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September 19 Front of the House Rules of Service


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September 19 Front of the House Rules of Service

  1. 1. 9/19  Amuse  Bouche:   — Make  a  list  of  things  that  you   think  can  make  eating  at  an   elaborate  (fancy)  restaurant   special.     Be  prepared  to  share  with  the  class  
  2. 2. Objec2ves  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      
  3. 3. Before/A6er   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.  
  4. 4.  K.I.M.   K  =     I  =             M  =    •  Form  of  Concept   Key  Word  or  Informa3on   Memory   Mapping   Concept   or  data   Strategy  •  Words  in   combinations  or         relevant  context   and  not  taught  in         isolation  are  more   likely  to  be         remembered  
  5. 5. Vocabulary  Term:  Customer  Service  —  Effectively  servicing  guests/customers  from  the   beginning  to  end  of  their  purchase.
  6. 6. Vocabulary  Term:  Soiled  — To  make  unclean   especially  on   surface.  
  7. 7. Vocabulary  Term:  Clearing   — Removing  soiled  dishes   from  a  guest  table.   If  unsure  ask  
  8. 8. How  do  you  know    the  guest  is  finished?   Criss cross 4 o’ clock
  9. 9. Four  Sta3ons  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     10
  10. 10. Partner A turn to partner B. Tell or teach your partner thetwo most important things you have learned so far at the station you are at... Switch roles and repeat the process. 11
  11. 11. 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.  
  12. 12. PREDICTPredict  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.    
  13. 13. Side  Work  Small  jobs  that  must  be  completed  to  ensure  that  service  runs  smoothly.     (Must  be  be  done  before  service  begins  and  a3er  it   ends)  
  14. 14. 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  
  15. 15. Graphic  Organizer  Write  down  information  from  the  text  or  presentation  into   your  graphic  organizer  
  16. 16. Dining  Room  Manager     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  
  17. 17. Dining  Room  Manager    Closing  Side  Work     —  Do  final  walk  through   —  Ensure  all  closing  duties  have  been   completed  and  lock  all  doors   —  Adjust  lights  
  18. 18. 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)  
  19. 19. 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  
  20. 20. Server  B.O.T.H.  Opening  Side  Work  —  Place  sanitation  buckets  —  Clean  and  polish  glasses  for  service  —  Cut  lemons  and  de-­‐seed  —  Garnish  tray  for  drinks  if  needed  —  Set  up  water  glasses  —  Fill  water  pitchers  —  Make  sure  coffee  and  tea  are  made   for  service  
  21. 21. 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  
  22. 22. 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    
  23. 23. 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  
  24. 24. 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  
  25. 25. 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  
  26. 26. 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.  
  27. 27. Paraphrase   on next e the pers Wi th you’r down at least e to you, writ a bout why two ke y points a m while workin g as a te rk is so si d e w o co mpleting tant. impor your key ! Su mmarize n words w points i n your o e d to shar B e prepare
  28. 28. Think-­‐Pair-­‐Share   (Describe  what  you  think  is   appropriate  attire  for  a   front  of  the  house   employee  to  wear  and   why.)      
  29. 29. 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**
  30. 30. Before/A6er   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.  
  31. 31. Find Someone Who…Find someone who can answerone of the questions on yourhandout.Have them write the answer andsign your paper.Now, find a different personto answer another question.Keep going until all of thequestions are answered.
  32. 32. Closure: Snapshot Write a “snapshot” of today’s learning in 25 words or less.