Opening & Closing Duties

Question 1

Opening Duties

Answer 1

Stock: waters, glasses (water/buckets), 
Set up: Chilled forks for salads, linen basket, cutting board and bread station 
Make: set up trays, starter course sets
Put down mats
Turn on Bread Warmer (lvl 5, warm towel)
Prepare steak butter
Get hot plates for the line 
Place parsley flakes/ condiments on the line

Question 2

Closing Duties

Answer 2

Stock: linen (last phase), waters (last phase), all plate wear from dish, TOGO on Expo
Breakdown bread station
Roll up and store mats
Sweep shed
Clean/label/date/wrap/properly store condiments
Wipe expo line and stainless steel
check out with MOD