Scribd Logo
Upload

Welcome to Scribd!

  • 30 views

    Preparing The Restaurant For Service: (Mis en Place)

    Uploaded by

    Jesabel Ramos
    The document discusses the process of preparing a restaurant for service, known as "mis en place". It involves cleaning and organizing all areas that customers will interact with, such as tables, chairs, glassware, and linens. Proper mis en place ensures all equipment is clean and positioned correctly. It also creates a pleasant environment for customers. The document provides steps for tasks like setting tables, folding napkins, busing tables, and maintaining cleanliness standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Preparing The Restaurant For Service: (Mis en Place)

    Uploaded by

    Jesabel Ramos
    30 views8 pages
    The document discusses the process of preparing a restaurant for service, known as "mis en place". It involves cleaning and organizing all areas that customers will interact with, such as tables, chairs, glassware, and linens. Proper mis en place ensures all equipment is clean and positioned correctly. It also creates a pleasant environment for customers. The document provides steps for tasks like setting tables, folding napkins, busing tables, and maintaining cleanliness standards.

    Original Title

    3.pptx

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses the process of preparing a restaurant for service, known as "mis en place". It involves cleaning and organizing all areas that customers will interact with, such as tables, chairs, glassware, and linens. Proper mis en place ensures all equipment is clean and positioned correctly. It also creates a pleasant environment for customers. The document provides steps for tasks like setting tables, folding napkins, busing tables, and maintaining cleanliness standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    30 views8 pages

    Preparing The Restaurant For Service: (Mis en Place)

    Uploaded by

    Jesabel Ramos
    The document discusses the process of preparing a restaurant for service, known as "mis en place". It involves cleaning and organizing all areas that customers will interact with, such as tables, chairs, glassware, and linens. Proper mis en place ensures all equipment is clean and positioned correctly. It also creates a pleasant environment for customers. The document provides steps for tasks like setting tables, folding napkins, busing tables, and maintaining cleanliness standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 8

    PREPARING THE

    RESTAURANT FOR
    SERVICE (MIS EN PLACE)

    Apart from a service in the tables, the waiter has certain other duties to
    do each day such as preparing the restaurant for service, and looking
    after the cleanliness of the furniture and equipment. The term "mis en
    place" means to 'put in place', hence, preparing is called in restaurant
    term-"doing the mis en place".
    ORGANIZING MIS EN PLACE
    • A headwaiter or waitress of an establishment is
    usually responsible for proper organization of
    mis en place and mènage duties (may-nahzh) a
    household. It is the waiters responsibility to
    ensure that all equipments use on his tables is
    spotless. He should not blame anyone else for
    dirty silverware, but if anything is not washed
    properly, he must it return it for rewashing.
    • TABLES - Table should be cleaned, along with the legs taking
    special care of the nooks (corners) and crannies (a small narrow
    opening). If they are glass-topped, a damp cloth should first be
    used, follow by a good rule with a dry polishing cloth.
    • CHAIRS- Chairs should be properly dusted; and polishing chairs
    should be wiped with vinegar and water occasionally.
    • SIDE TABLES- They should be cleaned in the same way as
    tables.
    • MIRRORS- They should be polished with a dry polishing cloth.
    • PASTRY & SANDWICH CASES- These need cleaning with
    water and vinegar and a dry cloth.
    • FLOWERS- These need fresh water regularly, and should be kept
    in a clean vases. because it is important factor in creating a
    pleasant layout of the restaurant.
    • LINEN CHANGING- Linen is changed once, twice or
    three times a day according to the restaurant's size and
    quantity of stock and the type of service.
    • CONDIMENTS- Cruets, bowls, bottles or other
    container or holder of condiments should be clean.
    • SILVERWARE- This is usually the silver plate known
    as Hotel Plate. The silver plate is kept in good and
    shining condition. The large silver dishes, covers, etc.,
    are attended to by the plate room, but the cutlery is
    often the responsibility of the waiting staff.
    POINTS TO REMEMBER IN NAPKIN FOLDING
    • The table napkin should be spotless and
    reasonably stratched.
    • Use folds, which are simple to make and
    unfold.
    • Use folds that can be used for launch and
    dinner.
    • For launch, usually the cover fold is used and
    for dinner, the glass folds.
    STEPS TO FOLLOW WHEN SETTING A TABLE
    • When you are setting a tables, you must maintain a high
    level of hygiene.
    • Be sure to check your supervisor or manager to determine
    how your table is set in your establishment.
    • When you are setting a table, start on the left side of the
    place setting and work toward the right. As you are
    placing the items on the table.
    • Place other items as required e.g, cream and sugar, salt
    and pepper, ashtrays, centerpieces, and menu cards.
    SERVICE ETIQUETTE
    • Advice regarding proper use of utensils and items in the place setting
    should be given only when a guests asks.

    • PROPER BUSSING PROCEDURES WILL


    • Reduce the waiting time for guests
    • Reduce clean-up for the kitchen
    • Enhance guests' experience because tables are
    clean and free of debris.
    • STEPS WHEN BUSSING TABLES
    • Clear remaining items on and under the table after guests
    have left.
    • Using a clean, sanitized cloth, wipe the entire surface of the
    table or counter, including the edges.
    • You may need to know how to change a table cloth.
    • Brush the chairs to remove any crumbs or debris. If you
    notice any spills, spot clean and dry the area.
    • Once you have finished setting the table, do a quick check
    to make sure that the immediate area is ready for new
    guests.

    You might also like