VET by sondra munro

VET TEACHER TRAINING HOSPITALITY INDUSTRY CURRICULUM FOOD AND BEVERAGE HAMILTON TAFE

Sondra Munro

SESSION 1

MONDAY 23RD APRIL 2012 Number of Guests: 37 Menu: Table D Hote

FLOOR PLAN MONDAY 23RD APRIL 2012 Below is a floor plan for the restaurant. The shape indicates the shape of the table and the number within each shape indicates the number of guests at each table.

Kitchen

8 2

Entry

Entry to Bar Area

SHIFT OVERVIEW MONDAY 23RD APRIL 2012 Prior to the guests arriving we were responsible for setting up the restaurant. The tasks that I conducted were:  Putting on the tablecloths  Placing the entrée knives on the table and on the bread and butter plates  Placing the water and red wine glasses on the table and then removing the red wine glasses when the bar staff realised there were not enough glasses to go around  Placing the table decorations on the table  Placing serviettes and menus on the tables  Filling glasses with water The menu was a table d hote menu and it was decided that tonight we would place the meals alternatively on each table to each guest with no choice available. It was agreed who was to be served first on each table by their placement closest to the kitchen. Peter Hansen gave us each a table that we were to be responsible for but overall we were to work as a team getting the meals to each guest and clearing the tables. Once the guests were seated, we introduced ourselves to our table of guests, explained the menu for this evening and then placed the serviettes on their laps. John, the Maitre De stood near the table we were to present the first meals to and when a table of meals were ready we left the kitchen and served the guests in a clockwise direction. During the evening we continued to do this as well as clearing tables when everyone had finished their meals and filling up water glasses throughout the night. It was a successful evening, three of the six tables were there as a fund raiser and they managed to raise over $300 for their charity. The organiser of the evening asked if all the waiting staff could be gathered so we could be publicly thanked for our service on the night. The final guests left at 9.50pm. Areas that could be improved upon:  clean tablecloths – some tablecloths had dirty marks on them 5

 cutlery placed in the correct labelled position in the drawers  An amuse bouche was served. Originally the kitchen informed us that it was to be served on Asian Spoons and therefore no need for cutlery but when it was ready it was plated and therefore the need for cutlery. We solved this by having a service plate of forks which someone followed the waiting staff and gave to the guests.  Needed to remember to ask guests if they wanted cracked pepper on their meals  Due to the menu being prepared for the first time by a third year apprentice chef there was a bit of delay in the kitchen at times but it was a fantastic menu and enjoyed by all!!

SESSION 2

TUESDAY 24th APRIL 2012 Number of Guests: 34 Menu: Table D Hote

FLOOR PLAN TUESDAY 24th APRIL 2012

Below is a floor plan for the restaurant. The shape indicates the shape of the table and the number within each shape indicates the number of guests at each table.

Kitchen

Entry

Entry to Bar Area

SHIFT OVERVIEW TUESDAY 24th APRIL 2012 Prior to the guests arriving we were responsible for setting up the restaurant. The tasks that I conducted were:  Ironing and putting on the tablecloths  Placing the entrée knives on the table and on the bread and butter plates  Placing the water glasses on the table and filling glasses with water  Placing white wine glasses on the table  Placing the table decorations and candles on the table  Placing serviettes and menus on the tables  Placing the salt and pepper on the table  Placing butter dishes and butter tablets on the table  Placing bread rolls on the table using silver service. The set up went smoothly, we had 3 people setting up instead of the four as we did the previous night but we set up a lot quicker probably due to the fact that we knew what we had to do and where things were. We met with the chef who went through the menu for the night and made relevant notes. Below is the menu I made notes on.

The menu was a table d hote menu and it was decided that tonight we would take orders from the guests but still have a 50/50 placement. We needed to take entrĂŠe, main and dessert orders all at once and due to the fact that steak was on the menu we could take requests for our they preferred to have their meat cooked. Below is a copy of my order document

It was agreed who was number one on each table by their placement closest to the kitchen. Peter Hansen gave us each a table that we were to be responsible for but overall we were to work as a team getting the meals to each guest and clearing the tables. Once the guests were seated, we introduced ourselves to our table of guests, explained the menu for this evening and then placed the serviettes on their laps. When a table of meals were ready we left the kitchen and served the guests their ordered meals. During the evening we continued to do this as well as clearing tables when everyone had finished their meals and filling up water glasses throughout the night. Remembered tonight to ask guests if they wanted cracked pepper! Due to the fact that Ruby, one of the paid staff was sick we also helped out by serving coffees to the guests. It was a successful evening; some of the guests gave tips which were divvied up at the end of the night. The final guests left at 9.15pm. At this stage we packed up tables and carried/wheeled them down to the storeroom. Areas that could be improved upon: 11

ď&#x201A;ˇ Have an iron that works!!!! The progression from placing orders alternatively to taking orders and placing them to the individual guest was a good introduction and build up to taking orders in an al a carte setting, especially for those people who have never served tables before.

