Server cleaning checklist.docx
1 like1,124 views
This document contains two server checklists, one for closing duties and one for opening duties. The closing checklist includes tasks like ensuring supplies like silverware, to-go boxes, sauces, and drinks are stocked. Tables must be cleaned and set, floors swept and mopped, and candles turned off. The opening checklist includes similar supply and cleanliness checks as well as chair set up and candle lighting tasks. Both remind servers to provide excellent guest experiences.
1 of 2
Downloaded 47 times
Recommended
Restaurant-Bar Closing Checklist
Restaurant-Bar Closing ChecklistLaura Silberman
Ìý
The document provides a checklist of daily closing duties for a cafe. It includes tasks like cleaning and stocking bathrooms, dusting and sweeping dining areas, wiping down surfaces, taking inventory of supplies, and ensuring all items are properly stored away. The checklist must be initialed after each task is completed and signed by the closing manager.Bartender Closing Checklist.docx
Bartender Closing Checklist.docxJenna Millard
Ìý
The document outlines a bartender closing checklist that includes tasks like wiping down and cleaning the bar area, stocking supplies at the bar food and espresso stations, organizing the computer station, and signing off. It also lists opening checklist tasks for bartenders such as checking stock levels, setting up the bar area, and additional daily responsibilities like refilling water pitchers and helping clear tables to provide the best guest experience.Bartender checklist
Bartender checklistGaurav Kejriwal
Ìý
This document contains a bartender checklist for opening, weekly maintenance, shift changes, and closing procedures at a restaurant. It lists the daily tasks for each day of the week, including stocking supplies, prepping garnishes, cleaning equipment, taking financial reports to management, and more. The detailed checklist is intended to ensure all necessary steps are completed each day to properly open, operate, and close the bar area.BAR OPENING & CLOSING CHECKLIST.docx
BAR OPENING & CLOSING CHECKLIST.docxPhelopaterGeorge
Ìý
The document provides opening and closing checklists for a bar with duties assigned each day of the week. The opening checklist includes over 20 tasks such as collecting bar keys, setting up glassware and equipment, stocking beverages and supplies, and preparing garnishes. The closing checklist similarly includes tasks like wiping down surfaces, cleaning glassware and equipment, restocking refrigerators, taking out trash, securing cash, and locking up for the night.sequence of service in Restaurant 
sequence of service in Restaurant N.Ramesh, Asst.Professor in MC&HM,SLCS
Ìý
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
ROTA SERVICE
ROTA SERVICEindian chefrecipe
Ìý
This document outlines the standard service sequence and procedures for waiters at a restaurant. It describes the steps from greeting guests at the entrance, seating them and introducing themselves, taking food and drink orders, serving meals and clearing dishes, serving dessert, settling the bill, and seeing guests out. The proper phrases and polite language for waiters to use at each step are provided. The goal is to provide excellent customer service and ensure a positive dining experience for all guests in the restaurant.Mise en Place & Closing Restaurant: www.chefqtrainer.blogspot.com
Mise en Place & Closing Restaurant: www.chefqtrainer.blogspot.comCulinary Training Program
Ìý
The document discusses the importance of mise en place and closing procedures in restaurants. It covers:
