In Restaurant Service, proper serving trays are one the important “tools” which the dining room service staff needs to perform their positions properly. The type of tray used must be the correct fit for the restaurant’s menu, level of service, and staff. It is a major factor for how well the tables are cleared.

After finishing a service consulting job for a huge banquet operation that consisted of 3 gorgeous Romanesque style rooms total, I noticed the many different types of serving trays that the restaurant was using.

This inconsistency made things cumbersome and a bit confusing for the dining room service staff. It had taken some time and effort to figure out the best type trays to use, and what benefits the staff and service the most. After doing away with expensive, over sized silver trays, we finally ended up using medium and large sized brown trays which had a nice grip in the center. These trays were the perfect fit, and the staff thanked me greatly. The trays were light, easy to handle, inexpensive, but looked nice because a white napkin was placed over the each tray while serving and clearing.

Serving trays seem like such a trivial item in restaurants, yet if used incorrectly, they will have a negative effect on restaurant service and staff. With restaurant service, one of the main goals to keep in mind is balancing “what looks best in the dining room” to the logistics of actually getting the job done safely and in a sanitary manner.

3 simple but very important things for waitstaff to remember about tray service are: 1-Do not carry too many items on the tray at one time (dangerous). 2-Try not to carry too little at one time (wasted effort) —balance is the key. 3-Always separate the silverware on the tray, (first, place the silverware off to one side, and then stack plates).

Here are some other tray maintenance points: 1-There must always be enough trays available for service. [Waitstaff must not be wasting time and effort searching for trays because there are not enough available.] 2-There must be proper, designated “easy access” storage areas for the trays when they are not in use. A good storage spot would be on a shelf relatively close to the kitchen doors (either side of the doors, but in a safe spot). Waitstaff should be able to place or retrieve trays before entering or exiting either the kitchen or the dining room areas. 3-All trays must be gathered and washed each and every night–and sometimes during the shift if necessary.

Also, in most cases, at least 2 different types of trays should be made available for the waitstaff. (Large sized trays and smaller sized trays) Like customer service, serving trays seems like such a simple subject. But, when you really get down to all of the factors involved, the serving tray issue can become quite complex and should not be taken lightly.

The proper use of serving trays may also eliminate the need for buspans that, in some restaurants, are sitting in the dining room which are an ear and eyesore.

Are the serving trays the correct fit for the menu, level of service, and staff?

Have you checked the serving trays to see if they benefit your restaurant to the fullest?

A moment of truth is an opportunity whereby a customer forms either a good impression or a bad impression about the restaurant service quality. Millions upon millions of “moments of truth” occur out there in the restaurant customer service world, but the successful businesses register the highest percentage rate of good impressions. It means everything to their image and reputation.

The host is such an important part of the “dining room service experience” as he or she is the first person the customer sees and the last person the customer says goodbye. First impressions are lasting impressions.Therefore, the host must dress nicely being neat and clean. The host must always be upbeat, friendly, and helpful to customers. the true purpose of guest seating is to make “every table seem like the best table in the restaurant!”

The telephone must be courteously answered stating the restaurant’s name and asking, “May I help you?” Whenever taking a dining reservation, one must politely ask for the name and the number of people in the party, date and time of the reservation, and the contact telephone number. Also, special requests should be noted, such as birthday guests, high chairs, customer food allergies, or the need to be seated at a specific table or location in the restaurant (for example, far from the window on a cold night; close to the window on a beautiful day). This information must then be recorded in a Reservation Journal that eventually will be transferred onto the Daily Reservation Sheet.

During busy hours, the customers waiting for an open table in the lobby or sitting at the bar can be offered menus to pass the time. In some restaurants, hors d’oeuvres are served to customers who have been waiting a long time for an open table. All ways and means must be exhausted to prevent customers from leaving to dine at another establishment-even if it means offering some complimentary items.

If the host is not busy seating customers, they can purvey the dining room for customers in need of service and relay such information to the waitstaff. This is up to the discretion of the host, for they should never stray too far from the Front Door.

So you see, the host who does the greeting at the front door is extremely important as the reputation and the bottom line are affected by the host’s restaurant customer service performance.

