Good Restaurants in Burnaby - "Front of house" and "back of house" are the terms typically used in eating places to differentiate between separate segments. The area where the diners seat is named front of the house whilst the area where the cooks and employees do all their cuisine making is termed back of the house. Often, the back of house is a staff only area, although at times it's open to the public during a limited time for excursions. In the back of house area there's usually a break room located and a changing section along with a staff comfort station. In several kitchens, the expediters, dishwashers and the chefs are typically not seen by the clients.
The front of house area is where the hosts, servers plus waitresses interact and serve the clients. These employees are often referred to as being "on the floor" because they're the seen agents of the restaurant. Neatly clothed, well-mannered and informative, these employees have the responsibility to ensure the customers are properly taken care of and enjoying themselves.
Between the front and the back of the house are some employees. These staff are the busboys and runners who usually spend the better part of their shift carrying food and dishes back and forth from the floor and the kitchen. Since they have to cope with the demands of both the ground employees and the kitchen employees, this position can be quite nerve-racking at times. Oftentimes, these employees deal with the customers in the bistros as the customers might not all the time distinguish between runners, kitchen staff and wait staff.
In restaurants, the uniforms they put on oftentimes make it easy to determine different job tasks. A member of the front of the house will put on dressier or elegant private clothes that will mirror the personality of the firm, at times, a easy uniform is likely to be issued. Back of house workers are often sporting full jackets, chef`s pants, closed toe shoes and protective hair coverings or chef`s hats. Their clothes are designed to be sensible and sanitary through a very long shift as opposed to being stylish. Busboys and runners are normally sporting aprons and clothing that suggests more kitchen area than front of house as they are dealing with soiled dishes and plates all through their shifts.
Some eatery layouts are designed with part of the cooking place being visible to members of the public. Diners enjoy being able to watch food making as it may be fairly entertaining, especially the showy outlets such as sautes or grill parts. Not all the kitchen staff necessarily get pleasure from this as cooking could be a very unpleasant and at times pressure filled endeavor.
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