Nicholas Mills Chapter 5 1. Mise en place station for the dining room 2.

Menus, check books, server books, check pads, wine list, and salt and pepper 3. Glassy non porous dense practically nonabsorbent china it makes it more durable and easier to clean 4. Balance, design, durability, handles, knife edge, longevity, quality, range, and stackability 5. Presoak all pieces, never use abrasive scrubbing pad, wash pieces in hot water and detergent, polish and then stack 6. Wash all silver in sudsy water quickly after use, soak in recommended solution not for to long though, then immediately rinse thoroughly and wipe dry, and then polish and stack 7. Design, manufacture, marketing, range, replacement, serviceability 8. Washed, double rinsed, steamed and then polished with a lent free clean cloth 9. Upside down in a rack of the correct size and kept in a low traffic area 10. Style of dcor, serviceability, and durability 11. Since the salt has established its proper place at the right 12. Three-quarters of an inch from the show plate and one inch from the edge of the table 13. Napkin 14. Can conflict with the aroma of the food and the soil can attract small mites of bug 15. Lighting, music, flowers, tablecloth, napkin folds, glassware, flatware, china, and proper table arrangement

Nicholas Mills

Chapter 6 1. Surpassed 2. Good servers 3. Greeting, seating, bread and water, beverage service, menu/wine list presentation, taking the order, service, clearing, check presentation/payment, farewell, and resetting tables 4. Appetizer, soup, first course, main course, fruit and cheese, dessert, after dinner beverages, and tobacco 5. Greet the guest within 30 seconds, always look where you are walking, serve children first then ladies then gentlemen then host, all courses should be served in the proper sequence, serve all the guests at the table at once, all foods and beverages should be served from the patrons right side, if water is requested ask bottle or tap, soiled dishes should be removed, and avoid reaching across the front of the guest 6. Technique, timing, and teamwork 7. Glassware, flatware, clearing, and decrumbing 8. Bringing food from the kitchen, refilling water and ice as needed, helping to clear dirty dishes and glassware, providing any items requested by guests, refilling coffee and tea, ensuring that all condiments are available, helping to maintain side stand supplies, resetting tables 9. As soon as possible 10. Good morning, good afternoon, or good evening 11. Nutritional info. Alternative preparations, and whether a dish contains an allergen 12. Suggesting premium liquors, suggesting a fresh fruit plate, suggesting a appetizer, and using appetizing words 13. After the main course but before dessert 14. Looking around the room, making a checkmark in the air, writing with an imaginary pen in the air, placing a credit card on the table, reaching for a wallet or placing it on the table

Nicholas Mills 15. Food and beverage problems, dining room conditions, and service issues 16. Apologize, correct the problem, make it up to the guest, and then follow up