Preparation for service of visitors. Reception and ware preparation

you are: Preparation for service of visitors

After arrangement of furniture the foreman of waiters on receipt receives in serviznoj and linen ware necessary for laying, devices and table linen according to quantity of tables. Plates transfer, covering with their bench hammer, from serviznoj in a hall and put on sideboards and subsidiary tables piles from 10 to 12 pieces, and wine glasses, glasses and wine-glasses - on the trays laid by a napkin.

Sometimes for delivery of a considerable quantity of ware use ofitsiantskie carts.

Before laying of tables the waiter should reconsider the received ware, devices and glass on quality of a sink, defects.

If at survey it is found out, that the ware and devices are washed badly up, there are cracks in a plate, skol on the glass, the broken tooth at a plug it is necessary to replace them immediately.

Before laying of tables it is necessary to wipe a bench hammer, to polish ware and devices, glass, crystal.

At rubbing of wine-glasses a wine-glass leg take the left hand, wrap up a towel part, and by means of other part of a towel the right hand wipe wine-glasses inside and outside. It is impossible to blow on ware from glass and to use for rubbing the used napkins.

At rubbing of plates them clasp the left hand the end of a towel, the right hand clamp other part of a towel and wipe a plate, turning it.

Plugs, and knifes wipe spoons serially, taking one end of a towel in the left hand some plugs, other part of a towel the right hand wipe each device separately.

Table linen - cloths, napkins, bench hammers store in a sideboard, preliminary having seen them before nakrytiem on tables. If the cloth, a napkin are badly ironed, with stains and holes, them return in the linen.

Duties of the waiter include preparation of spices and seasonings, for this purpose on each table devices for spices - a saltcellar, a pepperbox, a mustard pot, bottles for vinegar, sunflower and an olive oil, and also an ashtray should be put. It is necessary to wash saltcellars daily, dry to wipe. It is not necessary to fill in a saltcellar many salt, salt should be a small grinding. If salt is filled in open saltcellars, the saltcellar surface is levelled, and edges wipe it.

The Pepperbox fill with dry pepper only half then carefully close a cover, wipe. Open vessels for black pepper are not used, because it quickly exhausts.

The Special care is demanded by mustard. Mustard should be fresh, and at filling of a mustard pot of edge it is necessary for wiping. That mustard did not dry up, in it it is necessary to add some drops of milk.