Food and Beverage Training Manual

MAIN DINING ROOM

2018

Side stations Opening Assignments

Task

Completed Checked by Captain

Place clean napkin on each side station. Napkin color should match those that are on the tables Remove anything that doesn’t belong in side stations, also check credenzas Place tea box on each side station making sure they are full and include all varieties of tea Make for each side station one coffee ring with enough saucers Place cutlery if needed i.e. Steak knives Put Checkbooks, checks and pencils if needed Make sure all sauces are in side station (A1, 57, Tabasco, soy sauce) If sugar caddies aren’t on tables, place in side stations. Check that all sugar caddies are clean, polished and full of all sugar varieties. Place enough clean tablecloths for resets in the two main side stations Put linen trolley and bags for dirty napkins in the main side station by the kitchen Make resets if needed, check with Supervisor what kind of cutlery is needed Place enough racks of polished glasses in both main side station to match qty of resets Prepare water pitchers in beverage area. Enough for every side station. They should be clean and polished Prepare coffee thermoses in beverage area. Enough for every side station. They should be clean and polished Make sure water is on side station before door opens for service. Don’t put coffee out until first table is in the room

36