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The Chemistry of Foods “Restaurant”

The Chemistry of Foods “Restaurant”. The Server. Know your menu & ingredients Know order of courses Use a tray & stand Use order tablets for special concerns & drink orders No 2nds (see us for special concerns) Use “front-of-the-house” characteristics. The Cook.

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The Chemistry of Foods “Restaurant”

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  1. The Chemistry of Foods“Restaurant”

  2. The Server • Know your menu & ingredients • Know order of courses • Use a tray & stand • Use order tablets for special concerns & drink orders • No 2nds (see us for special concerns) • Use “front-of-the-house” characteristics

  3. The Cook • Be aware of timing of courses • Check all refrigerators & ovens • Know the plating & serving size • Be consistent! • Keep door closed on warmer • Wear gloves for RTE foods • Use creative plating techniques

  4. The Busser • Clear tables using tray & /or bus tubs • Communicate with dishwashers & servers • Refill drinks ONLY if servers are behind • Shine silverware and restock • Check & refill ice buckets as needed • Put away clean dishes (BOH only) • Linens, linens, linens!

  5. The Dishwasher • #1 Set up your station! (silverware soak, drink rack, garbage scraper) • Work QUIETLY! • Empty & fill racks quickly- keep DW going at all times! • Be aware of sanitation- keep clean & dirty separate • Change out H2O in DW & hand-wash sink often/ clean DW screen before refilling • Use DW for mouth contact items- no baking pans, pots, items in need of soaking/ scouring • Communicate with cooks & servers as to what dishes are priority

  6. The Manager • Arrive early- be outside door (hosting) • Have RSVP list/ pen or pencil • Open seating • Communicate with Carry-out server/ set-up carryout seating • Circulate- Communicate- help with problems– DO NOT SIT AT THE DOOR ALL HOUR! • Green cards & mint goodbyes!

  7. Carry-out Server • Work quickly • Communicate with manager/ cooks • Greet customer & take drink order • Check order completeness • Occasional deliveries with tray service • Clean up/ organize carry out area in prep room

  8. All “Employees” • Arrive on time! Know your schedule & duty • Wear correct uniform/ clothing • No drinking/ eating • Be QUIET! • Clean as you go- no matter what your job! • Communicate- deal with problems effectively & quickly • Bus/ reset tables between passing periods • Avoid “fishbowl” effect • Positive attitude & smiles 

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