Dining environment The dining area EFTPOS Electronic Funds Transfer at Point of Sale. An electronic method of payment using a credit or debit card Fillet To remove the edible portion of fish from bones etc Financial transaction The monetary dealings between the customer and the establishment Full silver service Silver service is where food items are prepared and carved or separated into individual portions and placed on platters by kitchen staff. Then waiting staff use spoons and forks to serve food from service platters, and serve sauces to guests on an individual basis from a sauce boat Gueridon service This is where food is prepared or cooked at the table and served using full silver service techniques Gueridon trolley A movable service or trolley from which food be carved, filtered, flambéed or prepared and served Hand-over A period of time in which different shifts will have time to exchange information that will benefit and ensure the smooth continuation of the department Hot box A container used to keep plates warn prior to serve House account An account established for a person or company who is not accommodated in a guest room Maitre d’ / Maître d'hôtel The dining-room attendant who is in charge of the waiters and the seating of customers Mill Used to salt and pepper; a grinding mill grinds solid materials into finer particles Mise en place French term meaning ‘put in its place’- the preparation of items and areas before service Opening procedure The tasks, responsibilities or step by step instruction to be performed before the start of service POS terminals of Sale terminals or cash registers Semi silver service Semi-silver service is where the meals are plated and the sauces are ‘silver served’ or where the meat component of the dish is plated, and the vegetables are silver served
Cheese Parfait Spoon (long handle) – Desserts and ice cream. Carving Knife – Slicing roast and cutting large items. Escargot Tongs – Snails. Bread Knife – Slicing bread and rolls. Lobster Picks – Lobster/crayfish. Large Fork – Main course and serving Lobster Cracker – Lobster/crayfish/ Small Fork – Entree, pasta, salad, dessert and fruit. Gateau Slice – Cakes and flans Fish Fork – Oysters and cocktails. Ladle – Soup and sauces Long Pronged Fork – Snails (Escargot). Common silver service cutlery are some common service cutlery items used in silver service delivery including:
Toilets The restroom area must be kept at all times and well stocked with the necessary items. Depending on the number of patrons, some restroom areas can get quite messy during service. The following in a restroom must be checked for cleanliness and stocked before service and regularly throughout a shift. Checks should include: Benches – making sure they are free from water, soap scum, tissues and glassware Toilet cubicles – checking they are stocked with toilet paper; the toilet bowl and seat clean Urinal – checking they are clean and in good working order, deodorant blocks supplied where appropriate Hand towel dispenser – making sure it is stocked with woven paper towels Hand dryer – verifying it is clean and in good working order Waste paper basket – emptying it as required and ensuring it is not overflowing, and is fitted with a bin liner that is in good order Floor – making sure it is clean and free from rubbish and liquid spillage Making sure the area has and hygienic smell. Unfortunately, some customers visiting hospitality establishments be ill, and if someone has been ill in a toilet or restroom, then the problem must be addressed immediately, even though it’s a dirty job, you’ve got to fix it. You must not just ignore it. If you can’t do it, get a cleaner onto it immediately.
Place table accoutrements ‘Accoutrements’ are the items used to fit out the tables. In some situations you may be required to dress tables with accoutrements such as: Candlesticks Candelabra Bud vases Overlays – a second table cloth, smaller than the first, overlaid to provide a contrast in terms of colour or pattern Floral arrangements Placemats Display and promotional material – for functions such as product launches, etc. Printed materials, business cards – as above. Checking cleanliness and checking tables prior to service Cleanliness and the condition of the tables and the table items must be checked prior to service to ensure the guests enter a proper and correctly prepared room.
Vegan – this definition is open to various definitions so it is best to check exactly what. The diner means when they say they are a ‘vegan’. Generally a vegan can be seen as anyone who doesn’t eat meat, poultry, fish, eggs or dairy products and doesn’t eat foods derived from animals such as gelatine. The person may also stipulate that they