Food and Beverage Training Manual

The Basics

 BE ON TIME, BE RELIABLE, AND DO NOT “ABUSE” YOUR FELLOW WORKERS.

 REPORTING TO WORK WITH PROPER UNIFORM AND SMILE.

 FOLLOW TIME CLOCK RULES AND PROCEDURE.

 EATING OR SMOKING DURING SERVICE ARE NOT PERMITTED.

 NO HORSE PLAY, LOUD VOICES, DISRUPTIVE CONDUCT IN ANY OF THE DINING ROOM.

 WORK IN A CLEAN MANNER, PICK UP AFTER YOURSELF AND OTHERS.

 OFFER TO RUN FOOD OR CLEAR TABLES, WORK AS A TEAM.

 BE AWARE OF OUR GUESTS (MEMBERS), THEY HAVE THE RIGHT OF WAY.

 AVOID STANDING AROUND IN GROUPS, STAY ON TOP OF YOUR STATIONS.

 ALWAYS GREET MEMBERS WITH PROPER VERBIAGE AND DRESS THEM BY NAME.

 AVOID CONVERSATIONS WITH OTHER EMPLOYEES DURING SERVICE.

 SPEAK SOFTLY IN THE DINING ROOM, DO NOT POINT OR WAVE YOUR HANDS.

 BE ALERT AND ATTENTIVE AT ALL TIMES.

 WALK BRISKLY BUT NEVER RUN IN THE DINING ROOM.

 REPORT ANY BREAKAGE TO YOU SUPERVISOR IMMEDATELY.

 ALL COMPLAINTS WILL BE IMMEDIATELY REFFERED TO THE MANAGER OF THE ROOM AT THE TIME THEY ARE RECEIVED.

 NEVER SPEAK A FOREIGN LANGUAGE IN FRONT OF MEMEBERS OR THE THIRD PERSON WHOM DOES NOT SPEAK THE SAME LANGUAGE.

 POSTURE-STAND STRAIGHT. NO HANDS IN THE POCKETS. NO LEANING OR SLOUCHING.

 ALWAYS APPLY LATERAL SERVICE. HAVE RESPECT FOR ONE ANOTHER IN THE WORK PLACE AT ALL TIMES.

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