Food and Beverage Training Manual

4. Beverage Stations

 Using the large beverage dispenser make 1 of each:  1 Iced Tea  1 Raspberry Iced Tea  1 Crystal Light ( Lemonade)  1 Arnold Palmer (half iced tea and half crystal light)  1 Iced Coffee (using the coffee machine inside and only make decaf coffee)  Cut one quart of lemons and one pint of limes and place on the counter for service.  Ensure the coffee and cappuccino machines are clean and there is enough milk, chocolate and coffee in the machine. Check that there are enough clean mugs, creamers and spoons for service.  Check that the smoothie machine is full with the smoothie of the day. Use one part tropics syrup with 2 parts water (1:2). Ensure that there are sufficient supplies of Styrofoam cups, lids and straws next to the machine.  Ensure the refrigerator is fully stocked with milk, sodas and juice and the liquor cabinet is also fully stocked.  Prepare cocktail trays ready for service with doilies as needed. 5. Kitchen & Grill Area  Every day in the Pool Side Café kitchen, all the food items need to be checked if they are fresh and the FIFO principle of food storage followed.  All the salad and cold food items should be collected from Garde manger (cold kitchen) and the hot food (chicken and salmon) should be collected from the 19 th hole kitchen.  Kitchen Knives & Utensils need to be keep clean and ready for service , Kitchen rags also arrange next to grill an appropriately .  The Pool Side Café kitchen should be checked for stock of any food items such as French fries, hotdogs, bread, fruit etc. and collected from the appropriate storage area.

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