How To Start A Home-based Linen Rental Business

The mise en place perfect

The "mise en place", or "table setting", was born with the invention of the fork, and therefore has a long history.
Just think of the evolution that has occurred in the very raison d'être of food: from a basic need for survival has been passed to the "pleasure" of eating well, considering the convivial as excellent practice of social relations.
Today we meet for lunch to discuss business, we invite you to dinner to meet an important person, a company dinner can be arranged to transmit certain values \u200b\u200bto employees and customers, and we celebrate an extraordinary event like a wedding, inviting friends and relatives to a banquet memorable.
In each of these occasions the few fixed points are the presence of a menu, from its simplest to more elaborate forms will still be customized and appropriate to the occasion, and the "mise en place " or the set of cutlery, crockery, linen and crystal to be directly functional to the menu chosen. As

not hesitant strict fixed rules, is always the rule that whoever sits at the table should feel at ease, and clearly perceive that the whole environment is balanced, friendly and nothing is out of place. It is therefore
azitutto the rule of common sense: it is useless a mise en place of precious silver and crystal, if the waiter is rude, the chair is uncomfortable or if the temperature is wrong! Unfortunately, you happened to almost everyone to be in a nice restaurant with a good menu but in a cool place, maybe near a door on a cold winter day.
So, with the necessary attention to the overall comfort, you should take care of the mise en place to reflect the values, style and atmosphere of the moment.
would do well to consider the elements of which pay more attention to the functionality of kitchen utensils, dishes and avoid overly processed or forks and knives, beautiful but difficult to handle.
Another important rule is that the mise en place, the accessories of the table and generates all the decorations should never overpower the dishes themselves, reducing the food to a guest appearance on the stage of the table. Instead, the food must always be the hero, because he who sits at the table will decide the success or failure of the occasion, first according to their taste.

Considering the many variables of mise en place, you should consider first the simpler form, which does not include accessories too specific but still follow a very specific theme:

• session. Il comfort di chi siede a tavola viene prima di tutto: una sedia dev'essere comoda oltra che elegante e dal giusto design, con una seduta morbida ed uno schienale che accolga comodamente la schiena dell'ospite, consentendo di mantenere una posizione eretta ma comoda, senza elementi di decoro che possono dar fastidio dopo qualche minuto. La scelta ideale per il comfort dell'ospite è la poltroncina con i braccioli, che offrono un comodo sostegno per i gomiti, che di regola mai vanno posati sulla tavola.
  
• Il tavolo è fondamentale: la sua forma può variare in base al contesto, tuttavia generalmente la soluzione migliore è quello del tavolo rotondo, che mantiene tutti i commensali alla stessa distanza from the center, promotes conversation, delete the edges (often unsightly, uncomfortable), and offers general impression of the most elegant table. The support table is important and should be absolutely avoided the old tables with the "legs" side corners. And 'much better the support center with supporting foot, the center of the table, much more comfortable for the legs and feet of the guests. Moreover, this solution eliminates the possibility of seeing the side supports of the table, that if you do not choose a very long table linen, they are really ugly.
• number of seats. A table must be of adequate size to the number provided in invited. During placèes dinners, where every guest is bound to a particular place, you can set up the restaurant in an appropriate manner. The rule is that a certain diameter of the round table corresponds to a specific number of seats, so as to avoid both the feeling of being "too close", and the excessive distance between one host to another:
• round table : number of seats for the diameter of the table specified
  
• 2.3 for guests: table 80 cm
  
• for 4 guests. table 100 cm
• for 5 guests, 115 cm
• table for 6 guests and 130 cm
• table for 8, table 160 cm
• for 10 guests, 180 cm
• table for 12 guests, table 200 cm
• Square Table: A table for two must have a side of 70 cm, for 4 to 100. Besides this measure is suggested to round table (for 6-8 people also oval table can be an interesting choice, remembering that it is rare to find a table that has an oval central foot).
  
