The still room is looked after by a still room supervisor, who is
responsible for the staffing, ordering of supplies from the main store
and effective control of these items when issued to various
departments. In most of the restaurants, the stillroom remains open
for long hours. For the efficient running, the staffs normally work on a
straight rotating shift basis, doing an early shift one week and a late
shift the next. The stillroom staffs are also responsible for the
washing up of all their equipments.
Provisions Obtainable from the Stillroom:
The list below gives the provisions that can be obtained from
· Beverages: coffee, tea, chocolate, horlicks, ovaltine and
other food drinks.
· Fruit juices: apple, orange, pineapple, grapefruit and
other assorted fruit juices.
· Pastries, gateaux and sandwiches
· Rolls, brioche and crossant
· Toast: breakfast toast, melba toast
· Milk, cream and butter
· Toasted scones and teacakes
· Sugar: coffee powder, tea dust, demerara etc.
· Breakfast cereals: cornflakes, weetabixm shredded
wheat, rice crispies, muesli etc.
· Preserves: jams, jelly, marmalade, cherry, plum,
raspberry, strawberry, apricot and honey.
· Cleaning detergents and scrubbers.
A wide range of food items are offered from a stillroom and
therefore, to ensure the correct storage, preparation and
presentation a considerable amount of equipment is used. The
equipment that may be found includes:
· Coffee brewing machine
· Coffee bean grinding machine
· Tea dispenser
· Bread slicing machine
· Hot cupboard
· Steamer and hotwater boiler
· Work table and cutting board
· General storage space, shelves and cupboards
· Sinks, washing machines and dish washers.