In the restaurant business there are two areas that employees can work in: front of home (FOH), and back-of-home (BOH). Knowing these terms will help you get started in the restaurant business, especially if it's your first time.
Back of the House
The back of the house is the portion of a restaurant that is not observed by guests. This includes everything that is not visible, such as the kitchen, the service line, and the manager's desk.
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 them, it would be near impossible for restaurants to satisfy their customers and operate successfully.
How Can I Improve FOH/BOH Relationships?
To improve the overall performance of both teams, it is best to make sure they work together well. It is important to create a sense of unity within both teams and communicate often in order to keep everyone on track.
It is also important to develop the skills of compromise, conflict resolution and professionalism in order to improve FOH/BOH collaboration and communication. Having these abilities will allow employees be able to get along, regardless of how stressful or hectic the job might be.
Front-of-house employees should be neat and clean so that guests feel comfortable dining in their area. The employees should be courteous and accommodating at all times to the guests so that they can create a memorable experience for them.
They are essential to the success and profitability of any restaurant, as they prepare the food the customers enjoy. They should be efficient and attentive, and they must ensure that the food is prepared to the guests' specifications and plated properly.
The staff in the kitchen is responsible for preparing, storing, and delivering the food to the restaurant. They should know how to sanitize and handle food, and be well organized in order for the kitchen to stay on track and meet deadlines.
What are Some of the Most Common Back of House Positions?
Back of house jobs include: Bar-backs - They help bartenders by cleaning glasses, filling ice and stocking bar 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 also be ready to answer customer complaints and accept orders.
If you want to improve your staff's efficiency, productivity and profitability, it is crucial that you hire the right people for the jobs. Your team will be less efficient and likely to leave the business if you don't hire them. This can cost you thousands in turnover costs.
FAQ
Why are there so Many Different Types of Ice Cubes?
Ice cubes come with a variety sizes and shapes. Ice cubes are used to cool drinks and add flavor. For example, crushed ice is used to make daiquiris, while cubed ice is used to make margaritas.
What are the most common drinks that bartenders need to know?
The most important thing that a bartender needs to know is how make the perfect cocktail. It's not enough to just mix ingredients together. You need to understand the function of each ingredient, and why you should choose one over another. The best bartenders are able to use their knowledge to create amazing drinks.
Are there any tips for making great cocktails at home?
Here are some suggestions for creating delicious cocktails
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Use high-quality spirits. You shouldn't buy cheap alcohol that tastes similar to rubbing alcohol. You should instead choose premium brands like Absolut Citron, Bombay Sapphire and Bombay Sapphire.
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High-quality syrups and juices are best. Avoid syrups and juices of low quality that contain artificial colors and flavors.
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Keep your glasses clean. Dirty glasses can alter the taste and enjoyment of your cocktails.
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Take care not to fill your glass too full. Do not fill your glass more than three quarters. You can dilute the strength and flavor of your cocktail by overfilling your glass.
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Before serving, always shake your cocktail.
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Ice your cocktails.
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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.
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Use edible flowers such rose petals, violets (nasturtiums), pansies and dahlias to garnish your cocktails
Statistics
- its content makes it 10.5%, which is far less than wine. (breakingtheboredom.com)
- The tequila should be 100 percent agave, not the cheaper “mixto” products, which blend a minimum of 51 percent agave with other sugars. (cooking.nytimes.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 perfect Margarita from home
A common cocktail is made with tequila, Cointreau (sweet orange liqueur), fresh lime juice and Cointreau (tequila). To enhance the flavor you can add salt or sugar, bitters (or cinnamon sticks), and chocolate syrup.
Here's how to make your own!
Ingredients
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1/2 cup ice cubes
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3 oz Tequila Blanco
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1/4 cup Cointreau
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Juice of 1 lime
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Salt
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Sugar
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Cinnamon stick
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Chocolate syrup
Method
Place the ingredients into a shaker filled with ice. Give it a shake for 10 seconds and then pour into a glass. Garnish the glass with a slice lemon if you wish.
This recipe can also serve as a template for alcohols other than:
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Whiskey Sour
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Daiquiri
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Manhattan
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White Russian
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Brandy Alexanders
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Gin & Tonics
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Sidecars
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Collins
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Scotch & Soda
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Margaritas