Food and Beverage Training Manual 2021

FLOW CHART 1. Expediter collects hot Food at the Hot Line 2. Expo Checks hot food items for completion and or modifications 3. Expo places all items in Bus Pan/box along with appropriate condiments and completed order sheet 4. Runner to deliver the bus pan/box into the MDR East to Cold Station 5. Orders will be completed. Cold food items and or desserts will be added into the bus pan/box and any other extra items for example toilet paper, gloves etc.

6. If anyone is ordering wine or liquor someone has to go to Mr. Fishers office and get the wine or liquor and write a check for Mr. Fisher so he can charge the bottle whenever he has time. 7. Printed Checks will be provided and left with completed order. 8. Completed orders in bus pans /boxes will be packed immediately. 9. Packers will do the final check for orders if it is complete. 10. Write Member Name on the Bags and place food items in the bag. Utensils and or special requests will be completed. 11. Any requests for Cases of Water indicated on the bags for the Valet drivers to know. 12. Double check that the items ordered are matching the items charged and the correct member has been charged. 13. Copy of the check to be placed in the bag 14. The bag with the address will be left on the table to be pick up by the Delivery Drivers. 15. Once they pick it up one person has to write down the name of the driver, name of the member and the time the food left the club on a flip chart. 16. Once the Delivery process is complete the drivers bring the order sheet back to the office for them to call the members and double check that the order arrived correct. 17. Pick up orders – Pick up time has to be indicated along with member name – Bags will be dropped off at the valet station