RESTAURANT MIS-EN-PLACE

The term “Mis-en-place” (Preparation for service) is the traditional term used for all the duties that have to be carried out in order to have the room ready for service. A duty rota showing the tasks and duties to be completed before service, and which member of staff is responsible.

The daily duties might be stated as follows:

 SUPERVISOR

• Check the booking diary for reservations.
• Make out the seating plan for the day.
• Make out a plan of the various stations and show where the staff will be working.
• Go over the menu with staffs immediately before service.
• Check that all duties on the duty rota are covered and that a full team of staff is present.

 HOUSE KEEPING

• Every day vacuum the carpet and brush the surrounds.
• Clean and polish the doors and glasses.
• Empty waste bins and ashtrays.
• Each day on completion of all duties, line up all the table and chairs.

 LINEN

• Collecting the cleanliness from the H/K department, checking items against the list, distributing them to the various service points, laying tablecloths and folding the serviettes.
• Ensuring that stocks are sufficient to meet the needs.
• Ensuring that the glass cloths & waiters’ cloths are available.
• The preparation of the linen basket for return to the linen room.

 HOT PLATES

• Switch on the hot plate.
• Ensure all the doors are closed.
• Items to be placed in the hot plate would be according to the menu offered.
• Set out the required kitchen silvers on top of the hot plate.
• Stock up after each service with clean and polished china wares in readiness for the next meal service.

 SILVER

• Collection of cutlery, flatware and hollowware from the silver room.
• Polishing and sorting out of various cutleries for the service with the required quantities.
•  Daily cleaning of cutleries, flatwares, hollowwares as per the daily rota.
• Daily cleaning of ashtrays, carving trolley etc.

 CROCKERY

• Checking and polishing of side plates and make ready for lay-up.
• Checking and polishing of crockery for hotplate according to menu and service requirements.
• Preparation of service plates/flats for sideboards.

 SIDE BOARD

• Place all the cutleries in the proper boxes of the sideboard.
• Place all the crockeries in the appropriate place of the sideboard.
• Place the service salvers & finger bowls in the sideboard.
• Place soup & sauce ladels, bread buskets and butter dish.
• Check for check pad, service cloths and menu cards.
• Polishing and refilling of oil-vinegar stand, sugar basins, cruet set & pepper mills.
• Ketchup, French & English, W. Sauce etc should be there.

 DISPENSE BAR

• Open the bar and remove the liqueur trolley from the bar area.
• Bar silvers requiring cleaning to be taken to the silver man.
• Clear any debris left from the previous day.
• Wipe down the bar tops as well as the glasswares.
• Clean the shelves and scrub out the bar floor.
• Check the pads, wine lists, and line up the clean and wiped glasses.
• Prepare the bar for service with the various bar equipments.
• Check the availability of beverages and pick up from store.