The Pass.

pass/pɑːs/noun

The counter between the kitchen and the dining room. Every plate stops here once: checked, wiped, finished, then carried to the guest. Nothing reaches the table without crossing it.

This is that counter, for the people who carry the plates. What the kitchen knows, written for the floor: free, unbranded, made on the floor.

On the Pass Now Read today's term before the briefing. Term of the Day

Open Shelf

For anyone in hospitality. Use, print and adapt them.

Kitchen

The words and sauces behind every dish.

3 titles

01.1 Cuisine Glossaries Japanese, Chinese, Pan-Asian and Nikkei terms, with the allergens behind them. 102terms 01.2 Sauces & Condiments Every Japanese and Chinese sauce, for dipping, cooking or the table. 95entries 01.3 Term of the Day One kitchen word a day to recall, reveal and keep your streak. 1a day

Service

The craft of the floor, from greeting to farewell.

3 titles

02.1 Steps of Service Four parts of a luxury dining service, in eighteen moments. 18steps 02.2 Allergen Essentials Taking, passing on and delivering an allergy safely. 6min 02.3 Pre-Shift Briefing A one-page sheet to fill in on screen or print. 1page

Cellar, Bar & Cigar

Wine, sake, spirits and cigars, explained for the table.

In preparation

03.1 Wine Grapes, regions and service. Soon

03.2 Sake Styles, temperatures and pairing. Soon

03.3 Spirits & Cocktails The back bar, made simple. Soon

03.4 Cigar Origins, sizes, cutting, lighting and pairing. Soon

Reception

The first welcome, the last goodbye, and every booking in between.

3 titles

04.1 Arrival & Departure The host stand, from the first glance to the door closing behind the car. 15steps 04.2 Reservations & Policies Bookings, deposits, minimum spend, late arrivals and dress codes. 7min 04.3 Guest Scenarios Real moments from the door to practise: what to do, and what to say. 24scenarios

Conversations

Inside Hospitality, written down.

1 title

05.1 Episode Notes Takeaways from each conversation on the podcast. Per episode