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LINE ATTENDANT PROCEDURE
| Breads |
| Utensil |
| Service Procedures |
Caramel Rolls
Cinnamon Rolls
| Small Spatula |
| Replace when down to 2 rolls. Discard rolls. Replace spatula. |
| Muffins |
| Tongs |
| Replace when down to 3-4 muffins. Crosspan acceptable product to top of new pan/basket. |
| Biscuits |
| Tongs |
| Replace when down to 3-4 biscuits. Crosspan to top of new pan. |
| Dinner Rolls |
| Tongs |
| Replace when down to 3-4 muffins. Crosspan acceptable product to top of new pan/basket. |
| Cornbread |
| Small Spatula |
| Replace when down to 1-2 pieces. Do not cross- pan. Place carryover pieces into covered lexan. |
| Garlic Bread |
| Tongs |
| Replace when down to 2-3 pieces. Crosspan to top of new pan. |
| Soups |
| Utensils |
| Service Procedures |
| All Soups |
| 4 ounce ladle |
| When soup is ½ full or there is a “dry” buildup on sides of pan, call for a new soup. Remove old soup pot. Place new soup in line. Return old soup to warmer. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE.
| Gravies & Sauces |
| Utensils |
| Service Procedures |
Beef Gravy
Sausage Gravy;
Country Gravy.
Meat Sauce, Turkey
Gravy, Marinara
Sauce, Cheese Sauce, Salsa, Strawberry Sauce, Maple Syrup
| 2 ounce Gravy Ladle |
| Replace when 1/2 full or there is a “dry” buildup on sides of pan. Return linecarryover to warmer |
| Chicken |
| Utensil |
| Service Procedure |
| Chicken & Dumpling |
| Solid Spoon Solid Spoon |
| Replace when down to 1 dumpling. Return or line carryover to warmer. Do Not Crosspan. Dumplings. Replace spoon. |
Chicken & Biscuits.
| Chicken: |
| Tongs |
| Replace when down to 2 pieces or only wings and thighs are left. |
Baked
Crosspan. BBQboneside down, to spaces in new pan.
| Chicken, Fried |
| Tongs |
| Replace when ¼ full or only wings remain. Place fresh pan in line. Crosspan to top of new pan. |
| Chicken Livers w/ Chinese Veges. |
| Solid Spoon |
| Replace when ¼ full. Crosspan acceptable livers to top of new livers. Do Not Crosspan. Vegetables. |
| Teriyaki Wings, |
| Tongs |
| Replace when ¼ full. Crosspan to top of new pan. |
Hot Wings
| Fish |
| Utensil |
| Service Procedure |
| Baked Fish |
| Small Spatula |
| Replace when down to 2 pieces. Crosspan to spaces in new pan. Return broken pieces to fish pan in cooler. |
| Catfish |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
** Do Not Save for Seafood Patties **
| Fried Fish |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. Return broken pieces to fish pan in cooler. |
| Fried Shrimp, Fried Clams |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Seafood Patties |
| Small Spatula |
| When down to 2 patties, ask cook to “please sauce a seafood patty”. Crosspan only acceptable whole patties to front of new pan. Replace spatula. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE.
| Meat and Entrees |
| Utensil |
| Service Procedure |
| Baked Beans and Franks |
| Black Handled |
| Replace when 1/4 full or franks are gone. Solid Spoon Return line carryover to warmer. |
| Beef Patties |
| Black Handled |
| Replace when down to 2 patties. Crosspan Solid Spoon whole patties to front of new pan. Crosspan acceptable mushroom gravy over all. Discard broken pieces. |
| Chicken Fried Steaks |
| Tongs |
| Replace when down to 2 steaks. Crosspan to front of new pan. |
| Chili |
| Gravy Spoodle |
| When Chili is 1/2 full or there is a “dry” buildup on sides of pan, call for a new Chili. Remove old Chili and place new Chili in line. Return line carryover to warmer. Replace Spoodle. |
| Country Fried Steaks |
| Tongs |
| Replace when down to 2 steaks. Crosspan to front of new pan. |
| Enchiladas |
| Small Spatula |
| Replace when down to 1 enchilada. Discard line carryover. |
| Italian Sausage |
| Solid Spoon |
| Replace when down to 1/4 full. Crosspan acceptable peppers and onions to top of new peppers/onions and crosspan sausage to front of new pan. |
| Jambalaya |
| Solid Spoon |
| Replace when 1/2 full or pan is unacceptable. Return carryover to warmer. Replace spoon. |
| Lasagna |
| Solid Spoon |
| Replace when 1/4 full. Return line carryover to warmer. Replace spoon. |
| Liver and Onions |
| Tongs |
| Replace when down to 2 pieces. Crosspan acceptable liver to front of new pan. |
| Meatballs |
| Solid Spoon |
| Replace when down to 1/4 full. Crosspan to spaces in new pan. |
| Meatloaf |
| Small Spatula |
| When down to 2 pieces, ask cook to “please sauce a meat loaf.” Crosspan whole acceptable pieces to front of new pan. Replace spatula. |
| Pizza |
| Small Spatula |
| Replace when down to 4 or 5 pieces. Crosspan acceptable carryover to front or sides of new pans. Replace spatula. |
| Salisbury Steak |
| Solid Spoon |
| Replace when down to 2 patties. Crosspan to front of new pan. |
| Sausage Patties |
| Solid Spoon |
| Replace when down to 2 patties. Crosspan to front of new pan. |
| Smoked Sausage & Kraut |
| Solid Spoon |
| Replace when Sausage is down to 3 pieces. Return line carryover to warmer. |
| Taco Beef |
| Small Spatula |
| Replace when 1/4 full. Crosspan to front of new pan. Stir. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE.
