Food and Beverage Training Manual

12. Set up toaster. Toaster is in the cabinet under buffet.

13. Pick up the regular toast bread which you will find in the fridge, as well as the low carb bread which is in purchasing office. Gluten Free bread should be picked up at the pastry. 14. Place sliced bread in the container and put next to toaster. (White, rye, and whole wheat) 15. Place one empty basket or plate with a white napkin in front of the toaster for the crumbs.

16. Make a basket with all different types of cut bagels available.

* Plain, raisin, poppy seed, sesame, wheat, onion, pumpernickel, bialy, etc.

17. Set up different cream cheeses, jams, peanut butter, butter (salted & unsalted) and ‘Promise’ margarine

18. Place cracker, chips and gluten free toast in container, place them on buffet.

Keep the Salad Bar nice and clean during service. The entire team is responsible for the cleanliness of the Salad-Bar. Communicate with the Salad-Bar-Runner about any missing or almost empty items.

Closing:

1. Remove all the utensils at 2.30 pm (use a clean and nice bucket) and keep the noise low.

2. Get 1 Queen Mary for the Salads

3. Remove all the salads and arrange them on the Queen Mary, then return it to cold kitchen.

4. Take the soups back to the kitchen, rice and noodles are disposed.

5. Return all fat free dressings to the refrigerator.

6. Clean the salad bar; take off the crumbs and the food remains. Wipe and sanitize the entire counter. (Use sanitizer spray!)

7. Cover up the Salad bar with the wooden covering.

8. Clean up the bagel station; bring leftovers to cafeteria.

9. Ensure that all Crumbs from the bagel area is disposed of, and the area is clean.

10.Return all cream-cheeses, butters, and jellies to the refrigerator.

11.Turn over buffet signs.

12.Wrap toast nicely and put them back into the fridge.

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