good practices


The assembly of the tables is essential, so it is advisable to take into account all the recommendations cited in this section. The first condition for the assembly to be fast and tidy is that all the necessary material is prepared (clean, reviewed, in sufficient quantity and in its place).
There are certain rules in the assembly of tables, such as symmetry, harmony and the correct setting, which give a good image of the establishment to the clientele. The operations to follow to achieve a good assembly of tables are the following:

a- The maître d 'is in charge of distributing the tables, taking into account the following factors:
· Establishment light sources (windows and light spots)
· Location of the entrance door (it is preferable that all tables have a view of it)
· Leave enough space between tables, so that staff can move between them without difficulties or inconvenience for customers. The correct thing is to stop at 1.2 to 1.5 meters. between them.
· The existence of tables reserved for a high number of diners.
b- Table shoes; the tables should sit perfectly on the floor, so that if necessary, they are fitted with cork discs, small wooden wedges, etc.
When two or more tables are joined to achieve a greater one, it must be ensured that the tables are at the same height and that the position of the legs does not disturb diners.
c- placement of the fleece; There are several systems so that the fleece is well attached to the table; one of them is by means of ribbons cooked at the corners of the fleece, which are tied to the table legs; Another is by means of a rubber band that runs along the hem of the fleece. Lastly, a coarser, but effective system is to use larger mulets and attach them with easy-to-remove tacks to the underside of the tabletop. All systems tend to hold the fleece firmly and smoothly to the table.
d- Placement of tablecloths; The factors to consider when placing tablecloths are the following:
1. That the anagram or shield of the establishment must be centered.
2. The folds should fall at the same distance from the edges of the table.
3. The corners of the tablecloth should match the table legs. At circular tables, the waiter will be placed between two legs, so that the corners of the tablecloth fall to cover them.
4. The edges should hang from the table reaching almost to the edge of the chairs, so they will be at a height of 40 to 45 cm. ground.
5. There should be no wrinkles on the tablecloth.
6. If the placement of the tablecloth needs to be changed, it should be taken around the corners to avoid the tablecloth being tampered with.
7. If the tablecloth has been misplaced, it must be folded again by the same folds and dropped again so that it is properly placed.
8. For tables of 6 or 8 people, the tablecloth will be placed between two people, taking into account that the main fold coincides with the axis of the table.
9. The change of tablecloths during the service due to an accident, will be done normally, previously scrapping all the material that exists on the table.
e- Placement of base plates; They are placed first, in order to place the place of each diner on the table, and matching its edge with that of the table, or leaving one or two cm. between the plate and the edge. The emblem or anagram will be in any case, in front of the client.
f- Placement of plates for bread; they will be placed to the left of the base plate, placing the anagram in front of the client. The top edge of the bread plate will match the top edge of the base plate, or the bottom edge will match the diameter of the base plate. Next to, or on the bread plate, the butter knife will be placed.
g- Placement of cutlery for menu concerted; when a table is set up for a known menu, the cutlery is arranged for the first course, or for the first and second courses. During the service, before the third course, the corresponding cutlery will be marked. A detail to keep in mind is that the cutlery should not be hidden by the edge of the plate, but right next to it.
The following is a summary of the cutlery that is marked for certain dishes and on the side of the plate where they are placed.

a- Soups or creams: soup spoon on the right.
b- Hors d'oeuvres: fork and trinchero knife (in certain establishments they are put for dessert), fork on the left and knife on the right.
c- Prawn cocktail: coffee spoon and fish fork on the right.
d- Fried, scrambled or omelette eggs: trench fork on the right.
e- Eggs to the plate: spoon and fork for dessert, although it is usual to put a consomme spoon on the right and a trench fork on the left.
f- Vegetables: Trench fork on the right.
g- Soft-boiled eggs: coffee spoon on the right, sometimes a dessert knife is also placed on the right.
h- Rices: Trench fork on the right.
i- Paella: Knife and fork trincheros.
j- Italian pasta: trench fork on the right and if it is spaghetti or other pasta in strips or ribbons, soup spoon on the left.
k- Fish: covered in fish, if it is a stew, such as zarzuela, a consomme spoon is also marked to the right of the shovel.
l- Meats: Trincheros fork and knife.
There are certain dishes that require special pieces of cutlery. These are:
m- Eels: Wooden fork.
n- Seafood: in general, covered with fish are marked. For shellfish, such as lobster, spider crab, Norway lobster, etc. tongs or pliers should be marked on the right and fish fork on the left.
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For all kinds of seafood it is washed, but especially in those that do not have any kind of cutlery, such as barnacles, shrimp, pecoras, etc.

o- Oysters: Oyster fork on the right.
p- Snails: Asparagus clamp on the right. It is also correct to mark a fork and a knife.

h- Placement of glassware for à la carte service: only the glass of water and wine is marked. Once the client has made his command of drinks, the necessary glasses will be marked. The glass of water is located centered on the diameter of the base plate and to its right that of the wine. The anagrams of the glassware will be in front of the client.
i- Glassware for an arranged menu table: must mark several glasses according to the different wines that accompany the menu. The white wine glass is placed to the right of the red wine glass, shifting the set of glasses to the left, in order to match the diameter of the base plate with the center of the red wine glass.

Other ways to place these three cups are indicated in the diagrams.

