Front and Back of House Cleaning
When discussing areas in restaurants or hotels, workers generally refer to two specific spaces, the front of house and back of house.
Front of House refers to all areas that customers frequent including dining rooms, public washrooms, bars and lobby.
Back of House refers to areas generally reserved for employees kitchen, storerooms, offices, staff only areas
People's perception of an establishment begins as soon as they arrive. As an owner or employee it is your job to ensure that your guests have a pleasant experience from the moment they walk through the front door. High Standards of cleanliness are a simple yet important part of this equation and will play a part in the success or failure of a food service establishment.
Personal Hygiene
First, let's take a look at the personal cleanliness expected of a successful front of house restaurant employee.
Employees should:
Have a neat, clean personal appearance. Clean, neat (not wrinkled) clothes and body (showered and deodorant used and teeth brushed) are essential. Hair should be clean and pulled back to avoid falling in food. Nails should be clean and trimmed.
Wear a clean apron, and change regularly if it becomes soiled.
Wash your hands before working between jobs.
Front of House Cleaning Procedures
Cleaners, washcloths and other supplies should be kept away from food preparation areas visible to customers.
Shelving, countertops and drawers should be regularly cleaned and sanitized.
Clean and Sanitize all trays and serving carts.
Store tableware at least six inches off the floor.
Store glasses and cups upside down.
Store utensils handle side up. Ensure all utensils are free of spots or soils. Polish silver if necessary.
Wipe down all tabletops and chairs with a clean cloth. Sanitize
Regularly dust and clean light fixtures, pictures/mirrors, chair rails and windows.
Menus should be clean and sanitized regular. Damaged/Torn menus should be replaced frequently.
Table condiments should be cleaned and filled before each shift. Wipe down condiments as necessary between seatings.
Front of House refers to all areas that customers frequent including dining rooms, public washrooms, bars and lobby.
Back of House refers to areas generally reserved for employees kitchen, storerooms, offices, staff only areas
People's perception of an establishment begins as soon as they arrive. As an owner or employee it is your job to ensure that your guests have a pleasant experience from the moment they walk through the front door. High Standards of cleanliness are a simple yet important part of this equation and will play a part in the success or failure of a food service establishment.
Personal Hygiene
First, let's take a look at the personal cleanliness expected of a successful front of house restaurant employee.
Employees should:
Have a neat, clean personal appearance. Clean, neat (not wrinkled) clothes and body (showered and deodorant used and teeth brushed) are essential. Hair should be clean and pulled back to avoid falling in food. Nails should be clean and trimmed.
Wear a clean apron, and change regularly if it becomes soiled.
Wash your hands before working between jobs.
Front of House Cleaning Procedures
Cleaners, washcloths and other supplies should be kept away from food preparation areas visible to customers.
Shelving, countertops and drawers should be regularly cleaned and sanitized.
Clean and Sanitize all trays and serving carts.
Store tableware at least six inches off the floor.
Store glasses and cups upside down.
Store utensils handle side up. Ensure all utensils are free of spots or soils. Polish silver if necessary.
Wipe down all tabletops and chairs with a clean cloth. Sanitize
Regularly dust and clean light fixtures, pictures/mirrors, chair rails and windows.
Menus should be clean and sanitized regular. Damaged/Torn menus should be replaced frequently.
Table condiments should be cleaned and filled before each shift. Wipe down condiments as necessary between seatings.