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Getting Ready For Service: Chapter 5 Highlights
Getting Ready For Service: Chapter 5 Highlights
Chapter 5 Highlights
Mise En Place
There are several things to be done
ahead of time to ensure the best service
for the guest. This organization and
completion of duties ahead of time is
“mise en place.”
(A French term translated “put into place”)
Why is Mise En Place Important?
The amount of work and the long hours of
the f & b business make this “mise en
place” even more important.
E.g. am shift gets everything ready for pm
shift and vice versa.
Mise en place allows the use of teamwork
which is essential to maintain energy
levels throughout the day and night and to
help avoid overtime pay.
Examples of Mise En Place
Maitre d’ or Manager
Check Reservation Book
Discuss Cover Count and Flow of Service with
Chef
Layout and Explain Floor Plan to Waitstaff
Adjust temperature, lighting and music
Examples of Mise En Place
Service Staff
Set dining room according to floor plan
Check for and then repair wobbly tables
Clean tables
Fold Napkins
Fill condiments