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4 Table Clearing During Service

This document outlines standard operating procedures for table clearing during food and beverage service. It provides instructions on clearing tables after guests have finished each course, including removing all plates, cutlery and side dishes after a course is completed. It notes that items should be removed from the right side if served from the right to maintain proper service order. Before dessert is served, all items like plates, cutlery, crumbs and condiments must be cleared from the table. Empty glasses and bottles should also be removed immediately. The document also details clearing bar tops and lounge areas, as well as the proper technique for changing used ashtrays, which involves capping one ashtray upside down over the

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Deepak R
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865 views2 pages

4 Table Clearing During Service

This document outlines standard operating procedures for table clearing during food and beverage service. It provides instructions on clearing tables after guests have finished each course, including removing all plates, cutlery and side dishes after a course is completed. It notes that items should be removed from the right side if served from the right to maintain proper service order. Before dessert is served, all items like plates, cutlery, crumbs and condiments must be cleared from the table. Empty glasses and bottles should also be removed immediately. The document also details clearing bar tops and lounge areas, as well as the proper technique for changing used ashtrays, which involves capping one ashtray upside down over the

Uploaded by

Deepak R
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SOP – Table clearing during service 

 
SOP Number: F&B - 08

Department: Food and Beverage Service

Date Issued: 

Time to Train: 45 Min

Table Clearing:

 A table that is not properly cleared can easily create a bad impression. One should strive
towards having as few items on the tables possible.

 Wait to clear glasses and plates until more than one guest at a table is finished, so guests who
are still eating or drinking do not feel rushed

 After all guests have finished their course, all plates, cutlery and side dishes related to the dish
must be removed.

 For removing equipment from the table, the same service rules apply as for serving the items.

 If the item is served from the right, it must be removed the right. Of course, if the guest is not
easily reachable from that side, one shall collect the items from the other side.

 After the last course, but before the dessert, all plates, cutlery, condiments. Bread & butter are
cleaned from the table and any crumbs are removed.

 When a glass or bottle is empty (and there is no refill) they must be removed immediately.

 All equipment brought to the kitchen will be sorted by the waiters. Glasses will be put in the
appropriate racks, cutlery will be put in a soaking pan, food leftovers will be disposed of and
plates will be stacked for washing.

Clearing Bar Tops and Lounge:

 Remove glasses, napkins, food plates and silverware that are not being used.

 Clear empty plates from the guest’s right with your right hand.

 If a guest appears to be finished with an item, but the glass or plate is not empty, ask the guest if
you may remove it.

 Put used glass or plate is not empty; ask the guest if you may remove it.

 Never stack dirty plates in front of guest, pick them up separately and stack them away from
guest.
 Pick up any popcorn or snacks on the floor.

Changing used Ashtray’s:

 Turn a clean ashtray upside-down and place it over the dirty ashtray on the bar or table.

 Pick both ashtray up and place the dirty on your tray or behind the bar, The “capping” method
will prevent ashes from falling on guest, the bar top, or the table as you remove ashtray.

 Place the clean ashtray back on the table or bar counter.

Training Summary questions:

Q1. Steps to be taken before serving dessert / last course to guest?        

Q2. What is a “capping” method?         

Q3. What is the rule of removing equipment from the table?

Q4. Is it required to ask the guest before clearing the plates?

Q5. Steps for clearing used ashtrays from table?

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