Serving Team

Hours 3:30-6:30

1. Familiarize yourself with the items in the steam table. Be sure there are adequate utensils to dish the food. Be sure there is an adequate supply of ToGo containers.
2. Receive orders from table servers and prepare them in a First In First Out sequence. Place order slip under the edge of the plate. Alert the table server when their order is dished. Mark menu tickets with an “X” when order is completed.
3. Receive ToGo orders from table server. Request desserts from Drinks and Dessert Server. Prepare the order in FIFO sequence. Place all items in shopping bag(s). Alert Table Server that the order is ready. Keep order slip with order.
4. Constantly review food pans to determine if any need replenishment. Either prepare required items or ask the Kitchen Assistant to do so.
5. At the end of the shift, empty the food pans, either preparing remaining food for cold storage or discarding in the trash barrel. Scrape pans as necessary to prepare for washing. Take pans and utensils to sink on porch. Using a towel soaked with Clorox water, wipe the steam table surfaces thoroughly. Sweep the steam table area ready for mopping.