Food and Beverage Training Manual

MAIN DINING ROOM

2018

Checklists Tables Opening Assignments

Task

Completed Checked by Captain

Get reservation list from the F&B office Check what kind of tables are needed for the function Check which tablecloth will be used for the event and get them from the laundry. Are they all clean? No marks, stains, holes etc. Polish silverware for tables and resets Polish glasses for tables and resets Fold napkins for tables and resets Set tables according to menu items Is silverware clean, polished and straight on the tables? Are the napkins folded properly Place salt and pepper on tables. Tables of 4-1 set, 5/6/7/8/9-2 sets, 10 or more-3sets. All salt and pepper shakers should be clean and full. Place sugar caddies on tables (same as salt and pepper). Check that all caddies are clean and polished and full of all sugar varieties. Place centerpiece on tables, if any. Candles, flowers, votive. If using candles make sure they are clean and are not chipped or broken. Check that the correct candle is being used. Remove any wax left in candles from prior use. If using an electronic centerpiece, check if it works. Put table numbers on tables according to the floor plan Place resets in two large side stations. Make sure there are enough polished glasses for the resets

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