There are two main areas of employment in the restaurant industry: Front of House (FOH) or Back of House (BOH). Understanding these terms could help you make your way through the industry.
Back of the House
The part of a restaurant not visible to guests is called the back of the house. This includes all the areas that are hidden, including the kitchen, line, manager's office, etc.
BOH staff play a vital role in the success of a restaurant. They provide support to the Front of House team and keep the dining room running smoothly. It is impossible to run a successful restaurant and satisfy customers without the help of BOH staff.
How Can I Improve FOH/BOH Relations?
The best way to improve the overall function of both teams is to ensure they're working well together. In order to achieve this, it is necessary to instill a strong sense unity among both groups.
Compromise, conflict management, and professionalism can all help improve FOH/BOH cooperation and communication. Having these skills allows employees to work together no matter how hectic or stressful their jobs are.
The employees who work at the front desk should always be clean, so guests can feel relaxed eating in that area. They should also be friendly and accommodating to guests at all times so they can create an unforgettable experience for the customer.
They help prepare and plate the delicious food that is enjoyed by customers. They need to be efficient and attentive to the needs of the guest and ensure that each dish is cooked to their specifications and plated correctly.
Staff in the back of the house are responsible for preparing food, storing and delivering to the dining hall. They need to know the proper procedures for sanitizing and handling food and should be highly organized so that the kitchen stays on track while meeting deadlines.
What are the most common back of house positions?
Some of the most common positions are: Bar-backs, who assist bartenders in tasks like cleaning the glasses, maintaining the ice supply and stocking up the bar with garnishes. Busser: These people prepare the tables for guests to eat on.
It is also important that they are able to deal with stress and a large number of guests. They should also be ready to answer customer complaints and accept orders.
You must hire the right person for each job if you wish to increase your staff's productivity, efficiency and profitability. If you don’t hire the best people for your company, you will have a team that is less productive and more likely leave, costing you thousands of dollar in turnover.
FAQ
What is the difference of a mocktail and cocktail?
A cocktail is made from liquor. A mocktail is made with fruit juice.
What type of glasses do I need?
Buy glasses that hold 4oz (118ml) or less. Glasses that are larger than this can get very hot and cause burns.
How long does a batch of frozen homemade cocktails take?
It depends on how much you make. For example, 12 cocktails can take about 20 minutes. It will take 40 to make 24 cocktails.
What goes with a martini
There are many things you could put in a martini. Here are some examples:
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Olives
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Lemon slices
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Maraschino cherries
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Peanuts
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Cheese cubes
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Pickles
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Caviar
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Grapes
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Strawberries
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Ice cream
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Shrimp
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Crabmeat
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Oysters
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Sushi rolls
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Bacon bits
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Hard-boiled eggs
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Cocktail onions
How big a ice cube trays do I need?
You'll need either a 6 x 8-inch or a 5 x 7-inch ice cube tray.
What is a shaker and how can it help you?
A shaker is used to combine two or more ingredients. A strainer is included in the shaker to allow you to strain out any solids. It also has a lid to stop unwanted smells escaping as it shakes.
What's a shotglass used for?
Shot glasses can be used to pour shots of liquor. You can use them to measure 1/2 ounce, 1/4 ounce, or 1/8 ounce of liquor.
Statistics
- majority of pineapple juice and Malibu rum is only 21% alcohol content. (breakingtheboredom.com)
- The tequila should be 100 percent agave, not the cheaper “mixto” products, which blend a minimum of 51 percent agave with other sugars. (cooking.nytimes.com)
- with a light percentage of 4.2% or any with a light percentage of 4.2% or any Coors/Bud/Miller Lite, which also is 4.2% (breakingtheboredom.com)
- According to a post on Quora, the average bartender can make upward of 140 drinks per hour. (gloworder.com)
External Links
How To
How to order drinks at a bar without embarrassing yourself
Although there are many ways to order drinks at a local bar, you need to be able to identify the drink you desire before you approach the counter. If you don't know what drink you want, then you should ask your server how they would recommend ordering it. You won't have to embarrass your server by asking for recommendations.
This is where you speak with your server, and tell them what kind of drink that you desire. Perhaps you say "I'd prefer a glass," and then tell your server exactly which beer you desire. For example, you could say, "A Budweiser." Next, tell you server which size you desire (e.g., small medium large). You'll never feel awkward again after you have finished.