Food and Beverage Training Manual
MAIN DINING ROOM
2018
4:00 PM
1. 2. 3. 4. 5. 6. 7. 8. 9.
Light up all the chafes and heat lamps
Gluten free dressing in ice for Caesar station and Caesar bowl
Soy sauce for sushi
Artichokes for Caesar station and B&B plates with doilies Utensils for Caesar, salads, hot food and deserts
Chinese sticks for sushi
Crackers for the chopped liver
Bowls for the Chili soup with B&B plates with doilies
Soup pot with water and on
10. 11. 12. 13.
Butter for the breads at the soup station Get signs for the salads at the F&B office Get the hot food signs from the cupboard Ramekins for sushi, Caesar and french fries
5:30pm to 5:45pm
Cold kitchen with Salads
1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each salad 4. Place the signs for each salad 5. Get the ketch up for the fries and horse radish from the cold kitchen 6. Make the Caesar salad just the lettuce and dressing
Pastry with dessert
1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each desert and candy 4. Place the signs for each desert 5. Get a platter fruits from the cold kitchen 6. Two platters of cookies regular cookies and sugar free
Hot food(Food runners)
1. 2. 3.
Get all the hot food from the main kitchen under the hotline
Ask the chefs for the backups
Get the Prime rib and Turkey for carving
4. Make sure the cranberry sauce and horse radish is next to the carving station
29
Made with FlippingBook - Online catalogs