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Subject: service station Preferred style of seating, table sizes, and service stations. Approximately one (dry) service station per 35 seats. Consider wet service stations for Restaurants over 200 seats.
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если поможет: Accepted industry standards recommend a minimum of one "dry" service station for each 25 to 30 seats. A dry station should include adequate counter space for pitchers and thermal pots and organized storage space for silver, napkins, menus, cleaning supplies and condiments. Often it also will include a terminal and check printer, and credit-card verifier. Every 50 to 60 seats should be serviced by a larger "wet" station with coffee equipment--brewer and grinder--soda, utility or hand sink, ice bin and an inventory of extra service plates, table cloths and napkins. |
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