HOW TO POLISH & HANDLE CHINAWARE?

OBJECTIVE

Expect that the table is set with clean, polished Chinaware. It is good to see acknowledgement of customer care & hygiene carried through in all outlets with consistently clean plates & chinaware.

POLICY

To maximize guest satisfaction

To be professional in the delivery of personalized service at all levels of interaction.

PROCEDURE

Obtain the Chinaware to be polished

Gather chinaware from stewarding area.

Chinaware should be stacked by type

Prepare polishing area & material

Cleaning area should be either in a back-of-house pantry area or discretely at the back of the restaurant. Crockery cleaning should not take place in front of guests but done out of opening hours.

A clean surface, clean polishing cloth (not service linen) must be used.

Polishing Chinaware.

Hands should not touch the plate once picked up. With the cloth covering the hands, rub the surface of the crockery to erase any water marks.

If crockery is dirty (grease or food remains) return it to stewarding. Crockery must be spotless, no broken chips and shiny both sides.

Inspect stacking place

Release polished crockery, after inspecting visually for perfection, onto appropriate surface or trolley ready for transfer to station or table.