The other names used for a sideboard are work station or service console or service station or dummy waiter The style and design of a sideboard varies from establishment to establishment and is dependent upon: the style of service and the food and beverage on offer the number of service staff working from on sideboard the number of tables to be served from on sideboard the amount of equipment it is expected to hold. It is essential that the sideboard is of minimum size and portable so that it may be esasily moved if necessary. If the sideboard is too large for its purpose it is then taking up spacee which could be used to seat more customers. The top should be of a heat resistant material which can be easily washed down. If a hotplate is to be used then it should be inserted in the top so it is level with the working top. After service the sideboard is either completely emptied out or restocked for the next service. The material used in the makeup of the sideboard shou...