Food and Beverage Training Manual 2021

IV- Tables  Put all dirty table cloths in the laundry trolley.  Relay tables in 50’s and 60’s for dinner.  Set the rest of the tables for lunch inside.  Clear side stations Sunday Brunch Buffet set up

 Bring 3 surbs,1 6 foot table from the tunnel, and use 5 square tables – tables 11,12,14,15 & 24  Make sure to have your fluffs and table cloths the oatmeal color ones.  Also you need 2 square chaffing dishes and a crockpot also the toaster from under the salad bar.  Prepare 2 sheet pan and 1 small sheet pan wrap with aluminum for the buffet and 1 heat lamp  Bring 1 wood board that we use on the salad bar also 2 green ice bins, 1 small clear bin.  Wrap with a color table cloth which we bring from main club.  Prepare 3 extension cords make sure to have 3 runners and 1 Frenchman’s creek floor matt.  Prepare plates - 10 inch plates, square plates, 7inch colored plates and small colored plates.  Make sure to have them polished and ready to go and have your utensils ready.

“The Jewel of Frenchman’s Creek”

Page 31