Food and Beverage Training Manual

Opening and Closing Assignment for Lunch

Tables / Section I

Opening:

1. Set up the Grille Terrace:

a. Set up tables (Same as inside) b. Put cushions on the couches. c. Open umbrella if weather allowed. d. Put cushions on the chairs.

2. Check all the table set-up: Dinner Fork, D inner Knife, Ice Tea Spoon, Tea Spoon, B&B Knife, B&B Plates, Salt & Pepper, Sugar Caddies, Flower, Pencil, Place Mat and Napkin. Most of the set-ups should be done the previous day by the dinner shift, you need to check and make sure that nothing is missing or dirty!

3. Make sure the tables and chairs in the Grille are clean and not wobbling or have crumbs or spots on them.

4. Make sure salt & pepper shakers are full, clean and functioning.

5. Make sure sugar caddies are full and clean. From the right to left (6 Sweet & Low, 6 Splenda, 6 Equals, 6 Regular Sugar, 2 Truvia and 4 Brown Sugar)

6. Check the flowers on the tables, make sure they are fresh and the water is clear (change the water if necessary)

7. Check each table has at least 3 pencils on the table.

8. Make sure the menus are clean and separated by priced and un-priced (for guests)

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