fs09 prepare clear areas

PREPARE AND CLEAR AREAS FOR TABLE

SERVICE

LEARNER GUIDE

Prepare and clear areas for table service

Learner Information

Details Please Complete detailsName of learner

Name of manager

Work Unit

Facilitator

Date started

Date of Completion

Date of Assessment

© Tourism, Hospitality and Sport Education and Training Authority (THETA), 20032

Table of ContentsPrepare and clear areas for table service.......................................................2

Keys to Icons..........................................................................................................................................................................5Prepare and clear areas for table service (Introduction).......................................................................................................6Purpose...............................................................................................................................................................................6Specific Outcomes..............................................................................................................................................................6Assessment Criteria............................................................................................................................................................6To qualify...........................................................................................................................................................................6Range of Learning..............................................................................................................................................................6Responsibility.....................................................................................................................................................................6

Specific Outcomes and Range of Learning......................................7Demonstrated knowledge and understanding:.....................................................................................................................7Demonstrated ability to make decisions about practice and to act accordingly:...................................................................7Demonstrated ability to learn from our actions and to adapt:...............................................................................................8Credits of this Module........................................................................................................................................................9Learner Support..................................................................................................................................................................9Purpose of Module.............................................................................................................................................................9Efficiency...........................................................................................................................................................................9

Preparing and Clearing Areas for Table Service............................10Ensuring that linen and service items are ready for service...........11

Linen................................................................................................................................................................................11Service items and equipment............................................................................................................................................11

Common Napkin Folds................................................................12Preparing and storing condiments and accompaniments...............17

Salt and Pepper.................................................................................................................................................................17Butter...............................................................................................................................................................................17Sauces and dressings.........................................................................................................................................................17Sugar and sweeteners........................................................................................................................................................18Storage of condiments and accompaniments.....................................................................................................................18

Making sure that refuse and waste containers are clean...............18Make sure that dining furniture is ready for food service..............19

Restaurant layout..............................................................................................................................................................19Chairs and tables...............................................................................................................................................................20

Types of service.........................................................................21Restaurant service –..........................................................................................................................................................21Functions and banquets –..................................................................................................................................................21

Laying table settings correctly for food service............................22Type of table setting.........................................................................................................................................................22Setting the table d'hôte......................................................................................................................................................23Setting the banquet cover..................................................................................................................................................23Setting the á la carte cover................................................................................................................................................23

Making sure that menus are ready for customer use.....................24Working in an organised and efficient manner.............................25Clearing, cleaning and storing service items and equipment.........25

Clearing service equipment .........................................................................................................................................26Turning off equipment......................................................................................................................................................27

Preparing linen for dispatch to laundry or storage........................27Storing food items, condiments and accompaniments...................28Disposing of rubbish and waste food...........................................28Cleaning and storing service items and equipment.......................29

China................................................................................................................................................................................29Cutlery..............................................................................................................................................................................29Glassware.........................................................................................................................................................................30

Leaving dining and service areas clean and tidy...........................30Dining area.......................................................................................................................................................................30Service areas.....................................................................................................................................................................31

Cleaning dining and service areas...............................................31Practical Exercises.....................................................................33Self Assessment.........................................................................34


Signatures required on successful completion of this module........35


Keys to IconsThe following icons are used throughout the study guide to indicate specific functions:

FOLDER ENCLOSURES

This includes all examples, handouts, checklists, etc.

DON'T FORGET/NOTE

This icon indicates information of particular importance.

EXERCISES

Practical activities to do, either individual or in syndicate groups during the training process

SELF-ASSESSMENT QUESTIONS.

Self evaluation for learners to test understanding of the learning material

Tips These help you to be prepared for the learning to follow


Prepare and clear areas for table service (Introduction)

Purpose In order to achieve the credits and qualify for this appropriate registered standard, determined by the Sector of Education Training Authority, you are expected to have demonstrated specific learning outcomes.

Specific Outcomes

Specific outcomes describe what the learner has to be able to do successfully at the end of this learning experience.

