foh service
DESCRIPTION
TRANSCRIPT
9/21 Amuse Bouche: Record the quote in the bell work section of your binder then
write your response.
“ One cannot think well, love well, sleep well if one has not dined
well”.~Virginia Woolf~
Announcements:Binder Check on Monday! Make sure you have all Amuse Bouche/Bellwork responses, class assignments, notetakers, article summary, etc. up to date.Homework assignment due Wednesday (Prepare a meal for your family then take a picture or write a summary. Must have parent signature verifying that you prepared the meal)
Cake Off Winners: Augusta Thompson
Celeese Dockery
Deb Kitchens
These students will go on to the state competition October 24th! Congratulations
USFood’s “Food Show” Field Trip on 9/25 (Please turn in permission slips by Monday 8am)Jason GarciaDeb KitchensDani AntoshBethanie SpencerConner LongCameron Corens
We will be leaving at 730 am Tuesday- please dress Casual Professional. We will return at 6pm
Officer Training on 9/27 (Please turn in permission slips by Monday 8am)
Bethanie SpencerDeb KitchensJason GarciaDani AntoshKatelynn RenzulliCameron CorensMatthew Garciacona
8am – 3pm , Wear professional dress
10/1 Apple Annie’s Field Trip (Please turn in signed form by Tuesday, September 25th)
10/5 Biosphere Field Trip (Please turn in Permission forms by Tuesday, September
25th)
Objectives
Students will be able to:
1. Identify the general rules of table service
2. Explain side work for opening and closing
3. Identify appropriate dress for front of the house
Make a list of things that you think can make eating at
a fine dining (fancy) restaurant special.
Be prepared to share with the class
BeforeBefore//AfterAfter1. What is the proper way to handle flatware
when serving guests?2. Which guest should be served first at the
table?3. What are 2 ways that you will know a guest
is done eating a meal/course?4. What needs to be done before guests arrive
and after they leave?5. Describe appropriate dress for Front of the
House.
K = Key Word or Concept
I = Information or data
M = Memory Strategy
K.I.M.• Form of Concept
Mapping• Words in
combinations or relevant context and not taught in isolation are more likely to be remembered
Vocabulary Term: Customer ServiceEffectively servicing guests/customers from
the beginning to end of their purchase.
http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html
Vocabulary Term: Soiled
To make unclean especially on surface.
Vocabulary Term: ClearingRemoving soiled dishes from a guest table.
If unsure ask
Terminology: Team WorkTeam Work- Cooperative or
coordinated effort on the part of a group of persons acting together as a team or in the interests of a common cause.
How do you know the guest is finished with the course?
Criss cross 4 o’ clock
Four StationsFour Stationsor Four Cornersor Four Corners
1.1. Go to your assigned stationGo to your assigned station2.2. Discuss the prompt and take notesDiscuss the prompt and take notes3.3. Rotate to the next station when Rotate to the next station when
time is calledtime is called4.4. Return to your seats and be Return to your seats and be
prepared to shareprepared to share4 Minutes at each station 4 Minutes at each station
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Which Is Correct?Which Is Correct?(hold up fingers)
1. Dinner plates are needed for coffee service 2. If you are unsure if a guest is finished with a
course you should go ahead and clear it.3. Beverages should be poured into beverage
containers directly on table.4. Guest must remind you if they need utensils.5. Heavily soiled napkins should be replaced.
PREDICTPredict what would happen if… There were no folded napkins, no polished glasses, and only half of the tables were set for dinner service and several guest began to arrive. Write down your prediction in the “Assignments” section of your binder. Be prepared to share.
Side WorkSmall jobs that must be completed to ensure that service runs smoothly.
(Must be be done before service begins and after it ends)
BrainstormBrainstorm
With the person next to you, list at least 6 side work
duties that you think must be done before service
begins. Be prepared to share
Graphic OrganizerGraphic Organizer
Write down information from the text or
presentation into your graphic organizer
Dining Room Manager (DM) Opening Side Work
Check reservations (if any)Draw floor plan plot tables and
large partiesSupervise set up of dining roomMeet with chef for specialsVerify tables are set and detailedConfirm drink specials (if any)Run pre shift meeting
Dining Room Manager Closing Side Work
Do final walk throughEnsure all closing duties have been
completed and lock all doorsAdjust lights
Hostperson Opening side work
Check cleanliness of restroom and lobby
Check messagesReturn calls Verify reservations for next
business day (call and mark)Thorough menu check
(count, cleanliness, ensure they are correct menus)
HostpersonClosing Side Work
Wipe down menusFinal check of the restroom and lobbyStraighten host standEnsure all guest checks are closed Final message checkSee DM for closing check out
ServerB.O.T.H. Opening Side WorkPlace sanitation bucketsClean and polish glasses for
service and silverwareCut lemons Garnish tray for drinks if
neededSet up water glassesFill water pitchersMake sure coffee and tea are
made for service
ServerB.O.T.H. Closing Side WorkReturn sanitation bucket Place any soiled beverage containers in
rackStart organizing shelves with F.O.T.H.
Server (Sugar caddies, tea, etc.)Dump coffee and tea, clean Wrap garnish trays See DM for closing check out
ServerF.O.T.H. Opening Side Work
Fold napkinsPolish silverwareSet tablesDetail tablesSet up service traysCheck and fill salt and
pepper shakers (S&P)
ServerF.O.T.H. Closing Side Work
Help replace tablecloths if neededWipe down salt and pepper
shakersSpot sweep dining roomFill sugar caddiesStraighten service station (sugar
caddies, tea, etc.)See DM for closing check out
Bus PersonOpening Side WorkVerify dining room floor is clean and free
of debrisHelp set up dining room for serviceHelp set up water glasses and water
pitchers for serviceSet up Iced tea pitchers
Bus PersonClosing Side Work
Clear tables and change soiled linens
Take linen bag from B.O.T.H. to back
Break down traysWipe trays with sanitizing
solution (wash if needed)See DM for closing check out
ParaphraseParaphraseWith you’re the person next
to you, write down at least
two key points about why
working as a team while
completing side work is so
important.
Summarize your key
points in your own words!
Be prepared to share
TThinkhink-P-Pairair-S-SharehareDescribe what you think is appropriate attire for a front of the house employee
to wear and why.
Appropriate DressClean solid shirtClean black pants Clean apronClean non slip closed
toed shoes**Every restaurant is different but, you can’t go wrong with a clean
uniform**http://www.uniform-ties.com/catering-services.php
Partner A turn to partner B.
Tell or teach your partner the two most important things you
have learned so far at the station you are at...
Switch roles and repeat the process.
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Before/After1. What is the proper way to handle flatware
when serving guests?2. Which guest should be served first at the
table?3. What are 2 ways that you will know a guest
is done eating a meal/course?4. What needs to be done before guests arrive
and after they leave?5. Describe appropriate dress for Front of the
House.
Find Someone Who…Find Someone Who…
Find someone who can answer one of the questions on your handout.
Have them write the answer and sign your paper.
Now, find a different person to answer another question.
Keep going until all of the questions are answered.
Closure: SnapshotClosure: Snapshot
Write a “snapshot” of
today’s learning in 25 words or less.