Mise-en-scene

The Supervisor or team of waiters should ensure the following mise-en-scene:

1. Carpets are well brushed or hoovered

2. All tables and chairs are serviceable

3. Table lights or wall lights have functioning bulbs

4. Menu cards are presentable and attractive
5. Tent cards or other sales material are presentable

6. Doors and windows are thrown open for sometime to air the restaurant. This should be followed by closing the windows and doors and setting the air-conditioning or heating to a comfortable temperature

7. Exchange dirty linen for fresh linen
8. Table cloths and mats are laid on the tables

9. Wilted flowers are discarded and fresh flowers requisitioned

Sideboard

Before a restaurant opens the sideboard must be equipped with thefollowing items:

1. Cold water in jugs with underplates and napkins to cover

2. All important proprietory sauces, such as Worcestershire sauce, Tobasco sauce, tomato ketchup, Maggi sauce, JP/HP sauces (The waiter should ensure that the necks of the bottles are cleaned).

3. Toothpicks in toothpick holders

4. Sugar bowls – for both brown and white sugar with teaspoons for each.

5. Sugar dredger

6. Hot plates and order taking pads

7. Straw holders
8. Pickles and chutneys

9. Bread-boats or baskets with assortment of rolls and sticks

10. Ashtrays – cleaned and polished

11. Service spoons and forks

12. Adequate numbers of cutlery used on the table (normally two and a half times the number required for one sitting in the station)

13. Salvers

14. Underplates
15. Half plates, quarter plates and large plates and saucers

16. A crumbing plate

17. Trays covered with a napkin for service

18. Spare restaurant linen of all types (napkins tablecloths, waiter-cloth, etc.)

19. Paper napkins and doyley papers

20. Butter dishes

21. Finger bowls

22. Water goblets (bar glasses in case bar service is extended by the restaurant)

23. Pots for preserves are filled and kept ready

24. Cloth napkins are folded and kept ready for service
25. All usable silverware to be used in service to be polished
26. Cruet sets cleaned and filled with salt and pepper. Fresh mus­tard filled in appropriate pots.

Trolleys

Cheese Trolley

Display different types of cheese on a wooden board with an attractive knife to cut
the cheese. Accompaniments such as brown bread, crackers, celery and watercress
should be present.

Salad Trolley

The waiter must ensure that the salad bowls are set in an attractive way on the
trolley. Wooden bowls with wooden spoons and fork, to mix the salad, are kept
ready. Various types of dressings should be arranged in sauce boats on underliners
with individual spoons. Hearts of lettuce leaves are kept in a glass jar containing
water for preparing green tossed salad.

Gueridon Trolley

This trolley is used to cook food or to complete semi-processed food in the
restaurant itself. Flambe items are also prepared on this trolley.

Wine Trolley

The wine trolley must be equipped with the following items:

1. Wine opener (corkscrew)
2. Waiter-cloth
3. Half plates to present the cork of the wine bottle
4. Battery and switch for light
5. Wine list
6. Different types of wine, e.g. Red, White, Pink and Sparkling
7. The red and rose wines should be placed on one side
8. The white and sparkling wines [should be together to identify them easily.

Liqueur Trolley

The trolley must be equipped with the following items:
1. Cordial glass
2. Brandy inhaler
3. Cocktail glass (frappé)
4. Crushed ice
5. Straws
6. Peg measures
7. Waiters-cloth
8. Different liqueurs – (eight to ten would be a good choice for a highly rated restaurant)
9. Cordials.

Pastry Trolley

The pastry trolley must be equipped with:

1. Dessert plates
2. Paper napkins or folded serviette
3. Pastry forks
4. Pastry tong
5. Round tray for keeping pastries
6. Assorted pastries
7. Assorted cake slices
8. Gateaux slice.

