Daily organization of the restaurant.
The term "mise-in-place" is an expression French used in the hospitality industry to designate the set of operations necessary to achieve a perfect set-up of all the tools and equipment necessary for subsequent the service. The operations to be carried out can be classified into three large groups:
- Hot car
- Hors d'oeuvre cart
- Liquor cart
- Cheese cart
- Flambing car
- Cona (coffee machines)
- Heats dishes
- Cubes and cube holders
Replacement of materials and genres
These operations are carried out by the personnel brigade of the restaurant, Being the Maitre d ' the person in charge of distributing the work according to the category of the brigade components. Likewise, the maitre d 'must supervise this work, since the proper functioning of the service depends largely on the "mise-en-place" itself.
Transport of clean glassware by hand
The correct way to take the glasses and glasses is to always take them by their base or from below, and the jugs by their handle. In no case should they be transported by putting the fingers inside or resting the fingers on the most visible parts of the glass, where the traces would be marked, in a very visible way.
In accordance with these general rules, the glasses are held at the base, between the fingers of the left hand, with the base resting on the palm and the glass facing downwards. By means of this system, it is possible to transport 8 to 10 glasses, helping with the right to place them between the fingers and to unload them, starting in this case with the last one placed. Likewise, two more glasses can be carried in the right hand, which will naturally be the first to unload.
To transport you can never take two in each hand, depending on its shape and size, held by the handle. It is recommended to transport glassware using only one hand to have the right hand free at all times.
Transport of clean glassware in trays
To carry out the transport with trays, this will be covered by a stone so that the glassware does not slip on the satin surface of the tray and it will be tried to fill it completely to save trips.
To load it, the waiter should bend slightly and gently pull it with his right hand until it is partially off the table or sideboard on which it has been resting. The left hand is then inserted underneath and lifted, holding the edge of the tray with the right, until it is well balanced.
A little used method, but which is convenient to know, is to place the tray on the shoulder so that the back of the left hand rests on it, lightly holding the tray with the right hand. This method is used with oval, long or rectangular trays.
Finally, there is another method of transporting glassware, which consists of using rectangular wooden boats or boxes on the sides of which there are holes that act as handles. These boats can be stacked loaded with glassware.
Clean tableware transport
The correct way to take a clean plate is to grasp it underneath and by the edge, so that the thumb is not marked on the inside of the plate, but resting on the same edge. To transport several plates they are stacked on the left hand and one helps with the right without introducing it or supporting it in any case on the upper plate. In the event that the dishes are hot, the hand is protected with a stone.
The transport of crockery pieces (cups, trays, etc.) is carried out by trays, stacking them in such a way that they cannot break with movement, since their shape does not usually fit exactly with each other.
Transport of clean cutlery
The clean cutlery is transported placed in a napkin on a plate or tray, arranged by type and size. Cutlery will always be taken by the handle. The napkin is arranged on the plate forming a kind of bag (crutch) as follows: The napkin is folded in half and a second inward fold of the upper half is verified. The two ends are then folded down so that it looks like a square, and placed on the plate.
Crutch finished with knives placed and ready to go
In establishments where the volume of material to be transported is very large, rolling carts are often used. For a perfect nationalization of the work, the different utensils are distributed on the different floors of the car, and it is pushed to each table, unloading the material corresponding to each one.
The material will arrive in the dining room once it has been cleaned in the office of the restaurant. Despite this, in the dining room all the material should be carefully reviewed, observing that it is in a perfect state of cleanliness and conservation.
For the revision of glassware pieces, a small hole is necessary in which a container with hot water will be arranged. The following operations will then be carried out:
- Two tables are set up; In one the material to be reviewed is placed and in the other the reviewed. Place the pieces to be reviewed on the work table where the burner is lit with hot water.
- Take each piece by its base and expose it for a few seconds face down to the steam of the water (it should not be introduced into it).
- Once impregnated with steam, take the piece by its base with your hand, which will be provided with a thread cloth and with the free hand, take the other end of the cloth and clean the entire piece, taking special care of the edges.
- Observe the piece against the light, taking care at all times to take the pieces with the cloth so that there is no trace.
- The reviewed parts are placed face down on the other table for the subsequent assembly of the restaurant.
- The defective pieces, or that once they have been repaired, still have stains, will be returned to the office, so that they can be removed or a more thorough scrubbing.
Tableware or crockery review
For the revision of the dishes it is not necessary to use steam. The dishes are made of various materials, such as: earthenware, porcelain, glass, etc. The most used, as they are the ones that meet the best conditions, are those of fine white earthenware with discreet decoration on the edges and the logo of the establishment. The dishes will be transported in piles from the office, placing them on the work table, to carry out the following revision operations:
Observe if the plates present any damage, if so, they are removed and replaced. Take the plate and turn it between your hands, holding a damp cloth to clean the edges perfectly and then clean the center, taking care to keep your hands covered with the cloth at all times.
