Therefore, the restaurant waiter should do a good job of pre-meal preparation, and the restaurant foreman, front office minister and other management personnel should do a good job of pre-meal preparation-all restaurant staff should do a good job of pre-meal preparation before welcoming the first guest.
Pre-meal preparation contains many details, which are easily overlooked in the busy pre-meal preparation process. No matter the environmental sanitation, table layout, spare tableware, lighting and temperature of the restaurant, every detail prepared before meals will affect the quality level of restaurant service and have a direct impact on the efficient and smooth operation of the restaurant.
Therefore, when preparing meals, restaurant waiters should not only strictly follow the relevant procedures to implement work standards, but also constantly discover the details of pre-meal preparation in their daily work and do it meticulously.
Extended data:
Preparation of catering equipment and facilities
1, tableware preparation
Set the table as required, that is, set bone plates, small bowls, chopsticks, teacups, ashtrays, toothpicks, seasoning salt for hot pot restaurants, vinegar pots, monosodium glutamate, etc.
In principle, chopsticks with the name and emblem of the store face upwards. Tableware with store logo should be uniformly oriented to guests. Chopsticks should be placed one finger away from the bone plate, toothpicks, vinegar pots and other condiments should be placed in the upper right corner of the dining table. The glass can only be placed upside down on a clean tablecloth or cushion to keep the cup hygienic. At the same time, all the cups should be put in the past when you start business, otherwise it will give people the impression that the restaurant is not ready yet. After setting the table, all the cups must be checked once.
2. Counter surface for preparing food
Teapots, kettles, soy sauce and vinegar bottles should be prepared in the pantry. Put a proper amount of tea and water in the teapot to make the color. Ensure that there is boiling water above 90 degrees in the kettle, and the appearance of the kettle is clean and free of water drops. Soy sauce vinegar bottles are sufficient without peculiar smell. Pallets should be equipped with clean standard quantity, without water and oil stains.
Step 3 prepare the things in the sideboard
Whether the tableware in the cabinet is sufficient and complete, such as bone plates, wing bowls, porcelain spoons, chopsticks, cups, saucers and glassware. , and whether the service area under its jurisdiction has prepared sputum barrels and garbage bins (the garbage bins are in bags).
Whether the service items such as mouth cloth, dishcloth, watering can, oil pen, bottle opener, lighter and menu are complete, and check whether the facilities and equipment such as electrical appliances can work normally. Ensure that the number of towels is sufficient and the temperature is appropriate. Towels are free of sundries, hair, etc. Check whether the table in the area is clean and tidy, and whether the tableware specified by the table is in a straight line.
The adequacy of tableware preparation directly affects the overall service. Generally, the tableware in the work cabinet should be prepared to 3 to 4 times the area under its jurisdiction. General storage rules are:
Work counter: tray, menu, small towel;
First floor: chopsticks, chopsticks rack, napkin and napkin buckle;
Second floor: teacups, small bowls, spoon roots and ashtrays;
The third layer: bone plate
White wine glass, beer glass, red wine glass, etc. Can be placed in the designated position in each area, and the rice bowl can be placed directly in the cooking place.