Welcome Home

II- Hot Line  Set up chopping station with polished plates, all of our chopping bowls choppers and gloves to the left hand side from the lunch kitchen  Fold some napkins to carry hot plates and to wipe (keep the area clean).  Check the system at the kitchen and on JONAS computers if there is enough printer roll left. (Check back-up drawer)  Set up the dressing‘s and butter ramikins in a tray in the back fridge (balsamic, blue cheese, ranch, thousand island and caesar)  Dont forget all fat free dressings, honey mustard and condiments like: tartar sauce, relish, mayonnaise, ketchup or mustard.  Put balsamic vinegar, olive oil and peppermills on the hotline.  Prepare for mise an place under liners with doilies, ramekins and cuttlery.  Refill the potato chips and to go containers.  When you are done, help setting up salad bar. III- Expeditor  As the "expo" your job is setting up the plates to be served (the night before)  Learn what you need to add to each item as it comes out of the kitchen  He is responsible for executing quality food delivery to our members in a timely fashion  Also responsible for communication between management, wait staff, and kitchen personnel  Only the expeditor is able to fire a table  As food is comming back because of some complains, the „expo“ has to write a re-fire ticket and give it to the chef.

“The Jewel of Frenchman’s Creek”

Page 16