Food and Beverage Training Manual

32. Font farewell by calling members by names and ask for valet ticket to pull up the members car

33. Return the check to the service station 34. Clear the table if necessary and reset

Every Server is responsible for  The cleanliness of her station and that all service standards are being met.  Monitoring the ticket time of food orders  Folding the napkin whenever the members or guests is leaving the table

Meat Temperatures  Rare: red throughout with cool center,  Medium Rare: warm, red throughout,

 Medium: pink, hot red center,  Medium Well: pink throughout,  Well Done: cooked troughout, no pink,  Pittsburgh: charred on the outside, rare inside

Condiments

 JOE MUSTARD: CRAB CAKE  CHIVES  KETCHUP: HOT DOG; BURGER;

 MUSTARD: HOT DOG; BEEF SANDWICH;  TARTAR SAUCE: MOSTLY FOR FISH ITEMS  RELISH: HOT DOG  LEMON WRAP: ALL SEAFOOD ITEMS  MAPLE SYRUP: FRENCH TOAST/ PANCAKE/ WAFFLE  SOUR CREAM: CHEESE BLINZERS/ QUESADILLA/ GAZPACHO  CRANBERRY SAUCE: TURKEY SANDWICH  MINT JELLY

Egg Preparation

 OVER EASY  SUNNY SIDE UP  HARD  FRIED  SCRAMBLED  OMELET  POACHED  BOILED

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