Full Hands In, Full Hands Out: The Key to Efficiency in the Restaurant Industry
What is an example of "Full hands in, Full hands out?"
A. Refilling a drink
B. Taking all dirty dishes and glasses back to the dish area
C. Delivering extra bread/silverware to the table
D. Picking up a fork from the floor and taking it to dish
Final answer:
Answer:
An example of "Full hands in, Full hands out" is taking all dirty dishes and glasses back to the dish area when leaving the dining space and carrying out any needed items such as extra bread or silverware to the dining area from the kitchen. This optimizes each trip made by the staff, improving efficiency and maintaining cleanliness. Option B.
Explanation:
"Full hands in, Full hands out" is a principle commonly used in the restaurant industry that emphasizes efficiency and productivity. An example of "Full hands in, Full hands out" is B. Taking all dirty dishes and glasses back to the dish area. This means that whenever staff go to or come from a location, especially the kitchen or dining area, they should always carry items. For instance, if a server goes to the kitchen to pick up an order, they should bring any dirty dishes they have collected along the way to minimize trips and increase efficiency.
Conversely, if they are heading out to the dining area, they should carry out any needed items such as extra bread or silverware, as described in option C. This principle helps to maximize the utility of each trip between the front and back of house, reducing labor and improving customer service by ensuring that the dining area is tidier and items are restocked more swiftly.
Essential to this practice is the idea of maintaining cleanliness and hygiene, as servers must ensure that the items they carry do not contaminate clean areas or food, and they must practice proper handwashing as prescribed by health organizations like the CDC.
Option B.