a. All liquor brands, beers and non-alcoholic selections available in restaurant.b. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.c. Designated glassware and garnishes for drinks.d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.e. Daily menu specials.f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.g. P.O.S. and manual system procedures.h. Daily housecount, arrivals/departures, V.I.P.’s.i. Scheduled in-house group activities, locations and times.j. Correct maintenance and use of equipment.k. All department policies/service procedures.
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