Front of the House Brigade

Guidelines for Plated Service

ObjectivesYou Will:

List the front of the house brigade and explain the specific duties of each.

Set a Formal Place-Setting

Serve and Clear a Five Course Meal Utilizing the Tools Required

Front of the House BrigadeThe front of the house brigade includes the

following positions:

Dining Room SupervisorHost

ServerBusser

Dining Room Supervisor

Coordinates the hosts, servers, and bussers

Assigns responsibilities

Ensures the guests dining experience is pleasant

Host

The host greets the customers, they are often the first person the customer will be in contact with

First impressions are very important. The host should smile and welcome the customers into the restaurant.

Tasks include:Greeting customers, keeping track of

reservations, monitoring the waiting list as well as track empty and occupied tables.

Host cont.The host should keep the guests updated on

the length of time they may expect to wait for a table.

They escort the guests to the table; it is important to walk slowly enough so that the guests are not left behind.

They should also ensure any special needs are met, for example highchairs, wide paths for wheel chairs, or quiet areas for seating.

Server

Servers perform the following tasks:They represent the foodservice operationThey “sell the menu”They serve menu items skillfullyThey are responsible for the guests payment

Server cont.

It is very important that servers develop good communication skills. They set the tone of the dining experience.

Servers must know the ingredients and preparation methods of all beverage and food items. They are the sales staff of every foodservice operation.

They must be able to multi-task while at the same time making the customer comfortable.

Busser

The busser helps to keep the dining room tidy as well as keep the service station stocked with supplies.

At certain operations they serve bread and water as soon as the guest is seated.

They are responsible for cleaning the tables after the guests finish.

Cashier

Some informal operations employ a cashier. Their responsibilities include:Correctly reading the amount of the bill,

processing the payment, and making changeMore often operations require servers to take

care of the payment

Guidelines for Plated Service

Courses should be served in the following order:AppetizerSoupSaladEntréeDessert & Coffee

Service Guidelines

To Serve Beverages:Servers use their right hand and serve

beverages from the guests right sideTo serve everything else: Servers use their left hand and serve

from the guests left sideEverything is cleared with the servers right

hand from the guests right side

Service Guidelines

Dishes should be cleared between each course

Water glasses should be refilled when necessary

Servers should be attentive to the needs of their guests and anticipate their needs before being asked