Food and Beverage Training Manual

o All dishes are accompanied by the belonging side dishes, condiments and utensils

 Make sure all orders are fired in a timely manner  Make sure all orders are send in a timely manner  Coordinate the food runners to achieve all of the above

Lunch

Mise-en-place and Condiments

 Cover the pass with a table cloth  Food service gloves  Cutting bowls and choppers  Left drawer o Printer ink o Toners o Printer paper 2 kinds  Right drawer o Dessert cutlery o Plates o Sparklers & Lighter  Fridge o One bottle of every dressing  Homemade and bought o Lemon wraps  Fold some napkins to carry hot plates and to wipe (keep the area clean).  Put balsamic vinegar, olive oil and peppermills on the hotline.  Refill the potato chips and to go containers.  Underliner and doilies

Dinner

Mise-en-place and Condiments  Check the reservation list first then make the necessary preparations according to the reservations list

 Cut lemons in half, wrap them and put them in a big bowl.

 Fill up condiments like cocktail sauce, joe mustard and tartar sauce in ramekins and prepare it on a tray next to the hotline.

 Polish plates and stack them directly under the heater at the hotline.

 Prepare tray-jacks and big trays and check if they are clean.

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