TABLE SIDE SERVICE
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Contents
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Introduction ————————————————————————————————– 3
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TEN Benefits ———————————————————————————————— 4
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Comparison—————————————————————————————————5/ 9
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Cost Analysis———————————————————————————————-10 / 11
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Recommendation / Uniqueness———————————————————————-11 / 12
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Hazards —————————————————————————————————- 12
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References————————————————————————————————- 13
Introduction: What is Tableside service?
Table Side Service is an eating service where the foodstuff is cut, cooked, prepared and served directly on the table of the guest. This service is done with the help of a trolley .It is table with drawers, wheels, a type of cart to carry and cook food. This service makes the cooking of food an art in front of the guest.
The Skills and abilities required for the Table Side Service:-
1) Chef as a Captain of the Ship
The chef of the table side service should be an expert and professional who can experiment with the dishes and recipes as per the guest’s requirements. A Chef should be exploring new tastes and flavours with great eagerness.
2) Cooking and serving as an fine art
Cuisine is like a painting in table side service, the whole procedure of flambéing, roasting and shaking is an art which needs great safety measures while sizzling, unwrapping the food.
3) Communication Skills
The staff should have great communication skills to deal with the client and start with a conversation over food to know more about their dessert and drinks preferences.
Relationship with Guest
Table Side service business is based on the relationship with the guest. Server and waiter need to have all round qualities of knowing and understanding the guest, treating him well, giving him enough freedom and space to himself, starting a conversation when required. The waiter has to be a great host the way we take care of each guest in our private occasions. A good host knows very well the needs of individual guest. Waiter should be very alert and aware while talking with the guest so that he can come to know his requirements much in advance. It is same as relationship with our family members, the only difference is that here we cannot barge in the privacy of the guest a good waiter gives enough privacy to the guest despite of being engaged with them in conversation about the food.
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What are the benefits of Tableside service to the guest, the staff and the
Restaurant? Explain at least TEN such benefits.
Table side service has various benefits to the retailer as well as Customer:-
1) Direct contact with Client
In Table Side Service, the guest is in direct contact with the waiter and server. Waiter gets direct conversation with the guest where they can talk and share the preferences over a talk.
2) Team as self dependent individuals
All the servers, waiters are confident, self reliant and self dependent in doing their effort. They are confident enough to take care of guests themselves from cutting, cooking, serving to communicating with the guests. It needs an all round and well qualified staff always keen to learn more and share more.
3) Pleasant Customer staff relation
In Table Side Service, the guest sometimes comes only to have service from some particular waiters or chef they are fan of cooking. The staffs here play a very vital role in making the guests loyal the restaurant.
4) Modified Flavours every time
Table Side service prepares the food as per the requirements and taste of the guests. The flavour of the same food can be modified as per the wish of the Client though various ingredients.
5) Energetic and Friendly atmosphere
All guests enjoy the atmosphere of watching each other getting food cooked on their table and being served. The whole spectacle is very wholehearted and sociable full of fragrance and liveliness.
6) Taste according to Customer’s choice
Table Service provides food to the guest as per his individual choice as chef is equipped with various ingredients and flavours to add already in his cart.
7) Most up-to-date food
The Chef in Table Side service are great expert from all over the world and have great information and experience from different Social cultures so they offer food which is in demand and mostly appreciated as per changing needs of people.
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8) Effortless administration
The staff of the Table Side service is less compared to conventional restaurant and all the staff is self reliant and expert of their field hence less management is required to supervise their work.
9) Easy Marketing
With the mouth marketing, the table side service gets its publicity from its own guests who come to dine. Also in the restaurant also, the sight shows interest of various people in the food being cooked at other table. All this adds to their interest and adds to free marketing.
10) High Salary
Since the staff required for Table side Service is of great expertise, so they are paid very high for their work and dedication.
Using a comparison method, discuss at least 10 considerations you have to make in converting your fine dining restaurant into a TSS restaurant. Include cost estimates for every item. You may assume food cost 40% of menu price.
Timings
Opening timings of a restaurant largely depends on the services provided. It largely depends on the concept of catering services to the clients.
Fine dining Timings | Table Side Service Timings |
Opening hours-10:30am Closing time- 11pmBreakfast-10:30-12pmLunch- 12pm-3pmDinner- 7pm- 11pm | Opening hours- 11amClosing time- 1am(Weekdays)Closing time- 3am(Fri/sat/sun) |
Table Layout
Table layout is very important factor in the ambience and space utilisation of any service. Fine Dining and Table side service both have different aims so their layout should be meeting the requirements of the services they provide.
