Red Sauce Sidework and Steps of Service

Red Sauce Service and Opening/Closing Sidework

SET UP

When? Immediately after the end of premeal

Who? the entire team, bartender included

What? Every table will be set with our standard place settings with the following additions:

1. Red check table cloth
2. Jar of chilli flake
3. Votive with candle
4. Bottle of featured Red Sauce wine

What about extras? Chilli flake, small jars, votives, and tea lights will be found in the wooden Red Sauce wine box (hereafter noted as the RSWB) stored on the wine metro-rack  of the upstairs server station.  Table cloths are found on the linen rack in the back hallway and Red Sauce wine lives behind the bar or the office.

How? The majority of the staff should start in either the 400’s or the 200-300’s (whichever is emptier) and strip/reset any unseated tables. Our efforts should be focused on one area at a time so that we have tables available to any midday guests.  

One person (generally the food runner) should half fill the small glass jars with the chilli flake stored in a quart container in the RSWB--if empty, refill from the house supply.  Additionally, place a tea light in each votive, being sure to raise the wick.  Place both on tables.

The bartender will be responsible for wine bottle distribution during setup.

Replacement votives, chilli flake jars, tablecloths, and wine will be set up in the 100s.  This addition to our service station is for the convenience of the team because resetting tables is necessarily more complicated for Red Sauce.  It is also incredibly visible to our guests, so please be sure it stays neat and organized at all times.Table cloths should be removed from the packaging and folded in half.

A NOTE ON THE TABLESCAPE

The tablescape should look like this from above:

 

For all four-tops, place these 3 items in the center of the table.  For two-tops, align to the right side of the table (this will make delivering food substantially easier later on).  For the communal tables, set as if they were two connected four-tops.  

In the 200’s, 300’s, and at 401, the back label of the wine bottle should be pointing toward the banquet.  

At 404-406, the back label should point toward their shared wall.  The center setting at 404 can also be pushed up against the wall to preserve space for plates on the table.

At 402, 403, 407, and 408, the back label should point toward the elevator/stair wall.  

Sounds complicated, looks really nice.  It’s not so complicated.

STEPS OF SERVICE

Our standards and steps of service remain the same for Red Sauce, with a couple of small adjustments to help set the mood.  We pre-set each table with a bottle of wine as a small nod to the days of “house red” in restaurants.  The Red Sauce bottle will feature quality Italian wine at a very favorable price.  We encourage people to have some Red Wine with their Red Sauce, but we understand that not everyone wants that pairing.  After greeting and watering, take the table’s drink order.  If they opt for the Red Sauce wine, ring in the wine in the computer with the number of glasses you need, pick them up from the bar, and open away.  If the guests order anything else to drink, or indicate that they are not drinking, immediately remove the bottle from the table and return it to the Red Sauce server station.  For aesthetics, please face all labels.  Tracy’s OCD will kick in really hard if you don’t.  

Additionally, All candles should be lit at the same time when the sun goes down. (yes, even if there are no guests at a particular table.)

BREAKDOWN

Last call for the kitchen for Red Sauce is 10 pm.  If we still have a crowd of people enjoying the experience, do not feel compelled to immediately start breaking down the dining room.  Allow our guests to enjoy the ambiance; we’re open for another 2 hours and will have plenty of time to unset!  

As things wind down, consult with the MOD as to where and when to start unsetting.  Most likely, we will follow the usual “400’s first” model, but flexibility is key.  When you unset, organize everything as follows:

1. Unopened Red Sauce wine goes back behind the bar.
2. Unused chilli flake gets dumped into a quart container, not back in the primary supplies.  Label and date.  Store in the RSWB.  
3. Run all chilli flake jars and demitasse spoons through dish.  Store the jars in the RSWB.  Store all demitasse spoons in a coffee mug in the coffee station.
4. Collect all votives.  Save any candles that are worth saving; throw out any that have worn down substantially.  Set aside any votives that are waxy.  All clean votives are stored in the RSWB.  Waxy votives shall be brought to Coda to get put in the freezer for easy cleaning later.  If this is needed, please alert the MOD.
5. All unused tablecloths should be re-folded and returned to the stack on the linen rack.
6. Return the RSWB to its home in the metro rack.

After putting everything away, you may not need to re-set the 400s for late night (depending on volume of business.) Please inquire with MOD.