Clean Table Service
1. Servers and other front of house staff must also practice proper safety and sanitation techniques in order to prevent the spread of disease. Some practices to keep in mind include:
Servers should tie back long hair before service and wear the appropriate uniform, wipe down all tables between use, condiments containers should be washed and replenished daily. Hazardous foods should be stored in the fridge until service.
2. Handling smallwares the wrong way may spread disease! Remember to:
Hold utensils by the handle only
Store all cutlery handle side up
Avoid touching contact areas of glasses, cups, plates and tableware-both during service and clean up
Allow dishes to air dry. Polish silverware using a lint free towel designated for that purpose.
Use tongs when serving bread or buns
Front of House Sanitation List
Servers should tie back long hair before service and wear the appropriate uniform, wipe down all tables between use, condiments containers should be washed and replenished daily. Hazardous foods should be stored in the fridge until service.
2. Handling smallwares the wrong way may spread disease! Remember to:
Hold utensils by the handle only
Store all cutlery handle side up
Avoid touching contact areas of glasses, cups, plates and tableware-both during service and clean up
Allow dishes to air dry. Polish silverware using a lint free towel designated for that purpose.
Use tongs when serving bread or buns
Front of House Sanitation List
Dining Area
Doors and Walls-marks should be removed and trim dusted on a regular basis Window sills and mirrors washed and polished Floors should be swept prior to service and should be swept and mopped after service Chairs-soft seats should be vacuumed and all other parts washed and polished Tables washed and sanitized Door knobs and light fixtures washed and polished |
Servery
All contents should be removed at least once a day, all areas washed Floor swept frequently of debris, spills mopped Utensil holders cleaned and filled Menus cleaned and sanitized. Equipment-coffee makers/pop machines cleaned and maintained using industry standards Soiled Dish bins and garbage changed frequently |
Bathrooms
Fixtures (faucets, door handles) cleaned and sanitized frequently Toilets, sinks and countertops cleaned and sanitized Floors swept and mopped Mirrors and light fixtures polished Garbage changed frequently Toilet paper, soap and hand towels replenished |