Dining Room

Hierarchy in the
The
Department)
and Beverage
F&B Manager (
Head of the Food
1t Maitre D' of the
and organization Dining Rom
m
smooth operation
Responsible for

2nd ASST. Maitre D' professional servio

to ensure
service in order
Responsible for assigned

3r Head Waiter

4th Waiter
service to the Buests within an a s s i m .
Provides professional food and beverage
when necessary.
station and/or to Buffet service

5th Assistant Waiter

assistance to assigned
waiter and/or provides Bufe
Provides professional
service when assigned.

6th Snack/Steward

Service Cycle for Waiters

Initial Greeting
U s e the name
of the guests, pull the chair out (Ladies first)
Pull out the chair

Unfold the napkin

Introduce yourself

Hand out the Menu

Recognize the need, whether you need to explain it.
Suggest dishes that are opportune (see Chef's suggestion).

Take the order

Write it down, ask when necessary, for preparation methods,
Take the order for Desserts

Pick up food from the kitchen and bring it to the Dining room
B e sure not to take more than 12 dishes at a time.

Deliver the appetizer

Place the plate properly in front of guest (Decoration away from the guest for
visibility).
Deliver the soup
Place the soup bowl properly in front of guest (stir the soup from bottom).

Deliver the salad

Buffet Service
Snack Stewards and Asst. waiters will be
responsible in clearing tables.
Guests will help themselves to all food items.
In some cases a
carving station and/or pasta station will be available.
Restaurants Helpful Hints
GENERAL

Fruits are to be sliced by the cooks in the cold pantry inside the galley and never
on the waiter station in the dining room
Open cofee cream in small jugs is allowed on the tables. Containers are not to be
refilled, and: the cream is to be disposed of after service.
All glasses, china and hollowware must go through the dish wash.
Tape or plastic wrap is never to be used for temporary repair of preparation or
storage equipment.
All dining room storage lockers are to be kept clean and organized, as are decks
and bulkheads.
Al cleaning supplies and the three-bucket system are to be kept in the designated
cleaning locker.
Do not store vacuum cleaners in the dining room. They are to be kept in the locker
provided for service equipment.
All service items such as ketchup, mustard, Tabasco, etc. must be cleaned on the
outside of the bottle and inside the cap to prevent any residue build-up.
A l l single service items such as yogurt, creamers, butters, etc. must be properly
stored and never served a second time.
Table linen must not be stained, torn or have any noticeable rips or signs of wear.
Service containers that are being stored in a refrigeration unit must have tight-
fitting lids. Juice containers must be covered and labeled.
During set up of the dining room, plastic gloves should be used for the handling of
silver, glasses and napkins.
Linen carts must be clearly labeled with-"'Soiled Linen" and "Clean Linen" signs.
Cloth napkins can be used in bread baskets; however, after each use, they must be

deposited in the dirty Linen container, which is to be taken to the laundry after
each meal service.
each
Flambé and cheese trolleys are to be cleaned sanitized and covered after
use.

Nothing is to be stored on these trolleys.

Waiter Statio
waiter station.
You MUST physically keepdirty and clean dishes separate on the station.
allowed on the waiter
Personal items, including cigarettes, are not
be kept on a separate shelt or drawer.
Menus, order slips pens, etc., must
shelf.
Ashtrays must be stored on a separate must be stored on a
Condiments such as ketchup, salt & pepper shakers, etc.,
clean. All condiments
and inside the cap must be
separate shelf, and the bottle
must be in their original labeled
.bottle or container.
are to be kept in the
waiter station.
No food items such as sugar and tea bags
times.
Waiter stations are to be spotless at all
towels in your station.
Never keep or store cleaning or waiter
During Service
your bare hands
Never use
or silver
on a tray. surfanses.
china, touch the food contact
Always carry glasses, or cups, never
glasses,
When handling cutlery, and cups and cutlery
by the handle.
or cracked. If you find an
the stem,
Handle glasses by are not chipped ny,
and china
Make sure glasses
immediately.
dispose of them

After Service
washing and
are to be taken to the dish wash for
A l l glasses, china and silver removed from the table, dirty ones,
and
This includes clean ones for
sanitizing. with the handles up pre-
is to be placed in racks,
show plates. Cutlery
soaking. glass or china after it has been
to dry or polish any silver,
D o not use a towel
washed and sanitized in the dish wash. Let it AIR-DRY.
service.
milk, etc., must bediscarded after
All leftover butter, cream,
of the waiter
dinner. Coffee cups are to be stored on top
During lunch and
not stacked on top of
each other.
station. They are to be side by side three-bucket system.
Waiter stations must be cleaned
and sanitized using the

