Food and Beverage Training Manual

The Grille Floor Plan

The floor plan is very important for the operation of the restaurant. It helps to ensure that the operation runs smoothly and efficiently.

The Assistant Manager or captain writes the floor plan to divide stations for the servers. Each server is responsible for his/her own station but should assist his colleagues if able to. Teamwork is very important and lateral service is one of our standards. Inside Grille Tables (Main room) - 2 tables for 8 - 10 tops (table 15 & 52) - 4 tables for 5 - 7 tops (table 12, 23, 33 & 54) The sides of the table can be flipped open to accommodate those numbers or flipped down to accommodate 4 people. - 12 tables of 4 tops.

Inside Grille Tables (Patio) - 2 table for 5 - 6 tops (table 103 & 106) - 4 tables for 4 tops (table 101, 102, 104 & 105) Inside Grille Tables (Bar Area) - 4 Table for 5 - 6 tops (table 201, 203, 204 & 208) - 4 tables for 4 tops (table 202, 205, 206 & 207)

Outside Grille Tables - The Grille Terrace also has tables available for Lunch or Dinner service - 4 tables for 4 tops (table 301-304)

 Grille Dinner: Changes are made according to the reservation list.