Food and Beverage Training Manual 2021

6. Dishwashing Area:

• The dishwasher should be switched on and the sinks filled with left to right hot soapy water, hot clean water and sanitizer ready to be used during service. • Temperature monitoring: Every day maintain the Daily temperature logbook provided with Paper Thermometer.

During Service: 1. Swimming Pool Deck and Tiki Bar

• During the service operations for the day dirty towels must be collected and placed in the laundry cart as well as refolding and replaced dirty towel chair covers on the lounge chairs. • Any garbage should be picked up and thrown in the trash bins. • Members should be assisted throughout the day with any needs they may have. • The bathroom and showers should be checked to ensure all towels are picked up and everything is in good condition. Should there be any complications, speak to someone in housekeeping or the required department. 2. Tables and Side Stations • Ensure that the members and guests’ needs are attended to and that the correct sequence of service is followed throughout lunch service. • Tables should be wiped clean after the every time members leave and reset accordingly. • The side station should be kept organized, neat and clean throughout service. 3. Beverage Stations • Should any beverages run out during service, they should be replenished. 4. Kitchen and Dishwashing Area

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