HOW TO PREPARE A SIDE STATION

Guests expect that side stations are organized and clean & tidy and with a pleasant view.

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

4. To ensure the stations are well equipment with mise-en-place

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Check to station on cleanliness	Look at the station itself from every angle and clean the stains and other dirt. Check behind the station to ensure there has no dirt or equipment fallen behind. Check the station on scratched and damage; e.g. missing door handles, etc.	Why should you check the service station? Why should check behind the service station? Why should you check the station on damage?
2) Check the chinaware	Replenish chinaware according to the par stock in the side station. Check chinaware cleanliness; free from food and water stains, chips and cracks. All plates are to be stacked not more than 20 plates in one pile. Cups and ashtrays should stack not more than 4 pieces	Why should you follow the par stock? Why should the chinaware be free of food stains and chips? Why should the plate stack be no more than 20 plates and 4 cups/ashtrays?
3) Check the glasses	Replenish glasses according to the par stock in the side station. Check glass cleanliness; free from polish & water stains, chips and cracks.	Why should you follow the par stock?
4）Check the linen	Replenish folded napkins according to the par stock in the side station.	Why should you follow the par stock?
5) Check the others	Matches are dry and stock according to par level.  Order pad, pen and print rolls are stock according to par stock. Side condiments are sufficient in quantity according to the par stock and not over expiry date. (Tomato ketchup, mustard, tabasco, etc.) Paper napkins and cocktail napkins are available.	Why should the matches be dry? Why should you check the date of the condiments?

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

1. Why should you check the service station?

2. Why should check behind the service station?

3. Why should you check the station on damage?

4. Why should you follow the par stock?

5. Why should the chinaware be free of food stains and chips?

6. Why should the plate stack be no more than 20 plates and 4 cups/ashtrays?

7. Why should you follow the par stock?

8. Why should the matches be dry?

9. Why should you check the date of the condiments?