1. Default Section

* 1. Please Fill out the following

* 2. For off site catering describe how you would set up a dish area or scullery area?

* 3. How do you set up a chaffing dish?

* 4. What size table cloth goes on a 60" round?

* 5. What does it mean to box a table?

* 6. What side of the guest do you bus the table from?

* 7. What side of the guest do you pour wine from?

* 8. What side of the guest do serve food from?

* 9. What is a charger?

* 10. Part !. Describe a time line of what duties you would perform from start to finish of an event in your field of catering expertise.
Part 2. Why do you want to Serve?

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