Page 79 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

6.2 Briefing before service

Briefing is a short and concise instruction about to be performed each work shift to
facilitate a two say communication between the management and the staff. Briefing
is conducted by the supervisor at the beginning of each work day and it involves all
supervisory level staffs from related departments. It is a daily routine performed in the
presence of all the work related staffs followed by Mis-en-scene and Mis-en-place.

Importance of briefing:

1 Helps the staff to know the special assignments of the day.
2 Helps the staff to know the functions, reservations, menu & service.
3 Review of general rules & policies.
4 Likes & dislikes of regular guests.
5 Helps in running the operation smoothly.

When briefing is completed, the shift supervisor may allocate specific task to a specific
person. It may vary from place to place depending on type of restaurant and scale of
operation.

• Host: Responsible for seating and cleaning after every guest turn.
• Runner: Responsible for servicing food.
• Station charge: Responsible for Mis-én-Place and taking order.
• Cashier: Responsible for cash flow for the shift and billing.
6.3 Mis-en-scene and Mis-en-place

Mis-en-scene Mis-en-place

The waiter, you should ensure the following Mise-en-place means “things
mis-en- scene is complete before opening: in place”. It is the traditional
term used for all the duties
• Carpets are well brushed or hoover. that have to be carried out
• All table & chairs are serviceable. in order to have the room
• Table lights or wall lights have functioning bulbs. ready for service. Mise-en-
• Menu cards are presentable & attractive. place is important, to both
staff and guests.
• Tent cards or other sales materials are
presentable. It involves:
• Doors & windows are thrown open for some
time to air the restaurant. • Laying out the work area.
• Having all equipment
• Setting the A/C or heating to a comfortable
temperature. cleaned, polished,
inspected and laid out
• Exchange dirty linen for fresh linen. correctly.
• Table cloths & mats are laid on the table. • Having sideboards,
• Wilted flowers are discarded & fresh flowers are service tables correctly
replaced. stocked and ready.

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