Food and Beverage Training Manual 2021

them something else to drink and offer them hot hors d’oeuvres . i. Bring them Menus and give them a minute to choose. ii. Take their order and repeat their order. iii. Ask for their member number.

iv. Type their order and make sure to put the seat number correctly. v. Fire the order or not (depends if they’re having soup or salad). vi. When the main course arrives, offer them some side condiments i.e. ketchup, mint jelly, etc. Bon Appetite! vii. When all of the people on the table have finished their main course, remove all dirty plates, bread basket, B&B plates, silver ware and salt & pepper. viii. Offer them coffee and dessert. c. Fond Farewell: Drop the check, and wish them a good night. Dinner Salad Bar Salad bar for dinner serves as starter and/or main course. The salad bar includes different kind of leafs, salads, dressings, and four salads of the day. Before service starts, it is a must to pre-make the Caesar salad for the convenient of our members. The Salad Bar Set Up • Fill and remake the ice in the salad bar. • Take the salad from the main cold kitchen. • Set the salads in the salad bar; don’t forget to put the appropriate serving utensils. • Put the salad tags in the salad bar. For both lunch and dinner there are also a number of fat free dressings that need to be included in the salad bar. There are 11 different types of dressing such as: • Caesar • Ranch and Blue Cheese • Balsamic and Raspberry Vinaigrette

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