Dictionary to the text:

environment -[ɪnˈvaɪərənmənt]-окружение,обстановка,окружающая среда

ensure-[ɪnˈʃʊə]-обеспечивать,гарантировать

bulbs-[bʌlbz]-шарик(термометра),колба электрической лампы

linen-[ˈlɪnɪn]-полотно,холст,парусина

wilted-[ˈwɪltɪd]-вылые

attribute-[ˈætrɪbjuːt]-свойство,характерный признак

sideboard-[ˈsaɪdbɔːd]-буфет

cutlery-[ˈkʌtləri]-ножевые изделия

crockery-[ˈkrɒkəri]-глиняная фаянсовая посуда

smooth -[smuːð]-гладкий,ровный,однородный

toothpicks-[ˈtuːθpɪks]-зубочистки

dredger-[ˈdrɛʤə]-черпалка,драга

Ashtrays-[ˈæʃtreɪz]-пепельница

Adequate-[ˈædɪkwɪt]-соответсвующий,адекватный

crumb-[krʌm]-крошка,кроха,крупица

goblet-[ˈgɒblɪt]-бокал,кубок

Trolley-[ˈtrɒli]-тележка

vinegar-[ˈvɪnɪgə]-уксус

wheel-[wiːl]-колесо

item-[ˈaɪtəm]-каждый отдельный предмет

Accompaniment-[əˈkʌmpənɪmənt]-сопровождение,дополнение

celery-[ˈsɛləri]-сельдерей

lettuce-[ˈsɛləri]-салат-латук

mustard-[ˈmʌstəd]-горчица

Carving-[ˈkɑːvɪŋ]-резная работа

cork-[kɔːk]-пробка

identify-[aɪˈdɛntɪfaɪ]-устанавливать,опознавать

Peg-[pɛg]-колышек,затычка

serviette-[ˌsɜːvɪˈɛt]-салфетки

slice-[slaɪs]-ломтик,ломоть,тонкий слой

reinforce-[ˌriːɪnˈfɔːs]-усиливать,укреплять

tong-[tɒŋz]-щипчики для сахара

Task for  Karpushkina Jenny and Buryan Yana

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Lesson 8

Preparation for Service

Mise-en-scene

Mise-en-scene refers to preparing the environment of the area in order to make it pleasant, comfortable,  safe and hygienic. For the waiter, the restaurant is the service area. Before each service session, the restaurant should be made presentable enough to accept guests. The Supervisor or team of waiters should ensure the following mise-en-scene:

1.      Carpets are well brushed or hoovered

2.      All tables and chairs are serviceable

3.      Table lights or wall lights have functioning bulbs

4.      Menu cards are presentable and attractive

5.      Tent cards or other sales material are presentable

6.             Doors and windows are thrown open for sometime to air the restaurant. This should be followed by closing the windows and doors and setting the air-conditioning or heating to a comfort­able temperature

7.       Exchange dirty linen for fresh linen

8.       Table cloths and mats are laid on the tables

9.        Wilted flowers are discarded and fresh flowers requisitioned

Mise-en-place

Mise-en-place means "putting in place" and is the term attributed to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that his station has been efficiently prepared for service. A station comprises of a given number of tables which are attended by a given team of waiters. Thus a restaurant may have several stations, each with a team of waiters. In large restaurants each station may be headed by a Captain or Chef-de-rang.

Sideboard

A sideboard (or dummy waiter) is a piece of furniture with shelves and cupboards, spacious enough to hold  all  linen, cutlery, crockery, etc. for service to a particular number of covers. The smooth func­tioning of service in the given covers will depend on how thoroughly the sideboard has been prepared.

Before a restaurant opens the sideboard must be equipped with thefollowing items:

1.     Cold water in jugs with underplates and napkins to cover

2.     All important proprietory sauces, such as Worcestershire sauce, Tobasco sauce, tomato ketchup, Maggi sauce, JP/HP sauces (The waiter should ensure that the necks of the bottles are cleaned).