• The flannel. Before choosing a tablecloth, it is important to cover the table with a cloth support that makes the softer and more comfortable: a thick flannel, well-drawn on the surface of the table, is ideal and helps a smussare gli spigoli della tavola, dunque migliora l'impatto estetico dell'insieme. Inoltre tra i vantaggi ricordiamo che un mollettone riduce il rumore delle stoviglie e di quant'altro viene posato sul tavolo, può assorbire liquidi versati accidentalmente, impedisce alle stoviglie di scivolare.
  
• La biancheria dovrà essere anzitutto immacolata: perfettamente pulita ben stirata e distesa sulla superficie del tavolo, la tovaglia deve ricadere in modo uniforme lungo tutto il perimetro della tavola. La lunghezza della tovaglia ideale deve quasi sfiorare terra, senza tuttavia toccare il pavimento. Una tovaglia troppo corta dà il senso di inadeguatezza e di povertà, soprattutto quando si vedono le gambe del tavolo you risk ruining the yield of the table but the decorations are elegant and refined flatware. A tablecloth too long, however, is not necessarily a guarantee of the right choice, because in addition to being uncomfortable (the guests will always strips of cloth between the feet), could be dangerous for people who gets up and moves from table. Often for reasons of image using a long tablecloths that lies on the floor around the table, but it's always good to think about the time when all the guests will be present and will need to move the tissue, potentially creating a very undesirable effect, with flaps of table piled in a disorderly manner.
• The type of fabric The color and texture can be chosen according to their tastes, but always making sure all'equilibruio total. A very bright, with white floors and furnishings very clear could be ideal for a light-colored tablecloths, avoiding the white (for excessive uniformity), but even garish colors (the feeling would be too strong an impact). Those who love the linen instead of cotton, can easily ask, however, relying on a narrower range of colors. Should be absolutely banned synthetic materials: besides just fine, will also be unpleasant to the touch, and above all the towels, they will make a little sense gradevole.
  

Il tovagliolo : esistono molte interpretazioni in merito, ma noi preferiamo sicuramente la regola secondo cui il tovagliolo debba essere immacolato, piegato in modo semplice ma perfetto, e assolutamente non manipolato dal cameriere. Evitate sempre l'idea di piegare i tovagliolo in modo fantasioso, decorarlo eccessivamente (al massimo un nastro, non di più). Molti ricorderanno sicuramente le trattorie con i tovaglioli piegati a fisarmonica dentro i calici dei bicchieri: ecco, questo è l'esempio perfetto di cosa non bisogna fare!

• La posateria : osservando le tante varianti di forchette, cucchiai e coltelli si potrebbe osservare che, per predisporre una mise en place perfetta serebbe necessario un assortimento praticamente infinito di accessori. Esistono oltre 15 tipi di forchette diverse, e lo stesso si potrebbe dire per i bicchieri e le stoviglie. In realtà l'ottimale è il punto di equilibrio tra funzionalità, eleganza e fantasia. Spesso è meglio una buona forchetta di qualità in acciaio, brillante e lucidata, piuttosto che un set di argenteria scurito dal tempo e poco attraente. Il numero di pezzi che vengono posizionati in tavola dipende naturalmente dal menu, quindi avremo per ciascuna portata le rispettive posate, che potranno essere già posizionate sulla tavola in anticipo per l'intero menu (soluzione adottata solitamente per ricevimenti e banchetti con un cospicuo number of guests). The threshold limits and the features: an 8-course banquet with (which to many will seem excessive), 8 forks, in theory, provide for each diner, and it is difficult to imagine such a setup for each covered! So, generally, are positioned 2 / 3 forks for each covered up to the waiter and then replace it as it is used. The same goes for the knife and any spoons.

