Page of CR-0011 STANDARD OPERATING PROCEDURE TASK: HOW TO PREPARE A SIDE STATION TASK NUMBER: DEPARTMENT: DATE ISSUED: CR-0011 F&B – Chinese Restaurant Jan 2005 GUEST EXPECTATION: That side stations are organised and clean & tidy and a pleasant view form the guest TIME TO TRAIN: 15 minutes Why is this task important for you and our guests? Answers: To To To To To maximize guests satisfaction ensure the stations are well equipment with mise-en-place ensure the stations are clean ensure the stations are well organise ensure the equipment is clean and spotless Page of CR-0011 STEPS 1) Check to station on cleanliness HOW/ STANDARDS Look at the station itself from every angle and clean the stains and other dirt Check behind the station to ensure there has no dirt or equipment fallen behind TRAINING QUESTIONS Why should you check the service station? Why should check behind the service station? Why should you check the station on damage? Check the station on scratched and damage; e.g missing door handles, etc 2) Check the different equipment items: a) Chopsticks b) Chinaware Replenish chopsticks according to the par stock in the side station Check cutlery cleanliness; free from tarnish, finger prints and stains Replenish chinaware according to the par stock in the side station Check chinaware cleanliness; free from food and water stains, chips and cracks Why should the cutlery be clean? Why should you follow the par stock? Why should the chinaware be free of food stains and chips? Why should the plate stack be no more then 20 plates and cups/ashtrays? All plates are to be stacked not more than 20 plates in one pile c) Linen Cups and ashtrays should stack not more than pieces Replenish folded napkins according Why should you follow the CR-0011 to the par stock in the side station d) Glasses Replenish glasses according to the par stock in the side station Check glass cleanliness; free from polish & water stains, chips and cracks STEPS e) Others HOW/ STANDARDS Matches are dry and stock according to par level Order pad, pen and print rolls are stock according to par stock Page of par stock? Why should the chinaware be free of food stains and chips? Why should you follow the par stock? Why should the glassware be free of food stains and chips? TRAINING QUESTIONS Why should the matches be dry? Why should you check the date of the condiments? Side condiments are sufficient in quantity according to the par stock and not over expiry date (Tomato ketchup, mustard, tabasco, etc.) Paper napkins and cocktail napkins are available Now ask the trainee to practice the task from start to end to test competency Summary questions: Why should you check the service station? Why should check behind the service station? Page of CR-0011 Why Why Why Why Why Why Why 10 11 12 13 should you check the station on damage? should the chopsticks be clean? should you follow the par stock? should the chinaware be free of food stains and chips? should the plate stack be no more then 20 plates and cups/ashtrays? should you follow the par stock? should the chinaware be free of food stains and chips? Why should you follow the par stock? Why should the glassware be free of food stains and chips? Why should the matches be dry? Why should you check the date of the condiments? PHOTO INDEX #01 ... condiments? Side condiments are sufficient in quantity according to the par stock and not over expiry date (Tomato ketchup, mustard, tabasco, etc.) Paper napkins and cocktail napkins are available Now ask... HOW/ STANDARDS Matches are dry and stock according to par level Order pad, pen and print rolls are stock according to par stock Page of par stock? Why should the chinaware be free of food stains... cleanliness; free from tarnish, finger prints and stains Replenish chinaware according to the par stock in the side station Check chinaware cleanliness; free from food and water stains, chips and