Restaurant Service

(or dummy waiter) is a piece of furniture with shelves and cupboards, spacious enough to hold all linen, cutlery, crockery, and etc. for service to a particular number of coves. The smooth functioning of service in the given covers will depend on how thoroughly the sideboard has been prepared.

(or dummy waiter) is a piece of furniture with shelves and cupboards, spacious enough to hold all linen, cutlery, crockery, and etc. for service to a particular number of coves. The smooth functioning of service in the given covers will depend on how thoroughly the sideboard has been prepared.

 

Before a restaurant opens the sideboard must be equipped with the following items:

sideboard

Cold water in jugs with under plates and napkins to cover

• Cold water in jugs with under plates and napkins to cover
• All-important preparatory sauces, such as Worcestershire sauces, Tabasco sauces, tomato ketchup, Maggi sauce, JP/HP sauces (The waiter should ensure that the necks of the bottles are cleaned).
• Toothpicks in toothpick holders
• Sugar bowls- for both brown and white sugar with teaspoons for each.
• Sugar dredger.
• Hot plates and order taking pads.
• Straw holders.
• Bread-boats or baskets with assortment of rolls and sticks.
• Ashtrays-cleaned and polished.
• Service spoons and forks.
• Adequate numbers of cutlery used on the table (normally two and a half times the number required for one sitting in the station).
• Salvers. ( tray for serving food)

14. Under plates.

14. Under plates.

15. Half plates, quarter plates and large plates and saucers.

16. A crumbing plate.

17. Trays covered with a napkin for service.

18. Spare restaurant linen of all types (napkins tablecloths, waiter clothes,

etc.)

19. Paper napkins and doyly papers.

20. Butter dishes.

21. Finger bowls.