ALAMID GARDEN CONVENTION

Mother Poblacion, Shariff Aguak, Maguindanao

Contact # 09757512086 / 09062223778

OUTDOOR CATERING RULES and GUIDELINES

1. Early Morning – Releasing of schedule of assigned Workers/Waiters.
2. The first name in the list will be the leader.
3. Leader’s task is to command and to check only. He/she is responsible for the
flow of the whole event. Including the setups and the behavior of their
companions. From the start to the end.
4. 1 PM to 3 PM (Before the day of the event) – Callouts of Assign waiters. the
leader started to find their companions. Up to 3 PM, if the assigned waiters
are not yet come, the leader should be informed in the office (Alawi).
5. Preparation list/Paper – The leader should find and get the preparation list
to the office and double-check it before he/she leaves.
6. Leaders start to command their companions to do their tasks including the
linen assign and utensils assign workers.
- Linen should be well ironed
- Utensils (Silverware; spoons and forks) should be heated before being
sealed.
- Utensils (Plates) should be well wiped before being sealed.
7. Leaders should double-check the prepared linen from the preparation list
prepared by the linen in charge.
8. Leader should double-check the prepared needs from the preparation list
before they will put it into the designated area or loaded into the vehicle.
(Including – Linen, Utensils, Centerpiece, Soft drinks, and Bottle Waters)
9. Leader should command the driver to double-check and be responsible for
the Chairs and Tables. (Before and/or after loading to the vehicle if it is
completed from the preparation list.)
10. Early Afternoon or Evening. the leader should already get the cash for the
necessary things that needed for the cater.
11. During the day of the event – at 5 AM - 5.30 AM call time, all assigned
waiters and leaders should start to gather at the convention and load their
prepared needs. All waiters must already done in preparing for themselves
before loading the things that they need for the event to avoid rush.
12. Early in the morning - The leader should double-check the Preparation list
again for avoiding early problems.
13. Approximately 5.30 – 6 AM. Waiters should already leave the convention
and go to the assigned Areas/venue of events.
14. Arrival at the Venue. The leader should command their companion to set
up the venue and or areas until finished then recheck it if is completely
done.
15. Leader also checks the Food station if it is clean or neat.
16. Please avoid drinking coffee, eating, or any unrelated doings (smoking or
seating), until you have not yet finished your setup for avoiding rush work.
17. Leader also checks his companion if they are formal and completely
uniform. (Hairnet, Mask, Official Uniform, Black pans.)
18. All waiters should be well-groomed and good appearance.
19. PLEASE AVOID SMOKING DURING WORK. (Before or After) Any caught and
complaints by the client will be deducted or no salary from your work.
20. During the event. All waiters should be gathered inside the venue or the
food station.
21. Please be responsible for your work during serving. Be fast and be careful.
22. After the event. The leader should command their companion to bash out
and keep their things.
23. Leaders should take charge of the request and complaints by the clients.
24. Leaders should observe these Rules and Guidelines. Or else you will be
penalized for not following the rules and guidelines.
25. Before leaving the area, make sure that all the utensils, plates and the linens
are complete before loading it on the truck.
26. Unloading. Before unloading the things the leader should report first in the
office and give the preparation list to (Alawi). The content of the reports
must be related in the status of their event and the numbers of lost utensils
or items must be said with the list.
27. The linen should be segregated well and arrange before they remit it to the
person in charge, same as go with the decorations. Fail in doing this you will
penalized.