How to De-Crumb a Table in Restaurant?
SOP Number: F&B SOP - 46 ( SOP serial number and department code )
Department: Food and Beverage Service – Restaurant
Date Issued: 01-07-2018
Time to Train: 30 Min
Purpose of this SOP:
A clean and neat table at any time is a sign of quality and standard for any Food and Beverage service outlet. It is therefore very important to ensure that the concerned F&B employees know how to de-crumb a table in a professional manner and by respecting the hotels operating standards.
1. Preparation for De-Crumbing the Table:
Use Metal crumbier for linen surfaces.
Use clean wiping cloth for non-linen surfaces.
Use a Bread & Butter Plate.
Wipe up spills, bread crumbs, etc as soon as possible.
Have your equipment ready and de-crumb in a steady way.
Always wipe crumbs from chairs and table into a napkin or a side plate.
Always smile and do not interfere in the conversation of the guest unless asked.
Have menu lists and notepad ready.
Know the dessert specials of the day.
Do not touch the guest or lean over them.
2. De-crumbing a table:
Once the guest has finished the main course and all the items have been removed - except for glasses and for the dessert cutlery.
Before offering the dessert menu.
Before serving the dessert.
Approach the table.
Always smile genuinely.
Excuse yourself to the guest!
Then Start at the right-hand side of the guest and decrumb half of the space in front of him.
If the dessert cutlery is on the table pull down the spoon and position it on the right-hand side of the guest.
Move clockwise to the left-hand side left-handest and de-crumb.
Pull down the dessert fork if it’s there and position it on the left-hand side of the guest.
Move on clockwise to the next guest and repeat the steps above.
De-crumb as quickly as possible, so as not to disturb the guests, And never lean over the guest.
Ensure that the crumbs end up on the plate and not on the guest’s clothes or the floor.
Don’t leave any crumbs on the table.
3. Leaving the table:
Put your B&B plate on to the side table.
Present dessert list after opening and from the right side of the guest.
If the guest does not want dessert, ask for the coffee order.
Refill water/wine glasses if needed.
Position dessert cutlery straight.
Remove empty beverage glasses and exchange ashtrays as needed.
Ask the guest if they would like you to bring or do anything else for them at this time.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. How to prepare for de-crumbing the table?
Q3. List the equipment used for de-crumbing.
Q4. What are the steps for de-crumbing the table?
Q5. Points to note while leaving the guest table?