| Potatoes/Starches |
| Utensil |
| Service Procedure |
| Au Gratin Potatoes |
| Solid Spoon |
| Replace when 1/8 full. Return line carryover to warmer. Replace spoon. |
| Baked Potatoes |
| Tongs |
| Replace when new batch is ready ( maximum 40 minute hold time). Do Not Crosspan.. Place line carryover, unwrapped, on a sheetpan in the pantry cooler. Use for potato salad. |
| French Fries |
| Tongs |
| When down to 1/2 a pan, please ask the cook for “New pan of fries, please”. Do Not Crosspan.. Do not hold on line more than 15 minutes. Do not hold fries in sham. |
| Whipped Potatoes |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to pocket of new pan. Replace spoon. |
| Chow Mein Noodles |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Dressing: |
| Solid Spoon |
| When down to 2 spoonfuls, ask cook to Bread “Please sauce a dressing.” Discard any left Cornbread over dressing. Replace spoon. |
| Hush Puppies |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Macaroni & Cheese |
| Solid Spoon |
| Replace when 1/4 full. Return line Solid carryover to warmer. Replace spoon. |
| Mostaccioli Noodles |
| Solid Spoon |
| Replace when 1/4 full or mostaccioli is unacceptable. Crosspan acceptable product to top of new pan and stir. Discard any dry noodles. |
| New Potatoes |
| Black Handled Slotted SpoonReplace when 1/4 full. Crosspan to top of new pan. |
| Potato Skins W/ Cheese |
| Tongs |
| When pan is 1/8 full, ask cook to “Please Cheese Sauce a skin.” Discard line carryover. Replace tongs. |
Rice:
Fried
White
Risotto
| Solid Spoon |
| Replace when 1/4 full. Crosspan to front of new pan. |
| Spanish Rice |
| Solid Spoon |
| Replace when 1/4 full or cheese is gone. Return line carryover to warmer. Replace spoon. |
| Spaghetti Noodles |
| Spaghetti fork |
| Replace when 1/4 full or noodles are unacceptable. Crosspan acceptable product to top of new pan and mix in. Discard any dry noodles. |
| Vegetables |
| Utensil |
| Service Procedure |
| Baked Beans |
| Solid Spoon |
| Replace when ¼ full. Return line carryover to warmer. Replace spoon. |
| Broccoli, Frozen |
| Slotted Spoon |
| Replace when ¼ full. Crosspan to front of new pan. Stir. (Note: if Broccoli, Normandy color does not match, return to cook). |
| Cabbage |
| Slotted Spoon |
| Replace when ¼ full. Crosspan tofront of new pan. |
| Candied Yams |
| Solid Spoon |
| Replace when ¼ full. Return line carryover to warmer. Replace spoon. |
| Carrots |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Carrots, candied |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Cauliflower |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Corn |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Country Zucchini |
| Solid Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Green Beans |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Okra |
| Solid Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Summer Squash |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Zucchini |
| Slotted Spoon |
| Replace when ¼ full. Crosspan acceptable product to front of new pan. |
| Corn on the Cob |
| Tongs |
| Replace when down to 2 - 3 ears. Crosspan to top of new pan. |
| Creamed Spinach |
| Solid Spoon |
| Replace when ¼ full. Crosspan to front of new pan. Stir. Replace spoon. |
| Dried Beans |
| Solid Spoon |
| Replace when ¼ full. Crosspan to top of new pan. Stir. Replace spoon. |
| Spinach Marie |
| Solid Spoon |
| Replace when down to spoonfuls. Discard any line carryover. Replace Spoon. |
| Turnip Greens |
| Solid Spoon |
| Replace when ¼ full. Crosspan to front of new pan. |
| Carving Station |
| Utensil |
| Service Procedure |
| Au Jus |
| 1 oz. Ladle |
| Replenish as needed. |
| BBQ Beef Ribs |
| Tongs |
| Replace when down to 4-6 ribs. Crosspan to top of new pan. Replace tongs. |
| Ham |
| Cooks Fork |
| Carve dime thickness. When down to 2’’, bring out new ham. Continue carving first ham until it is gone. |
| Roast Beef |
| Cooks Fork |
| Carve dime thickness. When down to 2”, bring out new roast. Continue carving first roast until it is gone. |
| Turkey |
| Cooks Fork |
| Carve dime thickness. When down to 2’’, bring out new turkey. Continue carving first turkey until it is gone. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE.