In conversation, when I learned he was in the Navy for 4 years, it dawned on me that restaurant service procedure is very similar to naval ship service procedure– without the danger elements that exist on a ship, of course.

For example, on a ship, there are tight, crammed spaces that crew members have to quickly and orderly work through [same as in a restaurant]. It is very important that the crew keeps the ship safe and sanitary [same as in a restaurant]. Being on the frontline, the crew must have the ability to respectfully give orders and take orders [same as in a restaurant].

In a restaurant, the waiter takes beverage and food orders from the customers, and sends these orders to the bar and kitchen. The waiter may also give orders to the busboys, runners, and even the host to help coordinate dining room service. [And vice versa]. At times, the waiter may have to receive orders or instructions from other staff and management. In this case, the waiter must be listening attentively because it may be concerning the customer’s needs.

The crew on a naval ship must be in excellent physical condition [as waiters must be] to perform the heavy duties necessary to keep the ship afloat – somewhat similar to the heavy duties required for keeping a restaurant afloat. More importantly, there is a mindset that all tasks are performed while keeping the ship and crew members in mind as a unit. In other words, “playing as a team.” or “service for the good of the ship” [same as in a restaurant].

Even the phrases used by a ship’s crew while moving amongst the tight spaces and each other are the exact same as the phrases used in a restaurant such as: “coming thru”, “behind you,” “make a path.” Use of these phrases will prevent accidents.

There is also the story that it’s bad luck to whistle on a ship which is the same as in a restaurant kitchen. On a ship, the human whistle can get confused with the ship’s whistle which sounds out important messages to the crew at different times of the day.

The more you think about the similarities between restaurant service procedure and naval ship service procedure, the more concepts you can discover!

About the Author:

Richard Saporito is the Founder of Topserve Restaurant Consulting and the author of "How To Improve Dining Room Service." If you'd like to improve your restaurants' reputation and increase sales, contact Richard today for an initial consultation by calling (888) 276-4808 or visiting his Contact Page.

The first step is finding a distributor. The Maine lobster industry is regulated by the state and remains for the most part family owned and operated. This is a good thing! While most large corporate distributors wouldn’t waste their time dealing with a small order, a family run lobster pound will most likely bend over backwards to obtain your business.

You can easily find a good lobster distributor using a search engine such as Yahoo or Google. I would use keywords such as “wholesale lobster” or “wholesale live lobster”. This will return a myriad of results, some better than others. Look for a lobster distributor who welcomes small orders. Many places will have a page devoted to wholesale inquires. Just submit an email and leave your name and number, along with how much lobster you want to order. Someone should return you email and give you price quote.

When you get the price quote, make sure it is broken down by pounds of lobster and shipping cost. Shipping can be rather expensive, so don’t be shocked if it is several hundred dollars.

Most distributors give two options for shipping. FedEx/UPS or Air Freight. FedEx/UPS is great because it is delivered right to your front door even on the weekend. This convenience comes at a cost, shipping 100 pounds overnight through FedEx will cost you over 200 dollars. FedEx should be used when your total weight is low, or you are unable to use air freight.

The second option, Air Freight, is much less expensive, but also less convenient. The lobster distributor will pack up your lobster and drive them to a local airport. The lobsters will be placed on an airplane and flown to an airport close to you. Most often you will be required to pick up the lobsters at the airport. Air freight will cost you between 50 and 75 cents per pound. So to ship 100 pounds may only cost 50-75 dollars, much less then if you used FedEx or UPS.

Your lobsters will arrive in a large box packed with ice packs and special pads to hold in ocean water. Lobster should be placed in refrigeration with the box open to the air. You should plan to have your lobster delivered on the day you wish to serve them.

About the Author: Ian Reardon owns Sagamore Lobster. Sagamore Lobster has been selling lobster wholesale for over 30 years

There are a few restaurants nowadays that can really sweep you off your feet from merely displaying their exquisite style in food serving. Years ago, food serving was an art that was practiced like a ritual. This is because, for one, people were so deeply religious that even the preparation of the food was a cause of celebration and joy. Two, people used to have all the time in the world that even the preparation of food was made into a beautiful ritual of blessing.

