Laying and Changing Table cloth.... ^_^

Cute Napkin Folding ..

A napkin,also known as serviette or face towel is a rectangle of cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded, sometimes in intricate designs and shapes.We would like to share 3 simple napkin folding..Enjoy =)

1) The Bowtie Napkin Fold

2) Bird of paradise

	The Bird Of Paradise Napkin Fold This is a classic and classy napkin folding technique that requires a stiff napkin. If you don't have any dinner napkins made of stiff linen then a light starching should fix you right up.
	1. Lay the napkin face down in front of you.
	2. Fold the napkin in half.
	3. Fold the napkin in quarters.
	4. Fold the napkin in half diagonally, creating a triangle.
	5. Orient the triangle so the open tip is facing away from you.
	6. Fold the right corner diagonally towards you - laying it down along the centerline of the triangle, making a new tip pointing towards you. An iron can make this important fold a whole lot easier.
	7. Do the same with the left corner, fold it diagonally toward you and press it down next to the previous fold. Now you have a diamond, you're rich! Yay!.
	8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your original triangle shape back. Once again an iron can make a world of difference.
	9. Fold the triangle in half by bringing the center seam towards you and allowing the ends to fall.
	10. This bird's almost ready to fly, but first you must give it some feathers. While holding the base firmly to keep your folds together, pull up the four 'flaps' created by the napkin's corners.
	Pretty cool fold, isn't it? It makes you wonder if there are people sitting around in basements performing experimental napkin folds while the rest of us are sleeping. This fold can be difficult if you don't use an iron or have a fairly stiff napkin so be prepared to put a few minutes into making each one.

3) The Goblet Fan

	The Goblet Fan Fold The goblet fan is one of the easiest goblet folds to accomplish. There is no ironing needed and almost any napkin will do.
	1. Lay the napkin face-down in front of you.
	2. Fold the napkin in half and orient the open end towards you.
	3. Fold the napkin into quarters.
	4. Fold the napkin in half to crease it and then open it back up. Accordion fold the napkin, ensuring that the center crease lands on an accordion fold. This will keep the ends even.
	5. Finish accordion-folding the napkin and it should look similar the the picture shown here.
	6. Firmly grasp one end of the fan and fold it over about an inch, allowing the other end to open up.
	7. Place the folded end into your glass and spread out the fan. Use it to cool off your food and amaze everyone with your horrific table manners!

Table d'hote and Ala Carte table setting

Step bY sTeP in clEAninG TablEware.....

JoB SpecificatiOn

Assalamualaikum and hello people =)

  For this entry we want to share about job specification.Lets check it out =D

1. Restaurant Manager

       Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

      Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

     As a key role within the hospitality industry, restaurant management may be fast-paced, highly demanding and very rewarding.

    2.  Waiter

       The job task for a waiter is provide excellent service to all customers in line with company standards.Next is take orders and look after the needs of the customers showing a ‘can do’ attitude at all times.Other than that, waiter must process all orders to the kitchen and bar.They also must serve the required food and drink to the customers and provide accurate bills and take correct payment for the tables you are serving.Besides that they must work as part of a team with all staff to meet the department objectives and take responsibility for own personal development in line with the annual performance objectives

  3. Bartender

     Bartenders mix and serve beverages and drinks. They are usually employed by restaurants, hotels, bars, taverns, banquet halls and other hospitality establishments.Their duties are collect cash for beverages or drinks served and record sales.Other than that are maintain record and control of bar stock and arrange supplies.A bartender also need to clean glasses and additional utensils and also sanitize ice tanks, coolers, and other bar tools.Next they also have to place bottled merchandise and glasses to make a smart display.

 4. Runner

A food runner is responsible for bringing hot food to the diners or patrons at their tables. She or he refills water in glasses and brings additional items to the tables as well. She or he also relays requests for food items to the servers and kitchen staff.They are the also assist in many other duties when other members of the staff are busy.Anything to expedite service and keep the restaurant’s operations on track is typically required of a restaurant runner. From emptying the kitchen trash to delivering bread and wine to patrons, a good restaurant runner is imperative to the success of a busy food service operation.

  5.  Steward

  A restaurant steward is instrumental in all kitchen operations. At the discretion of the head chef or head cook, he maintains all areas of the preparation stations as well as food storage areas. This maintenance involves routine and heavy cleaning, organization of food and non-food items and garbage, trash and waste control.Responsibilities of a restaurant steward include regular maintenance and special projects. On each shift, he is expected to wash dishes, pots and pans, utensils and food preparation machines as well as clean floors, counters and work tables. Less frequently, he is required to perform in-depth cleaning of walk-in freezers and refrigerators, ovens, stoves and pantries. Occasionally, he may be required to assist in unloading deliveries of food or supplies.

  6. Hostess

A host or hostess has several responsibilities that involve coordination and grace. The hostess is placed in charge of logging reservations, waiting customers and seating. They must be able to answer the telephone, book reservations, ask appropriate questions.

The host and hostess has the most influence over a customer experience in being able to seat a party. Indeed the host can sour an entire experience by not managing customers expectations or not fulfilling commitments in regards to table availability. He or she need to not only have control of the seating logistics but need to able to calm and connect with waiting customers. Customers’ impatience is partially a result of treatment and expectations, both of which a hostess can manage.

Thats all for this entry folks.....See you on the next entry.....Sayonara~