Daily Routines. A. Complete all work assigned by the Manager. B. Check and turn on all equipment needed for daily operation. C. Set up serving areas with straws, napkins, serving utensils, etc. D. Prepare menu boards. E. Assist in the preparation of a la carte food items F. Set up a la carte lines.
Appears in 3 contracts
Sources: Food Services Employees Agreement, Food Services Employees Agreement, Food Services Employees Agreement