Food and Beverage Training Manual

Opening and Closing Assignment for Dinner

Following you can find the opening and closing procedures for dinner. Keep in mind, that the working areas are small and that you have to work in a team to have everything clean and tidy. Always help each other just in case somebody runs late with his assignment. You will find the following set lists in the Grille back area.

Section I / Tables

Opening:

1. Set-up the tables according to the reservation list, make sure all the tables are set with polished silverware, flower (make sure they’re fresh and the water is clear), candles, salt and pepper, butter dish with cocktail fork, napkin, and B&B plates. 2. Check and refill Salt & Pepper shakers 3. If necessary, make reset plates (according to reservation list) have them ready in the back area. 4. Make sure the dinner menus are clean and guest menus matches according to the reservation list. 1. Collect the candles from the tables, and bring them back to the Grille cabinet in the back area and charge candles if needed. 2. Clean the tables and put all dirty linen in the laundry bin at the back. 3. Put back the tables and chairs according to lunch set up. 4. Set the tables for lunch or the next event. The lunch set up including mat, napkin, silver ware, salt and pepper, sugar caddy and pencil. 5. Wipe and put the dinner menus back in the menu stand and charge it. Put out the lunch menu in the menu stand ready to use the next day. 6. Make resets and refill all side stations for lunch. Please always separate the laundry by colored and white tablecloths / napkins and put them in separate bins. This rule is not only for the Grille, it applies for all restaurant and functions we have. Closing:

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