Mise-en-scene refers to preparing the dining environment to be pleasant, clean, and safe for guests. It involves cleaning all areas of the restaurant including tables, chairs, floors, and windows. When setting up a restaurant, tasks include opening windows and doors, checking lighting, setting the AC, vacuuming carpets, cleaning furniture, replacing linens, and arranging fresh flowers. For servers, mise-en-place means ensuring their station has all necessary serviceware and equipment prepared in advance of service, such as polished cutlery and crockery, and fully stocked sideboards.

1. Mise-En-Scene & Mise-En-Place

2. What is Mise-En-Scene in F&B
Department?
• Mise-en-scene is a French term which refers to “prepare the
environment and make it presentable” Food and beverage
outlets should be pleasant, comfortable, safe and hygienic to
ensure better environment to accept guests.
• Mise-in-scene involves cleaning of service areas, tables,
chairs, side the station, food trolley/cart, brushing and
cleaning of the floor, vacuuming/hoovering of carpets, doors
and windows, etc.

3. Mise-en-scene in the Restaurant includes
the following such as:
• Open all the doors and windows to let in fresh air.
• Switch on all lights to check for fused bulbs.
• Turn on the AC and set the correct standard temperature.
• Brush or vacuum the carpet i.e., if housekeeping has not done so earlier.
• Check and clean all the furniture for their serviceability.
• Remove all unserviceable items to the maintenance department and prepare maintenance
orders.
• Exchange dirty linens.
• Table cloths and mats are laid on the table
• Old flowers are removed and replaced with the fresh flowers.

4. What is Mise-En-Place in F&B
Department?
• Mise-en-place means "putting in place". It is a French term
used for preparing a restaurant for smooth service. The server
has to ensure that his station is adequately equipped with the
serviceware for service. A station is the allocated set of tables
assigned to a team of servers headed by a captain or
supervisor.
• The daily duties might be stated as follows:

5. Mise-en-scene in the Restaurant includes
the following such as:
SILVER
• Collection of cutlery, flatware and hollowware from the silver
room.
• Polishing and sorting out of various cutleries for the service
with the required quantities.
• Daily cleaning of cutleries, flatwares, hollowwares as per the
daily rota.
• Daily cleaning of ashtrays, carving trolley etc.

6. CROCKERY
• Checking and polishing of side plates and make ready for lay-up.
• Checking and polishing of crockery for hotplate according to menu
and service requirements.
• Preparation of service plates/flats for sideboards.
SIDE BOARD
• Place all the cutleries in the proper boxes of the sideboard.
• Place all the crockeries in the appropriate place of the sideboard.
• Place the service salvers & finger bowls in the sideboard.
• Place soup & sauce ladels, bread baskets and butter dish.
• Check for check pad, service cloths and menu cards.
• Polishing and refilling of oil-vinegar stand, sugar basins, cruet set &
pepper mills.
• Ketchup, French & English mustard, W. Sauce etc should be there.

7. Table setup
• Placing the cover on table according to the meal period.
• Folded napkins are placed on the table.
Various napkin folding style includes