Mise in place of Restaurant
The term "mise-in-place" is a French expression used in hospitality to designate the set of operations necessary to achieve a perfect set-up of all the tools and equipment necessary for subsequent service. The operations to be carried out can be classified into three large groups:
a) Material review
· Hot car
· Hors d'oeuvre cart
· Liquor cart
· Cheese cart
· Flambing car
· Cona (coffee machines)
· Heats dishes
· Cubes and cube holders
b) Replacement of materials and genres
These operations are carried out by the personnel brigade of the restaurantThe maitre'd being in charge of distributing the work according to the category of the brigade's components. Likewise, the maître 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 cups are held at the base, between the fingers of the left hand, with the base resting on the palm and the cup facing down. Using this system, you can transport 8 to 10 cups, using the right hand to place them between your fingers and to unload them, starting in this case with the last one placed. It is also possible to carry two more cups 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 carry glassware using only one hand in order to have the right hand free at all times.
Transport of clean glassware in trays
To 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 care will be taken to fill It is completely to save trips. To load it, the waiter must lean slightly and gently pull it with his right hand until it is partially off the table or sideboard on which it has rested. The left hand is then inserted underneath and raised, 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 boats or rectangular wooden boxes on the sides of which there are holes that serve 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
Clean cutlery is transported placed on a napkin on a plate or tray, ordered by type and size. The 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 fold is checked inwards from the upper half. The two ends are then folded down so that it is 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 pieces of glassware, an infier is necessary in which a container with hot water will be arranged. Then, the following operations will 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 upside down to the steam of the water (it should not be introduced into it).
Once steamed, take the piece by its base with your hand, which will be provided with a cloth of thread and with your 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
To review 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 emblem of the establishment. The crockery will be transported in stacks from the office, arranging it on the work table, to carry out the following review operations:
Observe if the dishes have any damage, if so, they are removed and replaced. Take the plate and rotate it between your hands, in which a damp cloth will be held to perfectly clean the edges 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 performed, taking into account that always take the different pieces by the handle:
- Cutlery is classified by type and size, to speed up the review and assembly of tables or storage in the sideboard.
- For the review of forks, they are taken by the handle with the left hand covered by a damp cloth and with the right hand they are cleaned with the 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 review of tongs, clamps for shellfish, claws and needles for snails, clamps for asparagus, etc., proceed in a similar way, always taking into account 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 review of 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 maker or container small with boiling water, which is carried to the gueridón. The different pieces of glassware are collected from the table, exposed to steam, reviewed and finally placed back on the mounted table. It is very convenient to use this method when setting up the tables the night before, since 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 heavy due to humidity. To do this, add the salt to a plate and wash the salt shakers in lukewarm water, drying them perfectly. Then a toothpick is passed through the blocked holes and finally, they are filled with salt and the lids are placed. It is in bad taste to put rice grains in the salt shaker to absorb moisture and salt does not weigh down. 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 unscrew the screw from the top, remove the head of the grinder and empty it and clean the interior and exterior, taking special care with the outlet holes of the ground pepper. Finally, it is recharged with grams of pepper and closed, checking its correct operation.
Vinegar-Oil: Angarillas are containers intended 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 odor disappears. The vinegar container can be cleaned with a mixture of coarse salt and water by shaking it repeatedly, in order to eliminate the mothers that the vinegar raises and which are deposited in the container impregnating the walls. Finally they are left to dry, they are covered with a lint-free cloth and filled 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 cruets, which are usually made of wood, crockery or stainless steel, will 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, simply wipe them with a damp cloth, or if necessary, scrub them with hot water and detergent. They dry perfectly and fill.
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 teapot, milk jug and coffee maker. The most used sugar bowls are those intended to contain ground sugar, but are also used for lumps with tongs. To clean them, they are unloaded and cleaned, refilling them, checking if the sugar falls easily (if they are of the spout type). In other models, they are cleaned thoroughly, reviewing 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 mustard and sauce containers (Perrin`s, tabasco, ketchup, etc.) must always be ready for when requested by customers.
Special care will be taken in the frequent review of the caps and outer edges of small bottles and mostaceros, their contents will be checked periodically to anticipate a possible deterioration of the same. 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 despise the first, since it is not advisable to present bottled sauces in almost empty jars. The ketchup lids are best cleaned by placing them in hot water to soften the remains of deposited sauces.
Flowerpots: It is a good general rule restaurant do not put flowers with very penetrating perfumes 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 be clean and ready for use at all times, before the start. Its cleaning is very similar, since 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, but one of the most used is the Ferris wheel type with suspended fountains that revolve around an axis. The other types of fixed hors d'oeuvres also have as many platters and tongs as there are delicacies to serve, in order to avoid mixing flavors. All of them are usually made of stainless steel, so they are cleaned using a grid or scouring pad, detergent and water. The review is done with a special product or with white from Spain mixed with alcohol. The axles and wheels of Ferris wheel cars must be greased periodically to avoid noise when moving them.
