These are most likely one of the most hard areas to describe, since you can find as many kinds of service locations as there are different restaurants. The assistance area is the busy zone between the kitchen area and the guests, in which the food production staff and waitstaff use the most efficient means to get foods out of the kitchen and towards the clients. The teamwork on both sides from the pass window evolved into today’s assistance area. At a small table assistance restaurant, it may be an area no larger than four to six feet long that houses the pass window.
Many eateries hire individuals called expediters to stand on either side of the window and facilitate ordering and order delivery. An expediter may organize incoming and outgoing orders for speed, check every tray for completeness and accuracy of the order before it’s delivered, and even do a bit of last-minute garnishing as plates are finished. When standing in the kitchen area to do this, the person is sometimes known as a wheel person or ticket individual. In quick-service establishments, the service areas are the counters, clearly visible to incoming customers.
A recent innovation may be the separation of beverages and condiments from ready foods. Nowadays, clients fill their personal drink cups, dispense their personal mustard or ketchup, and so on. In some restaurants, the wait station and assistance area are one and also the same. A common issue in this area is that generally no one remembers to plan for plenty of flat room for the waitstaff to rest trays or set up tray holders. Usually, no matter what this region is known as, many restaurant designers view it with apprehension. And no wonder. It’s really an extension of the back of the house that occurs to become located within the front of the home.
The wait station typically has no inherent “eye appeal,” and yet it’s an absolutely essential component of an effective service system and should be stocked with everything the waitstaff uses regularly. A likely list will include: bread and butter, bread baskets, all coffee making and serving paraphernalia, assorted garnishes, salad dressings and condiments, dishes and flatware, water pitchers and glasses, ice, linen napkins and tablecloths, bins for soiled linens, tray holders, credit card imprinters, computers, calculators, counter space, and so forth. Get the idea? Things are always hopping here.
If your service region is instantly adjacent to your kitchen area, a few simple design precautions will make the space safer for employees and provide a better flow pattern for your assistance traffic. Many of these locations have swinging doors that link them to the kitchen area. If feasible, select double doors, 42 inches in width, with clear, unbreakable plastic windows in every door that should be no smaller than 18 inches high and 24 inches wide. Each door ought to be installed to swing only one way and clearly marked “IN” or “OUT.” There should be at least two feet separating the doors. When refrigerators are located within the service region, glass doors will help save energy by allowing servers to see the contents without opening the door. Also, think about sliding doors rather than doors that swing open.
The floor is another essential consideration. Make it nonskid, just like the kitchen area floor. And, simply because there’s often the possibility of a spill, be sure you can find adequate floor drains. Finally, simply because of the intense use of this space and also the interaction of your servers and production line people, this area ought to be well lit, like the kitchen area. You can find two distinct schools of thought about whether wait stations ought to be the repositories for some ready foods: soups, salads, precut pies and cakes, and so on. While one group says it makes assistance of these items faster, an additional insists it also increases pilferage by staff members-and, therefore, increases expenses.
Where ought to your wait station(s) be located? The shorter the distance between wait station and kitchen area, the much better off you’ll be. Long hikes among the two actually increase labor costs, as waiters spend their time going back and forth. It is also harder to keep items at proper temperatures if they must be carried for longer distances. If room doesn’t permit your wait station to become adjacent for your kitchen area, you can find a couple of options. The use of metal plate covers will maintain foods warm for an additional two to four minutes as it is delivered to guests. Or purchase lowerators, spring-loaded plate holders that can be temperature controlled to provide preheated plates.
In numerous situations, foods is now ready in full view from the guests. Therefore, it is more important than ever that designers produce perform centers which are well organized and could be kept looking clean. Take advantage of undercounter storage space to reduce messiness. Provide a hand sink for hand washing and a utility sink to rinse kitchen area tools and utensils correct at the perform center. Select surfaces which are easy to clean, from wall paints to countertop materials. Think carefully about where to dispose of waste. Ventilation ought to receive professional attention, to minimize the grease buildup that naturally comes with cooking and to avoid the possibility of smoke wafting into the dining room.