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September 19 Front of the House Rules of Service
This document outlines the objectives and agenda for a restaurant service training class. The objectives are for students to learn about table service rules, front of house side work for opening and closing, and appropriate dress. The agenda includes discussing proper flatware handling, who to serve first, knowing when guests are done eating, required pre- and post-service side work, and appropriate front of house attire. Activities include reviewing vocabulary, discussing scenarios in small groups, and completing a graphic organizer to take notes on manager and staff side work responsibilities for opening and closing.
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September 19 Front of the House Rules of Service
- 2. 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
- 3. 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
- 4. 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.
- 5. 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
- 6. Vocabulary Term: Customer Service — Effectively servicing guests/customers from the beginning to end of their purchase. http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html
- 7. Vocabulary Term: Soiled — To make unclean especially on surface.
- 8. Vocabulary Term: Clearing — Removing soiled dishes from a guest table. If unsure ask
- 9. How do you know the guest is finished? Criss cross 4 o’ clock
- 10. 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
- 11. Partner A turnto partner B. Tell or teach your partner the two most important things you have learned so far at the station you are at... Switch roles and repeat the process. 11
- 12. 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.
- 13. PREDICT Predict 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.
- 14. 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)
- 15. 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
- 16. Graphic Organizer Write down information from the text or presentation into your graphic organizer
- 17. 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
- 18. Dining Room Manager Closing Side Work — Do final walk through — Ensure all closing duties have been completed and lock all doors — Adjust lights
- 19. 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)
- 20. 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
- 21. 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
- 22. 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
- 23. 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
- 24. 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
- 25. 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
- 26. 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
- 27. 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.
- 28. 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
- 29. Think-‐Pair-‐Share (Describe what you think is appropriate attire for a front of the house employee to wear and why.)
- 30. 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** http://www.uniform-ties.com/catering-services.php
- 31. 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.
- 32. Find Someone Who… Findsomeone who can answer one of the questions on your handout. Have them write the answer and sign your paper. Now, find a different person to answer another question. Keep going until all of the questions are answered.
- 33. Closure: Snapshot Write a “snapshot” of today’s learning in 25 words or less.