The hot cart serves to carry large roasted pieces while 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 cleaning depends on the material with which they are made, but you must take special care of the water burner, and check the alcohol, wicks and the water level. The hood and the rest of the car should be 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 fat. The review will consist, especially in removing the marks of the glass bell, leaving it shiny, cut a thin sheet of the cheeses that look dry, replace the tablecloth if it is dirty, placing another slightly damp, and finally replace the cheeses that have been exhausted or that only a small portion remains.
It is frequent that the liquor cart is provided with the precise glasses, for its service, glassware must be reviewed before service) in general. Stains caused by certain liquors in the car must be removed, the furniture and the neck of the bottles must be cleaned with a cloth. Finally, your wheels should be periodically greased, and the spent drinks should be replaced, as well like those of which only very little remains.
Hell of Alcohol
The French word rechaud is widely used to define alcohol infiernillos. These infiernillos are usually made of metal, so any cleaning will be used clean metals. For your daily review, all will be disassembled its parts, in order to achieve a thorough cleaning, and the content of the alcohol tank will be checked. It will fill to the appropriate level, lastly checking the wicks, changing them if necessary. Once cleaned and assembled, its operation will be verified. Some liquor carts have a built-in stove to heat the glasses; for its review it will come from a analogous form.
To clean it externally, it is reviewed with a moistened screen and then dried. Although they are metal, you should not use metal cleaners, as it can give you the blued or paint they are coated with. The inner part is the one that gets the most dirty, so a moistened cloth or grid will be passed until all the dirt is removed, using some detergent if necessary, taking care to rinse it with a damp cloth with clean water afterwards, so that the dishes to be heated do not have a detergent odor. 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 cart. the juice press, the cubes and cube holders, will proceed in a similar way to that set out for the rest of elements, with the constant of having them in perfect hygienic conditions at all times.
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, candle holders, milk jugs and coffee machines, and so successively until Saturday, which can be devoted to a review of all the material. Formerly a mixture was used for cleaning silver white from Spain and alcohol, which is still effective. Currently the silver cleaner is used, sold in shops and whose use is more and more frequent.
Spain white cleaning and alcohol
First, a mixture of Spanish white and alcohol is prepared in a clay pot until the desired amount is obtained and a smooth paste is obtained. The application of this paste is done with a small cloth or a piece of grid, rubbing the surface of the piece and leaving it to dry for a few minutes on the metal. Then a dry cloth is passed to remove the paste and finally the piece is rubbed with a suede-like cloth to give it shine. The clean pieces are taken by 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 chinks well, then the piece is washed with warm water and soap, in order to remove all traces of the product and rinse again with warm lukewarm water. Finally, it is dried with a cloth and placed in its corresponding place. There are other products on the market for the use of which the manufacturer's instructions will be followed. In any case the important thing is to have the silver clean and shiny.
CHANGE AND DISTRIBUTION OF DINING ROOM LINGERIE
Collection of used lingerie
The operation of collecting the lingerie is carried out after the daily service. All covers and tablecloths should be removed, as well as the crutches that are stained (the crutches are not changed daily). The following operations are then carried out:
Napkin collection; they are taken in stacks of ten, knotting them around one corner. This operation must be carried out in the office, or on a dining room table, when you are empty.
Collection of tablecloth covers; all the covers of the dining room are joined with those that may be in the office because they have been removed during the service, they are briefly folded so that they can be easily classified and counted. In the restaurants of high level, the lingerie that remains on the tables and that has had dishes on it is collected one by one folding it by the folds it had of the lingerie and finishing the folding in a triangle in order to distinguish it from the tablecloths and covers that are freshly ironed that come of lingerie. These parts are reused on certain occasions, if necessary.
Tablecloths collection; proceed in the same way as the previous Piece Counting; The rest of the covers and tablecloths of the sideboards and the buffet, the stones, cloths, grids, chamois, etc. are collected. Everything is counted by type and it is noted on a voucher for the lingerie, which must deliver the same amount of pieces you receive, clean. If not, the lingerie must fill out a voucher for the difference, to remove what is missing at another time. The dirty lingerie is usually transported in a car, or by making a package with the largest tablecloth.
CHANGE AND DISTRIBUTION OF LINGERIE
After changing the lingerie, the cleaning is taken to the dining room in plastic or wicker trays. A suitable size tablecloth and tablecloth are placed on each table for the table. The excess lingerie is deposited on the sideboard or in the room designated for it in order to have it at any time.
The napkins are kept on the sideboard until they are placed on the table. Then they begin to put the covers of the sideboards and they are stored neatly in them replacement tablecloths, covers, napkins, stones, cloths, etc., to be used. Finally, the necessary tablecloths are left on the buffet to dress it. This distribution operation ends here