Getting Ready for Service
Chapter 5 Highlights
Mise En Place
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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.”
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(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.
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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
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Maitre d’ or Manager
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Check Reservation Book
Discuss Cover Count and Flow of Service with
Chef
Layout and Explain Floor Plan to Waitstaff
Adjust temperature, lighting and music
Examples 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 & Tea
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Examples of Mise En Place
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Opening and Closing Checklist

These lists ensure that items are “maintained”
and attended to so that you do not have so
many surprises.
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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 accurate
Guidelines for Selection of Linen
Things to consider when selecting linen

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Style and décor of dining room
Color, pattern, weave, texture
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Serviceablity of Fabric
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Lint, mending
E.g. Polyester – pills, less absorbent, slippery, less wrinkles

Color or Pattern of Linen

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Consider fading
Consider overlay or napkin vs. full cloth
Expense of Linen Must be Considered

Inventory and Storage
Guidelines for Selection of Linen

Napkins

Paper
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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

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Fold considers ambiance, skill of staff, compatibility with
charger, flatware, etc.
Used for ornamental, safety purposes
 Bread pockets, artichoke folds
Guidelines for Selection of Linen

Silence Cloths

Called a “molleton”
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Makes it “silent” and absorbs spills
May use “overlay” instead of silence cloth
May have built in silencer – padding or foam
Guidelines for Selection of Linen
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Table Cloths

See Linen Standards p. 86
1.
Inspect each cloth and
get credit when due
Arrange tables before
putting on cloths
Clean, level, and then
repair any loose parts on
tables
Spread silencer (if
needed)
“Clothe Statler” Tables
2.
3.
4.
5.

A table that converts
from 4 to 6, choose linen
to accommodate both
6.
7.
8.
9.
Linen should drop even
to seat of chair
“Point of View” – All
center creases should
point up and run the
same direction toward
the entrance.
No bare tables during
service
Do not shake dirty cloths
in dining room
Guidelines for Selection of Linen
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Skirting
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Colors
Velcro
Box-pleats
Guidelines for
Selection of Serviceware

Serviceware is all utensils
& wares used in dining
room to serve the guest.
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Flatware
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China
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Plates, Cups, Saucers, &
Underliners
Glassware
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Forks, Knives, Spoons
Decanters, Carafes, &
Pitchers
Holloware

Candlesticks, Coffee pots,
Platters & Silver Trays
Guidelines for
Selection of Serviceware
It is important to realize that serviceware
should fit with the overall design of the
establishment
 Washability
 Durability
 Economy
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When choosing flatware
you must consider
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Balance

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Size, Proportion, and
Weight
Longevity
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Design
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Reflect the overall
ambience of the
establishment
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Range
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Durability
Handles
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1 Solid piece vs.
wooden handle, hollow
plate
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Select a pattern that is
not going to be
discontinued and is
easily found through
vendor
Make certain pattern
has all pieces essential
to serving your
particular menu (see
page 89)
Stackablity

Nesting is important
where possible
Guidelines for China
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Porcelain
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Glazed and Nonporous with a fine texture
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Bisque
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Bisque fired a 2nd time at higher temp.
Pottery
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Unglazed ceramic fired at low temp. once
Stoneware
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A bit fragile
Fired at low temp., large pores and generally glazed.
Terra Cotta
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Red Clay, unglazed, low temp.fire, very porous
Guidelines for China

Food Service Establishments often use
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Vitrified China

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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 protected
Guidelines for Glassware
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Design
Manufacture
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Marketing
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Pouring 4 to 5 oz in a 14 oz glass
Guest perception
Range
Multipurpose stock
Replacement
Serviceability
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Clarity, Cracks, Faults and Bubbles
Are they easy to clean?
Storage

Hanging racks and smoking, stackable racks
Guidelines 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 long
Setting the Table
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The “Cover” can mean:
1.
2.
3.
China, Flatware, Glassware set for a specific
type of meal and service
A minimum charge for a guest who does not
order a whole meal
Number of guests in the dining room or at a
table
Setting the Table
Set Tables for particular “point of view”
 Allow 18 inches for each setting
 Set Flatware in a straight line regardless
of table shape

Setting the Table
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Flatware
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Forks on left
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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
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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. 94
Setting the Table
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Some rules for table setting:
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B & B should be place ½ inch to left of cover forks and 1 inch
from edge of table or on round table 1 inch above and to left
of forks
B & B Knife set vertically on right side of the plate with knife
blade facing toward center of plate
Coffee Cup and Saucer should be set to the right of the cover
with saucer edge lined up with top of adjacent flatware.
Handle set at 3, 4 or 5 o’clock as determined
Spoon for coffee to right of cup and saucer
Coffee mugs not used with linen tablecloth
Setting the Table
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Some rules for setting glassware:
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Positioned to the right of the cover above the
tip of the dinner knife.
Other glasses should be set at an angle for
service from right to left toward center of
cover.
There are many ways to set glasses
Setting the Table
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Standard Covers
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See page 96
Side Stands
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Mise en place station for dining room
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See page 98 for list of items stocked typically
Edibles
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Some states require condiments in specifically
designed containers
“Marrying ketchup” can be a health code violation
Date products where possible
Butter and Cream can NOT be recycled to next guest
Setting the Table
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Tray Stands
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Metal or Wood
Cover with cloth in fine-dining
Ambience
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Flowers
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Fragrance, height of flowers, time
for maintenance
Do not store flowers near apples
which give off ethylene gas and
cause flowers to fade.
See list of recommended flowers
page 100
Ambience
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Types of Lighting
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Sunlight
Incandescent
Candles (Beware)
Fluorescent
Ambience

Lighting can be used to:
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Attract attention
Display work
Expand or reduce perceived
space in room
Indicate directions
Indicate Exits and Warnings
Change atmosphere
Change look of food
Provide color or contrast
Make guests look better!
Ambience
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Music
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Should complement décor and theme
Volume is important
Server’s Mise En Place
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Folded white towels
Guest checks or POS card
Corkscrew
Crumber
Order pad
Matches
Flashlight
Pens, Nondescript and working!
Summary
There are many details to providing an
attractive and well functioning and
sanitary dining room.
 Educated choices in china, glassware,
linen, flatware, and holloware can make a
difference.
 Be prepared!
