SIDEBOARD

When the restaurant is “en place”, a steward turns to his own station to prepare for service.

As per Mirriam – Webster: Sideboard is a piece of dining-room furniture

having compartments and shelves for holding articles of table service.

SIDEBOARDS

Also called Sideboard or Dummy Waiter.

• All equipment that maybe required during service is stacked in the sideboard.

• Comprises of a a clear upper surface from which all the service is done.

• Under the sideboard top are drawers open or partially open for all flatware & cutlery.

• Below this, is another shelf for storing plates, extra table appointments, proprietary sauces etc.

• On the lowest shelf, fresh linen may be stocked.

• Each side station can cater to approximately 30 pax in a coffee shop.

• All side stations should be stacked in the same manner.

• Drawers are lined with baize cloth.• Station should be cleaned with a damp

cloth after every service.

SIDEBOARDS

•Checked and re-stocked before the next service.

•There should be a provision for keeping menus.

•Service set are kept in pairs and laid upside down.

•Height of the side station is 38 - 40”.

SIDEBOARDS

Contents of the side station

• Bread basket• Butter dishes• Cruets

– Salt/pepper– Oil/vinegar– Mustard

• Sugar bowls/sugar sachet holder/sugar tongs

• Ashtrays• Condiments• Salvers• Chinaware

•Flatware

•Cutlery

•Finger bowls

•Glassware

•Linen

•K.O.T. pads

•Check folders

•Menus

•Service Gear

•Water jug

Storage space for dirty linen