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LODGE DETAILS - ASSIGNMENT SHEET (Page 1)
SATURDAY BREAKFAST (3) BREAKFAST (Until 9:00am)
  Wipe the tables and stoves.
  ■ Put away any food.
  ■ Stack dishes in dishwashers and turn on.
■ Put away pots and pans.
SUNDAY BREAKFAST (3) ■ Empty and clean coffee urn.
         (Save any coffee for late risers.)
  Remove all food from vestibule Sunday (pm).
 
DINNER PREP (3) DINNER PREP
  This should be done 30 minutes before dinner.
         PLEASE CHECK WITH COOK
  Empty dishwashers.
Wipe off tables and set up salt, pepper,
       sugar and napkins.
Set up Buffet Line, plates, bowls, silverware,
       salad dressing, etc.
Carve meat and set up coffee urn.
DINNER (8) DINNER CLEANUP
  Wash all pots and pans, utensils, and put away.
  Wipe tables, counter tops and stoves.
  Sweep and mop Kitchen & Dining Room floors.
  Put away all food.
  Run dishwashers, unload dishes, put away.
         DO NOT STORE ANY GLASS BOTTLES
         IN VESTIBULE.
  cont'd on Page 2