TOPIC 10: PREPARING THE DINNING ROOM IN A RESTAURANT

Plan:

1. Organization of the work of waiters

2. Procedure for placing tables and chairs

3. Receive kitchen utensils, dishes, and utensils and prepare them for service.

4. Spreading a tablecloth on the table

5. Rules for folding towels and napkins

� �1. OFITSIANTLAR ISHINI TASHKIL QILISH �

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• Restoranda ofitsiantlar ishini tashkil qilishning 2 usuli mavjud. Ular yakka usuli va zveno usullaridir

Single method. In this method, each waiter is assigned 2-3 four-seat tables in the appropriate area of the restaurant. In this designated place, one waiter performs all the work, from all the work done before the client arrives to the client's departure. The waiter greets the guests who arrive at the restaurant and seats them at the prepared table. Provides them with a menu, assists in choosing food and drinks, accepts orders, and delivers them to production and the buffet.

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• If there are any shortcomings in the tablecloth, he fills it up, brings products from the kitchen and buffet, provides good service, collects used dishes and utensils on time, settles accounts with customers who have finished eating, collects all dishes and other utensils after guests leave, sets a new clean tablecloth and waits for the next customers.

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• However, this method has several drawbacks. The waiter leaves the hall to serve the customers. (writes checks, places orders, goes to buy dishes and utensils for food and drinks, etc.). The waiter must be in the presence of clients, receive orders on time, provide information, and quickly settle accounts.

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• Link method. This method is quite convenient and provides high-quality and fast customer service. Waiters are part of the team, and this group is headed by the head waiter or maître d' (waiter). The most complex work is performed by highly qualified waiters. The maître d' accepts orders, makes settlements, and is always in the hall. The remaining members of the group bring food, drinks, buffet supplies to the hall, and collect used dishes and utensils.

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• Usually, 3-4 waiters of various categories are assigned to such a team. The most experienced and qualified waiter is appointed to manage this unit. If necessary, a qualified waiter can perform the duties of the maître d'in.

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THE SERVICE PROCESS IN A RESTAURANT CAN BE CONDITIONALLY DIVIDED INTO TWO PARTS:

• The first part is performed by highly qualified waiters who interact directly with consumers.
• In the second part, preparations are made for the commencement of service. In this case, individual tasks are predetermined, and group work is planned based on customer flow. That is, you can entrust other waiters with setting the table, bringing products to the hall, preparing dishes and utensils. During this time, other waiters take orders, put food and drinks on the table. Their activities are strictly determined by the head waiter.

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• The work schedule of waiters is determined taking into account the production and trade activities of the restaurant. It looks like this:
• 1. By the team method, 3-4 waiters for 32 - 40 seats
• 2. Individual method - 1 waiter for 10 - 12 seats
• 3. When serving conference participants, 1 waiter for 10-12 seats
• 4. Banket, partial service of waiters 1 waiter for 10-12 seats
• 5. Banquet, full service of waiters 2 waiters for 6-8 seats

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2. PROCEDURE FOR PLACING TABLES AND CHAIRS

• The preparatory work is called "Mise en place," which means "transferred to its place" in French. Preliminary preparation of the restaurant hall for serving guests is the ideal cleanliness, comfort, and precise organization of service.

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THE PROCESS OF PREPARING THE HALL FOR SERVICE INCLUDES:

Figure 1. Preparation of containers for service

THE TABLES IN THE RESTAURANT HALL ARE ARRANGED GEOMETRICALLY AND FREELY.

• In geometric shapes, the aisles between the tables should be parallel to the wall. The center of the hall is separated by a wide passage. In addition, auxiliary tables and sideboards are arranged accordingly.

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• In the free form, tables are placed close to the wall, and auxiliary tables are placed near the door.

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• Square tables are arranged in a checkerboard pattern, which makes it convenient for waiters to serve. Such tables can also be used at banquets.
• Round tables are fitted to square tables.
• Rectangular tables with 6 seats are arranged side by side or in the form of squares and circles.

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• Auxiliary tables are installed in places convenient for the waiter to work. A special tablecloth is laid on them. The number of auxiliary tables is determined by the number of waiters serving. Each of them has tables attached to it. Requirements for auxiliary tables:
• They must be durable;
• should be lightweight and convenient for carrying. For ease of movement, they are mounted on wheels.

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• On the side tables, waiters open the bottle lids, put dishes there, and distribute the dishes. The width of these tables is equal to the width of dining tables (800-900 mm) and the length of dining tables (730 mm). Auxiliary tables are placed close to and visible to the dining customers, as customers can observe the waiter's work.

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• In addition to auxiliary tables, side tables should be placed in front of the group of tables assigned to employees. Here the waiter keeps dishes and utensils, towels, and tablecloths. Servants should also stay close to dining tables, as they are positioned so that the waiter can quickly take necessary items and place them in front of customers. Tables, benches, and chairs should be located 10-20 cm from the wall.

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4. SPREADING A TABLECLOTH ON THE TABLE

• The waiter places it on the table, holds it by the edges with the fingers of both hands (thumb and index finger), lifts the tablecloth, and quickly lowers his hand as if shaking it. The air gap between the table and the tablecloth helps to neatly align the spread in any direction and ensures that the folded part of the spread falls exactly in the center of the table.

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RULES FOR FOLDING TOWELS AND NAPKINS

• Towels and napkins. Canvas napkins are used for lunches, dinners, receptions, banquets, weddings, and other events. They decorate the table and create an aesthetic look. There are various ways to fold napkins. The less a waiter's hand touches a napkin, the more hygienically clean it is.

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• Folding the napkin with taste will be much more convenient for the client. Folding napkins depends on the type of service. Depending on the type of meal and the topic of the event, the napkins are arranged differently. Breakfast napkins are folded in four and arranged simply in triangular, envelope, and other shapes. For lunch and dinner, napkins are folded in the form of caps, cosmoses, crowns, and flowers.

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• Conclusion. Preparing the dining hall in restaurants is considered a responsible task. In this case, all service personnel in the restaurant must work sincerely and organize service at a high level. The head waiter or maître d' manages the entire atmosphere in the hall, standing in front of the customers all day. Waiters, however, strive to please customers by ensuring there are no shortcomings. If employees perform their duties correctly, this contributes to raising the restaurant's reputation and prestige.

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