1. Getting Ready for Service
Chapter 5 Highlights

2. Mise En Place
There are several things to be done ahead of time to ensure the best service for the guest. This organization and completion of duties ahead of time is “mise en place.”
(A French term translated “put into place”)

3. Why is Mise En Place Important?
The amount of work and the long hours of the f & b business make this “mise en place” even more important.
E.g. am shift gets everything ready for pm shift and vice versa.
Mise en place allows the use of teamwork which is essential to maintain energy levels throughout the day and night and to help avoid overtime pay.

4. Examples of Mise En Place
Maitre d’ or Manager
Check Reservation Book
Discuss Cover Count and Flow of Service with Chef
Layout and Explain Floor Plan to Waitstaff
Adjust temperature, lighting and music

5. Examples of Mise En Place
Service Staff
Set dining room according to floor plan
Check for and then repair wobbly tables
Clean tables
Fold Napkins
Polish flatware and glassware
Fill condiments
Stock service areas
Fill Flatware mise en place plates (STP plates)
Make Coffee & Tea

6. Examples of Mise En Place
Opening and Closing Checklist
These lists ensure that items are “maintained” and attended to so that you do not have so many surprises.
E.g. A rip in the carpet
E.g. Adequate count of linen for the whole day
E.g. Adequate menus that are clean and accurate

7. Guidelines for Selection of Linen
Things to consider when selecting linen
Style and décor of dining room
Color, pattern, weave, texture
Serviceablity of Fabric
Lint, mending
E.g. Polyester – pills, less absorbent, slippery, less wrinkles
Color or Pattern of Linen
Consider fading
Consider overlay or napkin vs. full cloth
Expense of Linen Must be Considered
Inventory and Storage

8. Guidelines for Selection of Linen
Napkins
Paper
Paper napkins means no tablecloth
Paper is at left of place setting with flatware on top of it.
Dispensers are often used with paper napkins
Cloth
Fold considers ambiance, skill of staff, compatibility with charger, flatware, etc.
Used for ornamental, safety purposes
Bread pockets, artichoke folds

9. Guidelines for Selection of Linen
Silence Cloths
Called a “molleton”
Makes it “silent” and absorbs spills
May use “overlay” instead of silence cloth
May have built in silencer – padding or foam

10. Guidelines for Selection of Linen
Table Cloths
See Linen Standards p. 86
Inspect each cloth and get credit when due
Arrange tables before putting on cloths
Clean, level, and then repair any loose parts on tables
Spread silencer (if needed)
“Clothe Statler” Tables
A table that converts from 4 to 6, choose linen to accommodate both
Linen should drop even to seat of chair
“Point of View” – All center creases should point up and run the same direction toward the entrance.
No bare tables during service
Do not shake dirty cloths in dining room

11. Guidelines for Selection of Linen
Skirting
Colors
Velcro
Box-pleats

12. Guidelines for Selection of Serviceware
Serviceware is all utensils & wares used in dining room to serve the guest.
Flatware
Forks, Knives, Spoons
China
Plates, Cups, Saucers, & Underliners
Glassware
Decanters, Carafes, & Pitchers
Holloware
Candlesticks, Coffee pots, Platters & Silver Trays

13. Guidelines for Selection of Serviceware
It is important to realize that serviceware should fit with the overall design of the establishment
Washability
Durability
Economy

14. When choosing flatware you must consider
Balance
Size, Proportion, and Weight
Design
Reflect the overall ambience of the establishment
Durability
Handles
1 Solid piece vs. wooden handle, hollow plate
Longevity
Select a pattern that is not going to be discontinued and is easily found through vendor
Range
Make certain pattern has all pieces essential to serving your particular menu (see page 89)
Stackablity
Nesting is important where possible

15. Guidelines for China Porcelain Bisque Stoneware Pottery Terra Cotta
Glazed and Nonporous with a fine texture
A bit fragile
Bisque
Unglazed ceramic fired at low temp. once
Stoneware
Bisque fired a 2nd time at higher temp.
Pottery
Fired at low temp., large pores and generally glazed.
Terra Cotta
Red Clay, unglazed, low temp.fire, very porous

16. Guidelines for China Food Service Establishments often use
Vitrified China
Fired at very high temperature to make it more durable
Easy to clean, dishwasher safe
China with a pattern should be glazed to keep pattern protected

17. Guidelines for Glassware
Design
Manufacture
Clarity, Cracks, Faults and Bubbles
Marketing
Pouring 4 to 5 oz in a 14 oz glass
Guest perception
Range
Multipurpose stock
Replacement
Serviceability
Are they easy to clean?
Storage
Hanging racks and smoking, stackable racks

18. Guidelines for Holloware
Needs to have matching pieces where needed
Generally made of metal
Careful not to add metal taste to food or drink
Orange Juice (High acid) can corrode pitcher if left too long

19. Setting the Table The “Cover” can mean:
China, Flatware, Glassware set for a specific type of meal and service
A minimum charge for a guest who does not order a whole meal
Number of guests in the dining room or at a table

20. Setting the Table Set Tables for particular “point of view”
Allow 18 inches for each setting
Set Flatware in a straight line regardless of table shape

21. Setting the Table Flatware Forks on left Spoons on right facing up
except oyster/cocktail fork on right
Spoons on right facing up
Knives on right inside the spoon with cutting edge facing in
Set only what is needed if possible
No more than 4 pieces at a time
Dessert flatware after “crumbing” except in banquet service when it is set at top of cover then moved into place
Silver Transport Plate
Flatware Mise en Place Plate (RKR) pg. 94

22. Setting the Table Some rules for table setting:
B & B should be place ½ inch to left of cover forks and 1 inch from edge of table or on round table 1 inch above and to left of forks
B & B Knife set vertically on right side of the plate with knife blade facing toward center of plate
Coffee Cup and Saucer should be set to the right of the cover with saucer edge lined up with top of adjacent flatware. Handle set at 3, 4 or 5 o’clock as determined
Spoon for coffee to right of cup and saucer
Coffee mugs not used with linen tablecloth

23. Setting the Table Some rules for setting glassware:
Positioned to the right of the cover above the tip of the dinner knife.
Other glasses should be set at an angle for service from right to left toward center of cover.
There are many ways to set glasses

24. Setting the Table Standard Covers Side Stands Edibles See page 96
Mise en place station for dining room
See page 98 for list of items stocked typically
Edibles
Some states require condiments in specifically designed containers
“Marrying ketchup” can be a health code violation
Date products where possible
Butter and Cream can NOT be recycled to next guest

25. Setting the Table Tray Stands Metal or Wood
Cover with cloth in fine-dining

26. Ambience Flowers Fragrance, height of flowers, time for maintenance
Do not store flowers near apples which give off ethylene gas and cause flowers to fade.
See list of recommended flowers page 100

27. Ambience Types of Lighting Sunlight Incandescent Candles (Beware)
Fluorescent

28. Ambience Lighting can be used to: Attract attention Display work
Expand or reduce perceived space in room
Indicate directions
Indicate Exits and Warnings
Change atmosphere
Change look of food
Provide color or contrast
Make guests look better!

29. Ambience
Music
Should complement décor and theme
Volume is important

30. Server’s Mise En Place Folded white towels Guest checks or POS card
Corkscrew
Crumber
Order pad
Matches
Flashlight
Pens, Nondescript and working!

31. Summary
There are many details to providing an attractive and well functioning and sanitary dining room.
Educated choices in china, glassware, linen, flatware, and holloware can make a difference.
Be prepared!