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Kitchen Expo Set-up

• Set up orders per time Slot and confirm with Kitchen Staff • Condiments – See list of Souffle Cups – have Main Supply in the kitchen • Set up bus pans by the hot line to place each order in their own box • Place 3 Queen Mary Shelves and labeled with numbers 28 -42. Cold kitchen items are place on shelves based on the member number. Place all Cold items / salads by member number on the shelf for easy distribution. • Start setting up Salads at 3:00 p.m. • Pick up all desserts / cookies and place them on a table or Queen Mary.