Expo at Tenacity Restaurant Group – Bloomington, Minnesota

* Set-up Expo station for service:

• Set-up all containers for garnish and inspect the ones that need extra prep.
• Cut lemons, chives, dill, rosemary, and red onions if necessary.
• Refill grated Parmesan, marshmallows and powdered sugar if necessary.
• Refill all squeeze bottles, mustard vinaigrette, chocolate sauce, strawberry, coulis, honey, herb vinaigrette, balsamic vinaigrette, and maple syrup if necessary.

* Organize table numbers in order from 1 to 100 and bring to the Cashier.

* Set-up a sanitizing bucket with a wet towel.

* Clean the marble top as needed.

* Return the Eiffel tower ticket holders to the Cashier.

* Set-up ramekins to serve salad dressings.

* Make sure you have a fu)) bucket of spring mix salad for garnish, and try to keep it refrigerated as much as possible.

* Stock at least 4 pouches of defrosted whipped cream in the reach-in cooler. (Whipped cream must be in the linen pouch, ready to serve.)

* Check the status of inventory in your cooler. If an item is running low please let the kitchen manager know or the MOD as soon as possible.

* Clean all stainless-steel doors of Expo Station (no streaks, smudges, or fingerprints).

* Organize tickets on the right side of the Expo Station from bottom "low number" to top "high number."

• Keep tickets in this order so Managers can check on the flow of tables (if needed).

* Notify Food Runner of the table number where they need to bring the plates.

• Not all crepes will be ready at the same time so keep track of all unfinished tickets.

* Restock garnish as soon as it starts getting low. Do not wait to run out.

* If you are waiting too long for one dish to come out, communicate right away with the kitchen staff. If you have no answer from them, notify a MOD as soon as possible.