This RCGC BSA inspection checklist supports consistent Seven AM buffet operations. It covers early setup by 6:45 am, clean and correctly placed utensils and decor, guest greeting and service language expectations, and maintaining a clean, organized buffet. It includes checks for keeping the orange juice machine full, timely replenishment of hot, cold, and pastry items, and assisting guests with off-buffet requests such as whipped cream or unsalted butter. Staff knowledge of offerings, ability to explain preparation, glove use, and hygiene are assessed. Comments and sign off fields are provided. Intended for managers, supervisors, and lead cooks to complete three times per month per employee.
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