Food and Beverage Training Manual

MAIN DINING ROOM

2018

4:00 PM

1. 2. 3. 4. 5. 6. 7. 8. 9.

Light up all the chafes and heat lamps

Gluten free dressing in ice for Caesar station and Caesar bowl

Soy sauce for sushi

Artichokes for Caesar station and B&B plates with doilies Utensils for Caesar, salads, hot food and deserts

Chinese sticks for sushi

Crackers for the chopped liver

Bowls for the Chili soup with B&B plates with doilies

Soup pot with water and on

10. 11. 12. 13.

Butter for the breads at the soup station Get signs for the salads at the F&B office Get the hot food signs from the cupboard Ramekins for sushi, Caesar and french fries

5:30pm to 5:45pm

Cold kitchen with Salads

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each salad 4. Place the signs for each salad 5. Get the ketch up for the fries and horse radish from the cold kitchen 6. Make the Caesar salad just the lettuce and dressing

Pastry with dessert

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each desert and candy 4. Place the signs for each desert 5. Get a platter fruits from the cold kitchen 6. Two platters of cookies regular cookies and sugar free

Hot food(Food runners)

1. 2. 3.

Get all the hot food from the main kitchen under the hotline

Ask the chefs for the backups

Get the Prime rib and Turkey for carving

4. Make sure the cranberry sauce and horse radish is next to the carving station

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