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Delivery Ops | Handbook | Onsite Setup Checklist
Updated automatically every 5 minutes
Onsite Setup Checklist
Make sure the food service space is clean
. Wipe down service area with sanitizer solution
Set up
chafers
needed for the meal (look at number of
HOT
items on Packing Sheet)
Fold and set up menu cards
according to the correct buffet order
Set up plates/bowls
at the beginning of the buffet(s)
Set up
napkins and flatware
at the end of buffet(s)
Place the appropriate serving utensil
for each component next to its corresponding menu card
Set out cold buffet items
. Unwrap and remove lids
Set out hot buffet items
. Remove plastic wrap and l
oosen the lids but leave them on
Adjust buffet as necessary
for spacing and aesthetics
Organize backup trays
by components and check quantities
Double check buffet
and do final walk through (5-10 min before buffet opens)
Remove lids
on hot food items (5 min before buffet opens)
Open Line
for service