Aprons The Necessary Accessory

							Title:
Aprons: The Necessary Accessory!

Word Count:
495

Summary:
For employees who cook in a restaur
ant kitchen or work in the dining r
oom waiting tables, wearing an apro
n is often a uniform requirement. W
hile they serve the purpose of prev
enting grease or coffee spills from
 soiling work uniform pants and shi
rts, aprons are also a handy attach
ment to tote customer needs.


Keywords:
apron, linen, cook, chef, restauran
t, kitchen, uniform, apparel, cloth
ing


Article Body:
For employees who cook in a restaur
ant kitchen or work in the dining r
oom waiting tables, wearing an apro
n is often a uniform requirement. W
hile they serve the purpose of prev
enting grease or coffee spills from
 soiling work uniform pants and shi
rts, aprons are also a handy attach
ment to tote customer needs.

For a waiter or waitress, who usual
ly wear just a half apron that wrap
s around their waists, it's importa
nt that the frock contain several a
ccessible pocket compartments in wh
ich to carry necessities for the jo
b. Not only is this convenient for
the time-pressed server, but it wil
l also impress a dine-in customer w
hen the item needed is right at the
 finger tips of their attendant.

Items which should be carried by a
waiter in their apron should includ
e an ordering tablet, two or three
pens, straws and matches. If feasib
le, extra condiments should also be
 allowed for as part of the supply
load, like catsup bottles or packet
s and creamer and butter samplers.
But be sure to protect liquid produ
cts from creating a mess within the
 apron--this happens to even the be
st of servers! Sometimes, in the ru
sh to fill a demanding customer's c
offee cup, leaning up against the c
ounter or dining table causes a jui
cy explosion. It is best to keep th
ose types of additives in a side po
cket where they are safer.

Yet another issue that accompanies
server aprons is the attached adjus
table ties that are supposed to be
secured on the back side of the wai
ter. As people come in all shapes a
nd sizes, fastening these strings c
an be a side-show all in itself. La
rger waisted people may have a diff
icult time tying a bow where the tw
o ends meet because there simply is
 not enough material. Thinner serve
rs may have to wrap the ties around
 two or three times before accompli
shing a bow to secure the apron. A
possible solution would be for mana
gement to purchase aprons which wil
l accommodate any shape or size or
server to allow for a more uniforme
d appearance of their staff.

Color choices for restaurant cook a
prons usually aren't that significa
nt. The full cover aprons of the di
shwashers, fry cooks and salad make
rs are rarely seen by the dining pu
blic. That is probably a good thing
; chances are those hard-working em
ployees in the back are wearing eve
rything from sauces to sautés! Choo
sing a shade for the waitresses, wa
iters, hostesses and bus boy's apro
ns is a bit more unrestricted and a
llows for a creative presentation w
hich compliments the décor of the r
estaurant dining room or color sche
me of the table cloths and furniture.

Lastly, when choosing aprons for re
staurant employees, select material
 that can easily be washed and sani
tized and does not require too much
 effort for stain removal. Although
 employees are hard-working and dep
endable, they also have lives outsi
de of the restaurant that may restr
ict time for uniform upkeep. If pos
sible, provide at least two aprons
to each server or cook.