Food and Beverage Training Manual

The Grille dinner service and operation is different to the Grille lunch. The Grille is the fine-dining outlet of Frenchman’s Creek, so members often invite guests and family. Dinner in the Grille starts at 6:00 pm. The manager gathers all servers at 5:30 pm for the daily line-up, revising the reservation-list and informing the server about special occasions, reminding them about member preferences and member recognition also guest-names. Our member’s demands are very high so it is our responsibility to provide excellent service. There are some important questions we have to ask very detailed when we take the order: - Ask the temperature of the meat “How would you like your steak/fish cooked or prepared?” - Explain the side dishes we have “What kind of side dishes would you like?”, “We can offer you…” - Concerning the salad ask them “Would you like it chopped, toss dressing, dressing on the side, etc?” - Always repeat the order and make sure everything is right. If it does not sound logic to you, it won’t sound logic to the kitchen. The server should always find a way to satisfy members and guest’s needs or find an alternative to their requests. Servers should be present when the food is served, so in case that any item is missing or condiments are required, the server is able to response right away. During dinner the expeditor is responsible for the communication between the floor and the kitchen during service to prevent confusion. If he receives a ticket with the number of covers varying to the number of dishes, he will call the server over and confront him/her if it is correct or an error.

Grill Dinner Table Set-up:

1. Salad Fork

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