As a general rule, it is not customary to put an excessive number of glasses, even if the entire menu is known. If, for example, sherry must be served with the broth, the glass will be placed once the diners are seated and the glasses of champagne will be marked immediately before serving the accompanying desserts.
j- Household; the essential household items are: salt, pepper and ashtray. If the table is for four diners two ashtrays are placed and if it is for six or eight diners are arranged three. Although in some establishments the toothpick holder is also placed when setting the tables, it is recommended to put it only when requested by the client.
When the menu is known, all the necessary utensils are available, such as cruets, mostaceros, etc. Although there are no rules for the placement of the kitchenware, it is essential to obtain a harmonious distribution and pleasing to the eye.
k- Napkins; the napkins should be placed with a simple fold on the base plate, although there are establishments that place it in the glass of water or to the left of the base plate.
If for any reason a new napkin is to be offered to a customer, it will be brought to him on a plate and he will take it himself, unless offered with the tongs.
l- Laying of chairs; the chairs must be arranged so that the edge of the seat coincides with the extension of the hanging part of the tablecloth. In some restaurants seats are placed under the tables, to facilitate passage between them. If there are tables with fixed seats next to the wall, in the form of a divan, it will be essential to provide them with cushions or cushions so that diners can accommodate themselves to their liking. These cushions will be cleaned and fluffy frequently.
Sideboards are another of the essential pieces of furniture in a restaurant. Their number depends on the capacity of the dining room. In large restaurants, there is usually a sideboard for each rank (group of tables or dining room sector in charge of a rank manager). The shape varies according to the decoration of the local, distribution, etc.
The sideboard's mission is to have a small stock of cutlery, plates, tablecloths, kitchenware, sauces, etc. for the supply of personnel. They normally consist, starting from the bottom, of a compartment to deposit the used tablecloths, a shelf where they place napkins and glasses of water and wine, and another shelf where they can put side dishes, dessert, bread and some laundry. On top of these shelves, there is usually a series of drawers for cutlery. The top of the sideboard must be as clear as possible and is only used to have part of the household (cruets, mustards, toothpicks, ketchup, pepper mills, salt, etc.).
The rules for placing material on the sideboards are four:

1- Respect the established order so that everything is always in its place.
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2- Put the highest things behind.
3- Make the most of the available space.
4- Place the material that is reviewed.

Both the top of the sideboard, as well as the shelves, must be covered with a crutch of the appropriate size, which in turn will be covered with a cover or a tablecloth.
The placement of cutlery in drawers usually has this order (from left to right): soup spoons, shovels fish, fish forks, dessert spoons and consommé, dessert forks, dessert knives and butter, ice cream and coffee spoons, saucepans and ladles, special cutlery.
The top of the sideboards is used to also have ashtrays, note pad, etc. and, during the service, to temporarily place food in them that come out of the kitchen and dirty material.
From the use of the sideboard as a work table, we will see that it is used to deposit the delicacies that have left the kitchen and you cannot start serving yet for any reason, such as the fact that the previous service has not been withdrawn, or that someone is out of the table. Its usefulness to place dirty material on it before entering it in the office or kitchen it should be momentary and it should avoided as much as possible. In any case, sometimes it is necessary to simultaneously serve several tables, serve a delicacy that we already had on the sideboard, resolve an incident, etc. And in At these moments, having the sideboard for a few moments to deposit the dirty material can be useful to speed up the service.
It is not convenient to have a lot of material on the sideboards. The amounts will give us the experience of the service.
For banquets, a work table covered with a fleece and tablecloth is usually used.
The operations to carry out for a good assembly of the sideboard are the following:

a- Placement of the fleece; it is fastened to the upper board and to the shelves by means of tacks or rubber bands.
b- Placement of tablecloths and covers; Place a suitable size tablecloth or cover over the top fleece, and place the corresponding covers in the shelves.
c- Placement of the material; (tableware, glassware and lingerie), due to the different types of sideboards and the diversity of criteria, the placement of the material does not follow a fixed standard, but there are some constants:
· Make the most of all the spaces.
· Always maintain an established order, in order to avoid waste of time searching for materials.
· Place the elements behind the lowest ones.
d- Placement of cutlery; most sideboards have cutlery drawers. Their usual placement is as mentioned above from right to left in their established order. The usual number of drawers is nine.
e- Laying of other material; In the upper part of the sideboard there will be arranged jars of sauce, mostaceros, cruets, command blocks, pens, ashtrays, etc. ready for use.
It is customary to use the second shelf to place the tablecloth covers, napkins and glasses of water and wine and the first shelf for dishes, washes and jugs.
The gueridones are auxiliary tables that are used for table service in restaurants category. In them tureens, fountains, etc., are placed with the delicacies and plated and served in front of the customer. They are covered with a fleece and Tablecloth covers and are placed near the tables at the beginning of the service. In general, one is available every two tables.
Currently, they are made of wood like the rest of the tables, with the difference that most of them are on wheels to facilitate movement.
Recall that the gueridón is used as an auxiliary table to give more service to the service and perform a series of operations that would be uncomfortable for the client and for the dining room staff, if carried out at the same table.
These operations are:
1. Carved meat and poultry.
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2. Fish topping.
3. Food plating.
4. Preparation or finish of some dishes.
5. Flambéed.
6. Others.

The most usual measurements of the gueridones are 60 x 45 cm.
The Pantry is nothing more than a small place with cupboards and shelves, which is located between the dining room and the kitchen. It is typical of restaurants category and is used to store glassware, tablecloths, trays, cutlery, sauce boats, knobs with sauces, etc., in addition to serving as a small warehouse of the restaurantIn the pantry we are going to perform some tasks related to the service, such as cleaning, polishing, polishing silver or nickel silver objects, we can also arrange the vases.
In the Pantry, we will keep and maintain an acceptable amount of everything necessary with the living room, we will clean and organize this place daily, we must not forget that, like the sideboard, the place of everything must be respected, it is important and decisive the logical location by size, classification of all tools, such as cutlery, crockery, tablecloths, glassware, etc.
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