1. The daily briefing conducted by supervisors to communicate assignments to staff.
2. Mise en scene which prepares the dining environment by ensuring cleanliness, comfort and hygiene.
3. Mise en place which refers to pre-preparing work stations with all needed equipment and supplies laid out correctly.
4. Proper table setting procedures including dressing tables with tablecloths and arranging flatware, glasses, and condiments based on the type of meal service.How to Clears soiled plates and glasses
How to Clears soiled plates and glassesMarriott Hotels & Resorts
Ìý
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harmAccompaniment & garnish
Accompaniment & garnishAtul Kumar Mishra
Ìý
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.13-sequence-of-table-service.pptx
13-sequence-of-table-service.pptxSHABO HAYMO
Ìý
sequence jsisnsosjdodhd jaosbsisb jsusbsusbs gags tangina neto jsosjsosmsb hahahahahaha buyahwodnsmsodvd ydidbdodndvdid its all about table service you will learn some of table manners, etcBar
Barsusanta kumar mishra
Ìý
This document provides an overview of bars and the bar operations in hotels. It describes the different types of bars, licenses required, bar areas and layout, equipment used behind and in front of the bar, bar accessories, supplies and furniture. It also outlines the opening and closing duties of bartenders as well as how to properly shake, stir and pour drinks. Maintaining cleanliness of the bar area is also discussed.Sequence of service
Sequence of serviceMurthy Naik
Ìý
The document outlines the 12 steps of service sequence for waiting staff in a restaurant. The steps include greeting guests, checking reservations, seating guests, suggesting aperitifs and beverages, taking food orders, serving bread, serving food and checking that it is enjoyed, clearing plates, offering desserts and upselling coffee/liqueurs, presenting the bill and bidding farewell. The proper order and polite interaction with guests is emphasized at each step.service sequence
service sequenceprojectjun
Ìý
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.Knowing the Product and Undertaking Suggestive Selling
Knowing the Product and Undertaking Suggestive SellingZenithJoyTesorio
Ìý
1. The document discusses product knowledge for food and beverage services. It identifies different types of sauces, accompaniments, and allergens.
2. Menu familiarization is important for servers to learn about dishes, ingredients, cooking methods, portions, and side items. Servers should also understand standard food and beverage pairings.
3. The document provides examples of sauces, accompaniments, and suggestive selling tips. It emphasizes the importance of product knowledge for servers.Seminar of Bartending
Seminar of BartendingLawrence Nofies
Ìý
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.Beverage service
Beverage serviceDr. Sunil Kumar
Ìý
This document provides a detailed 23-step sequence for basic food service. It begins by outlining the steps to greet and seat guests, open napkins, serve bread and butter, offer water, take food and beverage orders, and transfer checks to the kitchen. It then describes how to serve courses like starters, mains, desserts and coffee/tea. The sequence also includes clearing dishes, announcing new courses, accepting payment and seeing guests out. Finally, it discusses clearing and resetting tables between seatings. The document aims to comprehensively outline the process flow for basic front-of-house food service.Food and beverage
Food and beverageIch Bin Fandy
Ìý
This document provides information about the food and beverage department on board ships and in hotels. It defines the food and beverage department and explains its purpose is to sell food and drinks at a profitable price while providing excellent guest service. The document also outlines 5 types of food and beverage services: table service, assisted service, self service, single point service, and specialized service. It provides examples and descriptions of each type of service.Introduction to Bar and Beverage Industry.pptx
Introduction to Bar and Beverage Industry.pptxAlyannaGutierrez1
Ìý
This document provides an introduction to the bar and beverage industry. It discusses the history and evolution of bars from ale houses to modern bars. It also covers the physiology of how alcohol affects the body, including the stages of intoxication. Finally, it discusses laws and ordinances around the distribution of alcoholic beverages, including prohibited areas and times for serving alcohol according to Philippine law.Buffet
BuffetDr. Sunil Kumar
Ìý
The document discusses buffets, including what a buffet is, different buffet styles and concepts, types of buffets, buffet themes, buffet setup and equipment, planning the buffet menu, buffet presentation, and buffet cost analysis and management. It provides information on various aspects of designing and operating successful buffets.Food and beverage service operating equipments and it’s maintenance
Food and beverage service operating equipments and it’s maintenanceindian chefrecipe
Ìý
The document discusses the various types of equipment and items needed for food and beverage service operations and their maintenance. It covers furniture, linen, crockery, glassware, tableware including flatware, cutlery and hollowware, disposables, and miscellaneous equipment. Proper maintenance of these items is important for restaurant operations.Food & beverage sop's
Food & beverage sop'sprakashshankar
Ìý
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.French classical menu
French classical menuPranab Sarkar
Ìý
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.Orientation t31
Orientation t31SarahShackelford3
Ìý
The document provides an orientation training guide for new servers. It includes an overview of the training agenda, server job responsibilities, attire guidelines, and important concepts like team serving, principal server responsibilities, and pivot points. Servers will learn how to greet tables, take orders, run food, bus tables, and provide excellent guest service throughout the dining experience. Attention to detail with things like attire, table maintenance, and positioning of guests is emphasized.Bar glassware cocktail glasses
Bar glassware cocktail glassesdr-ahmedanwar
Ìý
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.Wine service training
Wine service trainingCiro Carmelo Troncoso
Ìý
Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you transfer that knowledge over to your staff? Training your staff on wine is an essential part of a comprehensive wine program. Your team is your number one resource for connecting with customers, they are the face of your restaurant, and they have the power to dazzle customers!clearing the table and presenting bill.pptx
clearing the table and presenting bill.pptxMa. Ann Criselda Arceta
Ìý
The document provides guidelines for clearing soiled dishes and items from tables. It discusses removing plates and flatware, condiments and glasses, and soiled napkins. The steps are to excuse yourself, remove the items, and bring dishes and glasses to the dishwashing area. It also covers printing guest bills, presenting them with a pen, and settling payments by cash, including providing change and a receipt. Staff are instructed to thank guests for their visit.Gurpreet notes Larder 
Gurpreet notes Larder gurpreet singh
Ìý
This notes is about larder section of kitchen department.
