Food and Beverage Training Manual 2021

III- Salad Bar Same procedure as lunch, however use china plates instead of plastic and you do not need s basket of bread or cookies on the salad bar. Make sure all salads have the correct signs and utensils. IV- Hotline  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.  Prepare underliners, 7 inch and 10 inch plates with doilies.  Fold napkins to carry hot plates.  Prepare bowl for shells for mussels/lobster etc.

“The Jewel of Frenchman’s Creek”

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