Safety FOH

True or False:

Front of House staff should wash their hands only after handling money or cleaning tables.

• TRUE

• FALSE

Answer explanation

Your hands are amazing workhorses. That means they also touch everything...

Your phone, your face, the plates, the glassware, taps, counters, tables, doors, dirty napkins, credit cards.

Washing your hands is the first defense in protecting the customers.

When serving food, Front of House staff should:

•  Touch the food with their bare hands to provide a personal touch.

• Use utensils or gloves to handle the food.

• Use the same gloves for multiple food items to save time.

• Wear loose jewelry and chipping

  nail polish while handling food.

Answer explanation

There are special rules about handling food.

If you are touching food or adding garnishes to plates, remember to keep the customers safe by using gloves or utensils.

True or False: Front of House staff can

consume food or beverages while serving customers.

• True

• False

Answer explanation

Beyond wanting to look professional, we do not allow food or beverage to be consumed while serving for safety reasons.

Touching your food and your mouth can contaminate the food you are serving.

When refilling customers' beverages,

Front of House staff should:

•  Pour the new drink into the same glass without rinsing it.

• Refill the drink into a clean glass.

• Refill the drink into a glass that was partially used by the same customer.

• Refill the drink into a glass used by a different customer.

If a customer has a food allergy or dietary restriction,

Front of House staff should:

• Ignore the customer's request and serve them regular food.

• Inform the kitchen staff about the customer's request.

• Guess the ingredients in the dish and inform the customer.

• Provide a general response without seeking further information.

True or False:

Front of House staff should handle food and beverages

with clean, sanitized hands.

• True

• False

Answer explanation

When it comes to carrying plates and glasses, clean hands are important.

Gloves and utensils are needed if you are going to be touching the food itself.

If a customer requests a take-out container for their leftovers,

Front of House staff should:

• Provide them with a container from the table next to them.

• Use a new, clean container for each customer.

• Reuse a container that was previously used by another customer.

• Use a container without checking its cleanliness.

True or False: Front of House staff should ensure

that all food items are properly labeled and dated.

• True

• False

Answer explanation

The sauces and garnishes at the expo pass need to be dated with the born-on AND use-by date.

The same dating is required for the fruits, juices, and purees used for garnishes and mixed beverages.

When clearing tables, Front of House staff should:

•  Use the same cloth to wipe multiple tables.

•  Dispose of leftovers and used napkins in the same trash bin.

• Separate dirty utensils from other items on the tray.

• Leave dirty plates and glasses on the table for the next customer.