notes are for hotel management 5th sem by Gurpreet singh
student of ctihm jalandhar Cutlary & Crockery-by Sachin Kansujia
Cutlary & Crockery-by Sachin Kansujiajacks Kansujia
Ìý
Cutlery refers to any hand implement used in preparing, serving, and eating food in the Western world and includes knives like cheese knives, cake knives, and fish knives as well as butter knives. Forks include dessert forks while spoons include espresso spoons given with espresso coffee and ice tea spoons. Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, and vases like quarter plates, soup plates, and soup cups.North canyon favorites
North canyon favoriteskarenjberthelson
Ìý
This document lists various local favorites in the North Canyon area, including favorite bakery (Lamar's Donuts), brunch place (The Good Egg), caterer (Heather McKinstry, Gourmet Girls' Catering), steakhouses (Logan's Steakhouse, The Capital Grille, Black Angus), burgers (Fuddruckers, In-N-Out, Five Guys), Chinese (George & Son, Bamboo Cafe, Chino Bandito), Mexican (Abuelo's, Federico's, Baijo), sushi (Sakana, Sushi Brokers), sandwiches (Cafe Zupa's, Wildflower), pizza (JoJo'sNorth canyon missionary newsletter, spring 2015
North canyon missionary newsletter, spring 2015karenjberthelson
Ìý
This newsletter provides missionary updates from around the world. It includes short reports on the experiences of 14 missionaries serving in missions in Massachusetts, New Zealand, Mississippi, Texas, the Philippines, Idaho, Mexico, Brazil, Mozambique, New Jersey, and Mexico. The missionaries discuss baptisms they've witnessed, lessons they've taught, experiences with investigators, adaptations to new cultures and languages, and personal experiences in their missions.More Related Content
What's hot (20)
Accompaniment & garnish
Accompaniment & garnishAtul Kumar Mishra
Ìý
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.13-sequence-of-table-service.pptx
13-sequence-of-table-service.pptxSHABO HAYMO
Ìý
sequence jsisnsosjdodhd jaosbsisb jsusbsusbs gags tangina neto jsosjsosmsb hahahahahaha buyahwodnsmsodvd ydidbdodndvdid its all about table service you will learn some of table manners, etcBar
Barsusanta kumar mishra
Ìý
This document provides an overview of bars and the bar operations in hotels. It describes the different types of bars, licenses required, bar areas and layout, equipment used behind and in front of the bar, bar accessories, supplies and furniture. It also outlines the opening and closing duties of bartenders as well as how to properly shake, stir and pour drinks. Maintaining cleanliness of the bar area is also discussed.Sequence of service
Sequence of serviceMurthy Naik
Ìý
The document outlines the 12 steps of service sequence for waiting staff in a restaurant. The steps include greeting guests, checking reservations, seating guests, suggesting aperitifs and beverages, taking food orders, serving bread, serving food and checking that it is enjoyed, clearing plates, offering desserts and upselling coffee/liqueurs, presenting the bill and bidding farewell. The proper order and polite interaction with guests is emphasized at each step.service sequence
service sequenceprojectjun
Ìý
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.Knowing the Product and Undertaking Suggestive Selling
Knowing the Product and Undertaking Suggestive SellingZenithJoyTesorio
Ìý
1. The document discusses product knowledge for food and beverage services. It identifies different types of sauces, accompaniments, and allergens.
