Restaurants have two major areas where employees work. These are front of house and back of the house. These terms can help you navigate the restaurant industry, particularly if you are a novice.
Definition of Back of the House
The part of a restaurant not visible to guests is called the back of the house. This includes the back of the restaurant, which is the part that guests cannot see.
BOH staff members are vital to the success and smooth running of the restaurant. They support the front office team by providing critical support. Without their help, it would be nearly impossible for a restaurant to operate successfully and satisfy its customers.
How can I improve the relationship between my FOH and BOH?
The best way to improve the overall function of both teams is to ensure they're working well together. To achieve this, both teams must have a strong feeling of unity and be in constant communication to ensure everyone is on the same page.
Compromise skills, conflict management skills and a professional approach can help to improve FOH/BOH coordination and communication. These skills allow employees to communicate with each other, no matter what the workload or stress level is.
Front-of-house employees should be neat and clean so that guests feel comfortable dining in their area. The employees should be courteous and accommodating at all times to the guests so that they can create a memorable experience for them.
The back of the house staff is also vital to a restaurant's success because they help cook and plate the food that customers enjoy. They should be efficient, attentive to guests' needs, and ensure each dish is properly cooked and plated.
The back of house staff are also responsible for the preparation, storage and delivery of food to the dining area. They must know the proper procedures to handle and sanitize food. They should also be very organized, so the kitchen is on schedule and meets deadlines.
What are the most common back of house positions?
There are several common positions in the back of the house. Bar-backs help bartenders perform tasks like cleaning glasses, maintaining ice and stocking the bar. Busser- these are the people who set up the tables that guests will dine at.
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.
Hiring the right people is essential if your goal is to increase the efficiency, productivity and profit of your employees. You will lose money if your staff is not productive.
FAQ
Which are the top 10 most-loved mixed drinks?
The top ten most popular mixed drinks include:
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Cosmopolitan (2 oz vodka + 1/4 oz cranberry juice + 2 oz club soda)
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Margarita (3 oz tequila + 3 oz lime juice + 1 tsp sugar)
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Mojito (2 oz light rum + 4 oz fresh mint leaves + 1/2 cup crushed ice)
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White Russian (2 oz vodka + 2 oz heavy cream + 1 tbsp Kahlua coffee liqueur)
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Screwdriver (2 oz vodka + 6 oz orange juice + 1/2 tsp grenadine syrup)
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Daiquiri (1 oz white rum + 1/2 oz maraschino cherry juice + 1/2 oz lime juice + 1/8 tsp simple syrup)
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Pina Colada (2 oz coconut rum + 1/2 cup pineapple juice + 1/2 cup unsweetened coconut flakes)
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Hurricane (1 oz dark rum + 1/2 ounce amaretto + 1/2 oz pineapple juice + 1/4 oz lime juice + 1 oz ginger ale)
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Moscow Mule (2 oz vodka + 5 oz ginger beer + 1/4 oz simple syrup)
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Long Island Ice Tea (2 oz gin + 7 oz sweet & sour mix)
What kind of glasses should you buy?
You should choose glasses that can hold at most 4oz (118ml) of liquid. Glasses larger then this are more likely to be hot and can lead to burns.
Can I freeze batches of cocktails?
Yes! Yes! You can freeze batches of cocktails. The bottles can be placed in an airtight glass container and stored in the freezer until required. You can simply thaw your bottles in the refrigerator overnight to enjoy.
Statistics
- 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)
- It is customary to leave a tip of 10-20% of the bill total. (boguesounddistillery.com)
- If you choose one that's made with 100 percent agave (like Milagro or Sauza), you'll save a ton of money and still get a great-tasting drink. (mashed.com)
- its content makes it 10.5%, which is far less than wine. (breakingtheboredom.com)
External Links
How To
How to order drinks at the bar without embarrassing yourself
There are many methods to order drinks at your local bar. But these methods require that the drink be ordered in advance. If you don’t know the type of drink that you want, ask your server for their recommendations. You won't have to embarrass your server by asking for recommendations.
This is done by speaking to your server and telling her what type of drink it is. You might say something like, "I'd like a glass of beer." Then tell him/her exactly what kind of beer you want. For example, if you wanted Budweiser, you could say "a Budweiser." Next, tell your server what size you want (e.g., small, medium, large). You will never feel awkward again once you are done.