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

1. Guidelines for Plated Service

2. 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

3. Front of the House Brigade
 The front of the house brigade includes the following
positions:
 Dining Room Supervisor
 Host
 Server
 Busser

4. Dining Room Supervisor
 Coordinates the hosts, servers, and bussers
 Assigns responsibilities
 Ensures the guests dining experience is pleasant

5. 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.

6. 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.

7. 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

8. 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.

9. 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.

10. 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

11. Guidelines for Plated Service
 Courses should be served in the following order:
 Appetizer
 Soup
 Salad
 Entrée
 Dessert & Coffee

12. 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

13. 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