Service staff:
o
Prepare the mise-en-place for chinaware as trained.
o
Pick up the washed chinaware from the shelves located at the
dish-washing area and deliver them to the polishing area.
o
Prepare hot water in a stainless steel pot, and polish every item,
using a chinaware towel.
o
Deliver the polished chinaware to the service station using trays.
Glassware:
o
Pick up the washed glassware from the shelves located at the dish
washing area, deliver them to the polishing area by using glass racks.
o
Prepare hot water in a stainless steel pot, steam the glasses
in/over hot water and polish them using glass towels.
o
Check the glasses for chips, scratches, lipstick marks, etc.
o
Hold the glass by the stem or base with a polishing towel after it
has been polished.
o
Deliver the polished gasses to the service station using the
appropriate trays.
For flatware polishing, i.e., forks, knives, spoons, etc. :
o
Pick up the washed flatware from the dish-washing area, and
deliver the items to the polishing area using trays or racks
o
Prepare hot water in a stainless steel pot, put the flatware into
the hot water before polishing and polish using a silverware towel
o
Check the flatware for any damage, bends or scratches.
o
Hold with a cleaning towel after polishing, and deliver to the
service station suing the appropriate trays.
o
Make sure all flatware is stacked neatly in the assigned service
station drawers.
Condiments and sauce bottle:
o
Collect all the Sauce bottles and transfer the contents from
bottle to bottle until full but do not mix brands.
o
Wipe the top with a wet cloth and the entire bottle if dirty.
o
Prepare hot water in a stainless steel pot, put all the sauce
bottle caps into hot water for about 10 minutes. Take out the caps and wipe
them with a clean wet cloth and polish them with a dry towel.
o
Deliver the bottles to the service station after cleaning.
Salt and pepper set (cruet set):
o
Collect all salt and pepper containers in one place, remove the
caps and clean the exterior of the containers.
o
Refill with new salt or pepper until 90 % full. No salt or pepper
containers shall have less than half of its capacity.
o
Wipe and polish the tops and caps (check that holes are clear on
the caps), and deliver them to the service station after cleaning.
Napkin folding:
o
Pick up fresh napkins from the linen room during the authorized
hours, twice a day.
o
Fold the napkins in a designated shape according to the Manager’s
or Supervisor’s instructions.
o
Deliver to the service station after folding.
Fill up the service station and bring the following items
according to the established par stock :
- Water goblets
- Service trays
- Coffee cups
- Ashtrays
- Salt and pepper sets
- Toothpick holders
- Flatware
- Matches
- Table cloths
- Sauce bottles
- Sugar bowls
- Water pitchers
o
Fill up the ice container.
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