Food and Beverage Training Manual

Beverage Station / Section IV

Opening: 1. Brew 2 x Decaf Iced Tea (one time brewing, put 2 pack of reg. tea)

* 1 big container for each bar (2 Total)

* Fill up 3 pitchers, 1 per side station (including terrace)

2. Brew Decaf and Regular Coffee and turn on the Cappuccino machine

* 5 pitchers decaf ice coffee, 1 per side station.

* 1 pitcher decaf ice coffee for the back side area by the blender to use for

whipped iced-coffee.

Note: When brewing the coffee, make sure the coffee machine is always empty before starting. After making the Iced Coffee, brew more to be used during lunch. 3. Make Raspberry Iced Tea

* Fill up 5 pitchers, 1 per side station (including terrace)

4. Make Crystal Light Lemonade (1 pack powder equal 3 pitchers)

* 5 pitchers for side station (including terrace)

5. Make Arnold Palmer (Mixture of ½ lemonade and ½ iced tea)

* 1 big container for each bar (2 total)

* Fill up 3 pitchers, 1 per side station (including terrace)

6. Bring 2 pitchers of pink lemonade upstairs from the cafeteria for the bar inside and outside. 8. Fill up the straws, “to go” containers (quarts, pints, lids, boxes, Styrofoam cups, bags) and paper napkins at the bar.

9. Fill up ice in- and outside bar.

10. Fill up the sodas and beers inside and outside bar.

Closing:

1. Refill beverage in the bar for dinner.

2. Clean coffee machine and ice tea machine at back kitchen, make sure the

area is clean and tidy.

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