Anita Sharma

STILL ROOM

The main function of the still room is to provide items of food and beverage required for the service of the meal and not catered for by the other major departments in a hotel such as kitchen, larder and pastry.

A service room or pantry, contains shelves or cupboards, contains shelves or cupboards for stacking glassware e.g. a table (after of two or more tiers) to take the dirty plates and silver brought in from the restaurant, a box for dirty silver brought in from the restaurant, a box for dirty table silver, bins for rubbish, and sinks with hot and cold water, draining racks for washing glasses.

A large linen hamper should stand in one corner to receive used table napkins and table clothes.

StaffIn a large first class establishment a stillroom supervisor is in-charge of the stillroom. Depending on its size

and the duties to be performed, he or she may have a no. of staff under his or her control. The person in charge is responsible for the compilation of work roasters for all the stillroom staff so all the duties are covered and so that it is fully staffed from the first thing in the morning till last thing at night. A further responsibility of the still room supervisor is the ordering of supplies from the main dry goods store and the effective control of these items who issued to various departments.

When ordering goods from the main dry goods store, all requirements should be written out on a requisition shoot in duplicate. The top copy goes to the store to be rationed by the storekeeper after issuing the goods and the duplicate remains in the requisition book as a means of checking the receipt of good in the store by a member of still room staff. No goods should be issued by the storekeeper unless the requisition has been signed by someone in authority. The still room has to remain open all the 24 hours.

Waiter’s procedureA waiter leaving the restaurant with used materials puts the dirty plates, properly stacked on the table

provided and the dirty silver in the appropriate boxes. The waiter then takes next set of dishes ordered by the customer takes the plate from the plate popper and reenters the restaurant.

Pantry MaintenanceThe pantry, including shelves should be cleaned and the articles kept there put in quick order of service. Floor

and shelves should be washed daily and sinks should be cleaned.

EquipmentSince the requirements if most still rooms are basically the same, it follows that the equipment in all still

rooms are of a similar nature. A wide range of food items is offered and therefore to ensure their correct storage, preparation and presentation, a considerable amount of equipments is used.

i) Refrigerator for storage of milk, cream, butter, fruit juice and so on.ii) Butter Machine: for portion control purposes.iii) Coffee Machine: Generally of the still set type. Contained within this would be facilities for the provision

of hot milk, hot water and possibly a steam injector. Other forms of coffee machine which may be used would possibly be of the portable type such as filter drip machine and used and operated in the food area itself. Depending on the type of establishment and its requirements, the coffee making machine , come coffee machine, automatic coffee machine

iv) Large double sink and draining board for washing up purposes and washing up machine of a size suitable for particular still room and large enough to ensure efficient turnover of equipment.

v) Tea Dispenser for portion control purposes.vi) Salamander for preparation of breakfast or melba toast.vii) Bread Slicing Machine for portion control purposes.viii) Hot Cupboard for plates, teacups and roomix) Working top and cutting board.x) The necessary storage space for all the small equipment such as China, glassware and silverware, i.e.

everyday use.xi) Storage cupboard for all dry goods.xii) Double gas ring for preparation of porridge and goods.

Food and Beverage Notes Page | 1 Still Room May 23

Anita Sharma

xiii) Coffee grinding machinexiv) Glass Washing Machinexv) Food Waste Disposer.

ProvisionsAs a basic guide, the following food items would normally be dispensed from still room.1. All beverages such as coffee, tea, chocolate Horlicks, ovaltine.2. Assorted fruit juices, orange, pineapple and grapefruit3. Milk and cream4. Sugars- Loaf, pre-wrapped portions (sachets), brown sugar.5. Preserves- Marmalade, cherry, plum, raspberry, strawberry, apricot and honey. For the purpose of control and

saving with regard to wastage, many establishments now offer proportioned jars or pots of preserve at breakfast and for afternoon tea, rather than the preserve dish in which if the preserve is unused it will very often be thrown away.

6. Butter- either passed through butter pot machine, curled or re-wrapped portions. Once prepared, it is best kept in bowl of iced water.

7. Bread- white, brown, French8. Rolls, brioche and croissant.9. Breadsticks and starch reduced rolls10. Dry Cracker, digestive and water biscuits for the service of cheese board11. Assorted Breakfast cereals- cornflakes, shredded, wheat, rice crispies, oatmeal. In many establishments are

now finds cereals of all types offered in a pre-wrapped, portion controlled packet.12. Toasted Scones and Tea Cakes13. Pastries, gateaux and sandwiches.

Food and Beverage Notes Page | 2 Still Room May 23