Restaurant Captain
Mar21

Restaurant Captain

Restaurant Captain is one of the very important Character of Restaurant or F&B Department. A Restaurant Captain do many thing to develop Restaurant / F&B service, Guests satisfaction, making warm environment etc. No res restaurant or F&B department can run properly or cannot provide good service to guests without a Captain in restaurant. What is Captain? What is Captain? It is a common question to many peoples who do not know the meaning of Captain or don’t know what is Captain/ what is Restaurant Captain. Captain is a Designation that bears an important role in any organization. Basically, Restaurant Captain bear a very important role to satisfied Guests, Make sure F&B service, Make sure Order of the Guests, Food and many other important matter. A Restaurant Captain controls all Waiter/ Waitress in a restaurant and follows the order of higher officer. If we analyze the words of “CAPTAIN” then we will find some important and useful meaning of CAPTAIN. Meaning of Captain: I show the Meaning of the “CAPTAIN” below: C= Capability A= Attributes P=Powerful T= Tactfulness A=Aiming I=Impartial N=Neutral So, form the above meanings of the words of “CAPTAIN” we may understand the importance and Meaning of Captain. Responsibility of Restaurant Captain: A Restaurant Captain bear many important and very useful character in a restaurant /F&B department. Responsibility of a Captain is below: Daily reporting time before 30 minutes of real duty time (opening time). Fully responsible for any reservation. Have to give the briefing 2 minutes before 15 Minutes opening hours (Lunch/Dinner). Making the sifting & duty roster for Asst. waiter, waiter & Sr. waiter. Have to checking the daily attendance sheet of Asst. waiter, Waiter & Senior Waiter/ waitress. Any suggestion for improving Business Captain should write to the Hall In-charge of Hall Supervisor. Have to check daily necessary papers for Asst. waiter/ waitress, waiter & Sr. waiter/waitress. Have to ready weekly broken list. Have to written daily work permit for Asst. waiter/ waitress, waiters/ waitress & Sr. waiters/ waitress. Have to check personal hygiene, K.O.T & B.O.T, Punctuality, Guests dealing, courtesy, behavior, performance of service etc. So from the above point, we can say that, the Captain’s responsibility or work of a Captain is many. A restaurant Captain completes many important tasks in F&B department/...

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Important Tips for F&B (Service) Hall Staff
Mar19

Important Tips for F&B (Service) Hall Staff

There are some important tips and knowledge for F&B service staff and Hall Staff, which is very very important for all Hall staff who is involved with F&B profession. Those tips or knowledge have to follow and have to maintain properly to be a good F&B Staff. Moreover, those tips are very important and must be follow in your F&B, Hotel or Restaurant business or Profession. F&B Service Tips: Food & Beverage service and F&B profession is a very interesting and Hospitality profession in the world, and that is why there are some tips and rules about them so that it can be more effective and awesome. Now I am going to mention some important tips and matter that should be follow and should not done in the F&B service area and have to keep in mind of all F&B hall staff below: Never stands in a group or make than people at your station. Always greet guests with smiling face and cordially. Never wipe anything in front of the guest. Avoid discussing with cash other in front of the guests. Do not put your hand in your pocket during service period. Do not show you are in hurry in front of the guests. Never eating anything during service time. Never argue with gests. If any guest doing anything wrong, than try to control yourself have keep in your mind that, Guest is always right. Never gossiping with someone in the Service area. Don’t show anything to your guests by using your finger. Those above tips are very important for F&B service and F&B hall staff. If anyone broke this above then there is probability to create any problem among your guests. So, try to follow those Tips for F&B service staff and F&B Hall Staff and make your service more easy and more standard in your...

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Mise en Place
Mar04

Mise en Place

Mise en Place! It is an Imagine name to thousands of peoples, who are involved in F&B Job or F&B service.  Mise en Place is one of the great and very important parts of F&B or for any restaurant all over the world. However, according to me, if anyone wants to show or want to be great with F&B profession then he/ she has to must know What is Mise en Place? There are some important points of Mise-en-Place, and every F&B service holder, F&B business holder and Restaurant owner have to know about Mise-en-Place properly. Mise-en-Place: Actually, another name of Mise en Place is preparation of service area. To prepare your service are properly, you have to do those work and have to follow this Mise en Place tips below: Cleaning of premises (Dining Room/Coffee Shop: Have to cleaning of premises properly, like Floor, windows, toilets and every useful things and place. Like: Opening Windows Vacuuming Floors cleaning guests toilets cleaning windows cleaning plants Removing any dirty equipment or line etc. Cleaning you of Equipment and Utensils: Have to clean all kind of crockery, cutlery, glassware and every useful Utensil. Like: Cleaning and checking all crockery, cutlery, glassware & usual small utensils. Preparing and filling sideboards. Filling condiments container (Salt, pepper, mustard, oil, vinegar etc) Counter, Still Room and Dispense Bar: Have to check everything like: Checking ice cube machine, coffee machine etc Renewing beverage stock Renewing linen stock Preparing butter Checking bread/pastry order etc. Tables Layout: Have to fix table layout and check it properly. Like: Checking table plan checking and placing table cloth Laying tables according to breakfast or dinner Arranging flowers etc Final preparation and Checking: Finally have to check everything of your setup and preparation properly. Like: Checking table reservations and layout Checking sideboards, ice, water, condiments etc Checking K.O.T (Kitchen Order Token)/ Restaurant order checking individual equipment (bottle opener, matches, pen, service cloth etc) So, if you want to build you best F&B career with F&B Profession or have to start F&B/Restaurant Business then, I think you have to know about F&B service, F&B and F&B Mise-en-Place properly to gain a best reputation all over the...