Of all the people in the known world, the Japanese has managed, up to now, to maintain rituals that they have observed all throughout their life, of which include preparation and serving of food and drinks. In fact, they have this so-called tea ceremony for special events like weddings or funerals, with teas served in little cups. Most of Japanese food preparations and rituals are meant as an offering to their master, teacher, deity or God. In some other parts of the world, like in Africa, for example, there still exist more radical rituals such as dancing or the banging of congo drums to exalt their God. The food were said to be a gift from their God and they are dancing out of joy for the blessing.

Such rituals of food service are colorful memories of tradition that is slowly being forgotten. Notwithstanding the lost tradition of food serving, some people still do understand the importance of proper food serving.

The Civilian Food Service Manager

In the modern age, a hotel or food chain or restaurant needs food service managers who can direct and organize food attendants to prepare and serve the food to the customers or guests. Food service managers are normally found in first-class hotels, restaurants or cafeterias. The work of the food service managers, however, is so much streamlined into the process that sometimes a food service manager has other responsibilities in tow. In fact, there are instances when the food service manager is also the restaurant manager, two managerial jobs for a single person.

Over the years, nonetheless, the continuous integration of work processes in the food industry and the automation and improvement of some of the process lines simplify the work of food service manager. Today, the food service managers can also be the restaurant manager, food service directors or dining room managers.

In some five star hotels, however, there are special areas in food management that needs keen supervision. In such cases, hotels or restaurants hire a food and beverage manager, a kitchen manager, a banquet manager and catering manager, depending on the needs of the hotel.

Duties Of A Civilian Food Manager

A civilian food service manager is tasked to hire his own serving and food preparation staffs, must write his planning menus and food utilization techniques, and must enforce compliance to current food, health and fire regulations. Certain nutrition standards by the government, such as iodine requirement in food, must be enforced properly. So, the work of a food service manager is to be thorough in planning from beginning to end. This planning will revolve around the expected number of guests, the popularity of the establishment, the nutritional value and palatability of the food and most importantly, the over-all cost of the menu.

Planning is not very easy when you think of the randomness of the number of guests or customers of the establishment. A food service manager will have to periodically review the existing menu of the restaurant and assess the recipes based from comments received from customers. Any comment, such as too much salt or too sweet a food, is a major concern for a food service manager. He also needs to assign appropriate prices to the menu items. The feedback from the guests is not only to be able to determine the possible labor and overhead costs but also to continuously improve the service to the customers.

He will also direct and organize training programs for his workers, evaluate performance of each workers and resolve existing problems between personnel, if there is any. It is important for the food service manager to be able to keep-high the morale of his workers to make them more effective in their word. In serious situations, he will have to investigate and resolve conflicts not only between his staff but also between a customer and staff, or complaints by the customer regarding the quality of food, service or accommodation.

A food service manager also makes sure of the economical use of raw food materials and the timeliness of food preparation by coordinating assignments of food preparation to different personnel. He is also tasked with the estimation of food and beverage consumption in relation to the existing stocks in the pantry.

The tiring part in the work of a food service manager is monitoring. The monitoring of methods in food preparation, size of portions and food preparation, although very exhausting, should be done regularly. Aside from this, he will also have to monitor the performance of his staff, the budget and the payroll records.

The Military Food Service Manager

The military food service manager, on the other hand, works in a military organization. This is necessary because there is a need for organization when feeding hundreds or thousands of service members every day. The daily meals are carefully planned to suit the diet and nutritional requirements of soldiers.

Even in a battle, there exists a food service manager that directs the food requirements. This is very important since there have been records in military history of battles lost due to famished soldiers that have become weak both physically and morally.

Duties Of A Military Food Service Manager

In comparison, a military food service manager has fewer duties than a civilian food service manager. He merely manages the cooking and food serving preparations in mess halls and directs the operation of the officers’ dining halls. He also determines the staff and required equipment for the dining hall, kitchen and meat cutting areas. He is responsible for setting standards for food storage and preparation and estimates food budget. In doing this, the military food service manager will be able to maintain the nutritional and sanitary standards in food service facilities.

Article Directory: http://www.articledashboard.com

Josh Stone has been a freelance writer for over eleven years.

