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					Server 3 OPENING  Prepare hot sanitizer water for cleaning:  Using a plastic bucket found in the chemical room, fill with hot water and add sanitizer solution per gallon of hot water (Use testing strip for accuracy). Place a restaurant issued side towel in the sanitizer solution. Place underneath the bread station and use this solution whenever anything needs cleaning. Replace water whenever it begins to cool down or becomes slimy.  Ensure 4 peppermills are at the server side stand located in the dining room
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Set up the bread station:  Materials Needed: plastic gloves, bread baskets, black linen napkins, bread plates, 4 inch doilies, butter knives, whipped butter, black handle scoop, bread, plastic wrap, tongs, speed rack, half sheet pans and full sheet pans.  Turn on Alto Sham to number 4 on the dial.  Take whipped butter out of the walk-in right away and keep it at room temperature. It’ll make scooping much easier later on.  The bread currently used are dinner rolls  The bread is found in the small walk-in  Back-up bread can be found in Bernie’s walk-in, please ask Bernie before removing  At 5:55 P.M. place (1) full sheet pan in a hot convection oven. Warm for five minutes.  Remove bread from oven, cover with foil and store in the heated alto sham. Throughout the night you will need to keep bread heated in the oven and stored in the alto sham to maintain freshness of bread.  Using the forecasted guest count, multiply the forecasted guest count by 1.75 to determine bread use for the evening  Ask your SM for the number of tables for the evening. Multiply the total number of tables by 2. This number will tell you the number of bread folds for baskets, lined butter plates, butter knives, and butter scoops needed for service.  Scoop butter into the ceramic ramekins (butter must be perfectly round and smooth). Place filled ramekins on a sheet pan. Place the lined bread plates and butter knives on the same sheet pan.

 Place prepped butter on a full sheet pan. Cover with plastic wrap. Place sheet pans of butter on the top rows of the speed rack.  Load bread onto full sheet pans and 4 half sheet pans and cover with plastic. Place prepped bread on the lower portion of the speed rack.  Line bread plates with 4 inch doilies and place on a sheet pan. Place the sheet pan below the ramekins with butter. You will need an equal number of bread plates and butter knives for bread service at the station. Place butter knives on the same sheet pan as the lined bread plates.  Fold the napkins to hold bread (See SM). Stack bread baskets with a folded napkin in between the baskets. Leave on top of the bread station for service.  Estimated time of completion is 45 minutes. This includes all of the above duties plus making sure that the bread station is organized before service begins.  Scoop butter into the ceramic ramekins (butter must be perfectly round and smooth). Place filled ramekins on a sheet pan. Place the lined bread plates and butter knives on the same sheet pan.

 Using the forecasted guest count, multiply the forecasted guest count by 1.75 to determine bread use for the evening  Ask your SM for the number of tables for the evening. Multiply the total number of tables by 2. This number will tell you the number of bread folds for baskets, lined butter plates, butter knives, and butter scoops needed for service. Set up the ovals and cocktail trays:  Line all the cocktail trays with 12 -inch doilies and put half of the cocktail trays by the iced tea machine and half of the trays by the bar pick-up window  Line the hotel trays with black linen napkins (See the SM for the number of napkins needed for service)  Estimated time of completion is 5 minutes
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 Set up plates needed as underliners for appetizers, entrees, and desserts  Line 10 inch plates with 8 inch doilies for soup  Bread lined with 4” doilies for the French onion soup  Place in the alto sham by the expeditor, soup plates (soup bowls) until filled  Fold artichoke hearts for appetizer soup bowl, any menu items utilizing the soup plate, and pasta dishes  (See your SM for exact quantity needs) – Look for the forecast for the number of appetizers, entrees and desserts that need under liners. Determine the number of under liners needed by the number of each appetizer, entrée and dessert needing an under liner plate.
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Estimated time of completion is 10 minutes Set up olive service: TBD You will need 1.5 bread plates and ramekins per the number of tables for the evening Line bread plates with 4 inch doilies for under liners for olive ramekins Place empty ramekins next to the lined bread plates Place Demi tasse spoons near the plates Place bread plates, ramekins, and Demi tasse spoons on a half sheet pan and place on the speed rack by the bread station

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RUNNING  Keep olives stocked  Keep bread station stocked, clean, and organized  Make sure there is a continuous supply of bread warming in the ovens  Butter, olive oil, red wine vinegar and folded napkins are on hand to service the guest  Make sure the bread station stays clean

CLOSING  Return all clean linen to your SM for credit  Cover any remaining butter plates with plastic wrap, label and return to the prep walk-in  Wipe the olive oil and red wine vinegar bottles with a hot bar mop  Return olive oil and red wine vinegar to the bar cellar cabinets  Turn off Alto Sham  Any heated bread leftover should be stored in the walkin for croutons  Record all leftover bread on the dinner waste report  Unheated bread is returned to the dinner shelf on Thursday and Friday nights.  On Saturday night return bread to the lunch shelf for use on Monday.  Gather all cocktail trays and oval trays. Remove doilies, linen napkins and wipe down with the sanitizer solution  Breakdown the olive set-up returning clean plates, ramekins, and spoons to the proper location  Cover any unused olives for use on the following day  Wash the top of the alto sham and inside where the bread is stored during service  Wash prep table and spray with sanitizer  Wash speed rack  Fill the pepper mills with whole black peppercorns and wipe the outside of the pepper mils with the sanitizer solution. Wrap bottom of peppermills with plastic wrap.  Return pepper mills back to server side stand  See SM for checkout

 Servers are responsible for detailing their own stations assigned by the Service Manager. In addition, each server should have their dining room sections detailed by 5:00 p.m. or before family meal to meet the expectations set by the FOH instructor. If you cannot complete your entire task assigned, please let the SM know so that he/she can assign someone to help. REMEMBER THAT WE WORK AS A TEAM! HELP EACH OTHER OUT WHENEVER POSSIBLE.


				
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