Food and Beverage Training Manual

Sports Bar at Frenchman’s Creek 2018

b. Lemon, limes and open sugar is trash and does not belong on the table 17.Serve the second course (mostly is the main course) 18.The server is responsible to be at the table when the second course gets served to ensure the food are cooked properly the way their liking and offer for the condiments, such as ketchup, steak sauces, mint jelly, etc. 19.2 seconds, 2 bites, 2 minutes (within 12-14min) a. 2 seconds – check if the food arrived at the table as ordered b. 2 bites – check if everything I to the members liking and if anything else is needed c. 2 minutes – check again if every person at the table is satisfied with their meal experience d. Check for refills & table maintenance constantly, if the glass is half empty refill! 20.Check for refills & table maintenance constantly (within 7min) a. If the glass is half empty refill! b. Lemon, limes and open sugar is trash and does not belong on the table 21.Clear second course (main course) when every diner has finished 22.Remove bread basket, salt and pepper shaker as well as any other debris 23.Offer coffee, cappuccino or espresso and explain the dessert, take the order 24.Put the order to the pastry 25.Put down the dessert silverware 26.Serve coffee or tea; put the milk, sugar and coffee cups on the table a. If tea, make sure you show the tea box so they can choose the tea that they like 27.Serve dessert and a plate of cookies for the table 28.Refill coffee and beverages as needed 29.Clear Dessert and anything that is not needed off the table

30.Drop the check, to male member if a couple 31.Font farewell by calling members by names 32.Return the check to the service station 33.Clear the table if necessary and reset

Every Server is responsible for  The cleanliness of her station and that all service standards are being met.  Monitoring the ticket time of food orders  Folding the napkin whenever the members or guests is leaving the table

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