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餐饮部FOOD
SHERATON MIRAGE GOLD COAST
HORIZONS RESTAURANT
TRAINING MANUAL
TASK: XXX
STANDARDS AND PROCEDURES
DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS
HEAD: G.M. APPROVAL: DATE:
TASK: TABLE SET UP FOR SET DINNER
STANDARD: All guest see immaculate and complete table set up for their reserved set meal.
PROCEDURE:
Sample Menu
Food Beverage
- Duck Breast White Wine
- Soup “ ”“ ”
5 11 8 3 2 7 9 10
Show Plate 12. White Wine Glass
Napkin 13. Red Wine Glass
Dinner Knife 14. Champagne
Dinner Fork 15. Dessert Spoon
Butter Plate 16. Water Glass
Butter Knife 17. Coffee Cup
Water Glass 18. Coffee Saucer
Fish Knife 19. Coffee Spoon
Fish fork 20. Flower Vase
Soup Spoon 21. Ashtray
Small Knife 22. Salt Pepper
Small Fork
Put the equipment down as per the above illustration starting from chinaware, cutlery, glassware and napkins.
STANDARDS AND PROCEDURES
DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS
HEAD: G.M. APPROVAL: DATE:
TASK: LAYING A TABLE CLOTH
STANDARD: TABLE CLOTH SHOULD BE IN GOOD CONDITION CLEAN, UNIFORM AND PROPERLY LAID THROUGHOUT THE DINING ROOM.
PROCEDURE:
Use well pressed table cloth.
Make sure that the lines are straight.
The center crease of all table cloth in the dining room should run in the same direction.
Place table cloth face down. This mean that the shiny sides are up and the hem is on the underside.
STANDARDS AND PROCEDURES
DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS
HEAD:
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