Before receiving the customer, the establishment must meet each and every one of the conditions that provide a good image. That is, the outbuildings and furniture will present an unbeatable cleanliness and order and the elements of the service will be duly distributed and ready for quick location and use. To do this, a perfect “mise-en-place” is carried out, which the maître d 'will go over as many times as necessary until its perfection.
The staff, as in another chapter we detail, is the most important factor of good service, which is why its fine-tuning in terms of cleanliness, dress, attitude, etc. This is essential, and the head waiter will closely monitor these aspects.
The preparation of the tables will depend on the type of service to which they are intended (a la carte service, menu arranged, etc.) In the tables prepared for a la carte service, later, according to the number of diners who occupy the table and the command they make, we must change the assembly of each table.
The table must present an aspect, as far as tablecloths are concerned, nothing lavish, rather with a good degree of exquisiteness in all its details. The tablecloths should not be loaded with embroidery and, ideally, they should be of a light and smooth color and simply bear the sober and elegant anagram at an angle.
On napkins, the drawing or anagram will be located in the center of the napkin, trying not to use complicated folding methods. Some simple forms of bending such as: peak, ladder or triangle, are the most common and correct.
Under the tablecloth, a soft fleece or felt should be placed so that the cutlery sits on it and noises are avoided when placing any item on the table, also obtaining a feeling of comfort when the diner leans on the table. The tablecloth must be placed in such a way that its sides do not exceed half the height of the table, and that it is well centered and aligned, since it is common that due to haste or inattention the tablecloths are incorrectly placed.
The table decoration accessories depend on the custom of the establishment and the particular taste of the maitre d 'but they must always keep a good consonance with the rest of the elements and with the general setting of the restaurant. In the case that the flowers are chosen, they will not be bulky and will be placed in such a way that they do not impede the vision between the diners. In short, the decorations must be simple, artistic and in good taste.
The arrival of the client at the establishment implies a delicate and careful attention to it. It may be a regular case, which we have obtained in your previous visits your tastes and desires, which we will use conveniently to serve you in a more personal way. Otherwise, if it were the first time, during the service we will observe in detail all those details that in future services will serve us for better care.
We will make available to the customer when possible, the choice of location. In the case of tables reserved in advance, it will be advisable to ask the customer for their preferences at the time of making the reservation. If not, the maitre d 'will show you the tables you can occupy so that the choose and it will accompany you to the table. Immediately, the same maître d 'and if the number of clients so advises, an assistant will remove the chairs from the table to facilitate seating for diners, and once the diner in front of the chair, they will slightly bring the chair closer. turn to the table for him to sit down. Once this operation is finished, the service itself will start.
The maitre d ', or instead the head of rank or 2nd. Maître, will offer the diners the menu, one each, presenting it to the right and keeping the priority for the older ladies or category, followed by younger ones, and then gentlemen with the same standard. In cases where authorities intervene and when the Meal or banquet is held in honor of a guest, priority will be given to the person or persons honored and then the aforementioned rule will be followed with the other guests.
In both cases, the "host" (person who invites others) will be the last diner to whom we will offer the menu.
After the delivery of the letter, the maitre d 'should move slightly away from the table so that customers can freely choose their dishes, but he will always keep his attention on the table to immediately go to the signal of a diner to answer the questions that ask him about the delicacies on the menu or, with the knowledge available, suggest the delicacies that can satisfy his desires without the client feeling pressured.
Once the command is taken, the chief of rank will place one or more shells, depending on the number of diners, with butter, toast sticks, olives, breadsticks, etc., to fill the waiting time for the meal. , placing it so that all diners have access.
In the first place, the complete services that are not going to be used are removed because the number of diners is less than that initially foreseen in the assembly of the table. Then, at the sight of the command, the cutlery that is not suitable is removed, while the new cutlery is marked. The cutlery that must go to the right is placed on the right of the diner and then it is passed to his left to place the cutlery that must go on that side, these two movements are repeated with each diner. The cutlery to be marked must be carried by the waiter on a plate with a crutch in his left hand.
As for the delicacy service, it must be borne in mind that there are various types of service, according to customs; as we mentioned previously the service to the Spanish, to the Russian, to the French, to the French with auxiliary car or gueridón.
The transfer of a tureen will be carried out by placing the hot dishes on the forearm and the left hand, using a stone to avoid burns, and the tureen will be placed on the plates, using another stone to wrap them holding the set with the left hand, by the edge of the plates being able to help with the right to keep the tureen.
The speed of the service and the use of time, means that on many occasions, “the trip” is used in such a way that the assistant, for example, leaves the kitchen with a tureen and a platter with the corresponding dishes. Generally, in this case, the trincheros dishes are placed, the tureens above and the tureen on top of them, always using the stone. In addition, in the right hand, sauces, garnishes, accessories, etc. are usually worn.
As indicated in the ways of serving, some restaurants They present the delicacies in fountains covered with bells. The transportation of these sources from the kitchen It must be done at the right time to serve the delicacies they contain. A larger stone will be used than in the previous cases, since sometimes carry two or more sources.
We must keep in mind that when performing the service we must never forget who will be served first, as courtesy rules (we can not forget) that we will always start with girls, then boys, old women, old men, ladies always starting for the older ones and later the knights following the same senile order, the latter being the host.