Assessment Criteria

The only way to establish whether a learner is competent and has accomplished the specific outcomes, is through the assessment process. Assessment involves collecting and interpreting evidence about the learners’ ability to perform a task. This module includes assessments in the form of self-assessments, group exercises, quizzes, projects and a practical training program whereby you are required to perform tasks on the job and collect as portfolio of evidence, proof signed by your supervisor that you have successfully performed these tasks.

To qualify To qualify and receive credits towards your qualification, a registered Assessor will conduct an evaluation and assessment of your portfolio of evidence and competency.

Range of Learning

This describes the situation and circumstance in which competence must be demonstrated and the parameters in which the learner operates.

Responsibility

The responsibility of learning rest with you, so . . . Be proactive and ask questions. Seek assistance and help from your coach, if required.


Specific Outcomes and Range of Learning


Demonstrated knowledge and understanding:

1. Explain the interrelationship between completing preparation tasks within time limits, prioritising tasks and customer satisfaction.

2. Stress the importance of maintaining a constant stock of service items.

3. Identify food service items and explain organisational procedures for handling, cleaning and storing them.

4. Explain the consequences of not checking, cleaning and storing condiments and accompaniments according to operational procedures.

5. Stress the importance of ensuring all dining furniture and service equipment is clean, undamaged and in place before service.

6. Explain the importance of removing and reporting damaged dining furniture and service equipment as per organisational procedures.

7. Describe organisational procedures for laying and clearing tables.

8. Identify and explain the use of different covers.(Range of covers: A la carte, table d’hote, Breakfast A la carte, Breakfast table d’hote)

9. Stress the importance of handling and disposing of waste in a hygienic way.

10.Explain the consequences of not turning off electrical equipment after service

11.Inspect and ensure tables and service areas are clean and hygienic.

12.Prioritise tasks and explain the importance of doing this.

.

Demonstrated ability to make decisions about practice and to act accordingly:

13.Locate and use appropriate food service items and equipment.. (Range of service items and equipment: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, of: linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers)

14. Lay tables correctly according to the appropriate cover. (Range of covers: A la carte, table d’hote, Breakfast A la carte, Breakfast table d’hote)

15.Check, clean and correctly place appropriate menus and promotional material

16.Check equipment is turned on and ready for use

17.Clean refuse and waste containers and ensure they are ready for use

18.Clear tables and store food service items and equipment

19.Switch off service items and equipment and where appropriate, assemble for cleaning or storeDescribe decisions made and reasons for action taken in response to unexpected situations (Range of unexpected situations: shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues)

20.Complete all work in an organised manner.

Demonstrated ability to learn from

21.Given other types of restaurants and styles of service, different table settings and food service items, describe how performance would be adapted in a 5 star hotel or a small country guest house.(Range of styles: Silver service, Plate service, French service, Russian service)


our actions and to adapt:

22.Draw up a time schedule for prioritising and scheduling tasks.


Credits of this Module

Credits The Unit Standard FS09: Prepare and clear areas for table service has a total credit value of 1.

Learner Support

Resources Folder Enclosures

1.

Purpose of Module

Overall Outcome Each learner must be able to prepare an area for table service in an effective, hygienic and organised manner. The learner must understand the importance of prioritising work and preparing the service area within the specified time frames. The learner must be able to deal with situations within their responsibility

Efficiency

Specific Outcomes

Prepare the dining area in an effective, hygienic and organised manner.

Deal with situations within your area of responsibility Carry out all work accurately and efficiently, and within time

limits


Preparing and Clearing Areas for Table Service

To prevent delays, stress and problems during food service, it is essential that service areas are well set-up and organised prior to service.

The term for preparing service areas and equipment for able service is "Mise en Place" and it is an extremely important stage in the smooth and successful operation of any establishment.Each organisation will have in place procedures for tasks that need to be completed before the start of service. Some of these tasks may include:

organisation of clean, undamaged supplies of linen, service items and equipment such as napkins, table linen, docket books, menus, wine lists, cutlery, service plates, glassware and waiter's friend (knife and bottle opener.)

preparation of condiments

checking all supplies in the waiter's or service station

cleaning and arranging dining furniture for the next service period

laying tables ready for service

setting up any food and beverage displays.

