Page 119 - DEMO

BREAKFAST PROCEDURES
The breakfast set up should be complete by the time the chief stew starts.
Please only pull the fresh fruit, yoghurt and pastries out, once the first guests is awake.
I usually have a tea station for the following:
Mr Owners: have his Mug and saucer ready (for Earl grey). Very weak with a dash of milk (pour this in the pantry)
Spare mugs, saucers and tea spoons ready for other guests.
Have large plates ready for breakfast orders (to send to the galley in the dumbwaiter) and keep the HP and tomato ketchup and little sauce dishes ready. Owner will always have HP with his cooked breakfast. And the kids usually have tomato sauce on the sides of cooked breakfasts.
As soon as you see Mr Owners, please bring him his tea straight away and his smoothie. Please ensure his smoothie is perfect every time and served in a Schott highball with a straw. The chefs usually make this in the morning, and we keep it in the pantry fridge
– so as to get it to him asap.
The nanny will usually place the breakfast orders for the kids and herself. Ensure housekeeping are always made aware of what cabins are free.
Soon after breakfast, the kids usually have some cut up fruit. So always have pears and apples ready. Also, ensure the sunscreen baskets go out early, so should they want to sun tan straight after breakfast, they have supplies available. Also, straight after breakfast, if not before, please set up the sundeck:
iPod (which lives on your desk to charge) and buzzer go on the bar, a round leather tray with plastic jug and plain water to go on the bar and the plastic cups from the sun deck). Guest usually help themselves – so please ensure the jug gets topped up regularly and also does not sit in the sun.
Should you think guests would like to go straight on to wine/rose or champagne, please leave a bucket up on the bar and top up guests often.
The Deck team assist in cleaning these areas (but are often occupied with water sports etc. So please try and help in keeping these areas tidy)
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