| Breakfast |
| Utensil |
| Service Procedure |
| Bacon Strips |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Biscuits |
| Tongs |
| Replace when down to 3-4 biscuits. Crosspan to top of new pan. |
| Corned Beef Hash |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to top of Solid Spoon new pan. |
| Dutch Apple Cake |
| Small Spatula |
| Replace when down to six pieces. Crosspan to front of new pan. |
| French Toast |
| Tongs |
| Replace when down to 3 slices. Crosspan to top of new pan. |
| French Toast |
| Tongs |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Grits |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to top of new pan. |
| O’Brien Potatoes |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to front of new pan. |
| Hash Browns |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to front of new pan. |
Sausage:
Links
Smoked
| Tongs |
| Replace when 1/4 full. Crosspan to top of pan. |
| Scrambled Eggs |
| Solid Spoon |
| Replace when 1/8 full or eggs are unacceptable. Do Not Crosspan. -- discard. |
| Sliced Mushrooms |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to top of new pan. |
| Onions & Green Pepper |
| Solid Spoon |
| Replace when 1/4 full. Crosspan to top of new pan. Stir. |
| Waffles |
| Tongs |
| Replace when down to 3 waffles. Crosspan to top of new pan. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE.
| Prepared Salads |
| Utensil |
| Service Procedure |
| Carrot Raisin |
| Stainless Solid Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Cole Slaw |
| Stainless Solid Spoon |
| when coleslaw is down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Country Tomato Salad |
| Stainless Slotted Spoon |
| When down to 1 - 1 ½ quarts, replace with Fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Jello/Jello Whip |
| Stainless Solid Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Marinated Vegetables |
| Stainless Slotted Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Pasta |
| Stainless Slotted Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Oriental Pasta Salad |
| Pasta Fork |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace pasta fork. |
| Potato Salad |
| Stainless Solid Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Pickled Beets |
| Stainless Slotted Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Seafood Salad |
| Stainless Solid Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Sicilian Pasta Salad |
| Pasta Fork |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace pasta fork. |
| 3 Bean Salad |
| Stainless Slotted Spoon |
| When down to 1 - 1 ½ quarts, replace with fresh bowl. Return carryover bowl to pantry cooler. Replace spoon. |
| Salad Dressings |
| Utensil |
| Service Procedure |
Bleu Cheese
Creamy Italian
1000 Island
Frenchdressing
Housediscard
Lo-Cal French
Lo-Cal Italian
| Dressing Ladles |
| Refill to 1’’ from top of crock when 1/4 full. Stir and wipe rim of crock. Replace ladle if foreign product is spilled into it. If necessary, replace crock with fresh product and discard old. |
| Vinegar & Oil |
| Cruets |
| When 1/4-1/3 full, replace cruets on line. Wipe outside of cruets to remove any buildup. |
Use a small rubber spatula to clean all of the dressing from 2 quart container when transferring dressing to line.
| Fresh Fruit |
| Utensil |
| Service Procedure |
Cantaloupe
Honeydew
Pineapple
Watermelon
Grape Clusters
Strawberries Tongs
Tongs
Tongs
Tongs
Tongs
Tongs Replace when bowl is ¼ full. Transfer acceptable product to top of new bowl.
| Salad Bar |
| Utensil |
| Service Procedure |
| Tossed Salad |
| Tongs |
| Refill with drained tossed salad when bowl is 1/4 full. Wipe rim of bowl. |
| