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Start

Captain assigns service stations

Waiters and helpers assist other stations

Colaborators do their mise en place obligations

Assembly activities of F and B are executed according to instructions

A yB asisstant / captain verify that kitchen and bar are ready for opening

Captain notifies briefing of pre opening

Missing personal are registered in a log

In case of complement par stock of food and supplies ask according to policy

A & B assistant & captain verify with checklist that the restaurant is ready for openning

In case of pendients keep follow

Reservations are registered in log

Assignation is pre assigned

captain does the briefing daily

The personal gives the service to the customer according to policies

For closing, workers use a closing check list

Captain does the requisition for next day operation

A & B asisstant checks the incomes of F & B per day

A & B asisstant do the log of consume

Report of incidences

In case of special requests, A & B manager or Executive chef verify and serve according to the client's request

Responsive letter must be signed by the client/ guest

End

Hostess/Captain check menu, schedule, num of pax, asignation