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What Is Mise en Place
Feb10

What Is Mise en Place

Mise-en-Place is one of the great and very important things, part and chapter for F&B service, for any kind of Restaurant. If anyone interested to get a Job and start business with F&B or Restaurant then he/she has to know about Mise en Place. About 70% peoples are not aware about Mise en Place and many are don’t know the definition of Mise en Place who involved with F&B Profession or doing job in any Restaurant or in any F&B service department. Definition of Mise-en-Place: Mise-en-Place means preparing the Restaurant prior to service. Basically, “Mise-en-Place refers to prepare the restaurant or F&B department properly to serve the guest and clients.  In order to ensure service and is as smooth as possible”. This preparation will vary from Restaurant to Restaurant and Country to Country, but in general, the points listed below can used as a comprehensive guide. You can say that Mise en Place is the great way to Preparing service area. Preparing Service Area: Preparing service area is one of the very important parts of Mise-en-Place. To serve any guest, you must have to prepare your service area properly. However, to prepare your service area you must have to do some work. Like choosing, you service area, cleaning your all equipment, cleaning all useful place, fix table layout etc. So, if you want to want to build your career with F&B Service, F&B department or in any restaurant or want to start a restaurant or F&B business then you must have proper knowledge about Mise-en-Place. Because Mise-en-Place is very very important for F&B service and for any kind of Restaurant. Rear More about...

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Name of the Condiments in Restaurant
Feb01

Name of the Condiments in Restaurant

Condiments are must to cook foods anywhere in the world. Without condiments, you cannot cook any food, if you able to cook any food without condiments then I think it is very difficult to eat. There are many Condiments name in the world to make your food delicious and testy. In the Restaurant, you will also find some Condiments that are used in to cooking food in the kitchen to make your food nice, delicious and testy. However, we, and all of us know the name of Condiments, but those are few numbers. Many people’s ask which condiments are used in restaurant to cooking food. I make a list of Condiments, that are very important and must useful to cook food in restaurant. Condiment: These condiments are very important and very useful in restaurant to make and cooking delicious food. The short list of Condiments is below: Salt Pepper Oil Vinegar Mustard Chiili Sauce Worcestershire Sauce Tabasco Sauce Magi Sauce Horseradish The above condiments are very useful items to make a food testy and delicious. Therefore, if you want to cook a good and delicious food then you must have to the use of the condiments...

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Wine with Food
Jan25

Wine with Food

Wine with Food, it is one of the delicious and very popular Meal and Food systems to thousands of peoples in all over the World, who like to take Food and Wine together. In the western countries, peoples take Wine and Food at a time to get some extra taste in their Lunch or Dinner. Wine is one kind of Beverage and in many restaurants have Bar to have wine. Those restaurants have Bar for wine they also serve Food with Wine in their F&B service. If you want to take foods with wines then you may go to any restaurant where they provide wines with foods. However, I am coming back to the main article that is about Wine with Food. There is something interesting matter about Food & Wine. I will try to clear you about Food & Wine in the article. Peoples take Wine with Food, but many people do not know to taking about wine and food together. Peoples do not aware with what wine, what food goes. Wine Food Pairing: Wine with Food is mainly taking in the Dinner. Moreover, peoples make Wine Food Pairing when they going to have Wine and Food together at Dinner, it has called Wine Food Pairing. Wine and Food: Wine and Food is taking at time to get some extra taste in their meal and it is one of the great Meal Experience to Wine and Food Lover. In many countries, like, in western countries like, America, French, Russia, Italy and many more, peoples take Food Wine together. They get real taste and try to get more and more from the Food Wine together meal System. What Wine with What Food: Thousands of peoples are like to have Wine & Food together, because they like to have Wine with Food. Nevertheless, many Wine Food lovers do not know What Wine with What Food go. Now I will try to tell What Wine with What Food go. Wine & Food: Red Wines with Food: Red wines go with red meats. Like Beef, Lamb, Mutton etc. You get a awesome taste in your meal if you take Red Wines with Red Meats. White Wines with Food: White wines go with red meats. Like Veal, Pork, Chicken and also see foods like: Fishes, Lobster, Prawn etc. Rose Wines with Food: Rose wines go with all kind of red meats and white meats. Sweet Wines with Food: Sweet wines go with sweet foods, like Cakes, Fruits, sweets etc. Dry Light Wines with Food: Dry light wines go with light foods. Like Oyster, Caviar, Fishes, poultries and all kind of White meats. Heavy...

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