aa6 (1).pngThe course provides an overview of how to properly maintain a restaurant's service area to ensure efficient operations. It highlights two key areas:
- Kitchen Pass: This is where food is dispensed by the chef. It must always be stocked with the necessary crockery and trays to facilitate smooth service.
- Dishwasher Landing Table: This area often experiences the highest breakage of crockery. A "decoy system" is introduced to reduce breakage by using visual reminders to ensure proper placement of items.
The course stresses that a clean and well-maintained service area leads to more efficient service.
- Teacher: Admin User
Skill Level: Beginner
