One of the major problems facing restaurant owner’s today is whether or not to use tableclothes, linen or otherwise, in their dining rooms. While reviewing a variety of posts on a foodservice website I noticed that one owner was having trouble deciding- cloth or no cloth. And, that of course caused a flurry of information to be posted with regards to owner’s tastes. One owner wrote that glass on the top of linen was his favorite trechnique of keeping the table top clean. And, this is a pretty decent alternative if you have a large supply of odorless Windex in the back room. Nothing is worse than sitting at a table and having your appetizer resemble a recently washed window.
Another option, of course, is to use the famous checked table cloth and make sure that they are flipped after each guest leaves the table before seating another party. There is also the white butcher paper trick. That works quite well, but does tend to get expensive if you are busy. But, if you are busy, you can afford the paper. One of the problems with the paper concept is that it doesn’t bode well with rounds and two-top tables. But, like everything else, it does serve a purpose.
The main thing to watch, wether you are using white linen or checked linen or any other kind of linen is that your pars will fluctuate throughout the year. However, in many instances your linen service compnay will not always inform you that your customer count is down and your linen bill will remain as high in the slow season as it is in the busy season.
Adjust those pars quarterly, at least. You will be surprised at the amount of money you save if you run a seasonal operation.