TABLE AND BAR MODULE

Tuning

What is fine-tuning?

The term mise en place, also known by the initials MEP, refers to preparation and
disposition of all the ingredients and utensils needed to prepare a recipe
to cook or set a table for the corresponding diners
Advantages of doing a correct tune-up.

A good mise en place prevents having to improvise in the kitchen, losing time, discovering
At the last moment, with the sofrito about to burn, you forgot to buy rice, etc.

Evidently, in a restaurant, it's not just important, it's essential. The

The first hours of work are dedicated to preparing the mise en place: preparing the sauces, arranging
the knives and the tools, leave some preliminary preparations done, the ingredients
clean and prepared, etc. It's the only way for a service to run smoothly like clockwork and
this way avoid waiting for diners or disorganization and chaos among the staff.

Technology nowadays is on our side to create better mise en place.

Mixers, vacuum machines, sous vide equipment and steam ovens for low-temperature cooking
Temperature, blast chillers are now common tools in restaurants.

The mise en place is also of vital importance in the service area. Preparing the
tables, with spotless tablecloths, the dishes and cutlery, make sure that there are no tables
grab the cups, review the decorations, set up the decoration, prepare the replacement napkins, prepare
the fruits of the bar, the cheese or dessert cart, the cellar… a thousand and one organization tasks
previously that will ensure good service.

2. How should the accesses that separate the dining room from the kitchen be communicated?

Access to the dining room can be: direct, through a hallway, through a space
intermediate with the cloakroom and sanitary facilities adjacent or through an area of
reception with an ante-room and bar service. The direct access is the main one for most of
the establishments with a small facade facing the street. In this case, the wardrobe facilities and
Restrooms are located anywhere there is space.

When the dining room is far from the entrance or at another level, the path must be clearly marked.
identified by making it as attractive as possible to compensate for any disadvantage of
discomfort or distance. If space allows, the restrooms and the cloakroom should be between the
entrance and the dining room, located near the main circulation route.

A reception and concentration area can be established to serve drinks.

before the meal. Inside the dining room, the flow of customers must be regulated. If the
the restaurant is of high category, customers will be greeted and taken to their seats by
the head waiter, for the greater convenience of customers arriving and leaving and in part, to
avoid unnecessary annoyances to others. It shouldn't be necessary to get tangled in a maze of
tables with the risk of collision with other diners or servers.

The hallways must be wide enough and the main entry and exit routes should not be
they must cross. To ensure the circulation of customers along the proposed routes, it can be

Done by: Angélica Camacho

20.932.383
 TABLE AND BAR MODULE
Tuning

employ a variety of techniques based on suggestion, direction, or obstruction such as

guidance media.

The counter or service area should be immediately visible upon entering the restaurant.
situated at the entrance. It is also necessary to leave space for people who are waiting, due to the lines.
that can form during peak hours. If the routes are prone to confusion, they can be
indicated by signals and the movement can be regulated by the use of barriers or
visible and physical obstacles. These must be sufficiently high and visible to be effective.
appreciable in conditions of possible crowding, being able to be mobile according to the use of
restaurant, such as fixed railings, removable ones, floral motifs, pillars, etc.

3. Does the level of illumination in a establishment have any impact on the business?

Lighting is of utmost importance when creating new spaces. Light plays a

a very important role in our perception of the environment and how we relate to it. It is
capable of changing our way of seeing a space. For example, when entering a restaurant,
A warm light will make us more comfortable, more attractive, and make us eat more.
slowly. On the contrary, a white light will make us eat faster.

4. What is a sideboard and what is its function?

Furniture usually made of wood with different drawers, shelves, and compartments,
designated to store the restaurant material: glassware, cutlery, crockery, linens,
household items.

5. What is the correct placement of the different types of wine inside a wine cabinet?

The professional recommendation is that once a bottle is acquired, it should not be opened.
immediately, if what you want is to enjoy the wine. It is recommended that the bottles be
keep in a vertical position for a few days to allow possible sediments to
they should be deposited in the fund while the wine stabilizes, and in no case should they
move violently when both storing them and taking them out for consumption.

Therefore, if the consumption is immediate, in a few days or even a few weeks, the wine
It must always remain in a vertical position.

If consumption is not immediate The unanimous opinion of sommeliers, winemakers, and wine producers, and
following the trend, the rest of the professionals in the industry believe that bottles should be placed
separated from each other, in order to manipulate one without moving the others, and in position
horizontal to keep the liquid in contact with the cork, but with a certain inclination
that keeps the sediment at the bottom of the bottle.

