Food and Beverage Training Manual

Opening:

1. Pick up the Queen Mary with all the Salads from the Cold Kitchen Refrigerator. 2. Fill each buffet with ice. Use regular ice to begin filling the bottom, and coat the top with crushed ice.

3. Fill the soup station with hot water, using 2 small buckets.

* Keep the hot dial at # 150 for the 3 soups.

4. Put all salads accordingly and take off the plastic film.

5. Get the utensils and place them accordingly and make sure the food signs are matching. 6. Refill the olive oil, balsamic vinegar and red wine vinegar bottle if necessary, making sure the bottles are clean.

7. Refill the peanut jars on the buffet when necessary.

8. Make sure the pepper mill and Fat Free Dressings are on the Salad Bar.

9. Refill plates and bowls

* 10" Plates for Salad Bar. 7" Plates for fruits and cookies.

* Soup bowls and under-liners, Soup-spoon pocket, premium crackers and oyster crackers in the basket for soup station.

* Tea-spoon pocket, Soup-spoon pocket for expo station.

* Basket filled with Ramekins for Salad Bar and the expo station.

* B&B Plates with doilies for soup station and expo station.

10. Bring the cookies from the pastry and put them on the counter of the Grille bar with 7” plates. Set the bar also with a fruit plate, dessert forks and a plate of cocktail napkins. Our cookies include biscotti’s, sugar-free, Weight-Watcher and assorted Frenchman’s Creek cookies.

11. Pick up the soups from the kitchen and change signs for them accordingly.

Southwestern Style Corn Chowder – GF

Italian Wedding Soup

Monday

Thursday

Shrimp Gumbo – GF

Kale Cauliflower Quinoa Soup – GF/Veg

Tex Mex Chili

Manhattan Clam Chowder

Tuesday

Friday

Vegetable Beef Barley

Lentil Vegetable Soup – GF/Veg

Spilt Pea -GF

Tomato Florentine GF/Veg

Wednesday

Saturday

Turkey Gumbo – GF

Sweet and Sour Cabbage - GF

* Chicken Noodle Soup and Weight Watcher’s Soup served every day.

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