FOOD BASICS
This is what you should do before serving food.
What is wash your hands?
This is what tells you what the event needs.
What is the BEO?
This is what you do when a guest talks to you.
What is listen?
This is how long you should wash your hands.
What is 20 seconds?
This is where to finds your schedule.
What is Restaurant 365?
This is what you use to serve food instead of your hands.
What are gloves or utensils?
This is what must be done before guests arrive.
What is set up?
This is what you should always say to guests.
What is please and thank you?
This is what you must do before handling food.
What is wash your hands?
This buffet feature skillets?
What is BBQ, hamburger, and hot dogs?
This is what you do if food runs low.
What is tell the kitchen?
This is where you should stay during service.
What is your assigned station?
This is what you do if a guest has a problem.
What is help them or get a manager?
This is what you should do when handling ready-to-eat food.
What is wear gloves or use utensils?
These items make a buffet look more elevated and professional.
What are risers, décor, and glassware?
This is what happens if you give too much food on each plate.
What is we lose money?
This is who you go to if you have a question.
Who is the captain or on duty manager?
This is how you should act during an event.
What is professional and friendly?
This is the temperature danger zone where bacteria grows quickly.
What is 41°F to 135°F?
This is when disposable plates and utensils are allowed.
What is when requested by the guest or for drop-off orders?
This is what you should NOT do with leftover buffet food.
What is let guest it home?
This is what happens when everyone helps each other.
What is a smooth event?
This is who has right of way.
What is the guest?
This is how long food can safely sit out before it must be thrown away.
What is 4 hours?
This is the direction our team is moving.
What is forward?