Food and Beverage Training Manual

MAIN DINING ROOM

2018

Closing Assignments

Task

Completed Checked by Captain

Remove all salt and pepper, sugar caddies, flowers and/or candles and return them to the proper storage place. Remove all dirty linen. Sort linen into different colors and take them down to the laundry. Make sure that laundry is left clean and organized. Separate clean linen and return it to proper spot Get upcoming event reservation list and place tables accordingly Return all banquet tables and chairs to pyramid. Chairs to be in stacks of 10 and all tables returned to correct storage. Collect tablecloths and napkins for upcoming event. Check with Captain as to which color/size. Set tables. Make sure all silverware is clean and polished, check which set up is required Place glassware on tables. Make sure they are clean and polished, check which glasses are required

Beverage Area Opening Assignments

Task

Completed Checked by Captain

Restock enough glasses to last the whole function for beverages Collect enough teapots and creamers to last entire event. Prepare creamers and place in refrigerator.

Have extra creamers available Make 30 B&B’s with doilies Refill sodas appropriately.

Refill fridge with Milk, Juices, Lemons and Limes Clean and flush coffee machines. Empty waste trays. Instructions for cleaning are inside machine. Make sure we have enough backup coffee products for both machines. Regular coffee, Decaf coffee, latte, café lait. Refill ice buckets. Make sure bins are big enough to last the entire event. Fill ice completely to the top. Place ice scoop.

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