Food and Beverage Training Manual

MAIN DINING ROOM

2018

Buffet Opening Assignments

Task

Completed Checked by Captain

Check buffet layout for changes Find out what you need for the buffet from the chef. Chafing dishes, heat lamps, etc. Check skirting/linen. Make sure it is clean and pressed with no holes. Make sure that no tablecloths are visible underneath skirt. Prepare the butter for the salad bar and bread basket if needed. Collect chafing dishes, heat lamps. Before placing on buffet, make sure they are clean and polished and have correct inserts. Place plates/ bowls on buffet. Polish each plate. Remove broken, chipped or damaged china Polish all serving utensils and backup utensils Prepare under liners and artichokes for all buffets Make sure there are clean mats behind every station If power cords are used make sure they work and then tape them down Place Sternos. Make sure there is enough backup, don’t put backup under buffet. Get buffet signs from the office and put them in the frames which will be used for the event. Prepare the fat free dressing for the salad bar. But the Caesar salad bowl, olive oil, balsamic vinegar, red wine vinegar and pepper mill on the salad bar. Don’t forget baskets with ramekins for condiments on the buffet. Closing Assignments Task Return all chafing dishes, heat lamps and all other equipment to dishwasher to be cleaned. Return all skirts. Make sure that all skirts are hung on hangers and hung properly. If skirts are dirty, separate from other dirty linen. All dirty linen is to be taken to laundry. Make sure linen are sorted into different colors. Return floor mats to laundry so they can be cleaned

Completed Checked by Captain

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