Runners - Steps of Service Flashcards
Running Pt. 1
Do not run more than 3 plates in your hand at any time. For more than 3 plates, use an overhead tray and stand. Think about how you will approach the table when you take the food from the pass.
Running Pt. 2
Do not drop food on a dirty table or a table that has not been marked for the food you are dropping.
Return to the kitchen and inform a manager if a table you are running food to is not ready.
Running Pt. 3
Make sure dishes are correct before leaving the kitchen. Double check the ticket.
Double check for garnishes, correct plating, accompanying sauces or sides, etc.
Ensure plate edges are cleaned.
Running Pt. 4
Don’t put elbows in a guest’s face when delivering food, open handed service.
Thumbs up (off the lip of the plate).
Drop plates at correct seat position (no auctioning off food).
Pass plates only when absolutely necessary on large, overseated tables.
Running Pt. 5
Make eye contact, move dishes or glasses confidently if space is needed.
Tell the guest what you are giving them using house drop lines.
Ex: “Roast chicken diavola with garlic and chili”
Running Pt. 6
Speak clearly and with confidence.
Don’t push anything on the table with the plates you are dropping.
Dishes with position numbers leave the kitchen together.
Running Pt. 7
Shared items can leave the kitchen 1 by 1, but should still be close together in timing.
Guests should have been informed about how the food will be arriving by their server.
If serving food to the bar, make sure to serve the correct bar seat. Do not pass off to the bartender to serve unless you are unable to locate the guest.
Running Pt. 8
Keep all kitchen tickets organized until the end of the shift. Managers may need to review tickets.
Monitor the dining room and report activity to the chef concerning open menus and timing on tables.
Ensure that all staff has been informed of an 86.
