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titles description    advance search
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Serving Wine
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The following is a step-by-step guide of opening and serving of wines at the table. 1. Discuss with the guest which wine they would like. If they are unsure as to what to order, guide them with suggestions of what would match well with their meal choices. It is recommended to find out what flavours/styles of wine the guest prefers to ensure that they will enjoy their selection. If there are more than 5 people at the table, ask if they would like to order two bottles, as there are approximately 5 glasses of wine per 750ml bottle.
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Bar Closing Procedures
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Bar drawer counted by the closing manager and turned in. Remove all empty bottles and boxes. Restock all bar glasses and utensils.
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Kitchen Policies and Procedures
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Kitchen Preparation List - A kitchen prep list is a vital part of a smooth operating kitchen. Not only does it allow for an easy to follow list of what needs to be made, but it also is a key player in cost control. The prep list can create problems in the kitchen too if not implemented properly. They are either incomplete or just plain wrong.
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Kitchen Procedures
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Acquiring Kitchen Equipment for Your Restaurant - Building a big kitchen is a huge expense. Below are the steps in the process of buying kitchen equipment :
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Quality control is a primary responsibility of every employee serving food and drinks to the customer. You are the last person to come in contact with the food before the customer does. If something does not look right or is not presentable, DO NOT SERVE IT! The saying "People eat with their eyes" is very true. Make sure all of your products look good on the plates.

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