Food and Beverage Training Manual

MAIN DINING ROOM

2018

 Styrofoam cups plus coffee lids and regular lids. Depend on the event, if we need to make a coffee break we are going to need at least 2 boxes plus the backup that we keep in the back office (other two), but if is a Sunday brunch only two.  Teabags (1 box), lemonade powder (1 box), decaf teabags (1 box), raspberry teabags (1 box is good for at least 3 month), coffee (2 unit.), milk (regular, skim, half & half one each) but this quantity will depend on the event, most of the time, if its Sunday brunch we need creamers in the table and for that reason we need 3 regular milk.  Gloves (small and large one box of each)  Trash bags (one roll)  Kids Cups (especially on holidays two lines with lids)  Toothpicks (one box)  To go Styrofoam boxes, plastic ramekins with lids (one group each)  All kind of sugar Most of these things you find in the dry storage and in the storage in from of the elevator. Furthermore on the cupboard where the coffee machines are you need:  Teapots with B&B plate with doily  Blender (with Spoon)  Creamers  Swizzle sticks  Nesquik  Espresso china  Cappuccino china  Biscotti  Ice tea spoons (for whipped iced coffe)  Teaspoons and espresso spoons  Cutting board and knife  Wrapping foil Top chelf Bottom shelf  Wrapped drinking straws  Extra Coffee ring

All these things you find in the kitchen or silver room (swizzle sticks and Nesquik are in dry storage, biscotti in pastry).

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