Every employee in the restaurant is responsible for pre-bussing and table maintenance.However,waitresses and waiters are held primarily responsible for maintenance of each table in their section.
Remove empty glassware and plates as needed.
Pull used and unnecessary silverware between courses and on final clear.
Re-silver after clearing.
Crumb the table whenever items have been cleared.
When performing the final clear,if there are items left over,ask if guest would like to take the leftovers with them.
Package leftovers,bag them and return them to the table.
Never stack plates on top of plates of food that you are going to package for the guest to take home.