Stack the dishes by size, on a separate table, holding the edge of the plate with the cloth, so that there are no fingerprints.
Review the rest of the crockery pieces in an analogous way to that mentioned with the dishes.
Once the cutlery has been cleaned in the office, they are transported to the dining room using a tray or basket protected by a cloth. The following operations are then carried out, bearing in mind that the different pieces are always taken by the handle: The cutlery is classified by type and size, in order to speed up the revision and assembly of tables or storage in the sideboard.
For the revision of forks, they are taken by the handle with the left hand covered by a damp cloth and with the right they are cleaned with the other end of the cloth, paying special attention to the inside of the tines.
To review the rest of the cutlery, start with the part opposite the handle, ending with it, without touching it with your hand at any time.
Once all the cutlery has been reviewed, it is deposited in trays protected with a cloth, to proceed with its assembly on the tables or its storage in the sideboard.
To carry out the revision of pliers, seafood clamps, snail clamps and needles, asparagus clamps, etc., proceed in a similar way, always keeping in mind that they are taken and separated at all times with the hand covered with a cloth. .
Alternative method for glassware review
En restaurants of great luxury or few tables, the glassware is left for the last moment, before starting the service, in order to guarantee its perfect cleaning since the glassware will be mounted on the tables, it is reviewed using a coffee pot or container small with boiling water, which is taken to the gueridón.
The various pieces of glassware are collected from the table, exposed to the steam, reviewed and finally placed back on the assembled table. It is very convenient to use this method when setting up the tables the night before, as dust could adhere to the glass.
Cleaning and review of the kitchenware
Salt shakers: These must be emptied daily in order to clean them and that the salt does not become caked as a result of the humidity. To do this, add the salt to a plate and wash the salt shakers in warm water, drying them perfectly. A toothpick is then passed through the clogged holes and finally they are filled with salt and the lids are placed.
It is in bad taste to put grains of rice in the salt shaker so that they absorb the moisture and the salt does not cake. The best solution to this problem is to put the salt in the oven for a few minutes to dry, before filling the salt shakers.
Pepper shakers: The pepper mill is preferable to the normal pepper shakers, since it allows to have ground pepper on the spot. The pepper of ordinary pepper shakers must be replaced frequently, as it loses aroma if stored for a long time. To clean the pepper shaker, the pepper is extracted from the pepper shaker, placing it in a plate, the container is cleaned, scrubbing it if necessary, it dries perfectly and is filled with ground pepper, closing the lid afterwards.
If it is a grinder, we will proceed to unscrew the screw at the top, remove the head of the grinder and empty it and clean the interior and exterior, paying special attention to the outlet holes for the ground pepper. Finally, it is recharged with grams of pepper and closed, checking its correct operation.
Cruet - Oil Can: Angarillas are the containers destined to contain oil and vinegar. First, the vinegar and oil will be emptied into containers intended for this purpose. The cruets are washed with hot water and detergent, rinsing them several times in warm water until all odors disappear.
The vinegar container can be cleaned with a mixture of coarse salt and water by repeatedly shaking it, in order to eliminate the mothers that the vinegar grows and that settle in the container impregnating the walls. Finally, let them dry, go over with a lint-free cloth and fill with oil and vinegar, then cleaning the base of the containers. It is convenient to use oil of the best quality as it is intended to season food.
The support of the cruet, which is usually made of wood, earthenware or stainless steel, should be cleaned with a suitable product.
Toothpicks: These cannot be put on the table if they are not required by the clients. Depending on the material of the toothpick holders, just wipe them with a damp cloth, or if necessary, scrub them with hot water and detergent. They dry perfectly and are plump.
Sugar bowls: There are sugar bowls of various materials, such as stainless steel, silver nickel silver, crystal, porcelain or glass, it is a set of the kettle, milk jug and coffee maker. The most commonly used sugar bowls are those designed to contain ground sugar, but they are also used for lumps fitted with tweezers.
To clean them, it is unloaded and cleaned, refilling them, checking if the sugar falls easily (if they are of the dispenser type). In other models, they are cleaned thoroughly, going over the spoon or scoop and leaving them ready for service, once the sugar has been replaced in sufficient quantity.
Ashtrays: It is important to have enough ashtrays to change the dirty ones, as many times as necessary during the service.
Mustard tubs and sauce bottles: The containers of mustard and sauces (Perrin`s, Tabasco, ketchup, etc.) must always be ready for when they are requested by the clients.
Special care will be taken to frequently review the lids and outer edges of bottles and mostaceros, their content will be checked periodically to prevent possible deterioration. If a container has less than a third of its content, we will transfer this to another container that will not be full either and we will disregard the first one, since it is not advisable to present bottled sauces in almost empty jars.
