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Chapter 15, Section 2

Chapter 15, Section 2. Table Set-up Checklist. Silverware Glasses Napkins Salt shakers/pepper grinders Sugar bowls/caddies Tablecloths Evenness of place mats Chairs/booths Flower arrangements Table lamps Floors/carpets Overall table appearance Ice buckets. What are side stations?.

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Chapter 15, Section 2

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  1. Chapter 15, Section 2

  2. Table Set-up Checklist • Silverware • Glasses • Napkins • Salt shakers/pepper grinders • Sugar bowls/caddies • Tablecloths • Evenness of place mats • Chairs/booths • Flower arrangements • Table lamps • Floors/carpets • Overall table appearance • Ice buckets.

  3. What are side stations? • Service area where supplies are stored.

  4. Two Types of Service Trays • A 12- to 14-inch beverage tray, used only for serving beverage tray, used only for serving beverages or serving food to s ingle guest. • A large restaurant service tray-usually 27 inches long and oval in shape-used of serving food to a party of more than one and for clearing tables.

  5. Section 15.2 Quiz

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