Food and Beverage Training Manual

3. Tables and Side Stations  The table and chair covers must be removed and stored behind the lap pool in a laundry cart.  The tables must be cleaned using a rag and sanitizer.  Place the place mats on the table along with a roll up on it – The roll up should consist of one knife and one fork rolled in a napkin.  The condiment basket should be placed in the center – The condiment basket should contain a squeeze bottle of ketchup and mustard, a salt and pepper shaker, a sugar caddy and the laminated table number. The sugar caddy from right to left should contain: o 5 Sweet and Low o 5 Equal o 5 Splenda o 5 Truvia o 5 Frenchman’s Creek Regular Sugar o 5 Brown Sugar  The condiment basket should be checked that all items are full and clean.  Ensure all the chairs are in the correct position and that the chair covers are all clean.  Ensure in the side station, below the beverage area that there are enough roll ups for service and extra placemats, along with additional Styrofoam cups and lids for the soda fountain.  On the café counter, there should be clean and wiped menus and check folders. There should also be a tea and sugar basket, along with cookie plates (assorted cookie plate, biscotti and sugar-free cookies).  Clean the Coffee machines appropriate way filled with coffee, Chocolate & Milk.

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