prompt from the lesson students must write a “snapshot” of the lesson in 25 words or less teacher uses a strategy to check all
