Food and Beverage Training Manual

MAIN DINING ROOM

2018

On the beverage shelf you need:  Glasses (next to the shelf) (depends in the event, but two racks are ok for regular business, if is Sunday brunch or BBQ we need 4 to 6 racks at least.)  Trays  Lemon and Lime Wedges (two quarts of lemon and one pinte of lime)  Straws (one box)  Beverages - Sodas & Juices  Frenchman’s Creek Water (one box) How to prepare the beverages  Ice Tea: brew in brewing machine, put only one package in filter  Crystal Light Lemonade: ½ bag for 1 pitcher, put a little hot water and stir it, then fill it up with cold water  Raspberry Ice Tea: put 1 Tea bag a pitcher, brew with hot water, top it up with cold water  Arnold Palmer: ½ Crystal light lemonade, ½ Ice Tea  Pink Lemonade: get it from Cafeteria (only needed at holidays)  Iced Coffee: fill a pitcher with coffee, chill it with a couple of ice cubes  Tiger Woods: ½ Crystal light, ½ raspberry ice tea (only prepared when requested)

It’s better to use the big pitchers for the iced tea, Lemonade and Arnold Palmer, for the coffee two regular pitchers and for the rest one pitcher.

Coffee machine : Flush the big machine at the end of every event, and take the pieces to the dishwasher so they can clean them properly. For the small one you just need to rinse the drainage tray after all the functions. In both cases make sure that the coffee, milk or chocolate are full so you don’t have to run the next day.

Fridge When you are in charge of the beverage area, you always need to check the fridge. It should look nice and tidy at all times and all the things we do not need for our regular

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