All of these tasks should be completed in a logical manner. Many establishments will have in place guidelines for table service Mise en Place where tasks will be sequentially listed. If your organisation does not have such guidelines, you should devise your own checklist to ensure that all tasks are completed before the arrival of the first guest.

After completion of service, it is important that the dining area and service equipment are cleaned and made ready for the next service period.Hygienically, it is not advisable to leave dining areas and service equipment unclean after service as this could encourage the growth of bacteria and attract vermin. However, it also makes sense to thoroughly clear after each service period because it will make it easier and less time consuming for the staff member who sets up for the next session.

Some of the tasks that may need to be performed after service could include:

checking supplies of service stock and reporting shortages to your supervisor

cleaning and storage of service items and equipment

dispatch of dirty linen

disposal of rubbish and food waste

cleaning of dining and service areas ready for next shift

turning off equipment such as coffee machines and stereo systems.


Some establishments will require you to set up tables for the next meal, whilst some other establishments may prefer that the setting up is completed as part of the Mise en Place

Your organisation may have guidelines in place to help you in clearing up after service. If they do not have these, it is important that you complete all tasks in an organised and thorough manner so that no tasks are overlooked. This will make it much easier for staff members on duty for the next shift.

Ensuring that linen and service items are ready for service

To avoid running out of service items and equipment during service, it is essential that stocks be thoroughly checked during Mise en Place. Some establishments may have a list of suggested stock levels. If your organisation does not have a list, you will need to check with your supervisor to find out the following information:

How many guests are expected?

What type of table service is being used? E.g. table d'hôte or á la Carte.

Are there any special guest requirements?

Once you are familiar with the type and range of service being offered you need to ensure that you have sufficient supplies. It is also essential to check that linen and service equipment is clean and free from damage. Items to be checked may include:

Linen

table coverings

table napkins

service cloths

Service items and equipment

crockery, cutlery and silverware

glassware

ashtrays

service dishes and flats

hot plates and plate warmers

refrigerated units

hot and cold beverage dispensers

trays or trolleys

table decorations

When setting up with these items it is important that you inspect each one carefully. Any unclean service items should be returned for washing. Any damaged items must not be used for service. They should be reported to your supervisor. Your establishment may have in place a procedure for recording damaged items.


This helps maintain a constant supply and keeps track of items to avoid wasting company funds.

During Mise en Place, you may also need to turn on equipment such as hot plates and warmers or drink dispensers. If using a coffee machine, make sure you have enough filter paper and coffee for the service period. Make sure that all equipment is working correctly. It is also important to check that all refrigerated units in the service area are at the correct temperature. Any faulty equipment should not be used and should be immediately reported to your supervisor.

Thoroughly completing all stages of Mise en Place prior to service will assist you in the following ways:

You will not waste time during service looking for items.

Customers will not be bumped or made to feel uncomfortable by your frantic rushing.

You will be able to offer a more relaxed service to your customers.

You will not add unnecessary stress to the working environment.

Common Napkin Folds


Preparing and storing condiments and accompaniments

Condiments and accompaniments refer to those items, which are placed on the table or offered to the guest to enhance or complement their meal.

Each establishment will offer a set range of condiments and accompaniments and they may include any of the following:

salt (table, sea salt)

pepper (white, cracked or milled)

sugars and sweeteners

prepared sauces and dressings (mustards, ketchup, pickles, jams, vinegar, oil, mayonnaise, vinaigrette and other salad dressings)

prepared breads (rolls, melba toast, breadsticks, croissants or speciality breads)

Butter or margarine.

Before the start of service, it is important that you check to see that you have enough condiments and accompaniments. All containers need to be filled up and you need to check that they are clean and free flowing.

Each establishment will have set ways that they prefer to present their condiments and accompaniments, but there are some general rules you must follow.

