Stillroom Checklist
Morning Coffee Service
Switch on coffee machine. Prepare coffee(I pack of coffee per filter paper).
Put 20 tea pots next to the still (by the hot water). Place 1 teabag in each pot.
Place 20 small coffee pots in front of the big coffee flasks.
Prepare a flask of hot milk. Heat milk in stainless steel jug with the steam jet.
Do not put the stainless steel jug into the microwave.
Place small milk jugs onto the work surface next to the teapots.
Switch the grill on. Collect the following to put by the grill:
- White chopping board
- 2 main course knives
- 2 Grill trays
- Serrated bread knife
- Oven cloth
Take decaff coffee, earl grey tea and speciality teas out of the cupboard and place on the shelf underneath the coffee flasks.
Get teacakes and sliced bread out of the fridge and place by the grill.
Cook 4 portions (8 slices) of bacon, put them on a flat, cling film them and place them in the fridge.
Place 30 8 inch plates by the grill. Place a folded paper napkin between each one.
Place a basket of mixed jams by the side plates.
Place a basket on the counter for written checks(these will go to the cashier after service).
Prepare 12 butter plates: place 6 butters on a doilied side plate and place them neatly on the bench to the right of the sink.
Stillroom Checklist
Lunch Service
Place 20 soup bowls in the kitchen hot plate to warm.Put doilies on 20 cover plates (8 inch) to use as soup liners. Place by the soup kettle.
Switch the soup kettle on and fill with a large jug of hot water.
Prepare 12 butter plates (you may have enough already done from morning coffee service). Place 6 butter portions on a doilied side plate.
Prepare 10doilied side plates ready for sauces and accompaniments, and place by the food collection point.
Place 10 cover plates (8 inch) by the dessert display in the restaurant along with service cutlery.
Line 3 bread baskets with a paper napkin, fill with brown and white rolls and place near the grill.
Prepare accompaniments for lunch according to the menu (see Supervisor).
Prepare 6 large oblong trays with tray liners. Place on food the collection counter.
Take all used and dirty equipment to the wash up and store all unused crockery and cutlery items.
Place clean coffee pots, teapots, cups, saucers and teaspoons by the coffee machine ready for lunch service.
Place unused teacakes in a clean plastic bag. Store bread and teacakes in the fridge.
Turn the grill off and the mains switch off.
Tidy and wipe clean, using D10, all surfaces so that they are left ready for lunch service.
Check and ensure that all clean crockery in the wash up has been
Stored correctly.