2. 9/19
Amuse
Bouche:
— Make
a
list
of
things
that
you
think
can
make
eating
at
an
elaborate
(fancy)
restaurant
special.
Be
prepared
to
share
with
the
class

3. Objec2ves
Students
will
be
able
to:
1. Identify
the
general
rules
of
table
service
2. Explain
side
work
for
opening
and
closing
3. Identify
appropriate
dress
for
front
of
the
house

4. Before/A6er
1. What
is
the
proper
way
to
handle
flatware
when
serving
guests?
2. Which
guest
should
be
served
first
at
the
table?
3. What
are
2
ways
that
you
will
know
a
guest
is
done
eating
a
meal/course?
4. What
needs
to
be
done
before
guests
arrive
and
after
they
leave?
5. Describe
appropriate
dress
for
Front
of
the
House.

5. K.I.M.
K
=
I
=
M
=
• Form
of
Concept
Key
Word
or
Informa3on
Memory
Mapping
Concept
or
data
Strategy
• Words
in
combinations
or
relevant
context
and
not
taught
in
isolation
are
more
likely
to
be
remembered

6. Vocabulary
Term:
Customer
Service
— Effectively
servicing
guests/customers
from
the
beginning
to
end
of
their
purchase.
http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html

7. Vocabulary
Term:
Soiled
— To
make
unclean
especially
on
surface.

8. Vocabulary
Term:
Clearing
— Removing
soiled
dishes
from
a
guest
table.
If
unsure
ask

9. How
do
you
know
the
guest
is
finished?
Criss cross 4 o’ clock

10. Four
Sta3ons
or
Four
Corners
1. Go
to
your
assigned
station
2. Discuss
the
prompt
and
take
notes
3. Rotate
to
the
next
station
when
time
is
called
4. Return
to
your
seats
and
be
prepared
to
share
4
Minutes
at
each
station
10

11. Partner A turn to partner B.
Tell or teach your partner the
two most important things you
have learned so far at the
station you are at...
Switch roles and repeat the
process.
11

12. Which
Is
Correct?
(hold
up
fingers)
1. Dinner
plates
are
needed
for
coffee
service
2. If
you
are
unsure
if
a
guest
is
finished
with
a
course
you
should
go
ahead
and
clear
it.
3. Beverages
should
be
poured
into
beverage
containers
directly
on
table.
4. Guest
must
remind
you
if
they
need
utensils.
5. Heavily
soiled
napkins
should
be
replaced.

13. PREDICT
Predict
what
would
happen
if…
There
were
no
folded
napkins,
no
polished
glasses,
and
only
half
of
the
tables
were
set
for
dinner
service
and
several
guest
began
to
arrive.
Write
down
your
prediction
in
the
“Assignments”
section
of
your
binder.
Be
prepared
to
share.

14. Side
Work
Small
jobs
that
must
be
completed
to
ensure
that
service
runs
smoothly.
(Must
be
be
done
before
service
begins
and
a3er
it
ends)

15. Brainstorm
(With
the
person
next
to
you,
list
at
least
6
side
work
duties
that
you
think
must
be
done
before
service
begins.)
Be
prepared
to
share

16. Graphic
Organizer
Write
down
information
from
the
text
or
presentation
into
your
graphic
organizer

17. Dining
Room
Manager
Opening
Side
Work
— Check
reservations
(if
any)
— Draw
floor
plan
plot
tables
and
large
parties
— Supervise
set
up
of
dining
room
— Meet
with
chef
for
specials
— Verify
tables
are
set
and
detailed
— Confirm
drink
specials
(if
any)
— Run
pre
shift
meeting

18. Dining
Room
Manager
Closing
Side
Work
— Do
final
walk
through
— Ensure
all
closing
duties
have
been
completed
and
lock
all
doors
— Adjust
lights

