Mise-En-Place
Mise-en-place is a French term which means to “put in place”. Before starting
the actual work in the restaurant, everything should be in its place at the right
position in a correct way. It is a preliminary preparation, which includes getting
ready both food and beverage equipments and Surroundings so that the
serving of food and beverage can be carried out
efficiently. Performing mise-en-place should involve keeping ready in advance
the customers’ arrival in the restaurant.
Different Area of Mise-en-place
1. Restaurant Cleaning:
Brush and dust tables and chairs every day.
Polishing of all brass fixtures/ sideboards/windows and door frames as per
requirement.
Restaurant, cleaning and sweeping is done by housekeeping department.
2. Linen: Collect all dirty linens and get them exchanged from housekeeping,
spare linen
to be kept in the cupboard.
3. Silver:
Clean and wipe all cutleries and keep them in their respective slots in the
cupboard.
o Clean all ash trays and keep them on tables and spares in the cupboards.
3. Crockery: Collect all crockery from dish washing, count and keep the
breakage aside
and later inform the captain about the same. Wipe all the crockery out by
using moist cloth
and then by dry cloth.
4. Accompaniments: Check all the dry accompaniments as required in the
restaurant, to
be served by the restaurant staff. For example, tomato ketchup, chilly sauce,
chilly vinegar,
pickles, etc. are to be requisitioned and brought to the restaurant. Serving
dispensers to be
refilled and kept on the table or on the sideboard, including cruet sets.
5. Side Boards/Cupboards: Items must be kept on the sideboard after
proper cleaning and
wiping. Following are the important items to be included in side board.
All assorted cutlery
Assorted crockery
Folded napkins
Service trays and salvers
Soup ladles
Bread baskets.
KOT/BOT pad, rough pads etc.
In case Gueridon service is operated, then Gueridon equipments must be
kept ready.
6. Bar/Pub: Mise-en-scene in the bar includes the followings such as:
Clean the bar counter and cupboards.
Check stock and bring the stock from the stone if required.
Department and clean the glassware and keep properly.
Clean cocktail equipments and display properly the counter.
Prepare all the items for garnishes and accompaniments.
Chill the wines, beers, soft drinks etc.
Display all the liquors properly in the display rack.
Glassware to be arranged as required
7. Miscellaneous: Prepare all the tables for service with proper layout.
Captains check full
mise-en-place and then grooming of service staff.
Mise-En-Scene
Mise-en-scene is a French term which refers to “prepare the environment and
make it presentable” Food and beverage outlets should be pleasant,
comfortable, safe and hygienic to ensure better environment to accept guests.
Mise-in-scene involves cleaning of service areas, tables, chairs, side station,
food trolley/cart, brushing and cleaning of floor, vacuuming/hoovering of
carpets, doors and windows, etc. This function generally precedes mise-en-
place.
Briefing
Briefing is short and concise instruction about duty to be performed during
each work shift to facilitate a two way communication between the
management and the lower level staff. Briefing is taken by the team leader at
the beginning of each work shift. It is a daily routine and the presence of all
the work related staff is deemed important.
Briefing of food and beverage staff is important because of the following
reasons:-
Briefing will help the employee to know their special job of the day.
It will help them to know the functions, menu and service.
Review of general rules and policies.
Likes and dislikes of regular guests.
Briefing helps to bring employees suggestions on day to day work for
smooth
functioning.
o Briefing helps in solving the problem faced by the staff in their work.
