Getting Ready for Service – Mise En PlaceWhy is Mise En Place Important?Examples of Mise En PlaceSlide 4Slide 5Guidelines for Selection of LinenSlide 7Slide 8Slide 9Slide 10Guidelines for Selection of ServicewareSlide 12When chosing flatware you must considerGuidelines for ChinaSlide 15Guidelines for GlasswareGuidelines for HollowareSetting the TableSlide 19Slide 20Slide 21Slide 22Slide 23Slide 24AmbienceSlide 26Slide 27Slide 28Server’s Mise En PlaceSummaryGetting Ready for Service – Mise En PlaceThere are several things to be done ahead of time to ensure the best service for the guest. This organization and completion of duties ahead of time is “mise en place.” (A French term translated “put into place”)Why is Mise En Place Important?The amount of work and the long hours of the f & b business make this “mise en place” even more important. –E.g. am shift gets everything ready for pm shift and vice versa.Mise en place allows the use of teamwork which is essential to maintain energy levels throughout the day and night and to help avoid overtime pay.Examples of Mise En PlaceMaitre d’ or Manager–Check Reservation Book–Discuss Cover Count and Flow of Service with Chef–Layout and Explain Floor Plan to Waitstaff–Adjust temperature, lighting and musicExamples of Mise En PlaceService Staff–Set dining room according to floor plan•Check for and then repair wobbly tables•Clean tables•Fold Napkins•Polish flatware and glassware•Fill condiments•Stock service areas•Fill Flatware mise en place plates (STP plates)•Make Coffee & TeaExamples of Mise En PlaceOpening and Closing Checklist–These lists ensure that items are “maintained” and attended to so that you do not have so many surprises. •E.g. A rip in the carpet•E.g. Adequate count of linen for the whole day•E.g. Adequate menus that are clean and accurateGuidelines for Selection of LinenThings to consider when selecting linen–Style and décor of dining roomColor, pattern, weave, texture–Serviceablity of Fabric•Lint, mendingE.g. Polyester – pills, less absorbent, slippery, less wrinkles–Color or Pattern of Linen•Consider fading•Consider overlay or napkin vs. full cloth–Expense of Linen Must be Considered•Inventory and StorageGuidelines for Selection of LinenNapkins–Paper •Paper napkins means no tablecloth•Paper is at left of place setting with flatware on top of it.•Dispensers are often used with paper napkins–Cloth •Fold considers ambiance, skill of staff, compatibility with charger, flatware, etc.•Used for ornamental, safety purposes–Bread pockets, artichoke foldsGuidelines for Selection of LinenSilence Cloths–Called a “molleton”•Makes it “silent” and absorbs spills•May use “overlay” instead of silence cloth•May have built in silencer – padding or foamGuidelines for Selection of LinenTable Cloths –See Linen Standards p. 861. Inspect each cloth and get credit when due2. Arrange tables before putting on cloths3. Clean, level, and then repair any loose parts on tables4. Spread silencer (if needed)5. “Clothe Statler” Tables •A table that converts from 4 to 6, choose linen to accommodate both6. Linen should drop even to seat of chair7. “Point of View” – All center creases should point up and run the same direction toward the entrance.8. No bare tables during service9. Do not shake dirty cloths in dining roomGuidelines for Selection of LinenSkirting–Colors–Velcro–Box-pleatsGuidelines for Selection of ServicewareServiceware is all utensils & wares used in dining room to serve the guest.–Flatware•Forks, Knives, Spoons–China•Plates, Cups, Saucers, & Underliners–Glassware•Decanters, Carafes, & Pitchers–Holloware•Candlesticks, Coffee pots, Platters & Silver TraysGuidelines for Selection of ServicewareIt is important to realize that serviceware should fit with the overall design of the establishmentWashabilityDurabilityEconomyWhen chosing flatware you must consider–Balance•Size, Proportion, and Weight–Design•Reflect the overall ambience of the establishment–Durability–Handles •1 Solid piece vs. wooden handle, hollow plate–Longevity•Select a pattern that is not going to be discontinued and is easily found through vendor–Range•Make certain pattern has all pieces essential to serving your particular menu (see page 89)–Stackablity•Nesting is important where possibleGuidelines for ChinaPorcelain–Glazed and Nonporous with a fine texture•A bit fragileBisque–Unglazed ceramic fired at low temp. onceStoneware–Bisque fired a 2nd time at higher temp.Pottery –Fired at low temp., large pores and generally glazed.Terra Cotta–Red Clay, unglazed, low temp.fire, very porousGuidelines for ChinaFood Service Establishments often use–Vitrified China•Fired at very high temperature to make it more durable•Easy to clean, dishwasher safe–China with a pattern should be glazed to keep pattern protectedGuidelines for GlasswareDesignManufacture–Clarity, Cracks, Faults and BubblesMarketing–Pouring 4 to 5 oz in a 14 oz glass–Guest perceptionRangeMultipurpose stockReplacementServiceability–Are they easy to clean?Storage–Hanging racks and smoking, stackable racksGuidelines for HollowareNeeds to have matching pieces where neededGenerally made of metal–Careful not to add metal taste to food or drink•Orange Juice (High acid) can corrode pitcher if left too longSetting the TableThe “Cover” can mean:1. China, Flatware, Glassware set for a specific type of meal and service2. A minimum charge for a guest who does not order a whole meal3. Number of guests in the dining room or at a tableSetting the TableSet Tables for particular “point of view”Allow 18 inches for each settingSet Flatware in a straight line regardless of table shapeSetting the TableFlatware–Forks on left• except oyster/cocktail fork on right –Spoons on right facing up–Knives on right inside the spoon with cutting edge facing in–Set only what is needed if possible•No more than 4 pieces at a time•Dessert flatware after “crumbing” except in banquet service when it is set at top of cover then moved into place•Silver Transport Plate–Flatware Mise en Place Plate (RKR) pg. 94Setting the TableSome rules for setting china:–B & B should be place ½ inch to left of cover forks and