Objective:
To clear guest’s plate once he / she has finished a dish, in an organized, efficient and diligent way.
Details:
Department : Food & Beverage, Restaurant Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager
Document Type: SOP
Detail Level / Difficulty: Concise / Basic
Involved Skills: Guest Service
File Format: Word (.docx)
Word Count: 221
Print Length: 01 Page
File Size: 23 KB
Language: English
Editable: Yes
Ready to Print: Yes
