14. How to clean and organize tables

Página 14

Chapter 14 of our e-book course is dedicated to a fundamental aspect of a waiter's job: how to clean and organize tables efficiently and hygienically. This skill not only contributes to a positive customer experience, but also helps maintain the fluidity and efficiency of service in the restaurant.

The first step in cleaning a table is to remove used utensils. This must be done carefully to avoid breaking anything or spilling liquids. It's important to remember that even if the table is messy, you must maintain composure and professionalism. A tray can be useful for carrying plates and glasses to the kitchen.

After removing the used items, it's time to clean the table. Use a damp cloth and a suitable cleaning product to ensure the table is clean and sanitized. Make sure to clean all areas of the table, including the corners and edges. Don't forget to clean the chairs or benches too. It is important to remember that cleaning must be done quickly but thoroughly, so that the table can be used again as quickly as possible.

Once the table is clean, it's time to organize it for the next customer. This includes placing tablecloths, plates, cutlery, glasses and any other necessary items. The way you organize the table depends on the type of restaurant and the service it offers. However, generally, the fork is placed to the left of the plate, the knife to the right (with the blade facing the plate), and the spoon to the right of the knife. Cups are placed on the right, above knives and spoons.

The tablecloth must be clean and wrinkle-free, the plates and cutlery must be clean and well positioned, and the glasses must be sparkling. Any decoration, such as a vase of flowers or a candlestick, should be arranged in an attractive manner. Remember, the customer's first impression of your table will be based on how it is organized, so take the time to do it right.

Another important aspect of table organization is ensuring that all necessary items are available. This may include salt and pepper, sugar sachets, napkins, etc. These items should be replenished as needed, and you should check regularly to ensure nothing is missing.

Finally, it is important to remember that cleaning and organizing a desk are not isolated tasks, but part of an ongoing workflow. As soon as a customer leaves, you should start cleaning and organizing the table for the next customer. This helps maintain service efficiency and provide a pleasant experience for all customers.

In short, cleaning and organizing tables are essential skills for any waiter. They require attention to detail, efficiency and a high standard of hygiene. By mastering these skills, you will not only improve the customer experience, but also contribute to the restaurant's overall success.

Next page of the Free Ebook:

1515. How to deal with tips and splitting bills