The first task of closing mise-en-place s usually the preparing and serving of the bill. The bill tells guests what they have to pay, while also helping the restaurant to keep track of what it has sold. Usually, the bill is only served once the guests have asked for it. Once prepared, it should be handed over to the host of the table, or to the person that requested it.
In most establishments, guests will have a choice as to how they pay the bill – whether it be with cash or a credit card (such as VISA, Mastercard or Diner’s Club). Depending on the establishment’s own policies and procedures, a bill may be inclusive of a tip for the serving staff, or allow for guests to add their own (which is usually around 10% of the bill’s total).
Once guests have left, it is the waiter’s (or runner’s) job to restore the table and its setting to its original state. This requires that all glassware, cutlery and crockery is removed, that dirty linen is replaced, and that the table is reset appropriately.
In terms of closing the venue at the end of the service, it is important that all equipment is turned off, cleaned and put back in storage. Furniture should be moved so that the venue (i.e. floors and all surfaces) can be easily cleaned, after which it should be put back in place for the next service.
Once all cleaning and packing away is done, the venue should be locked up securely.