Salt and Pepper

The containers used to hold salt and ground pepper are called cruets. They should be clean and polished. Salt shakers in humid conditions require some rice grains mixed inside to keep the grains separate. All cruets and pepper mills should be filled and tested before service.

Butter

Use a thin long bladed knife to cut butter into the shape required in your workplace. Different shapes can be made in advance and placed in a bowl of ice and water in the refrigerator. All butter portions should be garnished according to the requirements of the organisation.

Sauces and dressings

If these are commercially prepared, you should check the recommended storage and serving instructions from the supplier. If they are made on the premises, check with the chef for information on storage and serving. Any sauces/dressings past their use-by date should be thrown out and reported to your supervisor. The outside of sauce and dressing bottles must be wiped clean before service and you must make sure that all bottles are full.

Sugar and sweeteners

Sugar containers should be carefully checked before each service. Make sure that the sugar grains are separate and ensure that moisture or humidity has not affected the sugar. Check that dirty teaspoons with coffee or tea have not tainted


sugar. It is also important to check that there has been no insect contamination–insects like ants, which are attracted to the sweetness of sugar.Wipe the outside of the bowl and fill with sugar.

Exercise

Mrs. Jones is the first customer in after the restaurant opens. She orders a cup of coffee, which you promptly bring to her. A few minutes later, she complains that the coffee is cold and there is no sugar in her sugar bowl.

How could this situation have been avoided?

Storage of condiments and accompaniments

Between service periods or when not in use, it is essential that condiments and accompaniments are well covered with a lid or cling film. Refrigerate if necessary. Your workplace will have designated areas for the storage of condiments and accompaniments. In some cases, you may place the condiments and accompaniments on a tray or trolley ready to take to the tables.

Making sure that refuse and waste containers are clean

Refuse and waste containers must be clean and ready for use before the start of each service period.

Two main problems will arise if waste containers are not emptied:

Waste left lying around may cause a spread of germs and bacteria and encourage insects (flies, ants) and vermin (mice, rats).

Waste left lying around will look unattractive to customers.

Refuse and waste containers must be emptied regularly. Your workplace should have a schedule for the cleaning and sanitising of these containers.

Some establishments will have separate containers for different types of waste, e.g. bottles, paper, food waste, cigarette butts. In terms of hygiene and environmental concerns, it is important that you follow your workplace guidelines.

Make sure that dining furniture is ready for food service

The dining area is often the first impression that a customer will have of your establishment. Therefore it is important that the dining area is clean and well organised.

Apart from positioning chairs and tables for service, there are other aspects of the dining area that may be the responsibility of the front of house staff during Mise en Place. According to the requirements of your workplace, these tasks may include the following:

Cleaning floors.© Tourism, Hospitality and Sport Education and Training Authority (THETA), 2003

19

Checking that carpets are not torn or damaged. If you notice any damage you should report it immediately to your supervisor.

Checking that any fixtures or decorations are clean and level, e.g. picture frames.

Ensuring that heating or air-conditioner is set at a comfortable level.

Ensuring that background music is appropriate. Music in dining rooms should be just audible and should suit the atmosphere of the dining area and the type of customer.

Checking lighting. The dining area should not be too bright but bright enough to see the food and people. The lighting should be suitable for the time of day and type of food service.

Restaurant layout

When positioning tables in the dining area, there are a number of important factors which should be considered. These factors include:

Reservations - large parties may need tables to be re-organised. You must make sure that you have allocated a table for each reservation and also try to leave tables for guests who may not have made a reservation.

Special requests - sometimes guests request a certain table or may request a booth or an outside dining table.

Ease of service - make sure that you leave enough room between tables so that front staff is able to easily take orders and serve customers.

View - whenever possible, allocate tables with a view first. Also check that wherever possible, tables do not have views into the kitchen or toilet area or behind waiter's station.

Lighting- make sure that all tables are positioned in good lighting. Avoid placing tables where they will be in a shadow or in a very bright light.

General layout of dining area - try to provide even spacing between tables. Make sure that certain areas are not too cramped and the overall layout of the dining room is pleasing After you have completed setting up the dining area, stand in the doorway where guests will first enter and make sure they will see an attractive layout.

