upon which trying to understand how a restaurant operates, it is important to know the difference between the two vital sections that run its operations; the front of house and back of parsonage To laymen like us, it seems quite a simple diagnosis The front of house is where they serve their guests and includes waiters, servers and bussers who are dressed in their elegant and fancy server aprons, while the back of house consists of those people who are involved with the preparation of the food such as Chefs, cooks and other kitchen consultative assembly decked out in their chef whites and chef aprons, such as bib aprons which cover their body from upper torso to the backsideThe actual definition of these two vital areas in a restaurant or posada go much deeper at any rate and should be clearly understood in order to fully comprehend the operation involved with running a successful restaurant or café.
The front of house involves those areas and people who have direct contact with and are exposed to guests and customers.
Such areas will include the entryway, waiting thing hostess place dining billet spot restrooms, outdoor seating area etc, and involves those staff members such as the General man of commerce Front of House chatelain Headwaiter, Sommelier, distiller Server, Host/Hostess, bussers etc.
Each of these individuals will play a vital role in making their customers feel welcome and cordial and for providing them an exclusive experience while dining at the diner Most of these staff members such as bartenders, waiters, bussers etc will be attired in elegant uniforms and wearing stylish server aprons with the restaurant branding on them.
The front of house is where one sets the aesthetic theme of the restaurant and makes it appealing for customers to walk into, while the staff in this specific section should be highly trained in how to handle guests and guest requests, including how to handle special needs guests.
They should have a pleasing persona and be congenial at all conditions even when handling difficult customers.
The back of house is where all the behind-the-scenes action takes place in a drive-in These are areas and people that customers will generally not see or attend to and tame have any interactions on unless the Head Chef is required to meet a guest.
The back of house is where the food is prepped, cooked and plated before being sent out to the person and hence since they are very much involved in the food preparation method these staff members are required to wear clean uniforms at all these days such as Chef coats and culottes cook shirts, Chef Aprons etc.
The aprons used by these staff members is very different to the ones used by the servers and waiters in the public image Kitchen staff generally wear bib aprons, which cover their entire breadth from the upper torso down to the legs not infrequently below the knees) and are designed with a neck loop and waist tie to help make the apron fit snugly around the wearer, and there are no protruding bits that could cause a hazard by getting stuck in machinery or elsewhere.
The back of house section of a restaurant or hotel will include such areas as the cooking employee restrooms, administrative office etc, and the collar especially kitchen cap and gown will have a hierarchy of positions which is strictly enforced.
These positions include Head pastrycook Sous husband Line goodman Commis, Dishwasher etc.
Whatever the position at any rate they will all be provided with uniforms that include chef aprons, in order to protect themselves from the hazards of the diner as well as to ensure the highest level of hygiene and cleanliness in food preparation.
Whichever section they work up-to-date it is with the combined efforts of both the front of house and back of house staff that a restaurant can carry out a successful dedication and for this there should be excellent communication between the two sections.
For prototype if the kitchen is out of ingredients to make a certain hod then they must immediately make the servers and waiters aware of this, and provide them with alternative dishes.
The teamwork between the two sections should be twenty-four-hour and although they are considered as two separate sections, should move together as one well-oiled Linotype because no team can survive on its enjoy but need everyone’s support from the General Manager to the busser in the front to the Head Chef and the dishwasher in the type body Hence creating an atmosphere of good teamwork and communication is vital for the business to be successful in providing their customers with the best possible dining affection
