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LODGE DETAILS - ASSIGNMENT SHEET (Page 1)
SATURDAY BREAKFAST (3)	BREAKFAST (Until 9:00am)
	■ Wipe the tables and stoves.
	■ Put away any food.
	■ Stack dishes in dishwashers and turn on.
	■ Put away pots and pans.
SUNDAY BREAKFAST (3)	■ Empty and clean coffee urn.
	(Save any coffee for late risers.)
	■ Remove all food from vestibule Sunday (pm).
DINNER PREP (3)	DINNER PREP
	This should be done 30 minutes before dinner.
	PLEASE CHECK WITH COOK
	■ Empty dishwashers.
	■ Wipe off tables and set up salt, pepper,
	sugar and napkins.
	■ Set up Buffet Line, plates, bowls, silverware,
	salad dressing, etc.
	■ Carve meat and set up coffee urn.
DINNER (8)	DINNER CLEANUP
	■ Wash all pots and pans, utensils, and put away.
	■ Wipe tables, counter tops and stoves.
	■ Sweep and mop Kitchen & Dining Room floors.
	■ Put away all food.
	■ Run dishwashers, unload dishes, put away.
	DO NOT STORE ANY GLASS BOTTLES
	IN VESTIBULE.
	cont'd on Page 2