Food and Beverage Training Manual

MAIN DINING ROOM

2018

business should not be in there. After business we switch off the light of the fridge, which is situated at the top right hand side. Following stuff needs to be found in the fridge:  Regular Milk  Skim Milk  Half and Half Milk  Lactaid free milk  Skim milk plus  Orange Juice  Apple Juice  Cranberry Juice  Pellegrino  Diet Tonic  Uncut lemons and limes  Olives  Regular and Decaf Coffee packs  Café au lait pack  Chocolate Milk pack Also the barkeeper and the buffet runner use this fridge to store their equipment i.e. dressings, butter, fruit tray, cocktail mixes etc. Side Stations For optimal service and the facilitation of service we always place at strategic points service stations. You can use the service station as a backup spot for resets or cutlery. Also you can find there service utensils, which you will need during the business time. This includes coffee equipment, several sauces, special cutlery (Steak knife, fish knife and spoons). The regular set up for a Side station includes:  Coffee ring  Sugar caddies  Resets of Cutlery, Glasses and Napkins  Basket with special sauces (A1, Tabasco, etc.)  In the draw Special cutlery like Steak knife, Fish knife, spoons, crap opening pliers, plates.  On top a Tea box  Water jugs  Thermos jugs with Coffee (one decaf and one regular)  Some trays (3)

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