2. Menu familiarization is important for servers to learn about dishes, ingredients, cooking methods, portions, and side items. Servers should also understand standard food and beverage pairings.
3. The document provides examples of sauces, accompaniments, and suggestive selling tips. It emphasizes the importance of product knowledge for servers.Seminar of Bartending
Seminar of BartendingLawrence Nofies
Ìý
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.Beverage service
Beverage serviceDr. Sunil Kumar
Ìý
This document provides a detailed 23-step sequence for basic food service. It begins by outlining the steps to greet and seat guests, open napkins, serve bread and butter, offer water, take food and beverage orders, and transfer checks to the kitchen. It then describes how to serve courses like starters, mains, desserts and coffee/tea. The sequence also includes clearing dishes, announcing new courses, accepting payment and seeing guests out. Finally, it discusses clearing and resetting tables between seatings. The document aims to comprehensively outline the process flow for basic front-of-house food service.Food and beverage
Food and beverageIch Bin Fandy
Ìý
This document provides information about the food and beverage department on board ships and in hotels. It defines the food and beverage department and explains its purpose is to sell food and drinks at a profitable price while providing excellent guest service. The document also outlines 5 types of food and beverage services: table service, assisted service, self service, single point service, and specialized service. It provides examples and descriptions of each type of service.Introduction to Bar and Beverage Industry.pptx
Introduction to Bar and Beverage Industry.pptxAlyannaGutierrez1
Ìý
This document provides an introduction to the bar and beverage industry. It discusses the history and evolution of bars from ale houses to modern bars. It also covers the physiology of how alcohol affects the body, including the stages of intoxication. Finally, it discusses laws and ordinances around the distribution of alcoholic beverages, including prohibited areas and times for serving alcohol according to Philippine law.Buffet
BuffetDr. Sunil Kumar
Ìý
The document discusses buffets, including what a buffet is, different buffet styles and concepts, types of buffets, buffet themes, buffet setup and equipment, planning the buffet menu, buffet presentation, and buffet cost analysis and management. It provides information on various aspects of designing and operating successful buffets.Food and beverage service operating equipments and it’s maintenance
Food and beverage service operating equipments and it’s maintenanceindian chefrecipe
Ìý
The document discusses the various types of equipment and items needed for food and beverage service operations and their maintenance. It covers furniture, linen, crockery, glassware, tableware including flatware, cutlery and hollowware, disposables, and miscellaneous equipment. Proper maintenance of these items is important for restaurant operations.Food & beverage sop's
Food & beverage sop'sprakashshankar
Ìý
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.French classical menu
French classical menuPranab Sarkar
Ìý
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.Orientation t31
Orientation t31SarahShackelford3
Ìý
The document provides an orientation training guide for new servers. It includes an overview of the training agenda, server job responsibilities, attire guidelines, and important concepts like team serving, principal server responsibilities, and pivot points. Servers will learn how to greet tables, take orders, run food, bus tables, and provide excellent guest service throughout the dining experience. Attention to detail with things like attire, table maintenance, and positioning of guests is emphasized.Bar glassware cocktail glasses
Bar glassware cocktail glassesdr-ahmedanwar
Ìý
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.Wine service training
Wine service trainingCiro Carmelo Troncoso
Ìý
Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you transfer that knowledge over to your staff? Training your staff on wine is an essential part of a comprehensive wine program. Your team is your number one resource for connecting with customers, they are the face of your restaurant, and they have the power to dazzle customers!clearing the table and presenting bill.pptx
clearing the table and presenting bill.pptxMa. Ann Criselda Arceta
Ìý
The document provides guidelines for clearing soiled dishes and items from tables. It discusses removing plates and flatware, condiments and glasses, and soiled napkins. The steps are to excuse yourself, remove the items, and bring dishes and glasses to the dishwashing area. It also covers printing guest bills, presenting them with a pen, and settling payments by cash, including providing change and a receipt. Staff are instructed to thank guests for their visit.Gurpreet notes Larder
Gurpreet notes Larder gurpreet singh
Ìý
This notes is about larder section of kitchen department.
