Preparation of Restaurant — Mise-en-Scène, Mise-en-Place, Table Setup, Sideboard & Post Service
F&B Service · Part 5 · Module 8
Preparation of Restaurant — Mise-en-Scène, Mise-en-Place, Table Setup, Sideboard & Post Service
Mise-en-Scène = making the area clean, presentable, comfortable. Mise-en-Place = placing items at their required positions. Restaurant temperature: 18–23°C. Fast food = bright light. Fine dining = diffused light. Bar = focused lights on counter.
📖 Two Key Concepts
Mise-en-Scène = making the service area clean, presentable and comfortable before operations. Mise-en-Place = literally “placing of items at their own positions.” Involves arrangement of tables, chairs, sideboards + placement of crockery, cutlery, other service items.
🌬️ Mise-en-Scène Activities
1. Ventilation
First job: open all doors and windows. Switch on fans to evacuate stale inside air (smoke, food odour, liquor, beer, wine). Introduce fresh outside air.
2. Cleaning and Dusting
Floor cleaned by brooms, brushes or vacuum cleaner. Lights, air conditioners, curtains, ceilings, walls, showpieces cleaned by Housekeeping. Counter-tops cleaned by F&B staff.
3. Air Conditioning
Normal restaurant temperature: 18–23°C. Regulated by thermostats. May be window, centralised or split AC depending on outlet design.
4. Music
Audio system develops guest mood. Varies with restaurant theme. Demographic factors (age, sex, class, category) influence music selection. Must be checked during Mise-en-scène.
5. Lighting
Any faults reported to maintenance before operations. Fast food = bright light · Fine dining = diffused light · Bar = focused lights on bar counter.
🍽️ Mise-en-Place Activities
Tables
Fine dining: almost fixed setup. Coffee shops: flexible, tables moved/joined as needed. Check table shoes are not moved or wobbling. Linen (baize cloth, tablecloth, runners, slip cloth) must be laundered and laid properly. Table legs must be dust-free.
Chairs
Placed as per number of covers. Must be clean, proper distance maintained. No wobbling (uncomfortable for guest). Seat covers, back covers, cushions must be fixed.
Sideboard (Dummy Waiter)
Boxes filled with: Service spoon/fork, all-purpose spoon/fork/knife, dessert spoon/fork/knife, soup spoon, tea/coffee spoon, fish knife/fork, joint knife/fork, side knife.
Racks stacked with: Meal plate, fish plate, dessert plate, side plate, saucers, soup plates.
Also: KOT pads, notepads, bill folders, pens, table numbers, toothpicks, straws, serviettes, ashtrays.
Condiments and cruet sets must be FILLED before operations.
Racks stacked with: Meal plate, fish plate, dessert plate, side plate, saucers, soup plates.
Also: KOT pads, notepads, bill folders, pens, table numbers, toothpicks, straws, serviettes, ashtrays.
Condiments and cruet sets must be FILLED before operations.
Crockery & Cutlery
Must be wiped after washing. No water marks allowed. Wiping done primarily by Kitchen Stewarding (KST). Items returned to their appropriate positions.
Glassware
Wiped with neat clean cloth after washing. Old/moist cloth leaves fishy smell. No lipstick or oil marks on rims. Water stains on water goblets removed using steam and vinegar.
Still Room Preparation
Fill: cruet sets, condiment sets, preserve sets, bread baskets, butter dishes, sugar bowls, toothpick holders, straw holders, tomato ketchup bowls, English and French mustard, parmesan cheese bowls.
Refill: oil and vinegar stands, peppermills.
Refill: oil and vinegar stands, peppermills.
🧹 Post-Service / Closing Activities
Remove remaining food and platters from sideboard immediately after service → send to wash
Return residual food items that can be reused to the kitchen or store properly
Crockery, cutlery and glassware cleared, sent to KST for washing
Soiled linen sent to laundry
Restaurant cleaned and made ready for next service
🎯 UGC NET Key Points — Part 5 Module 8
◆ Mise-en-Scène = make area clean, presentable, comfortable
◆ Mise-en-Place = “placing items at their own positions”
◆ Restaurant temperature: 18–23°C · regulated by thermostats
◆ Fast food = bright light · Fine dining = diffused light · Bar = focused on counter
◆ Water stains on glass goblets removed by steam + vinegar
◆ Old/moist cloth on glass = fishy smell
◆ Sideboard boxes: service spoon/fork, cutlery sets, fish knife/fork, joint knife/fork
◆ Condiments and cruet sets MUST be filled before operations
◆ Remaining food in sideboard removed IMMEDIATELY after service (prevents odour)
◆ Fine dining = almost fixed table setup · Coffee shop = flexible/movable tables
◆ Mise-en-Place = “placing items at their own positions”
◆ Restaurant temperature: 18–23°C · regulated by thermostats
◆ Fast food = bright light · Fine dining = diffused light · Bar = focused on counter
◆ Water stains on glass goblets removed by steam + vinegar
◆ Old/moist cloth on glass = fishy smell
◆ Sideboard boxes: service spoon/fork, cutlery sets, fish knife/fork, joint knife/fork
◆ Condiments and cruet sets MUST be filled before operations
◆ Remaining food in sideboard removed IMMEDIATELY after service (prevents odour)
◆ Fine dining = almost fixed table setup · Coffee shop = flexible/movable tables