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2. There are several things to be done ahead of
time to ensure the best service for the
guest. This organization and completion of
duties ahead of time is “mise en place.”
 (A French term translated “put into place”)

3. The amount of work and the long hours of
the f & b business make this “mise en place”
even more important.
 E.g. am shift gets everything ready for pm shift
and vice versa.
Mise en place allows the use of teamwork
which is essential to maintain energy levels
throughout the day and night and to help
avoid overtime pay.

4. Maitre d’ or Manager
 Check Reservation Book
 Discuss Cover Count and Flow of Service with Chef
 Layout and Explain Floor Plan to Waitstaff
 Adjust temperature, lighting and music

5. Service Staff
 Set dining room according to floor plan
 Check for and then repair wobbly tables
 Clean tables
 Fold Napkins
 Polish flatware and glassware
 Fill condiments
 Stock service areas
 Fill Flatware mise en place plates (STP plates)
 Make Coffee & Tea

6. Opening and Closing Checklist
 These lists ensure that items are “maintained”
and attended to so that you do not have so many
surprises.
 E.g. A rip in the carpet
 E.g. Adequate count of linen for the whole day
 E.g. Adequate menus that are clean and accurate

7.  Things to consider when selecting linen
 Style and décor of dining room
Color, pattern, weave, texture
 Serviceablity of Fabric
 Lint, mending
E.g. Polyester – pills, less absorbent, slippery, less wrinkles
 Color or Pattern of Linen
 Consider fading
 Consider overlay or napkin vs. full cloth
 Expense of Linen Must be Considered
 Inventory and Storage

8.  Napkins
 Paper
 Paper napkins means no tablecloth
 Paper is at left of place setting with flatware on top of it.
 Dispensers are often used with paper napkins
 Cloth
 Fold considers ambiance, skill of staff, compatibility with charger,
flatware, etc.
 Used for ornamental, safety purposes
 Bread pockets, artichoke folds

9. Silence Cloths
 Called a “molleton”
 Makes it “silent” and absorbs spills
 May use “overlay” instead of silence cloth
 May have built in silencer – padding or foam

10.  Table Cloths
 See Linen Standards p. 86
1. Inspect each cloth and get
credit when due
2. Arrange tables before putting
on cloths
3. Clean, level, and then repair any
loose parts on tables
4. Spread silencer (if needed)
5. “Clothe Statler” Tables
 A table that converts from 4 to
6, choose linen to
accommodate both
6. Linen should drop even to seat
of chair
7. “Point of View” – All center
creases should point up and
run the same direction toward
the entrance.
8. No bare tables during service
9. Do not shake dirty cloths in
dining room

11. Skirting
 Colors
 Velcro
 Box-pleats

12.  Serviceware is all utensils &
wares used in dining room to
serve the guest.
 Flatware
 Forks, Knives, Spoons
 China
 Plates, Cups, Saucers, &
Underliners
 Glassware
 Decanters, Carafes, & Pitchers
 Holloware
 Candlesticks, Coffee pots,
Platters & Silver Trays

13. It is important to realize that serviceware
should fit with the overall design of the
establishment
Washability
Durability
Economy

14.  Balance
 Size, Proportion, and Weight
 Design
 Reflect the overall ambience
of the establishment
 Durability
 Handles
 1 Solid piece vs. wooden
handle, hollow plate
 Longevity
 Select a pattern that is not
going to be discontinued and
is easily found through
vendor
 Range
 Make certain pattern has all
pieces essential to serving
your particular menu (see
page 89)
 Stackablity
 Nesting is important where
possible

15.  Porcelain
 Glazed and Nonporous with a fine texture
 A bit fragile
 Bisque
 Unglazed ceramic fired at low temp. once
 Stoneware
 Bisque fired a 2nd time at higher temp.
 Pottery
 Fired at low temp., large pores and generally glazed.
 Terra Cotta
 Red Clay, unglazed, low temp.fire, very porous

16. Food Service Establishments often use
 Vitrified China
 Fired at very high temperature to make it more durable
 Easy to clean, dishwasher safe
 China with a pattern should be glazed to keep
pattern protected

17.  Design
 Manufacture
 Clarity, Cracks, Faults and Bubbles
 Marketing
 Pouring 4 to 5 oz in a 14 oz glass
 Guest perception
 Range
 Multipurpose stock
 Replacement
 Serviceability
 Are they easy to clean?
 Storage
 Hanging racks and smoking, stackable racks

18. Needs to have matching pieces where needed
Generally made of metal
 Careful not to add metal taste to food or drink
 Orange Juice (High acid) can corrode pitcher if left too
long

19.  The “Cover” can mean:
1. China, Flatware, Glassware set for a specific type
of meal and service
2. A minimum charge for a guest who does not
order a whole meal
3. Number of guests in the dining room or at a
table

20. Set Tables for particular “point of view”
Allow 18 inches for each setting
Set Flatware in a straight line regardless of
table shape

21.  Flatware
 Forks on left
 except oyster/cocktail fork on right
 Spoons on right facing up
 Knives on right inside the spoon with cutting edge facing in
 Set only what is needed if possible
 No more than 4 pieces at a time
 Dessert flatware after “crumbing” except in banquet service when it
is set at top of cover then moved into place
 Silver Transport Plate
 Flatware Mise en Place Plate (RKR) pg. 94

22. Some rules for table setting:
 B & B should be place ½ inch to left of cover forks and 1 inch from edge of
table or on round table 1 inch above and to left of forks
 B & B Knife set vertically on right side of the plate with knife blade facing
toward center of plate
 Coffee Cup and Saucer should be set to the right of the cover with saucer
edge lined up with top of adjacent flatware. Handle set at 3, 4 or 5 o’clock as
determined
 Spoon for coffee to right of cup and saucer
 Coffee mugs not used with linen tablecloth

23. Some rules for setting glassware:
 Positioned to the right of the cover above the tip
of the dinner knife.
 Other glasses should be set at an angle for service
from right to left toward center of cover.
 There are many ways to set glasses

24.  Standard Covers
 See page 96
 Side Stands
 Mise en place station for dining room
 See page 98 for list of items stocked typically
 Edibles
 Some states require condiments in specifically designed containers
 “Marrying ketchup” can be a health code violation
 Date products where possible
 Butter and Cream can NOT be recycled to next guest

25. Tray Stands
 Metal or Wood
 Cover with cloth in fine-dining

26. Flowers
 Fragrance, height of flowers, time for
maintenance
 Do not store flowers near apples
which give off ethylene gas and cause
flowers to fade.
 See list of recommended flowers page
100

27. Types of Lighting
 Sunlight
 Incandescent
 Candles (Beware)
 Fluorescent

28. Lighting can be used to:
 Attract attention
 Display work
 Expand or reduce perceived space
in room
 Indicate directions
 Indicate Exits and Warnings
 Change atmosphere
 Change look of food
 Provide color or contrast

29. Music
 Should complement décor and theme
 Volume is important

30.  Folded white towels
 Guest checks or POS card
 Corkscrew
 Crumber
 Order pad
 Matches
 Flashlight
 Pens, Nondescript and working!

31. There are many details to providing an
attractive and well functioning and sanitary
dining room.
Educated choices in china, glassware, linen,
flatware, and holloware can make a
difference.
Be prepared!