SIDE BOARD OR DUMMY WAITER

     

The side station is also called the dummy waiter or service

console. This is a very important piece of furniture in a restaurant. It

is used by the service staff for keeping all the service equipment at

one place. It is also used as a landing table for the dishes picked up

from the kitchen enroute to the table and the dirty dishes from the

guest's table to the wash-up area. For the convenience of the service

staff, the side station should be strategically located in a restaurant.

The side station should be kept clean and presentable as it can be

seen by the guests.

The following service equipment can be stored in a side

List of Legends

1.Service spoons

2.Sweet spoons and forks

3.Soup spoons

4.Fish knives and forks

5.Joint knives and forks

6.Side knives

7.Tea spoons, coffee spoons

8.Fish plates and sweet plates

9.Side plates

10.Coffee saucers

11.Under flats1

2.Service salver1

3.Dirty linen

14.Check pad on service plate

15.Assorted condiments

The style and design of the side board varies from

establishment to establishment. It depends upon:

· The style of service and menu offered.

· The number of waiters working from one sideboard

· The number of tables to be served from one

sideboard

· The amount of equipment it is expected to hold.

It is essential that the side board is of minimum size and

portable so that it may be moved, if necessary. If the sideboard is too

large for its purpose, then it takes up space which could be used to

seat more customers. The top should be of heat resistant material

which can be easily washed down. After service, the sideboard is

either completely emptied out or restocked for the next service.