Food Service Uniforms Restaurant Uniforms Dickies Medical Uniform Scrub

Current estimates predict that roughly 6 percent of all wine bottled with a traditional cork will fall victim to TCA (2,4,6-Trichloroanisole), a bacteria that thrives in cork. Some of you might have even had a spoilt bottle of wine and not really noticed it. Even a very small amount of TCA in a bottle of wine can ruin it. Most become aware of TCA in quantities as small as 5 parts per trillion. When TCA is present in quantities high enough to be evident to a person, it comes across as ‘musty’ aromas and flavors. TCA in wine is not toxic, but the taste and aromas can be quite unsettling.

Another issue that seems to have people leaning away from traditional cork is the fact that cork can dry out and allow air to oxidize a bottle of wine. This can happen if a bottle is not stored correctly. Storing a bottle of wine on its side helps a cork remain moist and a moist cork expands better to seal the inside of the bottle. A dry cork shrinks allowing air to enter spoiling the wine.

Plastic corks have been created to help combat the problems being seen with real cork. Plastic does eliminate the problem of TCA, but plastic corks can have leaky seals which cause oxidation. Personally I have never had a problem with a leaky plastic cork, but it does happen. Another problem with plastic is that they can be very difficult to remove from a bottle compared to cork. Though this is not as detrimental as having a bottle of wine ruined with TCA, it can be very frustrating if you were looking forward to a lovely glass of Chardonnay and the plastic cork won’t budge.

In an almost last ditch attempt at preventing wine from spoiling, some wine makers have resorted to screw caps for their bottles of wine. Not nearly as romantic as the popping sound a corked bottle makes, screw caps nonetheless are very effective in preventing wine from spoiling. Most Australian wines are no longer made with cork and have opted for this screw cap method because it’s better at maintaining the taste of wine in the way the wine maker intended.

Screw cap bottles of wine are becoming more and more popular, and yes, while they are not as aesthetically pleasing and continue to hold the connotation of a cheap bottle of wine, a greater number of higher quality wines are opting for the screw cap to prevent spoilage. So the next time you are served a bottle of wine with a screw cap, think twice before brushing it off as a cheap wine.

Ken Finnigan is the CEO of Finest Wine Racks a website specializing in quality decorative wine racks and durable wine storage systems.

Different countries have developed different ways to make beer, which they have carried down through the years.

England

In England the most popular beer is ale. Ale is a dark, hoppy beer traditionally served in pint glasses. English pubs also sell stout and porter. These are dark beers that are traditionally have a strong flavor. Many of the pubs are tied to specific breweries. Guinness is the most famous of the English beers and is available worldwide.

United States

In the USA, lager beer is the most common type of beer. Lager beer is a clear, light, golden, amber-colored brew with a light taste. There are many breweries. In recent years, many microbreweries have sprung up, with many types of beer now available. The USA also imports beer from every country, making it available at bars and liquor stores.

Germany and Austria

In Germany beer is an important part of culture. There are more than 2,000 different beers available. Traditionally, German beer is made using only hops, barley-malt, water and yeast. A law, called the Reinheitsgebot, says that these are the only ingredients that can be used in making beer. German beer is typically a dark, rich beer.

Czech Republic and Slovakia

Beers brewed in the Czech Republic and Slovakia are similar to German beers They are rich beers. Like German beer, no sugar is used in the brewing process. Instead, malted grains are used, which develop enzymes that modify the grains starches into sugars. Czech beer has been brewed for centuries and is a national staple. The Czech Republic has the highest beer consumption, per capita, in the world.

Belgium

Belgian beers allow that sugar can be added before fermentation. This permits them to produce a different type of beer About 75% of the beers produced in Belgium are pilsners. Belgian beers are quite varied. Belgium is known for their unique ales, called table beers. Other types of unique beers are white, abbey, trapist and lambic, all with their own unique brewing method and flavor.

by Graham Williams
Article Source: http://EzineArticles.com/?expert=Graham_Williams

There should be a system whereby the staff shift availability days can be communicated in writing to the person who makes up the schedule. A simple staff shift availability sign-up sheet, posted conspicuously, will do. Each staff member should work a balanced amount of shifts throughout the week. If the schedule maker is burning out staff members with extra shifts or scheduling too many staff members to work only one or two shifts, it will subtract from customer service. Usually, a restaurant will get more efficiency from staff members working three, four, or more shifts per week, rather than only one or two. However, at times one may have to bend this guideline to keep the work schedule filled, but it should be kept to a minimum. Constant communication with the staff while staying abreast of their available work shifts will facilitate the scheduling process immensely.

