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Stacking The Side Station

The document outlines the standard operating procedure for stacking the side station during food and beverage service. It details that station holders must ensure their station is fully stocked when taking over, replenish used items during service, and keep the station neat and tidy. When handing off to the next shift, the station must be fully restocked with clean and polished items arranged in their proper racks.

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982 views1 page

Stacking The Side Station

The document outlines the standard operating procedure for stacking the side station during food and beverage service. It details that station holders must ensure their station is fully stocked when taking over, replenish used items during service, and keep the station neat and tidy. When handing off to the next shift, the station must be fully restocked with clean and polished items arranged in their proper racks.

Uploaded by

Quý Trần
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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STANDARD OPERATION PROCEDURE

FOOD AND BEVERAGE SERVICE

TASK: Stacking the side station SOP NO: 07

STANDARD: daily briefing to be conducted to maintain proper standards set by


the organization

Procedure:

* Each station holder will ensure that his station is properly stacked with all items of
equipment viz. Crockery, Cutlery, Glassware etc. when he takes over the station.
* During the course of service, the station holder will ensure that all equipment used up
Is replenished so as not to hamper service.
* The station holder will ensure that the side station is kept neat & tidy at all times.
* The steward will hand – over a fully stacked station to the next shift.
* All the items placed in the sideboard must be clean and polished.
* Keep the items in its own pre-decided rack.
* Proprietary sauces kept in the sideboard must be checked for cleanliness, Especially at
the neck of the bottle.

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