Combo Station - FOH Learner s Guide

Transcription

1 Combo Station - FOH Learner s Guide 2010 IHOP IP, LLC

2 Combo FOH Station Module Introduction TABLE SET-UP In this position, you help ensure each guest receives Service as Good as Our Pancakes by providing clean, set tables and a safe, comfortable dining environment. Additionally you help to maintain the overall cleanliness and organization of the restaurant. 2 Combo FOH Station Tools Utensils Bus tubs Sanitizer pails Broom and dust pan Carpet sweeper (if applicable) Vacuum cleaner Mop, mop bucket and ringer Wet floor signs Laminates Safe Handling of Glassware Table Set-up Station Chart PLACEMATS Optional SILVERWARE Rolled & unrolled are approved as long as it is: Consistent throughout restaurant In accordance with local health department PROPER HANDWASHING/ LAVADO DE MANOS CORRECTO 1. Use water 2. Moisten hands, 3. Rub hands as hot as the soap thorougly, together, using hands can and lather to the friction for 20 comfortably elbow. seconds. stand (110ºF water temp.). 1. Use agua tan 2. Humedezca las 3. Frote las manos caliente como manos y juntas usando las manos enjabone a fricción por 20 aguanten fondo hasta el segundos. cómodamente codo. (temperatura de agua: 110ºF). POST AT EACH HAND WASHING SINK 4. Clean under ngernails and between ngers. Use nail brush if allowed by local health code. If rolled: Roll in napkin bottom to top: knife, fork, spoon If unrolled: Place on top of napkin left to right: fork, knife, spoon 5. Rinse thoroughly under running water. GUIDELINES 6. Dry hands, using single service towel or hot-air dryer. SYRUP Trays with non-slip bottoms or E attachment can be placed on the edge of free standing tables 4 Syrups To Be Kept On The Table In Tray (no specific order required) Butter Pecan Or Old Fashioned (If Hot Syrup Not Offered) Blueberry Boysenberry Strawberry HOT Syrup Procedures Heat In Double Boiler Place Into Hot Syrup Warmer Maintain At Minimum 145ºF Keep Backup In Double Boiler At Minimum 145ºF OPS 105 5/ International House of Pancakes 4. Limpie bajo las 5. Enjuage a fondo 6. Sequé las uñas y entre los usando agua manos, usando dedos. Use un corriente. una toalla de un cepillo de uñas uso o secadora si es permitido de aire caliente. por el código de salud local. FOOD SAFETY 04 8/ International House of Pancakes, Inc. Safe Handling of Glassware When possible use a dedicated bus Always use ice scoop. Use proper glass racks. tub to sort glassware. Do NOT use hot glasses! Use estantes de cristal apropiados. Cuando sea posible, use un sarten Siempre use la pala para hielo. dedicada para cristal. No use vasos calientes! Never put flatware into glass. Never stack glasses. Avoid glass to glass contact Nunca ponga cubiertos en los vasos. Nunca apile los vasos. when handling. Evite contacto de cristal a cristal. OPS / IHOP IP, LLC

3 Combo FOH Station Readiness 3 Safety/Sanitation Follow correct hand washing procedures. Follow correct sanitizer solution set-up and procedures (ensure correct concentration and use). Change solution at least every two hours or sooner if soiled. Towels must be stored in sanitizer solution between uses. Discuss the following with your Certified Trainer: WHY IS IT IMPORTANT TO ALWAYS FOLLOW ALL SAFETY AND SANITATION GUIDELINES? HOW DOES ENSURING STATION READINESS IMPACT THE OPERATION OF THE RESTAURANT? Replace towels when visibly dirty. Cleaning chemicals, cleaning supplies and equipment stocked and stored properly. Table Setting Supplies Stocked and Properly Stored Flatware and napkins. Placemats (if applicable).

4 Bussing and Resetting Tables Always make sure the guest has left before bussing! Table Top Clear the china, glasses, flatware and paper. Sort as you clear. Clean and sanitize. Remember the edges and under/ behind the condiments. Move the tip to end of the table. Discuss the following with your Certified Trainer: Reset according to the guidelines shown on the Table Setup laminate. Seats Use a dedicated towel to clean the booth seats and chairs that is not used on the table top. Clean seat cushions, backs, sides and chair legs. Clean out crumb catcher behind booth seat cushions. Floor Wipe crumbs from table top and booth crumb catchers into a bus tub, not onto the floor. Clean underneath all tables and seats. Pick up large debris. Use broom and dustpan or carpet sweeper to collect crumbs between vacuuming. WHY IS IT IMPORTANT TO PROPERLY SORT PLATES, GLASSWARE, FLATWARE AND PAPER WHEN CLEARING THE TABLE TOP? WHAT ARE SOME VISUAL INDICATIONS THAT TELL YOU A GUEST HAS GONE? WHAT IS THE FIRST THING A TYPICAL GUEST WILL NOTICE WHEN THEY ARE SEATED? 4

5 Pre-bussing 5 Pre-bussing is the first and most important step to bussing and resetting the tables. Be on the lookout for empty plates. Ask the guest, Are you finished with your meal? or, May I take your plate? Pick up the plates, glasses and utensils of any guest who is finished. Leave coffee cups unless guest asks you to clear them. Clear any trash, such as used napkins, jelly packets, or straw wrappers. Discuss the following with your Certified Trainer: WHAT ARE THE BENEFITS OF PRE-BUSSING? WHAT SHOULD YOU ALWAYS DO BEFORE PRE-BUSSING A GUEST S PLATE?

6 Handling Guest Requests 6 Assist with common guest requests. Flatware Extra napkins Refills Condiments If you cannot help the guest, ask a Server or Restaurant Manager to help. Station Sidework During your shift you have many cleaning and maintenance responsibilities. Regular restroom upkeep Clean as you go Daily sidework Deep cleaning sidework Discuss the following with your Certified Trainer: Additional Responsibilities (if applicable) Menu & Recipes If the Combo FOH assists with food or beverage preparation or delivery in your restaurant, your Certified Trainer will guide you in the learning of these responsibilities now. Greeting & Seating Guests If the Combo FOH assists with greeting and seating guests in your restaurant, you will also complete the Host/Hostess Station module as part of your learning journey. WHY IS IT IMPORTANT TO ADDRESS GUESTS SPECIAL REQUESTS IMMEDIATELY? WHAT ARE THE BENEFITS OF CLEANING AS YOU GO? LIST AT LEAST TWO REASONS THAT DAILY AND DEEP CLEANING SIDEWORK ARE IMPORTANT TO THE OPERATION.

7 7 Combo FOH Station Key Points Follow all safety and sanitation procedures. Proper set up of station helps ensure success. Clear and reset tables quickly. Every guest is to be seated at a properly cleaned and set table. Cheerfully respond to guest requests with a can do attitude. Perform restroom checks and upkeep regularly. Practice clean as you go and complete end-of-shift sidework and deep cleaning assignments.

8 Combo FOH Station Quiz What items should be stocked and ready to use in order to bus, clean and reset tables? When bussing a table, what three areas should you address? When you have cleared the table, where should you place the bus tub? What should you do if the guest has left personal items behind on the table? If a guest asks you for some extra napkins what will you say?