Food and Beverage Training Manual

MAIN DINING ROOM

2018

Closing Assignments

Task

Completed Checked by Captain

Remove all water pitchers and coffee pots from every side station Clean and organize all side stations, remove anything that does not belong in there, wipe the surface Make sure that the salt and pepper, sugar caddie storage area is clean and organized. Clean and organize two large side stations, remove extra linen, remove staff that does not belong there

Kitchen Opening Assignments

Task

Completed Checked by Captain

Check menu. Do you need anything special? Prepare napkins for servers

Prepare under liners for sauces or dressings. Have spoons polished and ready to serve. If necessary prepare underlines for soup. Check the Qty. with your Captain Prepare lemon wraps if necessary. Check with Captain as to how many to prepare Prepare bread baskets for tables. Use same napkins as being used on tables Prepare butter for tables and trays with condiments (sour cream, apple sauce, ketchup, mustard, mint jelly etc.) for side stations if needed.

Closing Assignments

Task

Completed Checked by Captain

Remove any linen left on the hot line Check that the hot line and its area is clean and all the service equipment has been removed Return any unused lemon wraps to the grille room refrigerator

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