Food and Beverage Training Manual

MAIN DINING ROOM

2018

Schedule of MDR Business

Tables / Table Cloth Sizes According to the BEO you need to set up the table. First get all the equipment that you need. Start polishing enough cutleries and glasses for tables and resets. When getting tablecloth make sure you bring the right sizes and colors for the tables we use.  Square MDR table: 90x90  48” round MDR: 108” round (always put two layers as it is a hard wooden table)  60” round MDR: 120” round  72” round MDR: 132” round (always put two layers as it is a hard wooden table)  Wafer MDR: the wafer goes on top of a 72” table with a 132” tablecloth and on the waiver there goes another 132” tablecloth, both same-colored Then put cutlery, glassware, china and other equipment according to the BEO on top of the table. Always use gloves when setting up tables and grab polishing napkins. If using an electrical device as center piece, check that it is working. Always check if salt & pepper and sugar caddies are full (sugar caddies especially with “Sweet and Low”). Double-check if you have everything the member needs for the meal. During the function follow the sequence of service.

The pictures below show different table set-up and decorations of several representative events

Luncheon

Charity High Tea

happened in the Main Dining Room:

Passover-Seder Dinner

Club Private Party

Beverage Area Before a function starts, the shelves and storages of the beverage area have to be checked. This includes:  Paper cocktail napkins for the bar and for the hors d’oeuvres passing (3 boxes).  Drinking straws (see-through), tall stirrers (red), small stirrers (black) (1 box each)  Quarts and pints with lids (2 box each)

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