The person who makes up the schedule must be highly aware of the projected business in the restaurant. The schedule should contain the correct amount of labor needed to provide a proper level of service for each work shift. Seasonal aspects, (such as busy holidays/slow summers), special occasions, private parties, etc., must be figured into the schedule. Any outside activity that may affect business in the restaurant (such as food festivals, parades, etc.) needs to be taken into account. If there are separate dining rooms, the busy times must be properly forecasted for each room — especially if one dining room is more popular than another, say, because of entertainment on certain nights or by showing off a special type of décor. If there is outdoor seating, the weather must be watched because it can change quickly.

Forecasting the incoming business helps to schedule the correct amount of staff, with the perfect balance always being sought. If there is light scheduling on a day that gets very busy, the dining room customer service will be slow and inefficient ? affecting sales and reputation. On the contrary, if there is heavy scheduling on light business days, it will become frustrating for waitstaff who will be working very few tables while draining the payroll.

Generally, the schedule should start on a Sunday; therefore, it needs to be posted by Thursday or Friday of the previous week. Excel spreadsheet formats are great for scheduling organization. The schedule should be posted in an easily viewable location with enough copies available for all staff. Staff phone lists should be printed, copied, and made readily available to all. This improves communication, especially for work shift substitutions.

This leads to the substitution process for staff work shifts. There needs to be a Substitution Book readily available with blank spaces for names, upcoming dates and work shifts for the next 1–2 months. If a substitution is made, the information must be recorded with the date and shift time (a.m./p.m., etc.). The substitution must be initialed by both parties involved, and subsequently initialed by a manager, ensuring there are no mistakes in communication. Any mishaps may result in a shift not being covered.

Scheduling may look great for payroll cost control, but it must be remembered that dining room service staff are real people with real lives whose cheerful and efficient service is what restaurants depend on. The schedule maker needs to be understanding toward the staff’s scheduling requests, but should not roll over and play dead (again, balance). It is impossible to please everyone 100% of the time, but a proper scheduling balance will truly have a positive effect on restaurant dining room customer service and staff.

***It is better for a service consultant or manager to handle the schedule at the initial phases of a new operation. In some cases, mature restaurants may let a senior member of the service staff handle the schedule because it is a better way to communicate scheduling concerns. Please use whichever system works best for the establishment, because the staff schedule is a strong part of customer service and should not be taken lightly.

About the Author:

Richard Saporito is the Founder of Topserve Restaurant Consulting and the author of "How To Improve Dining Room Service." If you'd like to improve your restaurants' reputation and increase sales, contact Richard today for an initial consultation by calling (888) 276-4808 or visiting his Contact Page.

This island continent features wines as varied as its terrain. Most people know of Australian Shiraz – that fruit-forward wine now known and enjoyed around the world. These fabulous ‘fruit bombs’ represent but a small part of the overall Australian winemaking scene.

Australia is sometimes described as the perfect wine producing country. It has a land mass as great as the United States or Western Europe, with a diverse climate from cold to cool to warm, and a wide variety of soil types, including the famous Coonawarra terra rossa. These natural advantages coupled with the irrepressible free-spirited character of the Australian people, has encouraged Australian winemakers to build on the great traditions of winemaking, to create delicious wines of stunning quality, diversity and uniqueness.

Wines from Australia are usually denoted by their grape variety. Aside from Shiraz, Australia also produces fine Chardonnay, Semillon, Riesling, Pinot Noir, Cabernet Sauvignon, Merlot and plenty of Cab-Shiraz blends plus some distinct Aussie wines. And don’t forget the Australian sparking whites and reds – just the wines to keep your taste buds tingling.

Delicious concentrated ripe fruit, harvested at the peak of perfection is easier to obtain in Australia than almost anywhere else in the world. Australian wines are a delight on your palette with their different aromas, flavours and taste sensations crafted from each of the different grapes, blends and regions.