Entrance and exits - wherever possible do not position tables near entrances, exits (including fire exits), service doors or where customers may be annoyed by draughts or excessive noise.

Special circumstances - if you know that a guest may need special consideration, take note when allocating tables. Such considerations may be given to the elderly, children or guests with mobility problems, e.g. in a wheelchair.

Chairs and tables

All dining room furniture should be clean and undamaged. If you find any tables or chairs that are damaged or not steady, report them immediately to your supervisor. Try never to use tables or chairs that are unstable–not only is there


an increased likelihood of spills, but it is annoying for guests to sit at an unsteady table. If you must use the table, the quickest and easiest way to stabilise it is to cut a piece of cork to the correct thickness and place it under the unsteady leg.

It is recommended that you never use an unstable chair as this might cause an accident to guests or staff. All chairs should be placed equal distance from the edge of the table and you must ensure that there is adequate room behind the chair to move when the guest is sitting down or standing up.


Types of service

Restaurant service –

Usually in a restaurant the management determines dining area the room layout, type of decorations and service equipment. The tables should be set up identically to present an image of neatness to the customer. Occasionally, a large booking may have a special request for restaurant arrangement, but in most cases your establishment will have a routine system for setting up the dining area.

Functions and banquets –

For large functions, banquets, conferences or meetings, the arrangements will have to be agreed with the organisers in advance. They will work together with management to decide on the following:

food and drinks to be served

room layout

seating arrangements

table decorations and types of table setting.

Exercise

Research the following types of service, and give a brief description of how they are carried out.

Silver service

Plate service

French service*

Russian service*

*a la Russe and a la Francaise-

Larousse Gastronomique pg 874


Laying table settings correctly for food service

The first stage in setting a table is to lay the tablecloth. Care must be taken to keep tablecloths in good condition.

Whatever the table size or type of cloth, there are a number of points to remember:

cloth must be clean with no stains

cloth must have no tears or frayed edges

all sides of the cloth must hang equally over the edges of the table (approx 30 - 45 cms)

handle the cloth as little as possible to avoid creasing or marking it

never allow the cloth to touch the floor

cloth must be right side up

if overlays are used over the tablecloth, they should hang equally over the edge of the table

if table mats are used, they should be placed with the bottom edge in line with the edge of the table and should be directly in front of the customer's seat.

Type of table setting

The two standard settings used in a dining area are á la Carte and table d'hôte. Regardless of which setting is required, some basic principles apply.

The guest's napkin or a dinner plate is placed in a central position in front of the customer's chair. This acts as a centre guide.

All cutlery should be cleaned and polished.

Lay the cutlery from next to the plate, moving out according to the number of courses being served. Cutlery should be 2.5 cm from the edge of the table.

Position a polished side plate to the left of the setting, approx. 2cm from the edge of the table.

Side knives are positioned on the right side of the side plate (to allow for the service of rolls and bread).

The wineglass is positioned 2.5 cms above the tip of the main knife. Any additional glassware should be 45o to the left of the first glass.


Some establishments may vary this arrangement so check with your supervisor first.

Your supervisor can advise you on the positioning of table centre items, cruets, ashtrays, candles, display items and table numbers.

Any monogrammed tableware and glassware must be positioned so that the emblem faces the guest.

Napkin folds should be kept simple to ensure that they remain hygienic for the guest.

Setting the table d'hôte

This setting generally includes the entire cutlery and glassware required for the entire meal since it is already know what the guest will be eating. You must study the menu so that you know exactly what cutlery, crockery and glassware will be required.

Setting the banquet cover

This table setting will differ from establishment to establishment. Usually the glassware, napkins and condiments will be placed on the table. Sometimes basic cutlery is placed on the table, but very often the guest collects the cutlery when they serve themselves from the buffet table. This is because you will not know prior to service what food the guest will select. Similarly, the guest will collect the appropriate crockery from the buffet table.