The only exceptions to this rule would be sparkling wines and all those closed wines.
with screw caps and synthetics that, as is obvious, do not have the disadvantages of cork
by not allowing air to enter. Therefore, wines with inert closures (screw caps, synthetic)
crystal,...) can be stored interchangeably in a vertical or horizontal position.

Made by: Angélica Camacho

20.932.383
 TABLE AND BAR MODULE
Tuning

In the case of Cava, Champagne, and any quality sparkling wine with a cork stopper, the
bottles should always be stored in an upright position since the contact of the wine with the
cork, in the particular case of these wines, could indeed spoil their quality.

6. Conditions that the area designated for Warehouse must meet.

The temperature will range between 10-15°C and will be, as much as possible, constant; on the other
It should be well ventilated but without strong drafts. A storage room that is too
freshness slows down the evolution of the wine and can be the cause of the precipitation
of tartrate crystals.

7. List the activities to be carried out in the startup of a restaurant.

1. Plan all the details.

Once the characteristics of the event are known (number of diners, dishes to
to serve, schedule, etcetera), the distribution of tables, chairs or seats is planned.
each table must have the ornamentation and decoration of the tables and the room (dining room or
space). Any other necessary service must be planned to avoid improvisations.

2. Execution and Supervision.

After the planning phase has been completed and prior to the set-up of the tables, the
the dining room must be perfectly clean and prepared to tackle
the following phases. It is necessary to avoid using very strong cleaning products.
fragrances that can give a scent after the establishment. To avoid these
problems,itisgoodtohaveadequateventilation.

Oncethecleaningphaseisfinished,itistimetomoveontotheassemblyoftheroom(diningroomor
Set up the tables, place the tablecloths, the cutlery, the crockery, the
glassware, decorative objects, accessories, and any other
necessaryelementestablishedearlierintheplanningphase(salsas,
oil-vinegargames,salt-pepper,icetrays,etc.

All the elements to be provided must be reviewed and, if necessary,

repassed so that they look in an optimal state. Many people can
remembering at some point a waiter reviewing cutlery and glasses with a
cleanclothsothattheycanbepresentedinperfectcondition.

Once all the elements are available, the room chief or head of
waiterswillproceedtosuperviseandmaketherelevantindicationsregarding
to the execution of the planned phases. He will check that the tablecloth is immaculate,
the cutlery, the glasses, the plates, etc. But not only that, it will also review how
therearethedisplaycasesandsidetables,thereplacementitems(cutlery,glasses,
plates, salt shakers, pepper shakers, oil dispensers, etc.) and any other necessary point.
essentialforacorrectandefficienttableservice.

Performed by: Angélica Camacho

ID: 20.932.383
 TABLE AND BAR MODULE
Tuning

In addition to checking the cleanliness of the items (tablecloth, glassware, tableware,

cutlery, etc.) must check that everything is placed correctly.A
aplatemaybecleanbutimproperlyplaced,justlikeacutleryoraglass.

Thetablecloth,wellironed,withoutwrinkles,shouldbelaidoutneatlycenteredonthe
table (optionally, with a padding or small protector underneath, which prevents
noises and potential damage to the table), with the folds placed on the inner side
andwithadroponthesidesofathirdofthedistancefromtheedgeofthetableto
soil.

Theplatesshouldalwaysbeplacedstartingfromaflatone,andifaplateisplaced
deep plate, always on a flat surface, never just a deep plate. As a base, it can be placed a
underplate or presentation plate. If the plate has some kind of 'logo' or brand, it is placed
in front of the diner (the logo at the top, next to the glasses).

The cutlery, knife (with the blade facing the plate) and spoon (with the concavity facing up)
on the right side and the fork (with the tines facing up) on the left side.

The cups can have various placements, although the most common is cup of
water, white wine, red wine, and cava (or champagne). There are places that make a
staggered placement by size. The options can vary based on uses and
sizes.

If there is a plate of bread and butter, it is placed on the top left side of each
diner
Other elements are placed according to the menu to be served and the available space on the table.

8. Describe the setup necessary for an event with the following agreed menu:

Lobster Salad.
Pepper Steak.
Black Forest Cake.
Coffee Liqueur.
Water, white wine, red wine, dessert wine

Made by: Angélica Camacho

20.932.383