Dining Room Description and Tabletop Diagram:
Dining Room Layout •The Dining room is approximately 1200 sq feet. There’s a large Serving/ Bussing station in the N.E. corner of the room which contains silverware, napkins, table cloths, glassware etc. It also contains a hand-washing sink along with a soda/water gun and coffee machine for refilling beverages. There’s also a small serving station in the S.W. corner of the bar; this is where servers pick up bar drinks, but there’s also space for small amounts of silverware and replacement napkins. •The bar also has a POS station, which is used only by the bartender; behind the bar are two sinks, one for hand-washing, and the other for prep. •The host station is located right before the front door near the W wall. Here there is a host POS which records reservations and other information. This is where the menus are located. •The lavatories are located in the S.E. corner of the room. One is entered through the dining room and is for customers and FOH employees. The other is entered through the dish area/ kitchen and is for FOH and BOH employees only. •Servers retrieve prepared food from the kitchen doors in the N.E. corner by the large serving station. (Although the diagram does not show, the kitchen entry has two doors, so there is enough room for servers to come and go.) Soiled dishes are taken to the dish area through the E. doors, the dish area also contains a hand-washing sink so servers may wash their hands after touching soiled dishes.
Dining Room Description •There are Windows lining the W and N walls of the building. Beneath the windows are various flowers and shrubs so those dining may have a pleasant view. Along the tops and sides of each window are very light curtains pulled to the sides. •On each table will be a place setting with the components illustrated in the Table Top Diagram if any other dining components are needed, they will be supplied by the server. Along with the place setting is a small vase containing a seasonal flower or plant. During dinner a candle will be lit and placed either in the middle of the table or to one side. During lunch there will be no candle. There will also be condiments on each table such as salt, pepper, and sugar; any other condiments needed will be brought to the table by the server. Each table will have a white table cloth. • The dining room will be bright and cheerful during lunchtime with brighter lighting, and dark and calm during dinner with lower lighting. The room will consist of dark woods and brass, but have light colored cloths and colorful paintings to lighten it up.
Dining Room Description •There are Windows lining the W and N walls of the building. Beneath the windows are various flowers and shrubs so those dining may have a pleasant view. Along the tops and sides of each window are very light curtains pulled to the sides. •On each table will be a place setting with the components illustrated in the Table Top Diagram if any other dining components are needed, they will be supplied by the server. Along with the place setting is a small vase containing a seasonal flower or plant. During dinner a candle will be lit and placed either in the middle of the table or to one side. During lunch there will be no candle. There will also be condiments on each table such as salt, pepper, and sugar; any other condiments needed will be brought to the table by the server. Each table will have a white table cloth. • The dining room will be bright and cheerful during lunchtime with brighter lighting, and dark and calm during dinner with lower lighting. The room will consist of dark woods and brass, but have light colored cloths and colorful paintings to lighten it up.
Employee Uniforms: •Server uniform will consist of a white button-down long-sleeve shirt, and a solid color tie, and black trousers and safety shoes. They will wear a full-length apron from the waist down. Hair will be neat and pulled back. Facial hair is allowed, but must be neatly trimmed. •Busser uniform will also consist of a white button-down long-sleeve shirt, but must have a solid black tie. Busser will also wear black trousers and safety shoes. They will wear a full bib apron. •Bartender uniform will be the same as server uniforms, but with the addition of a black button-down vest. •Host/hostess uniforms will be business casual. Must be neat and well fitting. Shoes may not be open toed, and must be non-slip. •Chef uniforms will consist of black work pants, black safety shoes, a white chef’s jacket (supplied by business), a black hat (supplied by business, or must be approved by business). Chefs will wear a four-way apron, which jackets must be tucked into. •Dishwasher uniforms will consist of a white dishwasher jacket (supplied by business), black trousers, black safety shoes, and a black hat (supplied by business, or must be approved by business). Dishwashers will wear a black rubber apron. • vAll employees must have hair neat and pulled back. Facial hair is allowed, but must be neatly trimmed. All aprons will be supplied by the business. •
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