Setting the á la carte cover

This setting is laid for a basic main course since it will be adjusted once the guest's order has been taken. The cover consists of:

napkin

main knife and fork

side plate and knife

wine glass.


Making sure that menus are ready for customer use

It is essential that prior to service you check all menus and wine lists to make sure that they are well-presented and not damaged. They should look attractive with no food or grease stains.

You must also be familiar with the contents of the menu and the advertised prices so that you are able to help guests with their menu selection. Check with the kitchen to make sure that all menu items are available and find out if there are any specials being offered.

Make sure that you have enough menus for customer service and place the menus where they will be easily reached for quick service.

Some establishments also have tent cards, which are placed on tables to advertise special promotions or upcoming events. It is your responsibility to make sure that these tent cards are clean and in good condition.

Exercise

How would you change your performance if you were in a 5 star hotel or a small country guest house.


Working in an organised and efficient manner

The dining experience for the guest will be greatly improved if the dining area is well set-up and staff is clearly organised. If you complete all of the required tasks during Mise en Place, then your job will be easier during meal service.

Plan your work. All staff should allow time to finalise their preparations before guests arrive.

Save your energy. Plan your movements so that each trip in the restaurant is with your hands full to save your legs and your energy.

Ask other staff members if you need help, e.g. when re-arranging tables and chairs.

Be aware of your own safety and the safety of other team members when moving tables and chairs. Ask for guidance if you cannot see a clear path ahead of you.

Allow each team member to have clearly defined tasks. This avoids repetition of jobs and allows the setting up to be completed more quickly.

Check supplies of all service items and equipment so that you do not run out during service. Also remember that a number of staff will use the waiter's station over a day so the layout should always be the same–this way time is not wasted looking for items.

Check that all service items and equipment are clean, hygienic and undamaged. Any damages should be reported immediately to the supervisor.

If available, follow establishment guidelines and checklists to ensure that no task is over-looked.

Don't try to save time by skipping some tasks. Customers (and your supervisor) will notice if high standards are not maintained.

Clearing, cleaning and storing service items and equipment

If the dining area in your workplace is in constant use, it may be that clearing up and preparation tasks are combined. All used items are removed from the table and then it is reset for the next meal.

When the dining areas are not being used, staff will have a chance to vacuum floors and perform light cleaning.

Most establishments will have in place, a roster which details when thorough cleaning is to be performed. About once a week everything is removed from the tables and they can then be thoroughly cleaned.

Although vacuuming is usually performed daily, it will also be necessary about once a week to move all furniture so you can vacuum along walls and in corners. On these occasions, chairs are usually stacked on tables to allow greater movement throughout the dining area.


Clearing service equipment

After you have finished a busy shift, you may be tired. It is at this time that you will particularly appreciate help from other staff members. In order to avoid repetition of tasks, you must work in a logical order. Your supervisor may instruct you on the sequence of clearing service equipment but a good system is as follows:

Make sure that your waiter's station has been cleaned and is well organised. This will make it easier when you replace unused service equipment in the station for storage.

Using a tray, clear dirty service items from tables. Take all dirty crockery, cutlery and glassware to the kitchen to be washed. Stack the crockery carefully in the kitchen to avoid breakages. Some establishments soak cutlery at the end of the night.

Return wiped condiment containers and unused service equipment to the correct storage area–refrigerate if necessary.

Gather all dirty linen ready for laundering.

Empty ashtray. At the end of the night, these should be washed thoroughly. For hygiene reasons, wash ashtrays separately from other dirty equipment.

Place all food waste into appropriate bins.

Empty and clean all waste containers. Some establishments sanitise their waste containers at the end of every night.

Wipe over all bench tops, tables, chairs, trays and trolleys–sanitise if required.

Wipe over menus, tent cards and table numbers.

Discard any dead floral arrangements or unsatisfactory table decorations.

If it is your workplace policy, reset table for the next service period.


Turning off equipment

It is very important to turn off dining room equipment at the end of the day. Equipment that might need to be turned off may include:

plate warmers

hot cupboards

drink chillers

urns and coffee machines

sound systems

air-conditioning

heating

Lighting.

