Setting-up the Side Board Structure Structure: 2.1 Introduction Objective 2.2 Side Board Mise En Place 2.

3 Summary 2.4 Terminal Questions 2.5 Answers 2.1 Introduction Sideboard is a specially designed table with drawers and cupboards to assist the waiter in service. So the sideboard is also known as the Dummy Waiter. The waiter or steward to hold food trays prior to actual service and for storage of catering equipments uses a sideboard and supplies that would required for replenishment. The smooth functioning of service in the given course will depend on how thoroughly the sideboards have been prepared. Usually there is one sideboard per station each designed to cater from 24 covers (in a speciality restaurant) to 28 covers (in a coffee shop) of a five star hotel. Smaller establishments cover larger number of covers Objective: After studying this unit you shall be able to: Identify equipment to be kept in the sideboard. General up- keeps of the sideboard. Improving the work efficiency of the staff.

2.2 Side Board Mise En Place Mise en place [French term for put in place] can be defined as the term referring to the preparation of a work place for smooth service. Sideboard mise en place is the preparation of a waiters workstation in a food service area, housing all equipment required for service. Before a restaurant opens the sideboard must be equipped with the following items: 1. Cold water jugs with under plates and napkins to cover 2. All-important sauces like Worcestershire sauce, tomato sauce, Soya sauce etc with clean rims and caps

3. Tooth picks in holders. 4. Ashtrays cleaned and polished. 5. Sugar pots with sugar cubes or granular sugar and sugar free sachets 6. Straw holders. 7. Pickle and chutney pots cleaned and filled. 8. Breadbaskets. 9. Service spoons and forks. 10. Adequate number of cutlery used on the table. 11. Salvers and tray with proper mats. 12. Under plates with doily paper or napkins. 13. All types of plates used for service [saucer, quarter, half and large plates] 14. Spare restaurant linen of all types or place mats 15. Paper napkin, doily papers, guest scribbling pads, KOT books or POS 16. Butter dishes. 17. Finger bowls. 18. Glassware 19. Pots for preserves like jam, marmalades etc. 20. Folded cloth napkins. 21. Cruet set cleaned and filled with salt and pepper. 22. Proper pots filled with English and French mustard 23. Menu cards and wine lists. 24. Crumbing set 25. Tea cups, coffee cups, saucers etc. The waiters must see that the hot plate on the sideboard is switched on about fifteen minutes before service. Hot plates sometimes fixed to the sideboards, which operate on electricity or on gas, used to heat the plates before placing it, in front of guests to maintain the temperature of food to be served.

Even the finger bowls should be kept ready with the slices of lime cut and kept. Hot water for the finger bowl in a flask should be kept ready at the side table. 2.2.1 Linen Linen has to be obtained from the linen room or the housekeeping department. The waiter should check the number and sizes of all the pieces to given to him and ensure that they are all in serviceable condition. The linen should then be sorted according to uses and sizes and neatly stacked on the side table. 2.2.2 Silver Silver should be obtained from the wash area or plate room. If obtained from the wash area, all the silver should be white properly using a clean cloth. And if collected from the plate room then care should be taken that all the silver is cleaned. Then it should be placed in the respective compartments of the side table. Placing of more than one item in one compartment is best avoided.

2.2.3 Other Items Other items such as butter, water jugs, doily papers and other supplies should also be obtained from the appropriate room and placed in readiness on the side table. Practical Exercise 7: Setting-up the side board i) Observe how to set up a sideboard with all cutlery, crockery and linen. ii) You are required to perform the same by yourself. iii) Submit a practical journal with the diagram of the sideboard and indicate the above procedure. 2.3 Summary