notes are for hotel management 5th sem by Gurpreet singh
student of ctihm jalandhar Cutlary & Crockery-by Sachin Kansujia
Cutlary & Crockery-by Sachin Kansujiajacks Kansujia
Ìý
Cutlery refers to any hand implement used in preparing, serving, and eating food in the Western world and includes knives like cheese knives, cake knives, and fish knives as well as butter knives. Forks include dessert forks while spoons include espresso spoons given with espresso coffee and ice tea spoons. Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, and vases like quarter plates, soup plates, and soup cups.Viewers also liked (20)
North canyon favorites
North canyon favoriteskarenjberthelson
Ìý
This document lists various local favorites in the North Canyon area, including favorite bakery (Lamar's Donuts), brunch place (The Good Egg), caterer (Heather McKinstry, Gourmet Girls' Catering), steakhouses (Logan's Steakhouse, The Capital Grille, Black Angus), burgers (Fuddruckers, In-N-Out, Five Guys), Chinese (George & Son, Bamboo Cafe, Chino Bandito), Mexican (Abuelo's, Federico's, Baijo), sushi (Sakana, Sushi Brokers), sandwiches (Cafe Zupa's, Wildflower), pizza (JoJo'sNorth canyon missionary newsletter, spring 2015
North canyon missionary newsletter, spring 2015karenjberthelson
Ìý
This newsletter provides missionary updates from around the world. It includes short reports on the experiences of 14 missionaries serving in missions in Massachusetts, New Zealand, Mississippi, Texas, the Philippines, Idaho, Mexico, Brazil, Mozambique, New Jersey, and Mexico. The missionaries discuss baptisms they've witnessed, lessons they've taught, experiences with investigators, adaptations to new cultures and languages, and personal experiences in their missions.Profit tracker
Profit trackerKatie Proctor
Ìý
Lucy Sanchez hosted a party on 1/1/2010 with 10 orders totaling $515 in retail products and $60 in shipping costs. The total collected excluding tax was $575. Lucy received $51.50 in hostess credits against $334.75 in product costs, $30 in shipping costs, and $33.48 in hostess credit costs, for a total order cost excluding tax of $398.23. The profit from the party was $136.78 after accounting for $40 in shipping costs to customers.Recipe collection 50
Recipe collection 50Sal Lie
Ìý
This document contains recipes for several Spanish dishes including Agua De Valencia, Ajoblanco De Malaga, and Albóndigas Con Picada De Almendra. The Albóndigas Con Picada De Almendra recipe calls for making meatballs with ground beef, breadcrumbs, garlic and other ingredients, then cooking them in a tomato-based sauce containing saffron, almonds and peas.15 homemade spice mixes
15 homemade spice mixessuzy supnet
Ìý
Making homemade spice mixes is easy and inexpensive. Plus you control all the ingredients that you put in. here is a collection of 15 homemade spice mixes.Amit Kumar CV March 
Amit Kumar CV March Amitgair1
Ìý
The document is a resume for Amit Kumar, who has experience in hospitality, restaurant operations, and customer service. He has over 10 years of experience in various roles including front office service, food and beverage services, event management, kitchen operations, and restaurant management. He has qualifications in business management and hospitality management. His skills include customer service, planning and organization, communication, and problem solving. He is currently looking for a new opportunity that allows career development.Avon
Avonbrouleau
Ìý
This document lists various stocking stuffers, kids items, fashion accessories, and gift sets available from Avon for the holidays, including earring sets, shower gel, lip balms, cuddle pillows of Frozen characters, scarves, slippers, jackets, eye makeup sets, foot cream sets, perfume sets, and grooming sets, ranging in price from $0.79 to $29.99. It also provides information on how to shop Avon online or start an Avon business and includes a reference code for support.Nc missionary newsletter, fall 2014
Nc missionary newsletter, fall 2014karenjberthelson
Ìý
