The restaurant industry has two distinct areas: the front of house, or FOH, and the back of house, or BOH. Knowing these terms will help you get started in the restaurant business, especially if it's your first time.
Definition of Back of the House
The back of the house is the portion of a restaurant that is not observed by guests. This includes the back of the restaurant, which is the part that guests cannot see.
BOHs are essential to a restaurant's success, as they provide crucial support to the front of house staff and make the dining area run smoothly. Without their help, it would be nearly impossible for a restaurant to operate successfully and satisfy its customers.
How can I improve the relationship between my FOH and BOH?
The best way to improve the overall function of both teams is to ensure they're working well together. To achieve this, both teams must have a strong feeling of unity and be in constant communication to ensure everyone is on the same page.
The ability to compromise and manage conflict, as well as a professional attitude, can go a long ways in improving FOH/BOH communications and cooperation. Having these skills allows employees to work together no matter how hectic or stressful their jobs are.
They should also be friendly and accommodating to guests at all times. Also, they should always be polite and accommodating with guests to create an unforgettable customer experience.
Staff in the back of the restaurant are equally important for the success of the restaurant. They cook and plate all the food customers enjoy. The staff must be efficient and attentive. They also need to ensure that all dishes are cooked according to customer specifications and properly plated.
The back of house staff are also responsible for the preparation, storage and delivery of food to the dining area. The staff should be trained in the proper methods for sanitizing, handling and storing food. They are also expected to have a high level of organization so the kitchen can meet its deadlines.
What are the commonest positions in the kitchen?
Some of the most common positions are: Bar-backs, who assist bartenders in tasks like cleaning the glasses, maintaining the ice supply and stocking up the bar with garnishes. Busser is the person who sets up tables for diners.
It is also important that they are able to deal with stress and a large number of guests. They should be prepared to take orders and respond to customer complaints.
Hiring the right people is essential if your goal is to increase the efficiency, productivity and profit of your employees. You will lose money if your staff is not productive.
FAQ
How can I keep my drinks ice cold?
Put them in the freezer for 20 minutes. These will instantly chill the drinks without causing any dilution.
What are your tips for making great cocktails
Here are some tips for making delicious cocktails:
-
Make sure to use high quality spirits. Avoid cheap alcohol that tastes a lot like rubbing alcohol. Do not choose low-quality brands such as Absolut Citron or Bombay Sapphire, Bacardi Limon and Bombay Sapphire.
-
High-quality syrups and juices are best. Avoid syrups and juices of low quality that contain artificial colors and flavors.
-
Be sure to clean your glasses. You can ruin the taste of your cocktails if you have dirty glasses.
-
Be careful not to overfill your glass. Fill no more than three-quarters full. The strength of your cocktail will be diminished if your glass is overfilled.
-
Always shake your cocktail well before serving.
-
Ice your cocktails.
-
Fresh garnishes can be added to every cocktail. These can include lime wedges. Orange slices. Lime wedges. Mint leaves. Strawberries, raspberries. Blackberries. Blueberries. Strawberry chunks. Grapes. Olives. Pickled ginger. Celery stalks.
-
Garnish your cocktails with edible flowers such as rose petals, pansies, nasturtiums, violets, and dahlias.
Do you need special equipment to make cocktails?
Not at all. You only need to have a couple of things:
-
Glasses
-
Strainer
-
Lid
-
Cocktail shaker
-
Cutting board
-
Knife
-
Measurement cups and spoons
-
Jigger
-
Tongue depressors
-
Stirring sticks
-
Lemon wedge
-
Sugar cube
-
Salt
-
Pepper
-
Ice cubes
-
Ice
-
Water
-
Alcohol
-
Wine
-
Beer
-
Soda water
What's the best pairing for a martini glass?
There are many things you could put in a martini. Here are some ideas:
-
Olives
-
Lemon slices
-
Maraschino cherries
-
Peanuts
-
Cheese cubes
-
Pickles
-
Caviar
-
Grapes
-
Strawberries
-
Ice cream
-
Shrimp
-
Crabmeat
-
Oysters
-
Sushi rolls
-
Bacon bits
-
Hard-boiled eggs
-
Cocktail onions
Statistics
- If you choose one that's made with 100 percent agave (like Milagro or Sauza), you'll save a ton of money and still get a great-tasting drink. (mashed.com)
- majority of pineapple juice and Malibu rum is only 21% alcohol content. (breakingtheboredom.com)
- with a light percentage of 4.2% or any with a light percentage of 4.2% or any Coors/Bud/Miller Lite, which also is 4.2% (breakingtheboredom.com)
- You can simply follow the rule of thumb: $1/beer or wine, $2/ cocktail, and 10-20% for large tabs. (alembicbar.com)
External Links
How To
How to make the best Manhattan cocktail
One of the most well-known cocktails in the world is the Manhattan. Harry Craddock wrote the first description of it in his book, "The Savoy Bar Book", (1930). The cocktail is made up of equal amounts of sweet, dry, and rye whisky. It's mixed with ice cubes. Some people add bitters and orange juice to the cocktail. The Manhattan recipe has many variations, such as the Old Fashioned.
Manhattan is a classic cocktail made from four ingredients and served straight up in a chilled glass. Its origins go back to the 19th Century when it was called The Four Deuces. That is because it contained two ounces of whisky, two ounces of rye and two ounces of gin. Bartenders and drinkers continue to love the original recipe.
Some prefer to use bourbon rather than rye. Others prefer to use brandy. Both work equally well. When preparing a Manhattan, use equal parts of each ingredient. Two shots of rye, two of sweet vermouth and four of dry vermouth are enough to make a Manhattan. Eight shots of Gin is sufficient. Mix them all together, and let it sit for 15 mins. Strain the mixture and serve. Garnish the glass with a maraschino cherry and a twist of lemon zest.