Sanitation and Hygiene

Sanitation and Hygiene

sanitation and hygiene are predominant criteria for a guest's choice of a   restaurant. A guest is a particular about hygienic food and the cleanliness of the environment. In order to ensure a good image the waiter must keep the following points in mind:

1.      Remove soiled dishes and leftover food from the table immediately. Food items and crumbs that fall on the table must be crumbed or wiped out with a napkin on a side plate.

2.      Keep sideboards, tables and other surroundings clean and meticulous as a guest is very observant.

3.      Keep all sauce bottles are wiped closed. When in use ensure that the mouth of the bottles are wiped clean before presenting them to a guest.

4.      Clean cutlery in fresh water and dry them before use.

5.      Wipe glasses with a clean waiter cloth and hold up the glasses against a light to detect any stains and thumb impressions.

6.      Bar mirrors as well as plate glasses should be free of stains.