The service sequence of food and beverage

Some people thinks that the waiter is do serve food and beverage only when the guest sits at his station, but it is not to because even though is to server food and beverage. It will not to possible to making service only but he/she has to prepare the restaurant before the actual service start.
'Put in place or everything in the place' is the term atttributes to the preparetion of a workplace altimated smooth service.The waiter makes sure that his station has been effciently for service. A station comprises of a given number of tables which are attended by a given team of waiters. Thus the restaurant may have several station with the team of waiter. It covers the putting of table cloth and laying out thr cover and stocking sideboard.
' put in scene or dressing the scene' refers preparing of the area in oder to make it comfortable, pleasent, safe and hygienic before actual service. The restaurant should be maid presentable and acceptable by the guest. The supervisor and waiters should ensure a good mise-en-scene.
Briefing is a meeting of the restaurant staff before opening the restaurant. While briefing the restaurant closes. In this session the senior must member of restaurant gives introduction, checks and receives problems of the staff. It helps to do co-ordinate and can have the better performance. Solves the problem faced by service personnel.