Go and visit DownUnder, you won’t be disappointed. If you don’t have the time just now, you can take a Wine Tour around this amazing country through the AussieWinesOnline.com website and experience the people, places and those incomparable Aussie wines.

About the Author: Lindsay Lewis is the Marketing Director of AussieWinesOnline.com an Australian company providing Worldwide home delivery of the finest, estate-grown Australian wines from specialty Australian Wineries.

Some of the reasons people give for not washing their hands properly or at all are 1) Lack of time/too busy (54%) 2) Forgetting/having to remember (18%) and 3) Distractions with other/competing tasks.

Handwashing is the simplest–yet the most neglected–disease prevention practice. Germs can survive for up to three hours on hands. Thorough handwashing with hot, soapy water prevents bacteria from transferring from hands to foods. Some of the most hazardous foodborne illnesses can be passed through improper handwashing. E.coli 0157:H7, the deadly foodborne disease that killed a number of people in the Pacific Northwest in the 1990s, is one that can be passed from person to person by improper or neglected handwashing.

Hands must be properly washed after tasks like using the restroom and before preparing food. It is interesting to note that Washington State’s Food Code mandates that food workers wash their hands in the restroom after using the facilities and then again inside the kitchen before preparing food. One handwashing is for “show”, because the food worker will re-contaminate his/her hands after touching doorknobs and such because they were handled by people who had not washed. The second handwashing is the real handwashing required for food safety.

It is important that hands be washed properly to prevent illness. The “rinse and go” method that is all too common nowadays is as ineffective for preventing foodborne bacteria as not washing at all.

How To Wash Your Hands Properly

• Use soap and warm, running water
• Make sure to wet hands before applying the soap
• Apply a liberal amount of soap to hands
• Rub your hands vigorously for 20 seconds (two rounds of “Happy Birthday”)

Wash all surfaces, including:

• backs of hands
• wrists
• between fingers
• tips of fingers
• under fingernails
• Rinse your hands well
• Dry your hands with a paper towel

Many people think that a nail brush is necessary for handwashing, and will keep one near the sink for that reason. The problem is that the nail brush becomes moist and stays that way. Moisture is a fertile breeding ground for bacteria. Unless your nail brush is kept in a sanitizer solution, do not keep a nail brush at the sink. It is possible to wash under the fingernails without using a nail brush.

Microbial or antibacterial soaps are not necessary for proper handwashing.

From the New York Times:
Studies show that more than 70 percent of liquid hand soaps sold are now labeled antibacterial, and Americans seem increasingly willing to pay a premium for them. But the truth is that most consumers may not always be getting what they think they are. Over the years, studies have repeatedly shown that antibacterial soaps are no better than plain old soap and water.

One study, published in The Journal of Community Health in 2003, followed adults in 238 households in New York City for nearly a year.

Month after month, the researchers found no difference in the number of microbes that turned up on the hands of people who used either antibacterial soap or regular soap. At least four other large studies have had similar findings.

In fact, the only question now may be whether using antibacterial soaps can cause more harm than good by creating strains of antibiotic-resistant bacteria. Last month, the Food and Drug Administration convened experts to discuss, among other things, whether antibacterial products should be more tightly regulated because of the potential risks they pose.

THE BOTTOM LINE
Studies show that antibacterial soap is no more effective than regular soap.
Due to the recent popularity of waterless hand sanitizers, the misconception abounds that this solution can replace handwashing. While it is good to keep the solution on hand for situations where hands cannot be washed, such as when you are not at home and are not near handwashing facilities, it does not replace proper handwashing, nor is it approved as a substitution by any Environmental Health Agency in America. The Food and Drug Administration, in regards to regulations concerning proper procedures for food services, recommends that hand sanitizers not be used in place of soap and water but only as an adjunct.

Barbara Almanza, an associate professor at Purdue University who teaches safe sanitation practices to workers, recommends that to properly sanitize the hands, soap and water should be used. A hand sanitizer can not and should not take the place of proper cleansing procedures with soap and water.

The very best defense against foodborne illness being passed from person to person or to a loved one who you are cooking for is proper handwashing.