Fine Dining Layout Table Side Service Layout
Fine Dining Layout | Table Side Service Layout |
Tables in the fine dining should be orderly in such a way that space is utilised since less walking space is required in the fine Dining. | Table Side service requires a good space for the trolley to walk in between the sitting arrangement of the guests so same space should be utilised giving more walking area. |
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STAFF
Staff Number and Staff Salary
Staff | Fine Dining | TSS |
Waitress | 8$/Hr | $10/hr |
Chef | 11$/hr | $15hr |
Cook | 8.50$ | $12 |
Staff Training
Area | Fine Dining | Table Side Service |
Customer Service | In Fine Dining the staffs is trained to be well behaved and well-organized in treating the guest. They should not get much friendly with the guest. | In Table Side service the staff should be flexible and understanding with the Guest as per his individual needs and demands. |
Cost of Training | It varies from $15-$20 per hour | It is between $30-40/ hr |
Equipments
Fine Dining Service | Table Side Service |
Equipments RequiredA fine dining Restaurant requires equipments like mixers, dicing equipment, cutlery and marinating pans for meats or steaks. Most restaurants will require stainless steel tables and cutting boards for meal preparation, meat grinders, dish washing machines, dough rollers, bread slicers, colanders and blenders. | Equipments RequiredGueridon Trolley used for taking food to the Table, French Knife, Carving Wagon another type of Trolley used for taking meat),Flambé, Pans, Lamps, Flambé TrolleyEquipments are meant to use for mobile purposes. |
Food Menu
Fine Dining | Table Side service |
Menu is more very fixed and predefined as per maximum demand and liked by majority of the people. Menu is presented in form of pictures and options in the catalogue with prices. Taste is also always the same. | Menu is made as per the expertise of the chef. For example some menu says have more of Salads, some sizzlers some desserts. It has wide variety of flavours. |
MenuMenu has categories like Starters, Main Meal, Dessert and Drinks | MenuTable Side Service normally has Sizzlers, Soups and salads, Desserts and drinks |
Ambience & Atmosphere
Fine Dining | Table Side Service |
Traditional with silver candelabras and decorative, very fine quality chinaware. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim. It is more suitable for Business or private meetings. | Ambience and atmosphere is very active and pleasant to the senses as the whole aim is to enjoy the taste, fragrance, aroma of the food. The accessories may not be very expensive but the service is premium and more important flexible as per individual taste of the Guest. Lighting and music should be good as food is cooked on the table. The whole atmosphere is full of fun. |
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Safety
Fine Dining | Table Side Service |
There are not many measures to be taken in fine dining as the kitchen is quite secure to work in the fine dining restaurant. Certain precautions of fire, burn or cut safety should be taken in the Kitchen. | There are more risks in the table side service as cooking is done on the table where the guest sit so a server needs to be highly tactful in dealing with the equipments and knives cutting in front of the guests. |
Cost analysis as per the requirements of the Table side service
Average Food Cost
Menu | Cost |
Sizzlers | $4 |
Super Speciality | $15 |
Desert | $6 |
Red Wine | $10 |
Total Food Bill | $25 |
Total Beverage Bill | $10 |
Total Bill | $35 |
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Food Cost 40% = $25×40/100=$10
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Beverage cost 20% = $10×25/100=2.5
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Total Food + Beverage Cost = $10+$2.5=$12.50
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Food Revenue = Total bill- total cost=$35-$12.50=$22.50
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Total Revenue for Six Months
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Each Table -4 People
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Total Tables – 4
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Total Trolley trail per table/day = 2
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Total Number of people served in a day=4x4x2=32
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Total Food revenue= $22.50x 32=$ 720
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Total profit/month= $720×32=$23,040
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Total salary Cost/month=$10,000
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Profit=23,040-$10,000=$13,040
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Total profit of six months=$13,040×6=$78,240
1. Using the cost analysis in (4), state your recommendation and support your decision.
It is recommended to have more people per table so that more people can be served with same trolley and we need less staff. This way all people can be served faster. At 4 people at each table is sufficient for the convenient serving of the food as trolley. Converting Fine Dining to the Table Side service is good idea as it will help utilising space and skills more effectively and will generate more income with less staff. High Salary can be given to staff by reducing the number of employees. More people should be seated on one table. Though the number of guests might be less but with high food price the Table Side Service can be a profitable Business.
2. Your decision in (5) depends on the uniqueness of your product/service. What is a USP? Describe the uniqueness of your proposed TSSR menu
USP mean Unique Selling Point
USP is the Unique Selling Point of a Restaurant which includes its Signature Dishes. All such dishes make it stand apart from the rest of the Restaurant. The dishes are basically speciality of the Chef which he innovated himself in his own unique style. The rest can be varied as per the taste of the Guest. There are various dishes with regular tastes, and then some speciality dishes with extra added ingredients made with tasteful way for serving it. There should be variety, quality and freshness in the Menu. Its dishes should not sound same as conventional restaurants. If there are added flavour options for the guest then the detail must be written in it.
7) There are several unique considerations inherent in a TSS restaurant. Identify these hazards, giving examples of each
How would you propose to manage these hazards?
Hazard is a risk harmful to health and fitness of the body of the Staff. Following are the various Hazards and their measures:-
1) Burns
Examples- Burns are mainly caused by the fire or touching hot equipments.
Many accidents in food service operations result in burns. The following are among actions that can be taken to prevent burns
• Follow instructions of using the Equipments
• Plan ahead in advance how to use the Equipment and make the food
• Use dry potholders a wet or damp potholder can cause a steam bum. Never use an apron, towel, or dishcloth.
2) Muscle Strains and fall
Example-It is a stretch or pain in the muscle due to fall or slip from wet floor.
Keep floors clean and dry every time.
“slip-resistant” floor boards and use “Caution” or “Wet Floor” signs when it is wet.
3) Cuts
Example-Some sharp knives give severe injuries while using them.
Follow proper guidelines while using knives.
Hold the knife firmly.
4) Electric Shocks
Example- A broken electric wire gives a shock
All wires should be checked at regular intervals and maintained well before use.
Links:
http://www.timeout.com/newyork/eating-drinking/tableside-service-is-back
http://www.inc.com/articles/201111/business-start-up-costs-restaurant.html
http://www.restaurantdoctoruk.co.uk/staffhandbookdownload.htm
