Setting up For Service

Nothing is more frustrating than coming in to a work establishment and finding out that one does not have the materials to do the job efficiently. Without the proper tools, productivity certainly diminishes. Now this can be taken in two different contexts. . The first are the materials provided by the employer and the second by you the employee.  Both parties should work together effectively and communication between the two must co exist. Once an agreement has been fulfilled on what materials are needed, then it is up to the sever to start there shift as a professional.
     All severs should carry at all times a proper corkscrew, (if selling wine) a lighter, proper working pens ( minimum 4) and a notepad.  Having a backup of these items is an asset. There have been times where the corkscrew broke, the lighter ran out of butane and the pens stopped working. All I am saying is be ready at all times.

MIS EN PLACE
    In general, this is a classic French term used in the hospitality industry meaning "put in place" as in set up.  It is used in professional kitchens to refer to organizing and arranging ingredients that are expected to be prepared prior and during a shift. This is also applied to the front of the house.
Are table setups ready for turnover? Are the backup condiments ready if needed? Does the bartender have backup ready for beer liquor and wine? Is there enough ice ready for that shift.  Each establishment differs when it comes to mis en place but one thing remains the same. Be 100% ready for each shift and DO NOT assume that you wont need that certain item for service.  Expect the unexpected.

DAY SHIFT AND NIGHT SHIFT.