Food and Beverage Training Manual

Section IV / Expo & Food Runner

Opening:

1. Set up Dover Sole Trolley with two white napkins, fish knife- & spoon, dinner fork and one 7” inch plate. 2. Prepare plates with doilies for hotlines (10”, 7” and B&B plates). 3. Prepare 1 pocket plate with soup spoons, 2 pockets with tea spoons and 20x folded napkins to carry hot plates. 4. Make sure we have enough cocktail forks, chopsticks and lobster set for dinner. 5. Have ramekins for the dressing/ sauce available. 6. Bring three food runner trays with clean covers and tray jack to the hot line. 7. Cut lemons and make lemon wraps. *Usually food runner assists to prepare water for side station. 1. Clean and wipe the hot line and the heat lamps. 2. Put the left over lemons in the refrigerator. 3. Refill all the plates with the silverware in the hotline ready for the next day. 4. Take the linen, decoration and wood cover off the salad bar and set the buffet up for lunch. Refill all the plates, soup bowls, ramekins and soup spoons.

Closing:

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