2 Mise En PlaceThere 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 ManagerCheck Reservation BookDiscuss Cover Count and Flow of Service with ChefLayout and Explain Floor Plan to WaitstaffAdjust temperature, lighting and music
5 Examples of Mise En Place Service StaffSet dining room according to floor planCheck for and then repair wobbly tablesClean tablesFold NapkinsPolish flatware and glasswareFill condimentsStock service areasFill Flatware mise en place plates (STP plates)Make Coffee & Tea
6 Examples of Mise En Place Opening and Closing ChecklistThese lists ensure that items are “maintained” and attended to so that you do not have so many surprises.E.g. A rip in the carpetE.g. Adequate count of linen for the whole dayE.g. Adequate menus that are clean and accurate
7 Guidelines for Selection of Linen Things to consider when selecting linenStyle and décor of dining roomColor, pattern, weave, textureServiceablity of FabricLint, mendingE.g. Polyester – pills, less absorbent, slippery, less wrinklesColor or Pattern of LinenConsider fadingConsider overlay or napkin vs. full clothExpense of Linen Must be ConsideredInventory and Storage
8 Guidelines for Selection of Linen NapkinsPaperPaper napkins means no tableclothPaper is at left of place setting with flatware on top of it.Dispensers are often used with paper napkinsClothFold considers ambiance, skill of staff, compatibility with charger, flatware, etc.Used for ornamental, safety purposesBread pockets, artichoke folds
9 Guidelines for Selection of Linen Silence ClothsCalled a “molleton”Makes it “silent” and absorbs spillsMay use “overlay” instead of silence clothMay have built in silencer – padding or foam
10 Guidelines for Selection of Linen Table ClothsSee Linen Standards p. 86Inspect each cloth and get credit when dueArrange tables before putting on clothsClean, level, and then repair any loose parts on tablesSpread silencer (if needed)“Clothe Statler” TablesA table that converts from 4 to 6, choose linen to accommodate bothLinen 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 serviceDo not shake dirty cloths in dining room
11 Guidelines for Selection of Linen SkirtingColorsVelcroBox-pleats
12 Guidelines for Selection of Serviceware Serviceware is all utensils & wares used in dining room to serve the guest.FlatwareForks, Knives, SpoonsChinaPlates, Cups, Saucers, & UnderlinersGlasswareDecanters, Carafes, & PitchersHollowareCandlesticks, 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 establishmentWashabilityDurabilityEconomy
14 When choosing flatware you must consider BalanceSize, Proportion, and WeightDesignReflect the overall ambience of the establishmentDurabilityHandles1 Solid piece vs. wooden handle, hollow plateLongevitySelect a pattern that is not going to be discontinued and is easily found through vendorRangeMake certain pattern has all pieces essential to serving your particular menu (see page 89)StackablityNesting is important where possible
15 Guidelines for China Porcelain Bisque Stoneware Pottery Terra Cotta Glazed and Nonporous with a fine textureA bit fragileBisqueUnglazed ceramic fired at low temp. onceStonewareBisque fired a 2nd time at higher temp.PotteryFired at low temp., large pores and generally glazed.Terra CottaRed Clay, unglazed, low temp.fire, very porous
16 Guidelines for China Food Service Establishments often use Vitrified ChinaFired at very high temperature to make it more durableEasy to clean, dishwasher safeChina with a pattern should be glazed to keep pattern protected
17 Guidelines for Glassware DesignManufactureClarity, Cracks, Faults and BubblesMarketingPouring 4 to 5 oz in a 14 oz glassGuest perceptionRangeMultipurpose stockReplacementServiceabilityAre they easy to clean?StorageHanging racks and smoking, stackable racks
18 Guidelines for Holloware Needs to have matching pieces where neededGenerally made of metalCareful not to add metal taste to food or drinkOrange 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 serviceA minimum charge for a guest who does not order a whole mealNumber 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 settingSet 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 rightSpoons on right facing upKnives on right inside the spoon with cutting edge facing inSet only what is needed if possibleNo more than 4 pieces at a timeDessert flatware after “crumbing” except in banquet service when it is set at top of cover then moved into placeSilver Transport PlateFlatware 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 forksB & B Knife set vertically on right side of the plate with knife blade facing toward center of plateCoffee 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 determinedSpoon for coffee to right of cup and saucerCoffee 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 roomSee page 98 for list of items stocked typicallyEdiblesSome states require condiments in specifically designed containers“Marrying ketchup” can be a health code violationDate products where possibleButter 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 roomIndicate directionsIndicate Exits and WarningsChange atmosphereChange look of foodProvide color or contrastMake guests look better!
29 AmbienceMusicShould complement décor and themeVolume is important
30 Server’s Mise En Place Folded white towels Guest checks or POS card CorkscrewCrumberOrder padMatchesFlashlightPens, Nondescript and working!
31 SummaryThere 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!