Food and Beverage Training Manual 2021

MAIN DINING ROOM 2021

SUNDAY BRUNCH SET UP 10am to 10:45am 1.

Get Orange juice from the cooler

2.

Get Bagels from 19 th hole

3. Light up all the chafers and turn on the toasters on at the omelet station 4. Orange and Cranberry juice in the containers 5. Butter, Peanut Butter, cheese creams and Jams at the omelet station 6. Gluten free dressing in ice for Caesar station and Caesar bowl 7. Soy sauce for sushi 8. artichokes for Caesar station and B&B plates with doilies 9. Artichokes for omelet station 10. Utensils for omelets, Caesar, salads, hot food and deserts 11. Chop sticks for sushi 12. Crackers for the chopped liver 13. Sugar free syrup for cheese blintzes and waffles 14. whole milk and skim milk for cereal 15. Signs for all the hot food 16. Ramekins for sushi & Caesar station

10:30 to 11:00 am

Cold kitchen with Salads

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each salad 4. Place the signs for each salad 5. Take the yogurts put in container with ice

Pastry with dessert

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each desert and candy 4. Place the signs for each desert 5. Get a platter fruits from the cold kitchen 6. Two platters of cookies regular cookies and sugar free

Hot food (Food runners)

1. 2.

Get all the hot food from the main kitchen under the hotline

Ask the chefs for the backups

28