The Workflow from the Dining room to kitchen

As a food and beverage service personnel, you have to follow the flow of service from dining room
to kitchen to ensure the smooth flow of work and to be able to provide the best service to your
guests.

Dining tools and equipment

Service equipment are the tools and equipment that are used in food and beverage service, it may
include glass wares, flat wares, hollow ware and dinner ware.

Glass wares
The glass wares are use for serving beverages. They are categorized as stem glass, tumblers and
footed glass. Stem glass are the water goblets, red and white wine glasses and other cocktail glasses,
the tumblers includes soda, highball or juice glass, pilsner and other flat-based glasses. The footed
glasses are glasses with small stem base. Examples of these are brandy snifter, sherbet glass and Irish
coffee glasses.

1. White wine glass 5. Sherry Glass

2. Red wine glass 6. Sherbet Glass
3. Water goblet 7. Highball glass
4. Champagne flute 8. Pilsner
 9. Brandy snifter 12. Irish coffee glass
10. Martini glass 13. Poco grande glass
11. Margarita glass 14. Shot glass

Flat wares

1. Serving Spoons 6. Soup Spoon

2. Soup Ladle 7. Parfait Spoon
3. Sauce Ladle 8. Demitasse Spoon
4. Table Spoon 9. Teaspoon
5. Dessert Spoon 10. Melon Spoon

1. Escargot fork
2. Cocktail fork
3. Cocktail fork
4. Dessert fork
5. Fish fork
6. Salad fork
7. Dinner fork
8. Serving fork
 1. Cake Server
2. Dinner knife
3. Salad knife
4. Fish knife
5. Butter spreader

China wares

Oil and vinegar container Salt and pepper shaker Creamery set

Cup and saucer Demitasse and saucer Tea cup and underliner
Sauce boat Soup tureen Tea pot

Coffee pot Consomm cup and underliner Ash tray

Coaster Small oval plate Oval platter

Pitcher Food cover Round Tray

Rectangular Tray Wiping cloths

 1. Bread and butter plate
(5inches in diameter)
2. Dessert plate
(5 1/2 inches in
diameter)
3. Appetizer plate
(6 inches in diameter)
4. Salad plate
(8-8.5 inches in
diameter)
5. Fish plate
(8.5-9 inches in
diameter)
6. Dinner plate
(10 inches in diameter)
7. Show plate
(12 inches in diameter)

Bussing and Clearing the table

1. To maintain the cleanliness of the table, soiled dishes should be immediately removed.
2. When everyone at the table has finished eating the dish served, removed all the soiled dishes,
flat wares and condiments except the water glass and the coffee cups which should be
refilled and to be removed only when the guests have left the table. Water glasses are to refill
when empty or almost empty.
3. Brush the tables with a clean, moist side towel whenever necessary.
4. Take care not to spill the crumbs on the lap of the customer. Use small plate to catch the
crumbs.
5. When removing used dishes, make an excuse and ask permission from the guest. Say Excuse
me sir, may I take your plate now? or May I clear the table now?
6. As a general rule, bus soiled dishes from the right side of the guest. When bussing, follow the
standard procedure- the 3 Ss- SCRAPE, STACK & SEGREGATE.
SCRAPE left over foods and place them in one container
STACK together the equipment of the same kind and sizes
SEGREGATE china wares from utensils and leftovers
all cutleries in one container
all china wares in one container
leftovers in one container
7. Remove largest plates first, followed by smaller ones so that they can be easily stacked. Place
large ones at the center of the tray.
8. Do not stack dishes too high. This can cause accident and create clatter.
9. Avoid overloading trays and bus pans.
10. Never bus across the guest. Stay on the right side of the guest unless it is difficult to do so that
one cannot help crossing. In such case, make an excuse and say; Excuse me sir/maam.
11. Never scrape leftovers in front or near the guest. Do it few steps away from the guest.
 12. Use appropriate trays for bussing-bar tray for bar items glasses and bottles), rectangular or oval
tray for china wares.
13. Bus bottles and glasses separately from china wares.

Improper Bussing To avoid accidents and breakages, bus boys/waiters must:

1. See to it that the trays or bus pans are not overloaded.

2. The 3 Ss in bussing is strictly followed.
3. Appropriate trays are used-bar tray with cork (for bar items); rectangular trays or oval tray for
china wares, etc;
4. Trays are positioned such that it is well balanced, with heavy items place at the center.
5. Trays must be properly handled.

Clearing of Soiled Dishes

1. Pick up the first soiled plate, holding the flatware with your hand.
2. Pick up the next soiled and position it halfway under the first plate.
3. Place the third plate on top of the two plates, scrape and separate the leftovers on the
second plate and segregate the cutleries on the other plate
4. Stack and segregate china wares together on the third plate.

Changing of Soiled Ashtray

1. Get clean ashtray.
2. Cover soiled ashtray.
3. Set aside/remove dirty ashtray.
4. Put clean ashtray on table.
5. Set table appointments.

Three (3) Bucket Method(Wash, Rinse and Sanitize)

1. Fill the sink or pan with hot water

2. Add enough detergent to make light suds
3. Place rinse dishes in hot soapy water.
4. Rinse the dishes in ample hot water to remove the soap film.
5. Place the dishes on the third sink prepared with sanitizing agents
6. Place the sanitized dishes in dish drainer.