19. Hostperson
Opening
side
work
— Check
cleanliness
of
restroom
and
lobby
— Check
messages
— Return
calls
— Verify
reservations
for
next
business
day
(call
and
mark)
— Thorough
menu
check
(count,
cleanliness,
ensure
they
are
correct
menus)

20. Hostperson
Closing
Side
Work
— Wipe
down
menus
— Final
check
of
the
restroom
and
lobby
— Straighten
host
stand
— Ensure
all
guest
checks
are
closed
— Final
message
check
— See
DM
for
closing
check
out

21. Server
B.O.T.H.
Opening
Side
Work
— Place
sanitation
buckets
— Clean
and
polish
glasses
for
service
— Cut
lemons
and
de-­‐seed
— Garnish
tray
for
drinks
if
needed
— Set
up
water
glasses
— Fill
water
pitchers
— Make
sure
coffee
and
tea
are
made
for
service

22. Server
B.O.T.H.
Closing
Side
Work
— Return
sanitation
bucket
— Place
any
soiled
beverage
containers
in
rack
— Start
organizing
shelves
with
F.O.T.H.
Server
(Sugar
caddies,
tea,
etc.)
— Dump
coffee
and
tea,
clean
— Wrap
garnish
trays
— See
DM
for
closing
check
out

23. Server
F.O.T.H.
Opening
Side
Work
— Fold
napkins
— Polish
silverware
— Set
tables
— Detail
tables
— Set
up
service
trays
— Check
and
fill
salt
and
pepper
shakers

24. Server
F.O.T.H.
Closing
Side
Work
— Help
replace
tablecloths
if
needed
— Wipe
down
salt
and
pepper
shakers
— Spot
sweep
dining
room
— Fill
sugar
caddies
— Straighten
service
station
(sugar
caddies,
tea,
etc.)
— See
DM
for
closing
check
out

25. Bus
Person
Opening
Side
Work
— Verify
dining
room
floor
is
clean
and
free
of
debris
— Help
set
up
dining
room
for
service
— Help
set
up
water
glasses
and
water
pitchers
for
service
— Set
up
Iced
tea
pitchers

26. Bus
Person
Closing
Side
Work
— Clear
tables
and
change
soiled
linens
— Take
linen
bag
from
B.O.T.H.
to
back
— Break
down
trays
— Wipe
trays
with
sanitizing
solution
(wash
if
needed)
— See
DM
for
closing
check
out

27. Terminology:
Team
Work
— Team
Work-­‐
Cooperative
or
coordinated
effort
on
the
part
of
a
group
of
persons
acting
together
as
a
team
or
in
the
interests
of
a
common
cause.

28. Paraphrase
on next
e the pers
Wi th you’r down at least
e
to you, writ a bout why
two ke y points
a m while
workin g as a te rk is so
si d e w o
co mpleting tant.
impor
your key !
Su mmarize n words
w
points i n your o e
d to shar
B e prepare

29. Think-­‐Pair-­‐Share
(Describe
what
you
think
is
appropriate
attire
for
a
front
of
the
house
employee
to
wear
and
why.)

30. Appropriate
Dress
— Clean
solid
shirt
— Clean
black
pants
— Clean
apron
— Clean
non
slip
closed
toed
shoes
**Every
restaurant
is
different
but,
you
can’t
go
wrong
with
a
clean
uniform**
http://www.uniform-ties.com/catering-services.php

31. Before/A6er
1. What
is
the
proper
way
to
handle
flatware
when
serving
guests?
2. Which
guest
should
be
served
first
at
the
table?
3. What
are
2
ways
that
you
will
know
a
guest
is
done
eating
a
meal/course?
4. What
needs
to
be
done
before
guests
arrive
and
after
they
leave?
5. Describe
appropriate
dress
for
Front
of
the
House.

32. Find Someone Who…
Find someone who can answer
one of the questions on your
handout.
Have them write the answer and
sign your paper.
Now, find a different person
to answer another question.
Keep going until all of the
questions are answered.

33. Closure: Snapshot
Write a
“snapshot” of
today’s
learning in 25
words or less.