There is a section of the kitchen that is vital in the culinary business.

This point of service is one area chefs relate with, in their day-to-day activities in professional kitchens.

Communications done at that point can’t be reckoned.

Whether you’re a commis chef, chef de partie, sous chef, executive chef, etc., you’ll have something to do with that service line.

That same point is maintained and kept neat at all times.

The lights on the food service line illuminate on dishes that are displayed in it.

This chef is examining a docket.

Dockets or Kitchen ticket orders (KOT) are placed on that line and are called out from that point.

Before the food gets to the guests or customers in the restaurant, it has to pass through that section of the kitchen.

That point showcases the pride of our job as chefs.

Restaurant Food Service Line

This is a platform where any renowned or celebrity chef has displayed their flair or skill.

Restaurant managers or waiters have spoken to chefs from that point countless times.

I’ve seen guests or customers after enjoying their meal, have to walk to the service line and say to the chef, “Thank you, the food was delicious”.

Culinary arts are fantastic!

The Chef stands in the kitchen and looks into the restaurant through the service line to see how guests are having their meals.

Greetings or pleasantries are sometimes exchanged at that point.

Numerous dishes pass through the service line, how about on a busy day?

This is where waiters pick up food and serve guests in the restaurant.

This section of the kitchen gives beauty to the job.

The view of that point from the restaurant symbolizes one thing: “a food preparation area”.

The labor of chefs in commercial kitchens pays off when the dishes they prepare finally arrive at that platform, ready to be served.

You can imagine dishes that are lined up on the service line, waiting to be served at a busy time or moment in the restaurant.

Aside from waiters placing a dish on a guest table, the food service line seems to be a platform for the presentation of finished work (the prepared meal).

Sometimes, chefs stay on that line, share ideas about food, and comment on dishes prepared.

Waiters stay on that line and give chefs feedback from customers.

The service line seems to be a point that connects team members.

The cleanliness of the service line reflects the hygiene attitude of the kitchen.

This caterer is about to pass a plated dish.

Plated meals that pass through that point are a mark of productive cooks.

The lights on that line ensure that cooked meals stay warm until they are delivered to guests.

Guest satisfaction can not be traded for anything.

Plated meals have to stay intact till they are delivered to guests.

Food Service In A Staff Canteen

Some establishments provide meals for their staff while at work. They understand the food needs of their workers, and as a result, they set up a kitchen in the establishment. 

Workers feel at ease knowing that their food needs are taken care of by the company. This provision contributes to the part of the company’s policy regarding the well-being of their staff.

The presence of workers having their meals during break hours can be exciting. Conversations among workers are a symbol of this.

Caterers or food service staff stand behind food counters and discharge their duties.

Information is passed to cooks in the kitchen to provide backup, so they can replenish certain meals that are depleting on the service counter.

Food Service In An Educational Institution

Some institutions of learning understand the food needs of colleges, universities, etc. 

A place where food is served is put in place to address the food needs of students. These provisions can take part in academic activities.

Academic activities can be stressful, and such a place is put in place to refresh educational workers and learners.

For sure, the food service point in these institutions has a kitchen that is linked to it, in other words, there is a kitchen where meals are being prepared and then displayed at the service line.

On some occasions, students can dish meals for themselves or have food dished for them by service personnel.

Food Service In A Fast Food Restaurant.

Fast food restaurants have become so popular in this age of ours.

Different brands that operate this kind of catering can be found anywhere in towns or cities.

The competition in this business can be seen in how brands set up their outlets in order to better serve customers.

The interior setting in these eateries provides comfort for the sitting guest when having their meals.

Have you considered what attracts people to eateries when you see the in-and-out movement of people?

There is a section in the eatery which is the reason for this attraction.

This section displays the assortment of food products in a fast-food restaurant.

At the back of a food service counter is the kitchen where dishes are produced.

Food service personnel interact with customers regarding their choice of meals.

Hand-held devices for cashless payments have facilitated transactions at food service counters.  

Drinks displayed on transparent standing refrigerators are an addition of refreshment at the service point.

As much as the job is demanding, chefs have taken a firm stand regarding their job to ensure the provision of meals presented at service points.

Menus are done containing a variety of dishes for the delight of guests or customers. Every action taking place in the kitchen is for the service line to serve its purpose.

Culinary work demands that everything be put in place so the profession will continue to stand out.

Those who want to join this occupation, understand that passion is the drive that makes us who we are in this field.

Guest satisfaction is the utmost — lots of effort is put in place to attain guest satisfaction.

Those excellent dishes placed on food service lines will remain memorable to customers and keep them coming back for more patronage of the business.