This document provides updates on several missionaries currently serving in various missions around the world. It includes excerpts from recent letters and emails from Elder Holden Bigelow serving in the Philippines, Hermana Sarah Edwards serving in Mexico, Hermana Kennedy Coley serving in Honduras, Elder Nathan Clark serving in the Philippines, and Elder Alex Berto serving in Wisconsin. The updates discuss their work, experiences, areas of service, language acquisition, and spiritual growth while serving missions.Nc missionary newsletter, fall 2014
Nc missionary newsletter, fall 2014karenjberthelson
Ìý
This document provides updates on several missionaries currently serving in various missions. It lists the names and locations of 10 missionaries currently serving. It then provides more detailed updates on the experiences and work of Elders Bigelow, Preston, and Sister Coley, including experiences they've had, people they are teaching, and growth in their testimonies.Avon Rising Stars
Avon Rising Starsbrouleau
Ìý
This document welcomes new team members to Campaign 24 of the Avon Rising Stars program. It lists 25 new team members and congratulates Sue Bischoff on starting her Avon team. It recognizes leaders who added one, two, or three new team members. Finally, it provides some business building tips and identifies Brenda Rouleau as part of the upline support team.
Scorecard
ScorecardKatie Proctor
Ìý
The document outlines daily, weekly, and monthly activity goals and actuals for a 4 week period. It tracks metrics like new business calls, emails, follow ups, parties booked, social media posts, recruiting efforts, and sales amounts. The goals are consistent each week with actual performance recorded. Additional details on business cards distributed and order amounts are also noted.Mai tai
Mai taiSandeep Gupta
Ìý
This is very popular cocktail from tropical island and it was invented in 1950s.
please log in to www.bartendercrown.com for more info.2015 goals centered on rs declaration
2015 goals centered on rs declarationkarenjberthelson
Ìý
We are daughters of God united in devotion to Jesus Christ. We seek to strengthen our testimonies through prayer and scripture study. We find spiritual strength by following the Holy Ghost and dedicate ourselves to marriages, families, and homes. We delight in service, motherhood, learning, and standing for truth while sustaining the priesthood and striving for exaltation in the temple.Be a booking diva
Be a booking divaKatie Proctor
Ìý
This document provides 10 tips for Pure Romance consultants to book more parties and become a "booking DIVA". The tips include reminding guests about the hostess plan and free items earned at parties multiple times during the presentation, promoting discounted items for hostesses, offering incentives for booking a party that night, emphasizing the consultant's busy schedule, coaching hostesses on pre-party bookings, and having former hostesses share what they earned to encourage bookings. The overall goal is to book 3 parties at every party using these tips to grow the Pure Romance business.
Guide to placing your Avon order online
Guide to placing your Avon order onlinebrouleau
Ìý
The document provides instructions for Representatives to place orders for customers through the yourAVON.com online ordering system. It describes how Representatives can search for and select customers, enter product quantities to create orders, view order carts and summaries, check product availability, and submit orders to Avon. The online ordering system allows Representatives to enter up to 1,000 items per order, order sales materials, and receive updates on order and product status.The Edington Collection Hostess Coaching
The Edington Collection Hostess CoachingThe Edington Collection
Ìý
Hostess Coaching is one of the most important parts of growing your home party business, if not the most important part.Ìý Hostesses will be your biggest ally in referrals and helping you to continue your businesses forward with their friends, and their friends’ friends and so on.
In this time we have together I will provide you with some fresh ideas and suggestions that could take your hostess coaching experience to the next level.
