Food and Beverage Training Manual 2021

8. Detail all necessary sea cautions on the cabana board (ex. Jelly fish, tar, undertow, etc.) 9. Check that the pool is clean and vacuumed, including gutter area 10. Spray deck with chemical ( “Round Up” ) for weeds 11. Spray grass and pavers for fire ants POOL WATER MAINTENANCE: • Check daily pool water temperature located behind cabana • Normal water temperature is 86 degrees • Check the pool Equipment • Any problems call engineering ASAP and tell manager on duty Pool & Beach Service sequence: 1. Greet them with a smile (good morning ). 2. Introduce yourself. 3. Make sure they have a towel and ice water with them. 4. Continue serving water if needed or if asked for something. 5. Stay on top always. 6. Make sure all supplies are being ready to go (ex. Plastic fork, knives, napkins, plastic bag, etc.). 7. Always carry a pen and check with you. 8. Take order and detail all items menu (including specials). 9. Make ticket to go, before handling to the kitchen. 10. All tickets must be signed at all times. 11. Walk around pool and beach area and offer assistance. 12. Look around for loose trash (especially cups, wrappers, etc.). 13. Walk around and pick up dirty towels lying on deck and beach during service. 14. Advice members and guest about rules such as: a. Swimming diapers must be worn by toddlers b. No boogie boards in the pools c. No drinks or alcohol in the pools 15. Check with manager all times during the course of service. 16. Important Note: Staff should not leave the beach and cabana unattended, during the course of service, unless told by a supervisor. There is no telling when someone may show up or someone might need help. 17. In case of thunder or lightning advice the members and guest to EVACUATE the pool area. 18. Always carry a radio on you so you can communicate with the captain on duty at all times.

“The Jewel of Frenchman’s Creek”

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