INTRODUCTION
Staff working in a food and beverage facility will be responsible for checking the food and beverage area prior to providing a table service to ensure its cleanliness and, where required, to take corrective action.

In most establishments, employees are rostered on a minimum of half an hour depending on bookings and the size of the facility before a shift starts, to prepare a restaurant/dining area for service. The preparation of a restaurant is vital for the efficient and successful running of any meal shift. Things need to be checked, stocked, positioned and cleaned before a restaurant opens to the public, and if a restaurant is unprepared, service may be slow, inefficient and seen as unprofessional by the customer, who then may decide not to return. You need to be ready for service when the doors open – otherwise you always seem to be playing catch-up, and never get on top of what needs to be done.