2. 9/21 Amuse Bouche: Record the quote in
the bell work section of your binder then
write your response.
“ One cannot think well, love well, sleep
well if one has not dined well”.
~Virginia Woolf~

3. Announcements:
Binder Check on Monday! Make sure you
have all Amuse Bouche/Bellwork responses,
class assignments, notetakers, article
summary, etc. up to date.
Homework assignment due Wednesday
(Prepare a meal for your family then take a
picture or write a summary. Must have
parent signature verifying that you prepared
the meal)

4. Cake Off Winners:
 Augusta Thompson
Celeese Dockery
Deb Kitchens
These students will go on to the state competition
October 24th! Congratulations 

6. USFood’s “Food Show” Field Trip on 9/25 (Please
turn in permission slips by Monday 8am)
Jason Garcia
Deb Kitchens
Dani Antosh
Bethanie Spencer
Conner Long
Cameron Corens
We will be leaving at 730 am Tuesday- please dress
Casual Professional. We will return at 6pm

7. Officer Training on 9/27 (Please turn in
permission slips by Monday 8am)
Bethanie Spencer
Deb Kitchens
Jason Garcia
Dani Antosh
Katelynn Renzulli
Cameron Corens
Matthew Garciacona
8am – 3pm , Wear professional dress

8. 10/1 Apple Annie’s Field Trip (Please turn in
signed form by Tuesday, September 25th)

9. 10/5 Biosphere Field Trip (Please turn in
Permission forms by Tuesday, September
25th)

10. Objectives
Students will be able to:
1. Identify the general rules of table service
2. Explain side work for opening and closing
3. Identify appropriate dress for
front of the house

11. Make a list of things that you
think can make eating at a fine
dining (fancy) restaurant special.
Be prepared to share with the class

12. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.

13. K.I.M.
• Form of Concept K= I= M=
Key Word or Information Memory
Mapping Concept or data Strategy
• Words in
combinations or
relevant context
and not taught in
isolation are more
likely to be
remembered

14. Vocabulary Term: Customer
Service
Effectively servicing guests/customers from the
beginning to end of their purchase.
http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html

15. Vocabulary Term: Soiled
To make
unclean
especially on
surface.

16. Vocabulary Term: Clearing
Removing soiled dishes
from a guest table.
If unsure ask

17. Terminology: Team Work
Team Work- Cooperative or coordinated
effort on the part of a group of persons
acting together as a team or in the interests
of a common cause.

18. How do you know
the guest is finished with the course?
Criss cross 4 o’ clock

19. Four Stations
or Four Corners
1. Go to your assigned station
2. Discuss the prompt and take notes
3. Rotate to the next station when time is
called
4. Return to your seats and be prepared to
share
4 Minutes at each station
19

20. Which Is Correct?
(hold up fingers)
1. Dinner plates are needed for coffee service
2. If you are unsure if a guest is finished with a course
you should go ahead and clear it.
3. Beverages should be poured into beverage containers
directly on table.
4. Guest must remind you if they need utensils.
5. Heavily soiled napkins should be replaced.

21. PREDICT
Predict what would happen if… There
were no folded napkins, no polished
glasses, and only half of the tables were set
for dinner service and several guest began
to arrive. Write down your prediction in
the “Assignments” section of your binder.
Be prepared to share.

22. Side Work
Small jobs that must be completed to ensure that
service runs smoothly.
(Must be be done before service begins and after it
ends)

23. Brainstorm
With the person next to you, list at
least 6 side work duties that you
think must be done before
service begins.
Be prepared to share

24. Graphic Organizer
Write down information from
the text or presentation into
your graphic organizer

25. Dining Room Manager (DM)
Opening Side Work
Check reservations (if any)
Draw floor plan plot tables and large
parties
Supervise set up of dining room
Meet with chef for specials
Verify tables are set and detailed
Confirm drink specials (if any)
Run pre shift meeting

26. Dining Room Manager
Closing Side Work
Do final walk through
Ensure all closing duties have been
completed and lock all doors
Adjust lights

27. Hostperson
Opening side work
Check cleanliness of restroom and
lobby
Check messages
Return calls
Verify reservations for next
business day (call and mark)
Thorough menu check (count,
cleanliness, ensure they are
correct menus)

28. Hostperson
Closing Side Work
Wipe down menus
Final check of the restroom and lobby
Straighten host stand
Ensure all guest checks are closed
Final message check
See DM for closing check out

29. Server
B.O.T.H. Opening Side Work
Place sanitation buckets
Clean and polish glasses for service
and silverware
Cut lemons
Garnish tray for drinks if needed
Set up water glasses
Fill water pitchers
Make sure coffee and tea are made
for service

30. Server
B.O.T.H. Closing Side Work
Return sanitation bucket
Place any soiled beverage containers in rack
Start organizing shelves with F.O.T.H. Server
(Sugar caddies, tea, etc.)
Dump coffee and tea, clean
Wrap garnish trays
See DM for closing check out

31. Server
F.O.T.H. Opening Side Work
Fold napkins
Polish silverware
Set tables
Detail tables
Set up service trays
Check and fill salt and
pepper shakers (S&P)

32. Server
F.O.T.H. Closing Side Work
Help replace tablecloths if needed
Wipe down salt and pepper shakers
Spot sweep dining room
Fill sugar caddies
Straighten service station (sugar
caddies, tea, etc.)
See DM for closing check out

33. Bus Person
Opening Side Work
Verify dining room floor is clean and free of
debris
Help set up dining room for service
Help set up water glasses and water pitchers for
service
Set up Iced tea pitchers

34. Bus Person
Closing Side Work
Clear tables and change soiled
linens
Take linen bag from B.O.T.H. to
back
Break down trays
Wipe trays with sanitizing
solution (wash if needed)
See DM for closing check out

35. Pa r ap h rase rson nex
t
’re the pe t least
With you e down a
to you, writ bout why
points a
two key te am while
worki ng as a o rk is so
n g side w
completi
im portant.
your key
Su mmarize n words!
your ow
points in d to shar
e
B e prepare

36. Think-Pair-Share
Describe what you think is
appropriate attire for a
front of the house
employee to wear and
why.

37. Appropriate Dress
Clean solid shirt
Clean black pants
Clean apron
Clean non slip closed toed
shoes
**Every restaurant is
different but, you can’t go
wrong with a clean
uniform**
http://www.uniform-ties.com/catering-services.php

38. Partner A turn to partner B.
Tell or teach your partner the
two most important things you
have learned so far at the
station you are at...
Switch roles and repeat the
process.
38

39. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.

40. Find Someone Who…
Find someone who can answer
one of the questions on your
handout.
Have them write the answer and
sign your paper.
Now, find a different person
to answer another question.
Keep going until all of the
questions are answered.

41. Closure: Snapshot
Write a
“snapshot” of
today’s
learning in 25
words or less.