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    Lesson 3 - Inspect Waiter Service Station and Check Dining Room Cleanliness

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    Nathan
    This lesson teaches how to inspect waiter service stations and check dining room cleanliness. It identifies key aspects of a waiter service station including where supplies are stored. It also provides instructions for inspecting the service station to ensure all needed supplies are available. Finally, it lists the steps for cleaning all areas of a dining room, including vacuuming, mopping, dusting, cleaning surfaces, and replenishing supplies. The goal is to maximize table turnover and keep dining areas clean and hygienic.

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    Lesson 3 - Inspect Waiter Service Station and Check Dining Room Cleanliness

    Uploaded by

    Nathan
    241 views3 pages
    This lesson teaches how to inspect waiter service stations and check dining room cleanliness. It identifies key aspects of a waiter service station including where supplies are stored. It also provides instructions for inspecting the service station to ensure all needed supplies are available. Finally, it lists the steps for cleaning all areas of a dining room, including vacuuming, mopping, dusting, cleaning surfaces, and replenishing supplies. The goal is to maximize table turnover and keep dining areas clean and hygienic.

    Original Title

    WEEK 3 FNB OP

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    This lesson teaches how to inspect waiter service stations and check dining room cleanliness. It identifies key aspects of a waiter service station including where supplies are stored. It also provides instructions for inspecting the service station to ensure all needed supplies are available. Finally, it lists the steps for cleaning all areas of a dining room, including vacuuming, mopping, dusting, cleaning surfaces, and replenishing supplies. The goal is to maximize table turnover and keep dining areas clean and hygienic.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    241 views3 pages

    Lesson 3 - Inspect Waiter Service Station and Check Dining Room Cleanliness

    Uploaded by

    Nathan
    This lesson teaches how to inspect waiter service stations and check dining room cleanliness. It identifies key aspects of a waiter service station including where supplies are stored. It also provides instructions for inspecting the service station to ensure all needed supplies are available. Finally, it lists the steps for cleaning all areas of a dining room, including vacuuming, mopping, dusting, cleaning surfaces, and replenishing supplies. The goal is to maximize table turnover and keep dining areas clean and hygienic.

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    Lesson 3 - Inspect Waiter service station and check dining room

    cleanliness

    LEARNING OBJECTIVES:
    At the end of the lesson, the student must be able to:
    • Identify waiter service station
    • Familiarize ways in checking dining room cleanliness

    INTRODUCTION:
    This lesson deals with the ways on how to maximize table turnover and assignment

    CONTENT:

    Restaurant Waiter Stations


    Restaurant waiter stations are where various items that a waiter, bus boy, or food-
    server needs to do his or her job are stored. A waiter generally needs equipment such
    as napkins, trays, condiments, guest checks, and probably even a computer
    terminal.

    A waiter will shuttle to and from a waiter station to a customer’s table and back
    several times in the course of his shift. Restaurant server stations act as a waiter’s
    compact headquarters, organizing servers and keeping all supplies handy. They are
    also convenient for waiters and servers and help hide away clutter.

    Some restaurant server stations, especially those that are wide enough, can also
    double as dividers for your restaurant or food-service establishment.
    Inspect Sideboards/workstations
    After ensuring that the sideboard/workstation is clean and polished, it can be
    stocked up and inspected.
    Inspect the service station if it is complete with the needed service ware.

    Figure 6.2 gives an example of a sideboard lay-up including:


    1. water jug
    2. butter dish
    3. check pad on service plate
    4. assorted condiments
    5. hotplate
    6. salad knives and forks
    7. dinner knives and forks
    8. fish knives and forks
    9. soup spoons, tea and coffee spoons
    10. dessert spoons and forks
    11. service spoons and forks
    12. bread basket
    13. service salver/plate
    14. under liners
    15. saucers
    16. salad plates
    17. fish plates
    18. dinner plates
    19. trays
    Cleaning of Restaurant / Dining Area Cleaning:

    • Restaurants and dining areas have to be cleaned daily before their opening
    time and as and when requested by the restaurant staffs.
    • Collect all the cleaning items required for particular Outlets.
    • Collect the dining area keys from the security department.
    • Turn on the lights so you know what you are doing clearly.
    • During morning time open the drapes and blinds to allow the natural light.
    • Observe the entire area to plan the work.
    • Before starting to clean the restaurant, the public area attendant should move
    all the chairs from the table and make room for proper cleaning.
    • Vacuum the entire carpeted area and upholstery.
    • If any food spills are found on carpet then follow the spot cleaning as per the
    standard procedure.
    • If the floor is not carpeted, sweep and mop the floor.
    • Clear the garbage from the service station.
    • Dust all the furniture in the Restaurant.
    • Polish the furniture if required.
    • With a feather duster, dust all the high ceiling, niches, pictures/artwork, and
    corners.
    • Clean and disinfect telephones.
    • Wipe the side stations and host stations.
    • Dust the Point of sales terminals with appropriate cleaning supplies.
    • Polish brass/copper items whichever is present with the proper cleaning
    supplies.
    • Clean the mirrors/windows, as and when required.
    • All maintenance should be immediately given to Engineering Department/
    control desk.
    • If any lost and found items are found then inform the Housekeeping control
    desk / hotel security.
    • Collect all dirty table linens and replenish.
    • Replenish cleaning linen supplies on a daily basis.
    • Return the keys to the security department.
    • Fill the cleaning report / register and submit to the housekeeping control desk.

    REFERENCE/S:
    • CBLM IN FOOD AND BEVERAGE SERVICES NC III

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