Washing of Utensils
Sequence of Dishwashing
1. Glass wares
2. Silver wares
3. China wares
4. Utensils

Washing of Utensils
1. Use a rubber mat or folded napkin in the sink when washing for glass wares.
 2. Wash fragile items one at a time.
3. Handle fragile glass ware by the base of the bowl rather than by the stem.
4. Try to make dishwashing as correctly as possible.

Things to remember:
Dont's:
1. Dont soak wood handled utensils.
2. Dont plunge hot glassware into cold water or cold glass ware into hot water.
3. Dont allow heating units or electric appliances to become wet.
4. Dont crowd your sink or dish pan with glass ware or fragile items when washing dishes.

Care of Sink
1. No food material is to be discarded in the sink.
2. Aluminum pans leave gray streaks on the sink enamel.
3. Wash sink with hot soapy water at the end of the dishwashing period.
4. Water taps are to be left clean and dry.

Care of Dish Cloths and dish towels

1. Dish towels are used for drying dishes only.
2. Dish towels are to be washed and hang dry at the end of the dishwashing period.

Check out of Units

1. Return all equipments to its proper location in the storage unit.
2. Each piece of equipment is to be cleaned and dried before it is returned to the storage area.

Rules of breakage

To prevent breakages, the dos and donts of equipment handling should always be observed.
1. Use appropriate trays during actual service and bussing.
2. Decoy system should be followed in stacking and storing equipments.
3. Use appropriate door for entry and exit.
4. Use appropriate glass rack.
5. Follow the standard procedure in clearing the table appointments.
6. Avoid overloading trays and bus pans

Causes of Breakage

To prevent breakages, be conscious of the rules of equipment handling. Breakages are caused by
the following factors.
1. Thermal shock- results in sudden change of temperature.
2. Mechanical impact- result of object contact.
3. Improper handling and misuse of equipment- using the equipment for the purpose it was not
intended for.
4. Inattentiveness or absentmindedness - accident often occurs when service personnel are
absent minded or are inattentiveness in executing service.

Introduction
5S of good housekeeping is a systematized approach to organize work areas, keep rules and
standard and maintain the discipline needed to do a good job. It utilized work place organization
and work simplification technique to make work easier, faster, cheaper, safer and more effective.

SEIRI (Sort)
Taking out and disposing unnecessary items.
Some Seiri practice:

Sorting and evaluation criteria

Disposal tags
Designated storage area
Material list

SEITON (Systematized)
Arrangement /organization of necessary items in good order for use. Advantage of arranging tools,
supplies and materials systematically
Prevent loss and waste of time
Easy find and pick up of necessary items
Ensure first-come-first serve basis
Make work flow smooth and easy
Principle in arranging Items:
1. Put items to where it should be located
2. Returned items from where you get it
3. Record any changes done and inform the concerned persons about it.
4. Update records from time to time
5. functional storage
6. There is a place for every thing

Goals in systemizing:
1. Fewer organized shortage
2. Fewer and shorter transport and handling operations
3. Fewer and more efficient heavy lifting operations

Some Seiton practice

1. Have a fix location for every thing
2. Label items and their locations systematically, mark every thing
3. Separate special tools to common ones
4. Put frequently used items nearer to the user
5. Make things visible to reduce searching time, organized by color.
6. Dont pile up times without separator.

SEISO (Sweep)
Cleaning of the work place, including tools and equipments. Seiso also means cleaning even if things
are Not Dirty, because a regular cleaning schedule will prevent things from having chance to get
dirty. It is recommendable to allot time (say a few minutes) every day to clean the work place. It is
much easier and faster if done on a daily basis. It is good discipline to leave the work place cleaner
than when it found
Big Seiso (Clean Up) Day

3-5 minutes cleaning daily

Assign owner to each machine
 Combine cleaning with inspection
Make daily maintenance clear providing visible instructions
Provide necessary tools or critical points of cleaning
Prevent causes of dust and dirt.

SEIKETSU (Standardized)
Maintaining the work place in high standard of housekeeping and organization.
Visual management, Standardization

1. Maintain cleanliness and orderliness

2. Prevent mis-operation
3. Make it easy to find out abnormality
4. Standardized good practices

Some Seiketsu Practices

1. visual control plans

2. responsibility labels
3. wire management
4. inspection marks
5. maintenance labels
6. prevention of dust, dirt, noise and vibration
7. I-can-do it blind folded

SHITSUKE (Self- discipline)

Maintaining the work place in high standard of housekeeping and organization.
Visual management, Standardization

Doing things spontaneously without being told.

Doing the job alone will not be futile, unless you are not doing it effectively.
The difference you are making will be strong example to motivate everyone to do likewise.
SHITSUKE Practices

1. Wash hands after going to the toilet

2. Wash hands before and after meals
3. Eat and smoke at designated areas
4. Keep work place always clean and tidy
5. Wear clean uniform and shoes
6. Observe proper office decorum
7. Follow safety rules
8. Put things back in their proper place after use
9. Work according to standards