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MAIN DINING ROOM 2020

This includes coffee equipment, several sauces, special cutlery (Steak knife, fish knife and spoons). The regular set up for a Side station includes: • Coffee ring • Sugar caddies • Resets of Cutlery, Glasses and Napkins • Basket with special sauces (A1, Tabasco, etc.) • In the draw Special cutlery like Steak knife, Fish knife, spoons, crap opening pliers, plates. • On top a Tea box • Water jugs • Thermos jugs with Coffee (one decaf and one regular) • Some trays (3) Buffets The buffet station for main dining room is an extremely important and vital part of operation in the main dining service. The reason for this is that it is used as a main source of food service when catering for large amounts of member’s i.e. Christmas and New Year’s Eve, whilst also giving a huge range of food diversity for the member. The most important things to do to create a perfect buffet: • Always have a large amount of artichokes and B&B dollies on hand as you always use more than you think. • Create a diverse utensil box that can suit every station as this can waste time going back for utensils all the time. And every round table must have a center piece, also where center station are used such as brunch and BBQ. • Power outlets are placed across the whole room make sure there is no more than three heat lamps per socket and that health and safety is abided by. • Frenchman’s Creek carpets must be placed where chefs stand or where wire is laid to avoid tripping and falling. • Plates must be polished before being placed on the buffet it is not only for cleanliness but also presentation. • Here we present a guide for shopping list. Make sure that if you already have some of these products in the back office you don’t need to bring the same amount just the difference. Most of the time when we have and event where the lounge needs to be open, we make sure to bring some products such peanuts, mix peanuts, olive we already have, silver containers, and in the tables B&B plates.

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