SOP – MISE EN PLACE IN - Lounge / BAR
SOP Number: F&B (
SOP serial number and department code )
Department: Food and
Beverage Service – General
Time to Train: 25 Min
Service staff:
·
Prepare the mise-en-place for chinaware as
trained.
·
Pick up the washed chinaware from the
shelves located at the dish-washing area and deliver them to the polishing
area.
·
Prepare hot water in a stainless steel
pot, and polish every item, using a chinaware towel.
·
Deliver the polished chinaware to the
service station using trays.
Glassware:
·
Pick up the washed glassware from the
shelves located at the dish washing area, deliver them to the polishing area by
using glass racks.
·
Prepare hot water in a stainless steel
pot, steam the glasses in/over hot water and polish them using glass towels.
·
Check the glasses for chips, scratches,
lipstick marks, etc.
·
Hold the glass by the stem or base with a
polishing towel after it has been polished.
·
Deliver the polished gasses to the service
station using the appropriate trays.
For flatware
polishing, i.e., forks, knives, spoons, etc. :
·
Pick up the washed flatware from the
dish-washing area, and deliver the items to the polishing area using trays or
racks
·
Prepare hot water in a stainless steel
pot, put the flatware into the hot water before polishing and polish using a
silverware towel
·
Check the flatware for any damage, bends
or scratches.
·
Hold with a cleaning towel after
polishing, and deliver to the service station suing the appropriate trays.
·
Make sure all flatware is stacked neatly
in the assigned service station drawers.
Condiments and
sauce bottle:
·
Collect all the Sauce bottles and transfer
the contents from bottle to bottle until full but do not mix brands.
·
Wipe the top with a wet cloth and the
entire bottle if dirty.
·
Prepare hot water in a stainless steel
pot, put all the sauce bottle caps into hot water for about 10 minutes. Take
out the caps and wipe them with a clean wet cloth and polish them with a dry
towel.
·
Deliver the bottles to the service station
after cleaning.
Salt and pepper
set (cruet set):
·
Collect all salt and pepper containers in
one place, remove the caps and clean the exterior of the containers.
·
Refill with new salt or pepper until 90 %
full. No salt or pepper containers shall have less than half of its capacity.
·
Wipe and polish the tops and caps (check
that holes are clear on the caps), and deliver them to the service station
after cleaning.
Napkin folding:
·
Pick up fresh napkins from the linen room
during the authorized hours, twice a day.
·
Fold the napkins in a designated shape
according to the Manager’s or Supervisor’s instructions.
·
Deliver to the service station after
folding.
Fill up the
service station and bring the following items according to the established par
stock :
1.
Water goblets
2.
Service trays
3.
Coffee cups
4.
Ashtrays
5.
Salt and pepper sets
6.
Toothpick holders
7.
Flatware
8.
Matches
9.
Table clothes
10.
Sauce bottles
11.
Sugar bowls
12.
Water pitchers
·
Fill up the ice container.
Training Summary
questions:
Q1. How
to prepare china ware for service?
Q2. Steps
for checking Condiments and sauce bottle?
Q3. How
to check the ‘cruet set’?
Q4. How
to fold napkins? Give examples for different types of folding?
Q5. What
all items to be available as per par stock?
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