Top 7 hostess interview questions answers
Top 7 hostess interview questions answersjob-interview-questions
Ìý
This document provides tips and sample answers for common hostess interview questions. It discusses how to answer questions about yourself, your strengths, career goals, reasons for leaving previous jobs, weaknesses, knowledge of the organization, and ways you've improved your skills. For each question, it offers steps and guidelines for effective responses, including giving relevant examples from your background and connecting your qualifications to the job requirements. Sample answers are provided for questions about your greatest weakness, reasons for leaving a previous role, and knowledge gained in the last year.Similar to Server cleaning checklist.docx (17)
01 menage
01 menageDr. Sunil Kumar
Ìý
One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.NfC Food and beverage service Table set up learning material.pptx
NfC Food and beverage service Table set up learning material.pptxmangenatendaishe
Ìý
Food and beverage service Tangerine Training Manual
Tangerine Training ManualPreston Rideout
Ìý
Training Manuals are the foundation for success in the Bar and Nightclub Industry. Knowledge is power but Educating Employees is Profitable.Restaurant Preparation
Restaurant PreparationCulinary Training Program
Ìý
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service. Mise-En-Scene & Mise-En-Place.pptx
Mise-En-Scene & Mise-En-Place.pptxSpiritTales
Ìý
Mise-en-scene refers to preparing the dining environment to be pleasant, clean, and safe for guests. It involves cleaning all areas of the restaurant including tables, chairs, floors, and windows. When setting up a restaurant, tasks include opening windows and doors, checking lighting, setting the AC, vacuuming carpets, cleaning furniture, replacing linens, and arranging fresh flowers. For servers, mise-en-place means ensuring their station has all necessary serviceware and equipment prepared in advance of service, such as polished cutlery and crockery, and fully stocked sideboards.Shave it closing
Shave it closinglisakudirka
Ìý
This document provides closing procedures for a Shave It store. It includes instructions for cleaning and organizing the store, closing out the cash register, counting the drawer, and making the night deposit. Key steps are wiping down surfaces, sweeping and mopping, cleaning the bathroom, harvesting ice blocks, closing out the register on the POS system, counting the cash against the balance report, making the deposit envelope, and securing the night drop in the safe.TABLE LAY OUT AND SET UPTABLE SETTING.pdf
TABLE LAY OUT AND SET UPTABLE SETTING.pdfAlyannaBeatriz
Ìý
The document provides information about table layout, setup, and different types of table settings. It discusses arranging tables to maximize space and accommodate guests. Table setup involves placing tablecloths, place settings, decorations, and other items needed for dining. Standard table setup varies depending on the type of service but generally involves preset flatware, dishes, glasses, and other items before guests arrive. The document also describes best practices for table setup including cleanliness, order, balance, and eye appeal. It explains setup procedures and handling of dishes, glassware, and flatware. Finally, it shows illustrations and descriptions of different types of table settings including a la carte, basic, English, American, French, and Russian styles.Table setting 
Table setting mohd taufik
Ìý
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
442671389-Chapter-2-Food-and-Beverage-Layout-and-Equipment-ppt.ppt
442671389-Chapter-2-Food-and-Beverage-Layout-and-Equipment-ppt.pptMichaelAyson1
Ìý
The document discusses food and beverage layout and equipment considerations. It covers the types of furniture, fixtures, and smallwares needed for various front and back of house areas. Key factors in choosing equipment include the type of service offered, budget, durability, and maintenance needs. Common areas described include the stillroom, hotplate, silver room, and bar. Lighting, color, and proper storage are also addressed.442671389-Chapter-2-Food-and-Beverage-Layout-and-Equipment-ppt.ppt
442671389-Chapter-2-Food-and-Beverage-Layout-and-Equipment-ppt.pptDrMohammedSayed1
Ìý
The document discusses food and beverage layout and equipment considerations. It describes the front of house areas where staff interact with guests, such as the reception, cashier counter, and bar. It also describes back of house areas like the pantry, dish washing area, and hotplate where food is prepared and picked up. Specific equipment needed for different areas like the stillroom, silver room, and hotplate are also outlined. Factors to consider when purchasing equipment like flexibility, durability, and cost are also discussed.Banquet organization structure mba ttm.pptx