• service. The placement of cutlery also depends on the style of service adopted in the hall. Until the '60s in this area as there were strict formal rules, it is true that the restaurant from the 70s has often adopted more flexible rules and linked to the operation of the service.
• Service French It 's the most complex form of table service, require the intervention of specialized personnel and is preferred by the culture of service! The food is placed on a special cart (the Gueridon), which is often used to finish the preparation of food (for example, when cooking the dish is made to the lamp, in front of guests, from the maitre of the room), and then portioning . The plates are then prepared before the eyes of the guests, along with side dishes, and then served to the customer. Today this type of service is perlopiù in ristorante d'albergo, soprattutto negli hotel di lusso di impostazione più tradizionale, e tende ad essere lentamente abbandonata sia per l'eccessivo dispendio, sia per l'inevitabile lasso di tempo necessario a realizzare ogni singolo passaggio.
• Servizio alla russa. Le porzioni di cibo vengono in questo caso porzionate in cucina, quindi adagiate su un vassoio, su un piatto di portata o su un carrello, e quindi presentate agli Ospiti. Il cameriere provvederà poi a impiattare le pietanze ed a servire gli Ospiti. Le posate in questo caso vengono sostituite per ogni singola portata con quelle più adeguate al piatto in arrivo, evitando quindi di predisporre in anticipo tutta la mise en place ma anzi "creandola" from time to time according to the cadence of the menu.
• English Service. According to this tradition, the foods are presented directly on a tray, which is then taken directly to the table. Then provides the most important guest to arrange the pieces and move the dish to each guest. It 'a very basic style of service and family, suitable for informal occasions but definitely not suitable for high-profile events.
• American Service From 70 To date this type of service has become less popular for its speed and functionality. Originally born and then to reduce costs and increase service speed, this system is now adopted in most restaurants and receptions. The food is portioned and properly positioned on the plate in the kitchen, the waiter then delivered directly to guests. In the most refined, particular attention is paid to the decoration of the dish and the dish, but without neglecting the need to deliver the dish very hot (often the same plate is heated first to receive the food) on the table for guests. The current trend is to use very large plates, which can be decorated and welcoming and the food is the main outlines and decorations, without risking too much overlap foods, flavors and colors.
  
• Service Buffet Lunch or dinner buffets are characterized mainly by the speed of service and wider choice of foods available to guests, for this is often adopted when large groups are welcome. In this mode of service tables are crafted with a mise en place standards, significant adjustments to all the dishes on the buffet, and some waiters shall be to replace the cutlery and glasses are used, so as to rid the plates once the individual dishes. The buffet with mise en place for all visitors is called a "buffet". To streamline the service and improve the care of the guests, it is good that each station is manned by waiters from the buffet would facilitate the guests and the food replaced, sold out in a timely manner.

• glasses. Even in the case of glasses, in addition to the style that is the principle of functionality. There are many types of glasses: for wine glasses, ranging from tulip glass, ideal for light wines, the glass cover of the Rhine, ideal for whites structured to balloon to more than red light, to burgundy, perfect for full-bodied red wines. The large red balloon is for aged, while flutes and cups are the right choice for sparkling, dry and sweet, respectively. Generally, during a banquet, which is a lunch or dinner, choice of wines follows the succession of dishes on the menu, have food in the most appropriate wine. This however does not force you to a different wine for each dish, that would make the dinner and the succession of flavors and aromas very difficult to address for all visitors. So it's a good idea to identify two or three types of wine, suitable for the selected dishes and use them for the meal. Each will have its own wine glass, already positioned in the table to the right of the plate or the placeholder. The positioning of the glasses should follow the order of use: it starts from the glass of water (alternatively you use a glass today for low water), and, following a parable that begins over the tip of knives, wine glasses for white wines than for red wines, ending with the flute for the toast or sweet wine.
  

In conclusion, we can only add a maximum importance: the success of a restaurant, a reception or dinner does not depend on the mise en place, because other factors contribute more weight. However, your guests will spend at least an hour or more sitting at the table, and put them at ease, provide a table and a comfortable seat, furnish the board with a mise en place elegantly functional, definitely adds a lot of positive points in the overall evaluation of ' event.