THE PARK HOTELS

SIDE BOARD MANAGEMENT

1. SEATING Water in the water jugs.

2. WATER KOT pad ready with fresh carbon paper, Beverage

round jug spotless, no malodor, waiter cloth crisp
spotless and coasters, straws and napkins, Proper sauces
+ Accompaniments and Ash trays.

3. SOFT DRINK Underliner, cutlery

accompaniment (Sauces) decanters, plate
a) Tea Napkins
b) Waiters Cloth

4. STARTER SERVICE Underliner, butter (ice in the butter dish

bowl insert with lid). Butter just right (smell butter, can
be rancid) not too frozen, not ready to melt.

5. STARTER CLEARANCE Check if clearance tray ready. If not, place soiled

dishes in the centre as is, until clearance tray arrives.

6. SOUP SERVICE 1. For pre-plated main course Tea Napkin, waiters

cloth, sauce boat underliner & ladle.
2 Portions sauce boat - B/B Plate ----
1 Portion sauce boat – saucer with Doily paper
Napkin with book fold.
2. For platter to plate besides those mentioned above
you need service cutlery to be in pairs. Stocked upside
down in case of continental food and underliners for
curd, achar, papad, chutney with the teaspoon are
required in case of Indian food. Keep the clearance tray
ready.

7. SOUP CLEARANCE Place spoons from cups on underliner. On the

clearance tray less filled soup on more filled soup cup.

8. PLATES Waiters cloth and Tea Napkin clean, crisp.

9. MAIN COURSE SERVICE CONTINENTAL MEAL – B/B plate waiters cloth

folded (for crumbing underliner with tea spoon for
preplated dessert Service Spoon Service and Service
Fork.

Replenishment for bread/butter. Check on table and ask

for replenishment from pick-up waiters. Cutlery and

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 THE PARK HOTELS

dessert plates in case of dessert which is Toothpick

holder to be served platter to plate.

INDIAN MEAL – Besides those mentioned above you

would need underliner for finger bowls.

B/B Plate, waiters cloth folded.

10. FINGER BOWL

11. CRUMBING

12. DESSERT SERVICE Tea cups / saucers / spoons / sugar bowl /

Sugar tong / ---- / strainer / ears.

Tooth pick holder, underliner.

13. DESSERT CLEARANCE

14. TEA COFFEE SERVICE Bill folder with the bill, comment card with pen.

NOTE : The arrow ( ) means while the guest is having the course. Fix layout of each
draw and shelf diagrammatically of side board.