1、STANDARD OF OPERATION PROCEDUREDEPARTMENT: FOOD & BEVERAGEPAGE 1 OF 1WHAT TO DOHOW TO DOWHY TO DO1. Cllect cutlery.Read orders carefully. Get the pick up chart fromAvoid mistakes know wh- memory. Get cutleries from the service stationat cutlery to pick up exac- according. to guests order and pick up
2、 chart.tly.2. Ceck all the cutleries.The cutleries must be clean, well polished, no chi-Hygience purpose actionpped, look like professional manners.of repecting guest.3. Put them on the tray.Place the collected cutleries on the service trayHygience purpose. neatly. Stand professionally at the right
3、side of gu-est. Remove the cutlery not needed first put it on the tray. 4. Changing cutleries.Stand professionally at the right side of guest. Re- For guest convenience.move the cutlery not needed first put it on the tray. 5. Place new cutleries.Maximum set up of 3 courses on the table put ma-For gu
4、est convenience.in course cutlery in the inter most, than the additi- standard setting up.onal cutlery: according to the coming procedure.6. Remarks for placing Make sure cutlery placed on table is correct, and To avoid guest complaintcutleries.speed is also essential. Dont make much noiseAlways car
5、ing guest in v- to disturb guest. Never touch/handle part of cutle-ery details.ry that will come in contact with food.All the cutlery For Hygience purpose. are placed close to each other but not covering Good appearance. the others.APPROVED BY:POSITIONSIGNATUREPOSITIONSIGNATUREW.R ManagerSECTION: Western RestaurantJOB TITLE: Waiter / WaitressTASK NO: HS.W.R 08TASK: Prepare Food Mise-en-PlaceEQUIPMENT REQUIRED: PREPARED BY: Sharon LIU
