Five Areas of a Pantry:

1. Still Room: The main function of the still room is provision of food and beverages required during service which are not catered by the kitchen, larder or bakery. It also provides light food items at the time when the main kitchen is closed. It also provides early morning breakfast requests.

2. Silver Room/ Plate Room: Silver room holds the complete stock of silverware required for service plus emergency stock required for the operations. Proper stacking, storage and maintenance of these areas help the restaurant operations not running out of equipments during the peak hour operations. Cleaning and polishing of silver articles to maintain high standards of hygiene is another function of the silver room staff.

3. Dishwashing: This section takes care of washing and sanitizing dirty plates, glasses and cutlery and is often divided into the landing of dirties area, loading area, dish wash and glass wash area. Dish washing methods may include the manual tank system or the dish washing machine. Glassware too are washed either manually or in a glass washer depending on size and nature of operations.

4.Wiping and mise-en-place area: This is an area which is located close to the dish wash area for wiping the cleaned articles. Cupboards, shelves, drawers and racks are made available in this area to stack the wiped articles in a proper manner so that breakages can be reduced.

5. Spare Linen Store: Usually most organizations have a spare linen store/cupboard in the pantry. It is always kept locked and opened only in case of emergency. The responsibility of this stock is that of the head waiter.