Food and Beverage Training Manual

 The side stations should be cleaned, the Styrofoam cups and lids are refilled and more roll ups should be prepared and stored in the side station.  The tables and chairs should be covered with the covers to protect them. 3. Beverage Stations  The beverage dispensers must be removed from the side station and stored accordingly in the refrigerator or discarded.  Cover or wrap the lemons and limes and store in the refrigerator. 4. Kitchen and Dishwashing Area  All the food items need to be thrown out if they are old or wrapped and stored neatly in the refrigerators.  Prepare the food requisition form to be sent to the cold kitchen at 3 pm for the next day’s Operation.  All the surface areas and stove top need to be cleaned and switched off.  All the dishes need to be cleaned in the dishwasher and stored correctly.  Sinks should be cleaned and the dishwasher needs to be drained and switched off once everything is clean. 5. General Closing:  Polish and make extra roll-ups for the next day operation.  Remove the Snacks bar from the Golfers window, refill and store them.  Cleanup and put away the Check books and Lunch menus.  Collect the garbage in the cafe and throw away at the loading dock dumpster.  Ensure that the coffee and cappuccino are clean.  Neatly pack and organize the beverage refrigerator.  Refill the water fridges with cases of water.

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