Banquet organization structure mba ttm.pptxPankaj Chandel
Ìý
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
Dining Room Mise en Place.ppt
Dining Room Mise en Place.pptRioBurnama
Ìý
Mise en place, a French term meaning "put in place", refers to having all necessary preparations completed ahead of time. It is important for restaurants to practice mise en place through tasks like setting up the dining room, stocking service areas, and completing opening and closing checklists. This level of organization allows for efficient teamwork and service throughout busy shifts.Beverage Management
Beverage ManagementMGionti
Ìý
"Here are the key tasks for bar prep:
- Replenish liquor, beer, and soda supplies
- Organize and clean the well area
- Check and sanitize glassware and equipment"THE FOOD SERVICE SEQUENCE (MISE EN PLACE)
THE FOOD SERVICE SEQUENCE (MISE EN PLACE)MUMTAZUL ILYANI AZHAR
Ìý
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.training101-131229145252-phpapp02.pdf
training101-131229145252-phpapp02.pdfAsfourGroup
Ìý
This document provides training information for volunteer positions at a coffee shop. It outlines the different shift positions, how to start and complete shifts, food safety protocols, and procedures for making coffee, tea and other drinks. Specific instructions are provided for Sunday morning, Wednesday night and Friday night shifts. The training covers cash handling, cleaning duties and closing down procedures. Volunteers are reminded to be helpful, friendly and courteous at all times.Mini Management Project (1)
Mini Management Project (1)Carrie Ziegengeist
Ìý
The document provides the opening and closing checklists for several facilities at Busch Gardens Williamsburg, including carts, Der Marktplatz, and Ski Mart. The opening checklist details responsibilities from 8:30am-11:00am such as unlocking doors, checking equipment, ensuring staff are present, and creating schedules. The closing checklist provides instructions for cleaning and sanitizing various equipment, surfaces, and facilities before closing between 10:00pm-11:00pm. Responsibilities include cleaning popcorn machines, drink dispensers, warmers, sinks, sweeping, and stocking supplies.Tomatoes Tart and Tasty!
Tomatoes Tart and Tasty!Marathon County UW-Extension
Ìý
This document provides information about safely canning salsa and preserving tomatoes. It discusses the main ingredients for salsa, such as tomatoes, peppers, onions and garlic. It outlines the steps for canning salsa, including preparing the jars and lids, gathering ingredients, and processing the filled jars in a water bath canner. The document also discusses factors that affect tomato acidity and the need to add acid to canned tomato products. It provides tips for safe, high quality preservation of tomatoes through canning, freezing, or drying and emphasizes using tested recipes and adjusting for elevation.Server cleaning checklist.docx
- 1. Server Closing Checklist Name: *Please make list of any items out of stock* Server Shelf  All silverware rolled  To-Go Boxes stocked (small, large, large divided, and cup)  Portioning cups stocked  Napkins stocked Cooler  Cake stocked  Sauces portioned (chimichurri and mojo) (tell chef if low/out)  Flan stocked (tell chef if low/out)  Wine stocked  Juices stocked  Check for tubs of mayo, ranch, Caesar, mustard, ketchup (bring from downstairs) Server Station  Napkins stocked  Pens stocked  Server pads stocked  Bins cleaned out  Computer cleaned  Drawer organized  Receipt paper stocked  Hot sauce stocked  Put chimichurri and mojo away in fridge  Check spray cleaner levels. If low, give to dishwasher Tables  All tables cleaned and set  Floors swept and mopped  Candles turned off  Bring in sign from outside Keep in Mind: Daily tasks Make coffee beverages Roll silverware Help clear other server’s tables if busy Most important: Provide the best possible experience for EVERY guest! SERVER SIGNATURE: _______________________________
- 2. Server Opening Checklist Name: *Please make list of any items out of stock*  All silverware rolled  Check with kitchen for any items out of stock  Check chimichurri and mojo  Check all floors for cleanliness  Take all chairs down  Turn on all candles  Place all menus and silverware  Fill water pitchers Tuesday Opener Candle holders cleaned Wednesday Opener Salt and pepper shakers filled Thursday Opener Oil and vinegar filled Sunday Opener All chairs cleaned Keep in Mind: Daily tasks Make coffee beverages Roll silverware Help clear other server’s tables if busy Most important: Provide the best possible experience for EVERY guest! SERVER SIGNATURE: _______________________________