4-KITCHEN
Will include all "to order" small items
C.
Waitress Service:
t h a t a waitress adds to the regular meal such as
p r e p a r a t i o n of beverages, bread and butter, small desserts,
These services are most easily dealt with
salad dressing.
i f they are spread around the pick-up areas in scramble
form, so that several waitresses may perform different
operations all along the line.
D.
Required Equipment
1.
Coffee
dispensers
2.
T e a dispensers
3.
Milk dispensers
Soft
drink
dispensers
4.
Refrigeration
and
ice
machines
(mobile)
5.
R o l l warmers
6.
7.
Butter
dispensers
8.
Wine
storage
area/refrigeration
9.
Pass-through
dessert
and
salad
(mobile)
10.
Salad
dressing
containers
11.
Storage
area
for
plates,
stemware,
etc.
3-4.10
SUB-SPACE:
CLEAN-UP AND DISHWASHING
2-4.10.1
General
Considerations
A.
Clean-up:
Operation intended to clear tables and move
Two basic methods of
s o i l e d items to dishwasher area.
operation.
In one, the waitress or busboy places soiled
items directly in dishwasher or in mobiIe cart for transfer
t o dishwasher.
Alternatively, the user places items on
c o n v e y o r or mobiIe cart.
3-34
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