Flowerpots: It is a general rule of good restaurant do not put very pungent perfume flowers on the tables. The vases will be cleaned daily by changing the water and replacing the withered flowers.
Cleaning the dining room appliances
The dining trolleys play a fundamental role in the service, so they must be clean and ready for use at all times, before the start. Their cleaning is very similar, as they are usually made of the same materials (nickel silver, wood, stainless steel, etc.)
Hors d'oeuvre cart
There are many models of hors d'oeuvres carts, but one of the most used is the Ferris wheel type with suspended fountains that rotate around an axis. The other types of carts Fixed hors d'oeuvres, they also have as many dishes and tongs as there are delicacies to serve, in order to avoid mixing of flavors.
All of them are usually made of stainless steel, so they are cleaned using a grid or scourer, detergent and water. The review is done with a special product or white from Spain mixed with alcohol. The axles and wheels of the Ferris wheel must be greased periodically to avoid noise when moving them.
The hot trolley is used to carry large roasted pieces, maintaining their temperature and serving the desired portion to the customer. There are also several models, with a common denominator: the elegance of form and the nobility of the materials. Its cleanliness will depend on the material with which they are made, but you should take special care of the water hole, and check the alcohol, the wicks and the water level. The hood and the rest of the car should look shiny.
Cheese and Pastry Cart
These trolleys are usually of the rolling table type that require a fleece and tablecloth. For cheeses with a strong aroma, they have glass bells, which must be perfectly clean, without traces of grease.
The revision will consist, especially in removing the marks from the glass bell, leaving it shiny, cutting a thin sheet of the cheeses that look dry, replacing the tablecloth if it is dirty, placing another slightly damp one, and finally replacing the cheeses that have been out of stock or only a small portion left.
It is common for the liquor cart to be provided with the necessary glasses, for its service, glassware must be reviewed before service) in general. The stains produced by certain liquors on the cart should be removed, the cabinet and the bottle necks should be cleaned with a cloth. Finally, your wheels should be greased periodically, and exhausted beverages should be replenished, as well as those of which only a very small amount remains.
Hell of Alcohol
The French word rechaud is widely used to define the hell of alcohol. These infiernillos are usually made of metal, so any metal cleaner will be used for their cleaning. For its daily review, all its parts will be disassembled, in order to achieve a thorough cleaning, and the content of the alcohol tank will be checked, which will be filled to the appropriate level, finally checking the wicks, changing them if necessary.
Once clean and assembled, its operation will be checked. Some liquor carts have a built-in fire pit to heat the glasses; for its review we will proceed in a similar way.
To clean the exterior, it is passed over with a damp screen and then dried. Although they are made of metal, metal cleaners should not be used, as it can give them the blueing or paint they are coated with.
The inner part is the one that gets the most dirty, so a damp cloth or grid will be passed until all the dirt is removed, using some detergent if necessary, being careful to rinse it with a damp cloth with clean water afterwards, so that the dishes to be heated are not impregnated with the smell of detergent. Once completely clean and dry, the dishes will be placed again, already reviewed.
In gas ones, special care must be taken with the keys, valves, and cleaning of the burners. Electric models must be disconnected beforehand.
For the rest of the dining room appliances, such as the bar trolley, the juice press, the buckets and bucket holders, the procedure will be similar to that set forth for the rest of the items, always keeping them in perfect hygienic conditions. .
Cleaning the silver is very laborious, which is why in many cases it is carried out between 2 or 3 people in series to speed up the task and achieve a better work performance. In small parts or with reliefs, care must be taken that there are no traces of clean silver.
It is very usual to establish a rotating shift to clean all the silver in the premises. For example, on Monday all the cutlery, on Tuesday the trays, candlesticks, milk jugs and coffee pots, and so on until Saturday, which can be devoted to a review of all the material.
Formerly a mixture of white from Spain and alcohol was used to clean silver, which is still effective. Currently the silver cleaner is used, sold in shops and whose use is increasingly frequent.
Spain white cleaning and alcohol
First, a mixture of white from Spain and alcohol is prepared in a clay pot until the desired quantity is achieved and a fluid paste is obtained. The application of this paste is done with a small cloth or a piece of mesh, rubbing the surface of the piece and letting it dry for a few minutes on the metal.
Next, a dry cloth is passed to remove the paste and finally the piece is rubbed with a chamois type cloth to give it shine. The cleaned parts are taken with a hand covered with the cloth and put in place. (Sometimes the alcohol and white paste from Spain is removed by cleaning the piece with warm water and detergent).
Cleaning with silver cleaner
They are products that are applied directly to a small tableware. It is rubbed with the appropriate amount, cleaning the cracks well, then the piece is washed with warm soapy water, in order to remove all traces of the product and rinse again with lukewarm water.
Finally, it is dried with a cloth and placed in its corresponding place. There are other products on the market for whose use the manufacturer's instructions will be followed. In any case, the important thing is to have clean and shiny silver.