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Sequence of Service - F&B Training
27. Make sure you have your service cloth, along with plate ready for crumbing down. 28. Clear main Courses. a. Clear from the Right. b. You should be clearing at least 3 main course plates. 29. Leave items in Wash up. 30. Clear Side plates, Salt and Pepper and Butter Dish using a tray 31. Leave tray on side station.
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fandbtraining.net30/11/2011 3 Dressings Sauce Vinaigrette –1 tsp French or English Mustard –Salt and pepper –1 tbl Sp vinegar –2 tbl sp oli Additional Dressings P 301-303 Steak Tartare Portion raw fillet steak One egg – Chopped gherkins, capers, parsley shallots. Oil, Vinegar Peppermill, Salt French mustard Worcestershire ...
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