Page 80 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

6.3.1 Mise-en-place procedures

The procedures for mise-en-place may vary, but usually involve:

Stocking the Sideboards and Service Table

• The sideboard is used to store all the equipment that you will need during the service
of a meal.
• Check that the sideboard is stocked with enough items needed during the
service period. These include extra crockery, cutlery, glassware, linen, ashtrays,
condiments, folder for presenting the bill and other items needed by that
particular restaurant.

6.3.2 Table setting

You already understand that each waiter is responsible for a ‘station’ or set of tables. It
is your duty to prepare the tables in your station for service.

Table setting Procedure

1 Check if the tables need to be in any specific arrangement.
2 Make sure that you check with the reservation or front office, if specific arrangement
is needed when apply.
3 Check all chairs are in position and tablecloths correctly laid.
4 Use covered salver or covered tray to bring all items to the table, at once. This
minimises trips to sideboards.
5 Lay the tables according to the requirements of the restaurant.
6 When lay-up is completed, check that nothing is missing.

6.3.3 Brigade method

Sometimes the restaurant staff work as a team, all helping to lay up the whole restaurant.
In this case, each person is responsible for laying only one or two items on all the tables,
for example:

• Side plates + service plates
• Dinner forks + small forks
• Soup spoons + dessert spoons
• Dinner knives + side knives
• Fish knives + fish forks
• Salt and pepper shakers + mustard
(or other table condiments like sugar and butter)
• Serviettes + ashtrays
• Flowers + table numbers
• Glasses

For laying up an entire restaurant prior to service, the brigade method is faster than the
individual method. It involves teamwork and each member of the team is dependent
on the others to complete their duties correctly.

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