Food and Beverage Training Manual

Section II / Side Stations:

Opening:

1. Make 2 coffee rings (dinner coffee cup) for the back Grille kitchen area. 2. Place extra silverware in the side station, preparing mark down plate including regular knife, steak knife and fish knifes. 3. Prepare 5 Condiments tray (3 for inside, 2 for outside if busy) with: Apple Sauce, Mint Jelly, Sour Cream, Chives, Diced Crispy Bacon, Horseradish Sauce, Mustard, Ketchup, cranberry sauce, parmesan cheese and bring them out before the dinner service starts. 4. Prepare water pitcher (fill with ice) including flat and sparkling. Use container for bottles and artichoke for pitchers. 5. Put the clean and filled olive oil & vinegar set and pepper mill on each side station 6. Place a clean white napkin on top of each side station. 7. Refill tea boxes, make sure all kind of teas are available and have them on each side station. 8. Make sure all side station have all the condiments full and clean 9. Refill sugar caddies. 10.Make sure the side station and the tray holders are wiped and clean. 1. Remove all the pitchers from side station 2. Refill condiment trays and put it back in the back fridge, if we serve dinner the next day. 3. Make sure the side stations are clean, especially the fillister by each side station, make sure there’s no flooding. 4. Refill the side stations with lunch resets. 5. Refill the saucer and coffee ring. 6. Help clean - up the tables and set-up for the next day

Closing:

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