3.     Toothpicks in toothpick holders

4.     Sugar bowls – for both brown and white sugar with teaspoons for each.

5.     Sugar dredger

6.     Hot plates and order taking pads

7.     Straw holders

8.     Pickles and chutneys

9.     Bread-boats or baskets with assortment of rolls and sticks

10.  Ashtrays – cleaned and polished

11.  Service spoons and forks

12.  Adequate numbers of cutlery used on the table (normally two and a half times the number required for one sitting in the station)

13.  Salvers

14.  Underplates

15.  Half plates, quarter plates and large plates and saucers

16.  A crumbing plate

17.  Trays covered with a napkin for service

18.  Spare restaurant linen of all types (napkins tablecloths, waiter-cloth, etc.)

19.  Paper napkins and doyley papers

20.  Butter dishes

21.  Finger bowls

22.  Water goblets (bar glasses in case bar service is extended by the restaurant)

23.  Pots for preserves are filled and kept ready

24.  Cloth napkins are folded and kept ready for service

25.  All usable silverware to be used in service to be polished

26.  Cruet sets cleaned and filled with salt and pepper. Fresh mus­tard filled in appropriate pots.

Trolleys

Before the restaurant opens the waiter should:

a.     Clean the trolley thoroughly first with a wet cloth (if not made of wood) and then with a dry cloth. Use vinegar in the case of wood.

b.    See that the wheels of the trolley move freely and are well oiled.

c.     Set the containers in such a way that they look colourful and attractive.

d.    Keep adequate numbers of service spoons, forks, napkins and underliners.

e.     Keep a sufficient number of dessert plates to serve the items to the guests.

Hors d’oeuvres Trolley

Cheese Trolley

Display different types of cheese on a wooden board with an attrac­tive knife to cut

the cheese. Accompaniments such as brown bread, crackers, celery and watercress

should be present.

Salad Trolley

The waiter must ensure that the salad bowls are set in an attractive way on the

trolley. Wooden bowls with wooden spoons and fork, to mix the salad, are kept

ready. Various types of dressings should be arranged in sauce boats on underliners

with individual spoons. Hearts of lettuce leaves are kept in a glass jar containing

water for preparing green tossed salad.

Gueridon Trolley

This trolley is used to cook food or to complete semi-processed food in the

restaurant itself. Flambe items are also prepared on this trolley. It should be

equipped with the following items:

1.        Proprietory sauces

2.        White wine

3.        Oil

4.        Brandy

5.        Pepper mill

6.        Vinegar

7.        Napkins

8.        Service spoons and fork

9.        Matches and ashtrays

10.     Flambe copper pans

11.     French and English mustard

12.     Wooden board

13.     Carving knife and fork

14.     Butter

15.     Salt and pepper

16.     Sugar—(grain and cube)

17.     Gas cylinder (filled)

18.     Any other items which might be required very frequently, e.g. liqueurs for crepe suzettes, etc.

Wine Trolley

The wine trolley must be equipped with the following items:

                                 1. Wine opener (corkscrew)

                                 2. Waiter-cloth

3.    Half plates to present the cork of the wine bottle

4.    Battery and switch for light

5.    Wine list

6.    Different types of wine, e.g. Red, White, Pink and Sparkling

7.    The red and rose wines should be placed on one side

8.    The white and sparkling wines [should be together to identify them easily.

Liqueur Trolley

The trolley must be equipped with the following items:

1.        Cordial glass

2.        Brandy inhaler

3.        Cocktail glass (frappé)

4.        Crushed ice

5.        Straws

6.        Peg measures

7.        Waiters-cloth

8.        Different liqueurs – (eight to ten would be a good choice for a highly rated restaurant)

9.        Cordials.

Pastry Trolley

The pastry trolley must be equipped with:

1.        Dessert plates

2.        Paper napkins or folded serviette

3.        Pastry forks

4.        Pastry tong

5.        Round tray for keeping pastries

6.        Assorted pastries

7.        Assorted cake slices

8.        Gateaux slice.

____________________________________________

Training Methodology     Actually show the sideboards and various trolleys and             

                                                            demonstrate how they are set-up; then make trainees

                                               set-up the same with the trainer reinforcing with    

                                               suggestions from time to time.

Training Aids          Sideboard

                             

1.      Hors d'oeuvres trolley – with hors d'oeuvre

2.      Salad trolley – with salads

3.      Cheese trolley – with cheese

4.      Gueridon trolley – with burners/cylinders

5.      Wine trolley – with wines

6.      Liqueur trolley – with liqueurs

7.      Pastry trolley – with pastrie

All the above equipment must have all items that go into them for effective demonstration.