the Equipment of trading premises. Buffets and cash desks

you are: the Equipment of trading premises

At all big restaurants equip three kinds of buffets: the basic, coffee and buffet-bread slicer.

All production of buffets is released only to waiters.

The Basic buffet equip for holiday of wine-vodka products, beer, soft drinks, fruit, confectionery and tobacco products, citron. Buffets settle down near to a trading hall of restaurant and have two premises: one for holiday of production and another subsidiary, - for goods storage.

The Buffet is equipped with a counter with a show-window for display of a still-room of production. On a counter there should be tsiferblatnye scales, beakers for a dosage of wine-vodka products. In buffet there should be a refrigerating case where the temperature mode required for various drinks is supported. All goods exposed on a show-window, should have price lists.

In buffets of the big restaurants for storage of a large consignment of goods, except refrigerating cases, equip refrigerating chambers. In buffets necessarily there should be bowls with supplies of hot and cold water.

The Coffee buffet is equipped with a coffee maker, a coffee grinder, an electric stove, a boiler for tea preparation, a refrigerating case for milk, the cream, the cooled coffee. The coffee buffet is intended for preparation and coffee and tea holiday.

The Buffet-bread slicer is intended for storage, cutting and holiday of bread of various kinds. The buffet hleborezatelnoj with car or a lever knife, cases with racks is equipped.

The Workplace hleborezchika is equipped with a table, scales, boards for bread cutting, nippers, a scoop and a brush for removal of crumbs, etc.

In buffet it is desirable to have a toaster for a browning of slices of bread from two parties - toasts.

National kinds of bread - kalatches, the Uzbek flat cakes etc. - submit to a table in the whole kind. Bread slice till 40-50 g and before holiday stack on pirozhkovye plates a crumb to the left.

For buffet tables each slice cut once again half-and-half and stack on service plates numbers.

At the small enterprises of function of all considered above buffets carries out one buffet, thus preparation of hot drinks and coffee-gljasse is transferred on kitchen.

Cash desk. At restaurants cash registers with counters for waiters place indoors before distributing about buffet or near to distribution. Near the device the menu of current day with the prices of dishes and drinks should be hung out.

The Cash register - the difficult computer car supplied with a number of control devices, allowing to prevent errors at the account of a monetary gain.

At restaurants are applied mnogoschetchikovye devices which some waiters in one change can use. To each waiter the separate counter which indications it verifies before the beginning of work with record in a cash-book is taken away and assures the signature.

After the termination of the working day the waiter together with the cashier, the headwaiter writes down counter indications, hands over a gain and receives the receipt. The sum of the punched checks is marked on the personal counter of the waiter.