Serving Team

Hours 3:30 to 6:30

1. Make coffee. Detail directions are posted above the coffee maker.
2. Ensure there is both sweetened and unsweetened tea. Make some as necessary. See detail directions with coffee directions.
3. Prepare some servings of butter as directed by the Kitchen Manager.
4. Get a large pan of ice from the ice maker.
5. Get another pan with a little ice in it to keep milk in. Get some milk from the refrigerator in the garage or in the kitchen refrigerator.
6. Check on the availability of juice in the refrigerator or in the juice pantry. Get them only as needed.
7. Prepare dishes of desserts. If dessert is cake, pie, or the like, cut into individual portions and place on small plates. Keep a supply of dessert servings at the end of the table near the counter so they are handy to the Table Servers.
8. Take orders for drinks and desserts from the Table Servers, prepare the orders, and place drinks on counters. If necessary, remind the server that their drinks are ready. This can be facilitated if an area on the counter is designated for each server. It may be helpful to have a sheet of paper handy to write orders on by server.
9. Be alert to requests from the food server for requests for desserts, butter, or other items for ToGo orders. Have plastic sandwich bags readily available for ToGo dessert orders.
10. At the end of the shift, check all staff to see if they or any remaining clients want any drinks. Turn off coffee makers (lights will go off) and put any supplies on counter back on shelves. Empty drink containers and rinse thoroughly. If stained use salt and ice to scrub them by swirling. Be sure to rinse carefully to remove all salt.
11. During periods of slack time, roll clean flatware in napkins ready to be placed on tables.