Preparation of service areas and equipment

Preparation of Service Areas

Overview

The fundamental step to an efficient operation, the preparation of the service areas must be carefully executed for smooth operation and efficient service.

Cleaning and Sanitising

Clean the service area thoroughly, sanitising all surfaces to ensure hygiene standards are maintained.
All surfaces and high-contact areas should be regularly wiped down and sanitised to minimise cross-contamination.

Arranging Furniture and Setting the Tables

Arrange furniture to optimise space and ease of movement for both staff and guests.
Layout should depend on the type of service; for instance, gueridon service requires adequate room for dining as well as the performance of tableside cooking and preparation.
All tables should be safely arranged and set up before service starts.

Ambience

Consider elements such as lighting, music and temperature to create a welcoming atmosphere.
These elements should complement the nature of the restaurant and the dining experience it hopes to provide; a fast-food establishment, for example, will have a very different ambience to a high-end restaurant offering silver service.

Preparation of Equipment

Overview

Right from cutlery to large cooking equipment, everything needs to be ready and in working order to begin service.

Cleaning and Maintaining Equipment

Ensure all equipment is clean, sanitised, and in good working condition. Any faulty equipment should be repaired/replaced immediately.
Regular cleaning of equipment also extends its lifespan and ensures it operates at optimum levels.

Setting up Service Equipment

Depending on the restaurant’s type of service, service equipment such as cutlery, napery, crockery, glassware etc., must be set up in advance.
Specialised equipment for certain types of services, such as gueridon service trolleys, flambe carts, and carving stations, should be ready and equipped.

Positioning Equipment

Equipment should be positioned conveniently for easy access by staff. The positioning should also prioritise safety and hygiene.
Ensure items like knifes and hot tools are placed carefully, the spill-prone elements are well-contained and sharp, and hot elements are out of the way of accidental bumps.

Checking Stock Levels

Finally, all necessary food and beverage stock levels should be checked. Any missing items should be replenished before service begins.
Regularly updating stock levels avoids running out of key ingredients during service, thus ensuring an uninterrupted dining experience for the guest.