Turning off equipment after service saves energy and reduces company costs.

Preparing linen for dispatch to laundry or storage

At the end of the service period, you must remove all linen.Any disposable table and service linen that has been used should be placed immediately in the appropriate waste container.

All remaining linen should be carefully checked and sorted.Firstly check all linen for damage or stains. Damaged linen should be separated from the rest and reported to your supervisor.

It is helpful to the laundry department if you also emphasise any linen that has large or difficult stains. Removal of most food spills will occur with the usual washing, but some stains may need special attention.

Place the linen into separate bundles according to the type, e.g. service cloth, napkins, tablecloths. Count and record each item and then bundle items together ready for dispatch to the laundry. Your workplace supervisor will be able to instruct you on your establishment's specific requirements for sorting and dispatching linen.

Any linen that has not been used during service should be neatly folded and returned to the appropriate storage area.


Storing food items, condiments and accompaniments

It is a waste of time to place dirty and empty condiment containers back in the storage area. By cleaning and re-filling condiment containers you are saving time and effort for the staff on the next shift. Equally important, dirty containers will attract pests and harbour the growth of bacteria.

Once you have removed food items, condiments and accompaniments from the table at the end of the shift, you should follow these guidelines.

Any food items or condiments that need to be refrigerated should be covered with plastic wrap or a lid. Before refrigeration, make sure to thoroughly wipe the outside of the container. Any milk or cream that has been taken from tables should be discarded.

Some condiments and accompaniments will be poured back into their original container for storage (check with your supervisor regarding workplace policy).

If the condiment is to be stored in the service container, make sure that the outside of the container is wiped with a clean damp cloth to remove any spills or marks.

Remove lumps from sugar bowls. Check for ants or other pests.

Refill containers, if necessary.

Remember to store all food items, condiments and accompaniments in their designated storage area. This will make it easier for the next shift when they set-up the dining area again.

Disposing of rubbish and waste food

Bacteria are found in dust and dirt and on pieces of broken glass or china. Flies, ants, mice and rats may then spread these bacteria. For this reason, it is essential that rubbish and waste food be disposed of correctly at the end of service.

Never place rubbish, waste food or their containers on surfaces that will be used to prepare, cook or serve food.

General rules for the correct disposal of rubbish and waste food include the following:

All waste food and rubbish containers must be thoroughly cleaned at the end of a shift to prevent the growth of bacteria. Check your workplace policy with regard to sanitising rubbish containers.

Follow your workplace policy with regard to separate containers for different types of rubbish, e.g. bottles, paper, food waste.

Put liquid waste into a solid container before placing in rubbish container. This will prevent liquid oozing into other contents.


Check that all rubbish containers are in good condition. They should be sturdy with close fitting lids. There should be no splits or cracks in the container as this would allow the entry of pests.

Report any damaged rubbish containers to your supervisor.

Ask for help if the rubbish container is too heavy to move to the designated rubbish area.

Cleaning and storing service items and equipment

At the end of every shift it is vital that all service items and equipment are left spotlessly clean.

Although your workplace will have its own procedures, there are general rules for the cleaning of service items.

China

Handle china carefully to avoid damage.

Do not stack plates, saucers, cups or bowls too high.

When filling dishwasher trays, stack items so that they do not vibrate together which may cause damage.

Check cleanliness of cups–especially watch for tea or coffee stains in the bottom of the cup or lipstick stains left on the rim.

Be careful when unloading hot rinsed crockery directly from the dishwasher onto a cold work surface. Sudden changes in temperature may cause crockery to crack.

Cutlery

Stainless steel and silver plated cutlery should look shiny and bright.

If smears remain after washing, dip cutlery into very hot water and then polish with a clean, dry cloth.

Clean silver cutlery according to the manufacturer's instructions and your workplace policy.

Glassware

Handle glasses carefully.

Any glassware that is chipped or cracked must be thrown away.

To reduce stress to the glasses, never overload them in dishwashing racks and never use glasses to scoop ice or to store or carry cutlery in.

