Serving Team

Hours 3:30 to 6:30

1. Familiarize yourself with the menu for the day. Write it on a piece of paper if necessary. Some of our clients may not be able to read. Also, they often forget to order a drink or dessert and need prompting. Normally, there will be order forms with the menu printed on them and a place to check what they want such as shown in the figure. Use one of these for each person. Put your name or initials on it so the kitchen will know who to call when the order is ready. If the order is ToGo mark that on the form. It is permissible to use one form for multiple ToGo orders if they are all the same. (Maximum of 2 ToGo orders per person). Occasionally there will be fresh vegetables or other items, such as fresh tomatoes, that the kitchen would like to move. Ask the clients if they would like some of that item.
2. If the order is to be eaten in, tell the person who is doing drinks and desserts what you need. If the order is ToGo, these will be taken care of by the kitchen staff.
3. Place the order(s) on the steel table near the steam table. The most recent order goes to the left to be filled after the other orders on the table. Check to see when your order is ready.
4. Proceed to deliver the required drinks and desserts, take additional orders, check on clients already served, and clean up tables where the clients have left. Be alert to your name being called so that you can deliver your new order as soon as it is ready. Clients are permitted to reorder as many times as they wish, but check with the kitchen to make sure we have not run out of any menu items. Put the reorder on the standard order form. Take their plate and put it in the soiled plate bin.
5. When your name is called pick up your order(s), check the order slip to ensure all items have been delivered to your client(s) and put the completed order slip in the basket on the drink counter. Check back with your clients periodically to be sure they have everything they desire.
6. Cleaning tables properly is important. Remove all dishes, scrape uneaten food etc. in the trash barrel and place dishes in the provided bin. Remove cups and dump any remaining contents in the provided bucket. Using the cloth in the bucket of bleach water, thoroughly wipe table to remove crumbs but also to kill any germs. A simple way to ensure that your hands are clean after cleaning the table is to rinse the cloth out in the bucket, being sure that your hands are dipped in the water. Dry your hands with a paper towel.
7. During slack periods, check sugar, salt, pepper any condiments on table. Fill or replace as appropriate.
8. After all clients have departed, sweep the floor, moving the chairs in directions that will facilitate mopping. Sweep the trash into the dust pan and dispose in the trash barrel. The broom, dust pan, mop and bucket are on the back porch. Put two small buckets of hot water and a half cup of Pine Sol in the mop bucket. Starting near the office, mop the floor under the tables, putting the chairs back, and then mop the area between the tables, moving toward the kitchen. Remove the trash bag from the barrel and take it out to one of the garbage bins outside. Replace the trash bag in the barrel. Then mop the kitchen starting in the area of the steam table and then proceeding through the rest of the kitchen and down the halls. It is likely that some additional trash will be found in this process; pick it up in the dust pan and dispose of it. Dispose of the waste water in the stool in the bathroom. Return the broom, dust pan, mop and mop bucket to the back porch.

Sample Order (click this image for larger version)