7. Clearing table set up is completed and clean. O O
(Keep all in appropriate place ig. glasses, flowerers, table cloth & napkin)
8. Clean on the table & chairs. O O
9. Check/refill salt & pepper shaker. O O
10. Uniformed/cover table cloth for all tables. O O
11. Service station & hostess counter are stocked cleaned and tidy. O O
12. Trays are clean and ready at the place. O O
13. Check condition for all collaterals O O
(Menu, drink list, promotion card, Buffet tag stands.)