Whole hard fruit and soft fruit

The following are to be served - the order may be varied a little but note that the more delicate items go out later on. {i}Pictures above and below

Note that at some stage during this procedure, break rolls need to be put in the oven - see Breakfastb - and you need to keep an eye on the bread cooking time and take the break out when done.

a) Cereal and Alpen
b) Soft whole fruit an hard whole fruit
c) 4 x Condiment pots
d) Yogurt and Actimel on ice
e) Meats and Cheeses
f) Oranges and Grapefruit
g) Toaster Bread
h) Marmalade
i) Milk and second juice
j) Bread from oven

Quantities shown in pictures for FOUR guests. Scale as appropriate. On quiet mornings, staff may have been advised by note or email of specific customer requests - for example, if we have only one guest and he's just a "tea and toast" man there's little point in wasting Salami!


Milk and fruit juice


Butter, Margarine, Honey and Jam, Marmite and Marmalade


Yogurt and Yogurt drinks. On block from freezer, and with ice.


Meets and Cheeses. Note - ice block in tray under meats


Fresh breads (when ready)


Cereals


Juicing station.
Note that Oranges are always to be provided, occasionally grapefruit. Check that the unit is assembled and switched on.


Toaster Station / Sliced Bread

See also Breakfasta Breakfastb Breakfastc and Breakfastd

You may follow links in the text to explore other topics.
Extra link - Return to the HomePage of this share system

You are a guest

Enter name and password to

---

This is a page from Well House Consultant's shared information directory. Learn about our shared information system.