Mise-en-Place in the Restaurant for Plated Service
Mise-en-Place in the Restaurant for Plated Service
In most restaurants, plated service is the most common type of service. The term is used to describe the service provided by a waiter serving food that has been prepared and arranged on a plate. The stages involved in plated service include receiving the guests and seating them, taking their orders, and servicing their meals. Another important step in plated service is communication with the guests. It is the responsibility of the waiter to attend to the guests, make suggestions and take their orders.
2. Closing Mise-en-Place
Once a table has completed payment, it is time for the waiter to clear the table of all remaining items – from serviettes and glassware to cutlery and crockery. Each item needs to be cleaned and stored in its usual place. After clearing the table, tablecloths should be removed and sent for cleaning, while any electrical equipment that has been used should turned off, cleaned and packed away. After clearing, cleaning and storing, the tables should be prepped for the next service.