1. PREPARE SERVICE STATIONS AND EQUIPMENT
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be
able to:
1.Identify tools and equipment for restaurant service.
2.Explain the use of different service wares.
3.Set-up a waiter's station.
2. Waiters Station
The main purpose of a waiter's station is to provide the service
staff with a location on the floor from which they can work.
Items commonly found at a waiter's station will reflect the
service to be provided and can be expected to include:
Menu
all types of cutlerys
Service plates, Cups and Saucers
Napkins
Service tray
Salt and Pepper shaker and sugar or Sugar Cuddy
Bowls
Billjacket
Electronic Equivalent
Toothpick
Condiments , sauces,Tabasco, mustard, extra butter
Spare glassware
15. • A common procedure to polish cutlery is as follows:
• 1)Separate the cutlery into the different types
• 2)Take a handful of cutlery, holding it by the handles, and dip the
ends into a bucket full of hot water and lemon
• 3)Using a clean, lint-free cloth, polish the service end of the
cutlery
• 4)Continue this procedure until all cutlery is polished
• 5)Place The Cutlery, Hundles up, in the service position iether on
the table or on the waiter station.Pulished cutlery should always
on under plate to be taken to the table for set up.
• 6)Do not touch the top of the item that goes into the customers
mouth,
16. • Prepared crokery
The type of crokery used by an establishedment can vary
depending on the menu items offered, the style of service
provided, and the required image the property wishes to
create.
Crokery may be badged with the name of the venue or
unbadged.
Traditionally crokery is white, but many colour options exist
that can be used to blend with a theme.
