THE ART OF SERVICE

MISE EN PLACE - SERVICE STATIONS

STOCK UP:

  • Cutlery boxes: Knives/forks/Napkins/menus (1 each of drink, brunch and dessert menus) Salt and pepper.

  • På servicestation: Wine/water glass, knife/fork/table spoon/dessert spoon/coffee spoon/coffee cup/dinner plate/small plate/Napkins/Soupcups

  • Tea/sugar/honey (if possible)

  • Bucket with 2 dishcloths + some washing-up liquid

  • Still/sparkling water (NB! Lid on the container for sparkling water)

  • Bread & butter/aioli

  • Trays & tray rack

  • Card reader

    BEFORE SERVICE

  • Shift/Service 1:a enters table number + waiter with capital in Entrance View
    • Sync the number of guests & cancellations with the kitchen.
      • Find out how many drop-in places are available
        • Organise the tables according to Entrance View + make sure every table has the correct number of glasses/plates or side plates and chairs

        DURING SERVICE

        SHIFT/SERVICE 1:A

        • Place the guests at the table and provide them with menus (1 pc each).
        • Ask about cocktail and water, sparkling or still (get the water if there is time)

        bonga and then hand over the table to the servis in charge.

          • Remove any glasses/plates that are not needed at the table

          DURING SERVICE

          THE SERVIS IN CHARGE OF THE TABLE

          • Explain how the Plat de Grand/Brunch works

          • Ask parties without pétanque in their booking if they would like to add it

          • Take the drink order, Plat de grand/Brunch/A la Carte (incl. any veg/allergies). Applies to all service.

          • BRUNCH ONLY: Ask if they would like coffee/tea right away

          • Handwritten notes (only for pre-booked parties) to the kitchen should include table number/number of guests and are always handed to the kitchen 1:a by servis (2:a)

          • Food-wise, every dish should arrive back to back. Applies to both Plat de Grand and Brunch.

          DURING SERVICE

          AFTER 4-5 MINUTES

          • Ask if everything is allright and if anyone would like more to drink.
          • BRUNCH ONLY: Ask if they would like anything refilled (free choice at brunch)
          • Remove finished aparte-dishes as you go and keep a clean table
          • Whenever removing an empty bottle/glass, ask if they would like another one
          • Always make sure there is water on the table
          AFTER APPR. 60 MINUTES
          • Let the guests know on what lane they’re playing

            DURING SERVICE

            WHEN THE TABLE IS DONE EATING

          • When the party has finished their meal, remove the cutlery tray and prep it for the next sitting
            • Clear the table, leaving only water glasses and any glasses with drinks remaining
              • Provide the guests with a dessert menu (1 pc each)and toothpicks
                • Take orders for coffee/dessert/avec. If they want coffee, ask if they would like milk/sugar. If they want tea, ask if they would like milk/sugar/honey/lemon. If the answer is no, do not bring it to the table.
                  • Give spoons to guests having dessert. Pour coffee and leave the pot for refills.

                    RUNNER

                    BRUNCH ONLY: Set up the dessert buffet
                    Take care of the dessert buffet & carry out food from
                    the kitchen counter (if necessary, ask for help) and
                    make sure everything is refilled at all times
                    During high-pace periods, the following tasks are
                    shared between runners:

                  • Carry out food
                  • Carry drinks
                  • Ensure a correct mise en place at service 
                  • stations (see above)
                  • Keep the dish area clean
                  • Check toilets every 15 mins
                  • Polish cutlery if necessary
                  • Leave larger trays at the stations for clearing tables & pick them up when full
                  We should handle approximately 25 guests an hour/waiter/station and approximately 50-70 guests an hour/runner