Runner – Grøn

Velkommen til, ny Runner!

Your job as a runner at Dirty Ranch Steakhouse will involve primarily helping the front-of-house run as smoothly as possible – helping open and set up the restaurant before we open, taking plates and drinks to tables, clearing and cleaning tables and helping with weekly cleaning and maintenance procedures across the restaurant.

After passing your interview and having visited us for some basic training, you will have been given the training booklet and the staff handbook – both of these are available on this page digitally. Your first shift should have been organised – your only job until then is to go through the training on this page, as well as familiarising yourself with the staff handbook – all of our systems, rules and ways of working. Remember to complete the assessment at the end before your first shift.

Good luck!

Delivering Food

This video goes through how to count seat numbers on tables and on the pass, and the correct way to carry plates with food to tables. It is important that this is known and followed by everybody, both kitchen and service, to ensure that the correct guest gets the correct food.

• Always smile and make eye contact with the guests when bringing their food
• Say something! F.x. “velbekomme”, “enjoy your food”

Delivering Drinks

Drink orders are prepared behind the bar. When an order is ready, the bartender will ring the bell, and there will be a receipt on the tray – telling you where to go with it.

Remember:

• When you return, remember to clean the tray using a damp cloth.

Preparing Bread

This video goes through how to prepare bread for guests, and why we do this.

• Bread is given to a table once they have ordered their main courses, as a signal to other waiters that this table has already ordered
• Two slices of bread per guest, and one piece of butter per guest
• Never ‘overload’ a plate with bread – if needed, use two or more plates and make sure it looks presentable

Welcome guests at the door

As a runner, you are expected to welcome guests at the door if they have booked a table.

Remember:

• If you pass guests at the door while you are f.x. running with plates, tell the guests that someone will be with them soon – acknowledge the guests’ presence!
• When greeting guests, always give them a warm welcome before asking if they have booked a table – smile, make eye contact, say velkommen til!
• If guests haven’t booked a table, let the guests know that you will find a waiter to help find a table for them – then go and find waiter to do this!
  • We call guests who haven’t booked a table “walk-ins”
• When f.x. seating 2 people on a 4-man table, remove the extra napkins/cutlery and put them behind the bar for use later

Klargøring af borde

This video explains the klargøring af borde at the Ranch. Remember:

• Use a cloth and warm, soapy water – and replace this if the water looks dirty
• When setting cutlery, use a microfiber cloth at the same time to polish cutlery as you go along, and make sure that the cutlery looks clean
• Check the chairs/sofa – sometimes there can be trash – remove this!
• Check the boxes on the tables for any trash – remove this -, and that the correct things are inside the box (yatzy, a pen, dice and cups for maja, playing cards, salt and pepper)
• Make sure that there is a salt and a pepper on the table
• Press “klargør” for the table on BookEtBord

Table candles and OrderCubes

This video looks at how to change table candles.

• During service, always be on the look out for any candles that have run out of light and change them
• We currently have 9 OrderCubes, and these should be placed on tables: 10, 11/12, 14, 19, 20, 21, 22, 30 and 31
  • If an OrderCube is green this means the table needs service – inform the waiter of the section that table X wants service
  • If an OrderCube is blue this means the table would like to pay – inform the waiter of the section that table X wants to pay

Communication at the Ranch

In a busy restaurant like the Ranch, communication between staff is very important. As a runner you should remember to:

• Let the waiter of a section know when you have brought their table drinks, starters, main courses or desserts
• Let the waiter of a section know if you have cleared their tables’ plates – and whether they were starters, main courses or desserts
• Let the waiter of a section know if one their tables has requested something – for example a new drink, wants to pay etc
• Let the waiter of a section know if you seat new guests in their section