MERION DINING WORKFLOW

Food Runner

Objectives The Food Runner is primarily responsible for 2 things:

1. GET THE FOOD TO THE GUESTS

2. KEEP THE FRONT-OF-THE-LINE CLEAN AND ORGANIZED

Before Service • Familiarize yourself with the specials and their abbreviations. Be able to

articulate them clearly.

• Make sure that the necessary condiments are prepped and close-at-hand. For instance--ketchup for fries; mustard and mayo for sandwiches; tartar sauce for fish.

• Make sure that the soup and ice cream stations have adequate amounts of dishes, plates and spoons.

• Keep a supply of 2-3 sanitized dish towels nearby.

• Keep a small supply (4-8) of steak knives at hand, as well as a polishing towel. Steaks and chops are served with steak knives.

During Service • Work with the Expediter (typically Nicole or Oscar) to deliver the food as soon

as it is ready. The cue is usually when the Expediter places the ticket on the tray next to the food. Take notice of the table numbers!

• If you are unsure of the table or position number, don't hesitate to ask the server or a supervisor for clarification.

• Carry the tray, along with a tray jack, to the appropriate table. Place the tray on the jack in full view of the guests. Remember, this is a PRESENTATION--smile!

• Serve each plate from the left with your left hand, ladies first.

• Keep your interactions with the guests to a minimum. After all, you need to collect the empty tray and jack and get back to the kitchen as soon as possible to deliver more food.

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MERION DINING WORKFLOW

• If, along the way, a guest asks you for something--e.g., more water, dessert, what have you--relay that information to the appropriate server or supervisor. Your prime directive is to get back to the kitchen to deliver the next tray of food!

• Once the initial rush is over, and between running trays of food, use the time to clean, organize and restock the servers' stations within the kitchen.

After Service Any of these can be done, as well, during the service:

• Restock the servers’ cooler with milk and yogurt, placing the newer items behind the older.

• Make sure there are enough condiments, butters and creamers trayed up, covered and labelled for the next service.

• Break down the soup area. After lunch, cover, label and place the soup containers in the warmer. After dinner, take the containers to the dish washing area.

• Clean and organize coffee and tea making station. After lunch, consolidate coffee for dinner use. After dinner, run cleaning solution in coffee and tea makers.

• Scrape and compact ice cream containers, and make sure they are covered. After dinner, turn off the scooper faucet. Empty and clean the scooper bucket.

• Thoroughly wipe down soup, coffee, tea and dessert areas with sanitized towels.

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