PREPARATION FOR SERVICE

                                                              

                                                                                                                                                  

MISE-EN – SCENE: Refers to preparing the environment of the area in order to make it pleasant, comfortable, safe and hygienic, for the waiter, the restaurant is the service area. Before each service session, the restaurant should be made presentable enough to accept guests. The supervisor or team of waiters should ensure the following mis -en -scene.

1.       Carpets or floor are well brushed or hovered

2.       All tables and chairs are serviceable le

3.       Light have functioning bulbs

4.       Menu cards are presentable and attractive

5.       Others sales material are presentable

6.       Doors and windows are thrown open for some time to air the restaurant.

This should be followed by closing the windows and doors and setting the air -conditioning to a comfortable temperature

7.       Exchange dirty linen for fresh linen

8.       Table cloth to be laid on the tables

9.       Waiter flower are discarded and fresh flowers requisitions.

MIS-EN-PLACE:

Mise- en – place means “Putting in place “and is the term attributed to the preparation of a work place ultimate smooth service.

To ensure that the restaurant is ready for service the waiter make sure that his station has been efficiently prepared for service.

A station comprises of a given number of table which are attended by given team waiters

Thus, a restaurant may have several station each with the of waiters. In large restaurant each station may be headed by a captain or chef -de- rang