Page 94 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

2. Preparation for Next Service Period

The restaurant needs to be prepared for the next service period. This means that certain
tasks need to be completed although these tasks may be different in each establishment,
the general list of tasks include:
• Furniture - items of furniture cleaned and re-positioned correctly.
• Crockery/ cutlery - cleaned, polished with the correct settings in place.
• Service equipment - all equipment cleaned and left in place.
• Side boards/ service tables - cleaned and fully stocked to house standard.
• Food and beverage items - items cleaned, replenished and in place, such as, salt
and pepper shakers.
• Refuse - all refuse bagged appropriately and removed to storage area. Clean
refuse bags or bins in place.

6.4.8 Closing Down Procedures

The routine closing down procedure can vary but may include:
• Lock up cupboards, windows and doors.
• Empty cash registers and removal of cash to secure area or main cashier.
• All gas and electrical appliances switched off.
• Atmospheric control systems turned off: heaters, fans, air conditioners, music
• Handover to supervisor.

Before going off duty certain information may have to be passed over to the supervisor
in charge, such as:
• Any incidents entered in the book.
• Maintenance problems and completed maintenance forms.
• Any guest requests/information/complaints.
• Any supplies of linen or food stock items to be replenished,
including cleaning agents.
• Any lost property not already handed in.

Remember to return any keys issued to you at the beginning of
the shift before signing off duty.

The supervisor in charge should sign for them. The headings
in both the 'handover' and incident books will include the
date, time, incident or information details and the name of
the person making the record and their signature.

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