SESSION 3

MONDAY 30th APRIL 2012 Number of Guests: 38 but ended up being 30 Menu: Table d Hote

FLOOR PLAN MONDAY 30th APRIL 2012

Below is a floor plan for the restaurant. The shape indicates the shape of the table and the number within each shape indicates the number of guests at each table.

Kitchen

9 went to 4

Waiters Station

Entry

9 went to 8

Waiters Station

Table of 2 joined the table of 8 as 2 people on the 8 table did not show. This was all one party

Entry to Bar Area

SHIFT OVERVIEW MONDAY 30TH APRIL 2012

Prior to the guests arriving we were responsible for setting up the restaurant. The tasks that I conducted were:      

Putting on the tablecloths Placing the entrée knives on the table Placing the water glasses on the table and filling glasses with water Placing the table decorations and candles on the table Placing serviettes and menus on the tables Placing the salt and pepper on the table

The set up went smoothly, we had 3 people setting up tonight. Adjustments had to be made to the tables due to a change in numbers. This changed a number of times throughout the evening. We met with the chef who went through the menu for the night and made relevant notes. Two guests had dietary requirements one not eating mushrooms or meat and the other gluten free. We discussed the options with the chef as to the foods these guests could eat. The menu was a table d hote menu and it was decided that tonight we would have a 50/50 placement and take coffee/tea orders at the end of the night. The chef asked for the bread rolls to be served warm when the guests were seated. We did this using silver service. Peter Hansen gave us each a table that we were to be responsible for but overall we were to work as a team getting the meals to each guest and clearing the tables. Once the guests were seated, we introduced ourselves to our table of guests, explained the menu for this evening and then placed the serviettes on their laps. Tonight we also explained what would happen in the case of an emergency and the emergency evacuation area. When a table of meals were ready we left the kitchen and served the guests their meals. During the evening

we continued to do this as well as clearing tables when everyone had finished their meals and filling up water glasses throughout the night. Coffee and tea orders were taken as the guests were served dessert and I assisted John in making the tea and coffees. I enjoyed this part as it is something I am learning and trying to get better at. I have waitressed for 4 and a half years previously, I have taken orders, served food to individuals without asking who ordered what dish, set and cleared tables for up to 1000 guests so being on the floor just brings back memories. I never had the opportunity previously to do coffees and teas. Therefore I am keen to learn and practise. It helps that we now have a coffee machine at school so I can get plenty of additional practise there also.

SESSION 4

TUESDAY 1ST MAY 2012 18

Number of Guests: 39 Menu: Table d Hote

FLOOR PLAN TUESDAY 1ST MAY 2012

Below is a floor plan for the restaurant. The shape indicates the shape of the table and the number within each shape indicates the number of guests at each table. Kitchen

4 Entry

5 Entry to Bar Area

SHIFT OVERVIEW TUESDAY 1ST MAY 2012 20

Prior to the guests arriving we were responsible for setting up the restaurant. The tasks that I conducted were:      

We met with the chef who went through the menu for the night and made relevant notes. One guest had a heart condition and therefore the chef was asked what dishes would be most suitable and if the salmon could be served without the creamy sauce. The menu was a table d hote menu and it was decided that tonight we would have a 50/50 placement and take coffee/tea orders at the end of the night. The chef asked for the bread rolls to be served when the guests arrived as dipping oil not butter was to be served with these rolls. This was done using using silver service. Peter Hansen gave us each a table that we were to be responsible for but overall we were to work as a team getting the meals to each guest and clearing the tables. Once the guests were seated, we introduced ourselves to our table of guests, explained the menu for this evening and then placed the serviettes on their laps. Tonight we also explained what would happen in the case of an emergency and the emergency evacuation area. When a table of meals were ready we left the kitchen and served the guests their meals. During the evening we continued to do this as well as clearing tables when everyone had finished their meals and filling up water glasses throughout the night. Coffee and tea orders were taken as the guests were served dessert. We all assisted Ruby in cleaning up the bar/ coffee area as the health inspector was visiting TAFE the following day.

The evaluation for this evening was that the 3rd Year chef’s on Monday night seem to be a lot better than the 3rd year chef’s on Tuesday night in terms of organisation in the kitchen, menu planning and presentation of meals. If you are going to go to dinner at TAFE, definitely go on a Monday night!!!

Tonight did not seem to run as smoothly, I think this was partly to do with the lack of direction from the kitchen and many tables were odd numbers which further throughout the meals getting out as smoothly as they have done on previous nights.

Overall the experience was positive, Peter Hansen was extremely helpful and willing to share his expertise and knowledge with us. He was also very patient!! Thank you to Peter, John, Ruby, Belinda and all the chefs for their assistance 

COMPETENCY SIGN OFF SHEET 23