3. Serve breakfast food.
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
Out of Date
See also
Breakfasta Breakfastb Breakfastc and
Breakfastd