Hygiene General Standards
To ensure food safety, prevent the spread of contaminants, and to maintain a hygienic environment working with food.
Why sanitation is important
wearing a specific uniform and/or apron provided by the restaurant,
ensuring the uniforms are clean and well-maintained, and
having a sufficient number of uniform changes to wear fresh clothes each day.
What are the requirements for servers uniforms?
The area where food is made through methods such as grilling, sautéing, and roasting. It is equipped with heat lamps or other devices to keep the food warm until it leaves the kitchen
What is the hot food preparation area in the kitchen?
This area handles reservations and seating arrangements, ensuring guests are seated in a timely manner and maximizing seating capacity
What is the Entrance
It includes an espresso machine for special coffee drinks and condiments. A Barista supervises while the wait staff delivers them to the guests
What is the coffee station?
maintaining cleanliness, practicing proper personal hygiene, preventing cross-contamination, following food handling and storage protocols, and adhering to health and safety regulations.
What are the critical elements of food safety for restaurant employees?
As little as possible
How should servers handle napkins during guest seating?
The area is where cold foods like salads, appetizers, and desserts are made. It has a cooled window to keep the food at the proper temperature until it is picked up by the server. The area also has refrigerated space beneath the counter to hold and protect cold food from the heat of the kitchen
What is the cold food preparation area
This area provides a comfortable waiting area for guests before their table is ready. It can also be strategically located near the bar to generate additional sales
What is the Lounge?
Where non-alcoholic beverages are prepared and served to customers. It also involves tasks such as stocking clean water glasses, keeping the ice bin full, and using a water dispenser or faucet/sink.
What is the water station?
bathing daily, keeping hair clean and neatly trimmed, wearing clean and appropriate uniforms, maintaining clean and well-kept hands and fingernails, and avoiding body odor.
hat are the 5 personal hygiene standards that servers should follow?
if it falls on the floor
When a should server replace a guest's napkin during a meal
Where all the equipment is cleaned and temporarily stored
What is the dishroom in a restaurant?
This are area serves multiple purposes, including cashing out patrons and settling checks, serving customers, and drink preparation.
What is the bar?
Commonly found near the entry point that separates the Front of the House from the Back of the House, the area where bread for customers is stored, warmed, and prepared for presentation.
What is the bread station?
it can be unprofessional, unsanitary, and may negatively impact the dining experience for the guests
Why servers should avoid chewing gum, smoking, or eating in view of guests?
provide the customer with a fresh napkin, dispose of the used napkin in a designated dirty linen bag or container, and then wash hands thoroughly to maintain hygiene
What is the correct procedure for handling a customer's used napkin?
Where servers store equipment and products until they are needed to serve customers. These items are kept out of sight of customers.
What is the purpose of the side station in a restaurant?
Generally the largest part of the restaurant.
What is the dining room?
Designated to store customers' coats or personal belongings while they are dining.
What is the purpose of a coat room?
washing them with soap and water before starting their shift, after breaks, handling non-service tasks, using the toilet
How should servers maintain clean hands and arms throughout their shift?
it violates sanitation rules and increases the risk of contamination.
Why should servers never refold a used napkin and put it back on the table or leave it on the chair's armrest?
The two areas kept from customers' view. Most likely near the access point between the Front and Back of the Ho use.
What are the water and bread stations?
Storage areas for extra items needed to provide efficient service to guests
What are side stands or bus stations?
Who typically supervises the coat room in a restaurant?
Coatroom duties are supervised by management