Food and Beverage Training Manual

MAIN DINING ROOM

2018

Table Maintenance  Servers must fold napkins whenever the members or guests leave the table  When serving a married couple give the check to the husband  Always aks for member number (especially when you are serving members with the last surname)  Refill the water throughout the whole service  Table must be clean at all time (remove empty sugarpacks, straws, lemons), Tabel should look tidy Composition The Main Dining Room is the main facility of the Frenchman’s Creek Banquet Department. The complete facility provides the opportunity to seat up to 500 guests. The main business is the adjustment of events. This could be Golf events, show time events or other special events. The Main Dining Room is divided in three sections. The East side (located on the left hand side from the main entrance), the Center and the west side (located on the right hand side). These three sections can be closed off for smaller events.

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