After you have finished polishing glassware, make sure that you carry it by the stem.


After all service items have been thoroughly cleaned, they should be stored in the correct location. If service items are stored in a cupboard, make sure that you do not bang the door closed, as this will cause crockery to rattle together. Also make sure that service items are not stacked too close to the edge of the shelf as they may drop off and be damaged or broken.

Leaving dining and service areas clean and tidy

Dining area

Depending on your workplace policy, you may be required to vacuum at the end of the shift or it may be part of the duties of the person setting up for the next shift. Regardless of your establishment's policy, it is a good idea to clean any food waste from the floors, as this will attract pests if left unattended. Depending on the size of your organisation, you may have cleaners that clean the dining area.

Likewise it is important to wipe dining chairs and tables clean of food waste or spills. Some establishments may sanitise their dining furniture at the end of the day - or you may be required to polish all dining furniture ready for the next service.

If you notice any damaged dining furniture, it is important that you report it to your supervisor immediately. Make sure that you have bright overhead light when cleaning - especially at night. Otherwise you may not see spills or food waste which may be visible in the natural light of the following day.

Service areas

For hygiene purposes, it is important that all food waste and rubbish be removed from the service area. All benches and work surfaces should be thoroughly wiped down and sanitised if required. It is also important to wipe over large equipment including the doors of refrigerated units. Hot detergent water and a clean cloth work well to remove grease and dirt.

At the end of your shift, you should make sure that the service areas are hygienically clean and all service items and equipment are located in the correct storage area.


Cleaning dining and service areas

Tips:

In order to avoid accidents whilst clearing the dining and service areas, it is important to remember the following:

Always ask for help when moving furniture.

Make sure all equipment is turned off and cool before dismantling.

Wipe any spills from floor to avoid slipping.

Don't stack crockery too high.

Watch where you are walking - especially when carrying heavily laden trays.

Working productively and efficiently will avoid rushing later on which may cause breakages or damage to service items and equipment.

Tips: In order to clear the dining area as part of a team, it is important to remember the following:

Communicate with each other so that you do not duplicate tasks.

Make sure that your efforts are co-ordinated so you are all able to finish your tasks at the same time.

Ensure that you are familiar with the workplace routines. If you are not sure, check with your supervisor.

All jobs in the dining and service areas are necessary for the smooth running of the business. Be friendly, polite and respect each other's jobs.

Don't rush to complete tasks if the quality of your work will be affected.

Don't assume that someone else will fix a problem. If you notice that something is not right, e.g. damaged or missing items, it is your duty to report it to your supervisor.


Practical Exercises

Practical Exercise

Task Type Date Completed

Comments by

SupervisorTask No. 1 Lay up a table for a la Carte and table d`

Hotel service, using all of the following items, and ask your supervisor to check your work: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, linen or disposable serviettes, table decorations and condiments

Task No. 2 Now do the following:

Check, clean and correctly place appropriate menus and promotional material

Check equipment is turned on and ready for use

Clean refuse and waste containers and ensure they are ready for use

Task No. 3 Clear down the table setting and place all items in their correct storage area


Self Assessment

Instructions In the following test you will be required to answer all questions. You are required to obtain 100% to pass. If you do not obtain the pass mark, revise all the learning material

and redo the test.

Question 1

Explain the effect of completing preparation tasks within time limits, on customer satisfaction?.

Question 2

Why is it important to maintain a constant stock of service items?

Question 3

What may happen if condiments are not checked according to operational procedures?

Question 4

Why is it important to ensure that all dining furniture and service equipment is clean, undamaged and in place before service?

Question 5

What may happen if you do not turn off electrical equipment after service?


Signatures required on successful completion of this module

Comments & Review by coach

General comments from learner

I …………………………………………… have (Supervisor / Coach) hereby certified that I have examined the learners’ workbook and that the learner has successfully completed this section of the practical training programme.

_______________________ _________________________SIGNATURE SUPERVISOR SIGNATURE LEARNER

DATE: ___________________ DATE: _____________________


fs09 prepare clear areas

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