A La Carte CU240
A La Carte
(A1)Week: 5| Day: Mon, Tue, Wed |
Objectives:
Understanding how the front of the house functions, Quick Micros review, coffee service, tea service, serving guests
Timeline:
Day 1
1. Steps of service
2. How to write a ticket
3. Micros overview
Day 2
1. Servicing guests
2. Resetting for the next day’s service
3. Polishing the silver, resetting the carafes for service, re paring drinks and water
Day 3
1. Servicing guests
2. Resetting for the next day’s service
3. Polishing the silver and glassware
4. China
5. Notebooks
6. Wipe tables, sweep and mop the floors
This week I had to serve guests. UUUUUgh. Doing this part of class was solely to expose us to what was to come when we are open and serving guests. Tracy went through the menu with us again as well as thought the steps of service and setting up the dining room. After going through Micros we had to set the tables and prepare the infused waters. Day one of service was scary and uncomfortable but I managed to get through it. Day two of service was a bit different not as uncomfortable but interesting to see the two different styles of support between Chef Tracy and Chef Peter. Overall it wasn’t as bad as I thought.
A La Carte
(A1)Week: 5| Day: Mon, Tue, Wed |
Objectives:
Understanding how the front of the house functions, Quick Micros review, coffee service, tea service, serving guests
Timeline:
Day 1
1. Steps of service
2. How to write a ticket
3. Micros overview
Day 2
1. Servicing guests
2. Resetting for the next day’s service
3. Polishing the silver, resetting the carafes for service, re paring drinks and water
Day 3
1. Servicing guests
2. Resetting for the next day’s service
3. Polishing the silver and glassware
4. China
5. Notebooks
6. Wipe tables, sweep and mop the floors
This week I had to serve guests. UUUUUgh. Doing this part of class was solely to expose us to what was to come when we are open and serving guests. Tracy went through the menu with us again as well as thought the steps of service and setting up the dining room. After going through Micros we had to set the tables and prepare the infused waters. Day one of service was scary and uncomfortable but I managed to get through it. Day two of service was a bit different not as uncomfortable but interesting to see the two different styles of support between Chef Tracy and Chef Peter. Overall it wasn’t as bad as I thought.