PROCEDURE
Switch on all lights
- Switch on all lights
- Check that all lights are functioning
Switch on the coffee machine and air conditioning
- Turn on the coffee machine
- Ensure that coffee machine is working properly
- Check coffee beans, fresh milk, hot water, sugar
- Ensure that air conditioning is functioning properly
- Make sure air conditioner is not noisy
Check hostess stand
- At the hostess stand mush have a reservation book, rooming list, pencil, eraser, guest comment card, plain paper for guest request to write down something and ensure that the hostess stand must be cleaned and arrange in good condition.
Check table set up
- Check table top to make sure that complete setup before operation
- Table cloth must be well pressed and cleaned free of hole and no stain
- Napkin must be clean well pressed no torn or dirty and no stain
- Check salt and pepper shakers ensure that not stick and not chipped or cracked
- All cutlery have to polish keep its look shiny and free of finger mark
- Check centerpieces must have on the table top
- All glasses must be cleaned and look shiny, free of dust and finger mark ensure that no chipped or cracked
- Table and chair arrange in good condition free of dust and not shaky
- Floor ensure that no dirty no bread crumb or rubbish and keep its look shiny
Music
- Play the music during operation hours and set up the volume as usual
- Make sure that it work properly not interrupt
Reservation book
- Hostess bring out the reservation book from the F&B office to the hostess stand
- Turn on today's date
- Check for any special arrangement / requested
- Take note if any special arrangement or requested
- Set up the table immediately when we known
- Hostess block the reservation and table number for their requested
Setting Plan
- Transfer the request from the reservation book to the seating plan and block the table by cross out
- Accommodate any special request (if possible)
- Arrange seating plan beside the reservation book
Check overall appearance of restaurant
- Ensure that all set up must be ready before opening
- Prepare mise-en-place
- Prepare ice water put on the side station
- Make sure table cloth, napkin, class cloth and condemn cloth are enough for use
- Prepare all condiments at the back area and keep it nicely before service
Check overall attendance
- Ensure that all staff required to report on duty are presented
- Check all staff ensure that they are coming on time
- Check with other staff if person who has not show up have planed (to advise if he/she is running late or calling in sick)
- If short of staff, arrange for someone to cover
- Make sure enough staff to run during operation hours
- Check the staff to follow the standard and professional
- All staff must be alert all the time during the service
- Pay full attention to the guest try to provide a good service what the guest needs from the beginning of arrival until departure.
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