TENT CARDS.power pointc presentation for

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1. Cleaning, Wiping and Polishing Tableware 1. Prepare clean and dry wiping clothes. Make sure that one is intended for wiping utensils/service equipment are separated from those used in wiping hands and wiping tables. 2. Dry flatware and China wares using a clean, dry cloth. Do not dry them in an electric fan as the air that circulates may be carrying dust and dirt. 3. Wipe /polish China wares and glassware in the following step. a.) use a sizable polishing cloth, to thoroughly wipe, and polish all surfaces of plates and glassware. b) Wipe the rim and make sure that all surfaces are thoroughly dry. Do not leave finger marks on it. c) Turn to the back of the plates and wipe dry the back surface. d) Bring the wiping cloth to the inside surfaces of the glass and wipe thoroughly. e) Wipe the rim and the base. Hands should not leave finger marks on the glassware. f) Place the cutleries inside the wiping cloth and thoroughly wipe the handle, the blades of the knife, the mouth of the spoon, and the tines of the fork.

2. Mise- en -place => Mise- en -place, the French term means “everything in place” in the food and beverage service operation. It represents the basic preparations before the setup and the services of food and drinks, including: Gathering and assembling all needed service equipment and supplies Set up the service station Cleaning, and polishing China wares, glassware, flatware, and hollowware Service Station Mise en Place => The preparation of waiter’s station in a food service area. Side Work Term designating all the duties, the waiter or waitress performs other than those directly related to serving the guests Includes the opening duties such as preparing the dining room and studying the menu, as well as leaving the work area in proper order upon completion of the shift

3. 01 02 3 04 Preparing the side stand (waiter stand) => The side stand is a storage and service unit located close to serving areas, which eliminates frequent trips to the kitchen for supplies. One of the main opening duties in stock is the side stands nearest your station with various service ware, garnishes, beverages, and supplies. SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT 1. Only Clean and sanitized glasses, cutleries, China wares, and other service equipment shall be set up and to be used for service. 2. Equipment should not be exposed to contamination. Keep them in close drawers or cabinets. 3. All service equipment must be air-dried to protect them from watermarks.

4. 4. All glassware, China wares, and cutleries should be completely dry before placing in the service station. 5. When setting cutleries, carry them to the table in a tray or plate underlined with tablecloth to avoid direct hand contact. 6. Never place cutleries directly on tables or counters. Use a tablecloth to cover the table. 7. Have bowls underlined with appropriate plates and never to be set up or served with fingers touching them. 8. Never set up or return to the station any cutlery that has fallen on the floor. 9. Always wash wares within 30 minutes after use. 10. Handle glasses and dinnerware properly, not touching the sensitive surfaces used for eating. 11. To protect food from cross-contamination, keep them covered when they are not served immediately. 12. Wash and wipe dry food containers before using them. 13. Avoid placing food on top of the tables and counters. 14. Check the service station for cleanliness and possible pest infestation. Keep the station neat, clean, and free of foul odor. 15. Never serve cutleries, glasses, cups, or dinnerware that are oily or with finger marks, lipstick marks, or spots.

5. Preparing the service station and stocking the sideboard To maximize the flow of service, it is advisable to install a service cabinet or sideboard (wait station) in the restaurant. The shelves must be covered to prevent dust and dirt from getting into the tableware. Items placed on the sideboard must be checked daily for cleanliness and condition. Each item should be clean, free of spots and smudges, without chips or damage. Any chipped ware must be removed from the service station. Proper Handling of Service Equipment Management invests a substantial amount in supplies and equipment. Service staff are expected to this equipment gently and carefully. Staff should be sanitation and safety conscious. Table utensils should be handled in the right spot stemmed glass by the stem, footed glassware by the base, flatware by the handle. Bowls should never be held by the rim, use appropriate underliners . The thumb should never show on the plate. When setting up cutleries and glass wares, avoid leaving finger marks by using trays or by securing them inside a cloth napkin. To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following factors:

6. 1. Mechanical Impact –This refers to the contact of glasses with other equipment and hard surfaces. When this happens, a small abrasion is created which will weaken the surface and probably increase the chance of breakage and chipping. 2. Thermal Shock – the result of a sudden change of temperature from cold to hot temperature or vice versa resulting in cracks or breakage. 3. Improper Handling and Misuse of Equipment – using the equipment for a purpose it was not intended for such as using a cup to scoop ice, using knives for opening cans, etc. 4. Inattentiveness or Absent-mindedness – Accidents will often occur when service personnel are absent-minded or are inattentive in executing services especially when they are carrying breakable equipment. 5. Environmental Factors – A greasy or wet slippery floor, broken tiles, and blind doors may cause breakage to tableware.

7. – also known as Table Tents, are triangular table displays. They are folded in a way that is readable from both sides of the display. Its primary purpose is to show the menu or the specialty of the day. They can also be used to advertise products and services or promote discounts. Hostesses use them on the dining table as place cards. They may be color-coordinated for the event and may contain designs or photos. Table tents may also be engraved by a printer or made on a color copier. They may be embellished with ribbon, glitter, silk flowers beads, or pearls. Tent Cards