HOW TO CRUMB TABLE AFTER A MEAL

Guest expect the staff to crumb the table for them in a timely and professional manner.

Why is this task important for you and our guests?

Answers: 

1. To maximize the guest satisfaction

2. To keep up 5 star image of the hotel

3. To ensure less stress during the operation time

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1)Clean the table	Check to ensure that all soiled plates, cutleries and salt and pepper have been cleared from the table after the main course	Why should you clean the table after the main course?
2) Prepare the scrubber.	Side station preparation Use a clean folded napkin as a scrubber Obtain a B&B plate with the scrubber The B&B plate should be dry, clean and not chipped	How to prepare the scrubber? Why should you use a clean folded napkin as a scrubber?
3)Crumb the table	Approach the table Make presence felt by saying,” Excuse me, may I .....?”  Proceed to do crumbing of the table Start on the right side of the guest and use your right hand to begin to crumbing the table section by section in front of each individual guests With a simple stroke, motion from right to left, holding the scrubber a 45 degree angle and the side plate positioned at the edge of the table allowing the crumbs to fall onto the side plate, taking care that it doesn’t fall onto the guests Always start with the ladies first, followed by the guests and the host last Service with a smile Do not crumb with more than 4 strokes	Why should you start at the right side of the guests? Why should you hold the scrubber a 45 degree angle? Why should not you crumb with more than 4 times?
4）Leave the table	Walk away from the table Thank the guest when the task is completed Place side plate with crumbs together with soiled plates Do not re-use the side plate with the crumbs. Use a fresh new one each time when crumbling a new table	Why should you thank the guest when the crumb is finished? Why should you use a fresh new one each time when crumbling a new table?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should you clean the table after the main course?

2. How to prepare the scrubber?

3. Why should you use a clean, folded napkin as a scrubber?

4. Why should you start at the right side of the guests?

5. Why should you hold the scrubber a 45 degree angle?

6. Why should not you crumb with more than 4 times?

7. Why should you thank the guest when the crumb is finished?

8. Why should you use a fresh new one each time when crumbling a new table?