Author: widline valentin

      New York City College of Technology, CUNY

Department of Hospitality Management

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Professor Abreu, Director of Service

From: Widline Valentin, Student

Date: 09/17/19

RE:  New York Times Restaurant Review

 

Pete Wells dining spot this week was at Hutong which is a new restaurant opened  in midtown in July. This restaurant is Chinese based and their precision speaks for itself in their dishes. Pete Wells have been able to notice it in their dim sum including the other dishes. Hutong have been able to stand out from their competitors by showing discipline, precision and technical mastery. “…that has rarely been seen in this city over the past few decades, to the dismay of eaters who know what Chinese food is capable of,” said Mr. Wells. Hutong didn’t fail to give a great impression when it comes to the setting. When stepped into the place, on the right takes you to a hallway with two soaring glass stacks of wine and the left leads to a hard edge dining room. The experience at Hutong begins at the doorsteps. They have been able to give an experience that is rare and the expectations Hutong sets can hardly be reached by its competitors.

 

The pictures of this place are breathtaking. The plates are well proportioned and presented. Although the price range is on the expensive side, your taste buds won’t be disappointed when trying their “crunchy, chewy, charcoal-black mini-footballs stuffed with pork (in what is known in Sichuan as “fish-fragrant” seasoning) to sparkle as if diamond chips had been kneaded into the dough,” Mr.Wells expressed. This restaurant is worth more than two stars.

 

Providing Over 70 Years of Quality Service to the Hospitality Industry”

 

 New York City College of Technology, CUNY

Department of Hospitality Management

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Front and Back Server service staff

From: Widline Valentin, Student

Date: 09/19/19

RE:  Reinforce of Training

 

To the opening of Janet Lefler  Dining Room, I am informing that all front and back house server to be ready to serve and deliver at the standard of the company. Server is to be reported directly to the Director of service. Be inform that servers must set-up, service and breakdown of the dining room. As well as perform tasks as necessary.

 

It is expected for all servers to come prepared with tailored long sleeved shirts, black vest, black trousers, black shoes and socks, conversation tie. Hair needs to be tied back, clean shaven, clean short nails without nail polish. Do not wear any cologne or perfume, as it can disturb guests. All silver and glasses are to be polish, napkins are to be fold. Organized the marking plates and then proceed to set the table. Check station for proper equipment and cleanliness. Be knowledgeable about the menu as it is expected to know and explain to the guests. Chefs will answer questions about the menu, plate presentation and trigger ingredients. Remember to stand in position with menus, smile and greet. Water and bread is always been served.

 

Remember you are the face of the company. A great experience starts with a great customer service. Let’s serve to the best of our abilities and have a great dining service.

 

“Professional is not the job you do but how you do the job” – unknown

 

Providing Over 70 Years of Quality service to the Hospitality Industry