Polices & Procedures
What items do we clean the white rags with vs the yellow rags
White rags - plates & utensils
Yellow rags - glassware & metal martinis
What goes on your tray jack stations? (4)
Coffee cups & saucers, water pitchers, cocktail tray & black napkins
What is the first thing you do after clocking in? (4)
Check assignments for the day, check tables, set up tray jack stations, check side work
What is the right thing to do when carrying a tray?
Load the tray in a way that you are able to lift and carry safely, resting on your shoulder!
What is something Mizzy always makes sure you do before and after your break?
WATER YOUR GLASSES!!
What is an example of a wrong way to call off work? What should you do instead?
Posting in groupme, not showing up
Try to find coverage and text both Mizzy AND Maranda in a group message to let us know who is covering or if you need help finding coverage!
What is the correct way to let the person that is doing back work know there is a child/young adult at the table? (3)
Flip champagne glass, remove wine glass, and add yellow slip
When is it an appropiate time to smoke before the event?
After premeal
What gets removed from the tables as soon as entrees are cleared? (4)
1 fork, 1 knife, bread plates & knives
also - table number, salt & pepper
What is the one thing you should do before asking a question?
Read the BEO and Diagram. Chances are you can find your answer there!
When turning in a blind spot, what is something that you say?
Corner, Behind, COMING IN
What is the first thing you do after seeing your name next to a sidework assignment and when should you do this?
For example, if your assignment is forks, you should go back and rack up some forks so that it is ready to be polished during downtime. You should do this after you check your tables and get your opening assignments done
When setting a table and you read on the BEO that you have preset salads, where should your napkin be placed?
Over the fork
What is left on the table after entrees are cleared? (7)
1 spoon and fork, water glasses, alcoholic beverages, sugar, creamers, napkins
Where should you not be located during break?
In your cars or anyone else's
When should you be chewing gum?
BEFORE AND AFTER YOUR SHIFT
When should you be doing sidework?
downtime before event and downtime during event as long as your tables are okay
How much time in advanced should you bring the food out before its scheduled time?
10-15 mins
When do you clear the champagne glass? What should you always do if toasts are finished and there is still champagne in the glass?
After toasts!
Must always ask the guest if they would still like their Champagne glass or if you can remove it
What are the food station basics? (5)
b+b plates, bev napkins, mise plates, signage, utensils
UNIFORM DO'S (6)
DO'S - Black collard button up with sleeves rolled down, black dress pants, black socks, black non slip shoes, name tag, hair up
What does back work consist of for a wedding (6) and when does it take place?
Butter, bread, champagne, dressing bowls, lighting votives
Before and during cocktail hour
What does dish cocktail prep consist of? (8)
CHECKING BEO FIRST,
trays and tray jacks, fish flat for utensils, trash can, dump bucket, cocktail tray and napkins and whatever else is needed dependding on BEO
Preparing dish line with the proper dish racks that are needed throughout the evening
When do you serve the child? When do you clear the child's meal?
Children should be served with guests' salad course
You should leave the child's meal until the final clearing and/or offer it to be boxed up
Who is the cooler manager?
they are equally awesome