Restaurant Service

22. Water goblets (bar glasses in case bar service is extended by the restaurant).

23. Pots for preserves are filled and kept ready.

24. Cloth napkins are folded and kept ready for service.

25. All usable silverware to be used in service to be polished.

26. Cruet sets cleaned and filled with salt and pepper. Fresh mustard filled in appropriate pots.

Cleanliness

• Hotels, restaurants, bars, banquets have a lot to gain and more to loose based on the degree of their cleanliness.
• An establishment with a well-deserved reputation of cleanliness will attract customers who will take any opportunity to recommend it to others.
• One of the most important considerations a customer will take into account when choosing a hotel or restaurant is cleanliness.

Salt and Pepper Shakers:

• Every week, these should be emptied and washed as an evening closing duty, preferably on separate nights. Turn them upside down to dry them overnight so that an opening server may fill them at the beginning of the following shift. Salt and pepper shakers should be filled and wiped off daily, making sure the caps are tight. If they are done daily they don’t need rice.

Chinawares /Coffee Cups:

• Since these become stained from tea and coffee, they may need to be soaked in special stain removing chemicals available from the detergent suppliers.
• You can use a light vinegar solution. Bleach should not be used to remove the stains; it can scratch the enamel coating of the china, and eventually make the stains permanent.

Coffeepots:

• The pots used for serving coffee should be polished and clean at all times. Coffee oil residue on the inside may be removed either with special coffee stain remover, a mix of citric acid powder and hot water, or a vinegar solution. The brewing pots can be washed with soap and water, ice cubes and salt, or soaked with the stain remover. Proper rinsing is crucial to this process.

Coffee machine:

• Clean daily. Wash moving parts and soak overnight. Take apart and deep clean once every week.