BACK-OF-HOUSE ORGANISATION: The fro

BACK-OF-HOUSE ORGANISATION:

The front-of house is a reflection of what happens in the back-of-house. It reflects the team’s ability to work in a clean and organized way, and with discipline. Where the b-o-h is neglected, operations personnel will find it more difficult to provide an efficient service for guests.

The back-of-house shall be impeccable at all times.

Equipment must be stored in the appropriate area and the furniture taken care of properly.

The cleanliness of this area is of vital importance to maintain hygiene standards.

For each large function, one person will be in charge of organizing the b-o-h. Her/his responsibilities include the following :

She/he will make sure that all waiters, bartenders, stewards and cooks respect the back-of-house rules ensuring that it remains an efficient working area.

She/he will ensure that all the required equipment for serving the next course or drink is ready and, wherever needed, she/he will assist in setting up.

She/he will prepare the whole set-up for the coffee service.

She/he will assist the Chief Steward in organizing the cleaning station in an efficient way.

EQUIPMENT STORAGE:
All equipment must be returned to its storage place as soon as the function is finished.

Every piece of equipment has its storage place which must be organized in an efficient way. This will ease access to this equipment.

Proper storage of equipment will result in less breakage and damage.

In every storage room, signs must clearly indicate where each piece of equipment is to be stored.