Lounges
Containers are not to be
allowed on the tables.
Open coffee cream in smalljugs is
of after service.
refilled and the cream is to be disposed make sure you drop
dishes to the dish wash, always
When taking a tray with dirty and wash your
of the dish wash. Leave the "dirty" tray,
it off on the dirty landing
a clean tray.
hands immediately. Then take dishes and before touching
wash hands after having touched dirty
Always your
clean dishes. Ashtrays must
be stored on a separate shelf.
must be kept on a separate
shelf or drawer.
Menus, order slips, pens, etc., Never use your bare hands.
china, or silver on a tray.
Always carry glasses, surfaces.
never touch the food contact
When handling cutlery, gasses, or cups,
and cutlery by the handle.
Handle glasses by the stem, and cups of
cracked. If you find any, dispose
Be sure glasses and china are not chipped-or
them immediately. and-
taken to the dish wash for washing
All glasses, china and silver are to be show
removed from the table, dirty ones, and
sanitizing. This includes clean ones
with the handles up for pre-soaking.
plates. Cutlery is to be placed, in racks, china after it has been washed
Do not use a towel to dry or polish any silver, glass
and sanitized in the dish wash. Letit AiR-DRY.
Ice machines must be emptied, cleaned and sanitized frequently.
are
Never keep pens or money in a glass. Only stir sticks and paper napkins
allowed.
Never store glasses on top of napkins or cloth.
Ashtrays are not to be on the serving tray at the same time as drinks.
SHELL EGGS ARE NOT TO BE USED FOR THE FOLLOWING DISHES:

Pooled egg dishes, if pooled eggs are being held before or after cooking
.Scrambledeggs
Omelets.

Raw egg dishes

Caesar salad dressing
Homemade mayonnaise
Beefsteak tartar

Gently heated sauces

Hollandaise sauces
Béarnaise sauces

Desserts
Meringue Mousse
Egg-fortified beverages.
It is best to use pasteurized egg products for the above dishes.

Inthe Pantry
You MUST physically separate dirty and clean dishes.
Never keep personal items inside the pantry.
Never put food, fruits, china or glasses on the stewardess trolley.
Menus, order slips, pens. etc., must be kept on a separate shelf or drawer.
Ashtrays must be stored on a separate shelf. If possible, store them on the bottom
shelf.
Condiments such as ketchup, salt & pepper shakers, etc, must be stored ona
separate shelf, and the bottle and inside the eap must be clean. All condiments
must be in their original labeled bottle or container.
A l I items which are difficult to identify must be labeled.

During Service

Always carry glasses, china, or silver on a tray. Never use your bare hands
When handling cutlery glasses or cups, never touch the food contact surfaces.
Handle glasses by the stem, and cups and cutlery by the handle.
Make sure glasses and china are not chipped or cracked. If you tind any,
dispose of them immediately.

After Service
washed in
All glasses and china from the trays, both clean and dirty, are to be
the dishwasher. . Cutlery is to be placed in racks, with the handles up for pre-
soaking. it has been
Do not use a towel to any silver, glass or china after
dry or polish
washed and sanitized in the dish wash. Let it AIR-DRY.
discarded after service.
A l l leftover butter, cream, milk, etc., must be
Preventing Accidents
collicin.
ns.
you" to
prevent
"
Behind
saying:
by
in front of you the diningroom.
way in
server
Signal
has the right of the when d fros
bringing food from the
The guest always plates on a tray
12-entrée
more
than
Do not carry

kitchen avoid placing too many

kitchen. dessert
from the
or
appetizer
pickingup
presentation.
When
all plates
destroying
will result
in
on the tray, this
plates food on the s a m e tray.
carry
hot and cold
Do not food cold.
and cold
hot food hot edges to preventtho:
neir
Always serve items at front
back or outer
tall or top-heavy
Avoid placing
injuring guests.
toppling and
the center of
the tray or inside, close to the
items either at
When possible keep
server's shoulders.
water pitchers
on whether empty or full
coffeepots, and
not, at any time
carry
D
> o room for extended periods.
in the dining
Do not; leave unsightly soiled trays
the tray, or attempt to carry too much.
D o not, over load flatware from china to
underlines from plates, and
Remove cups from
saucers,

prevent slippage.
be carried on the same tray.
Glassware and china should never

should not be used at anv

for food scraps. Food
covers
containers
Use appropriate
time.
food scraps odd-shaped items.
Do not stack plates onothers plate still containing
kitchen pass bend the knee and place
When lifting the tray from working station/
it with the right hand.
the right hand under the tray while supporting
trip to and from the kitchen empty-handed.
Never make
and breadbasket should
Coffee thermos, buttercontainers, salt, pepper shakers,
be cleaned at the end of each shift.
and coffee
Anything that enter or leave the dining room with exception water
pitches must be on the tray.
Always use ice scoops in the ice, when scooping ice from the machine.
> Do not leave scoops in the ice, always hang it on the hook provided.
Never bury items to be chilled inside of the machine.
Always treat ice as food! Keep ice machine door shut when is not being used.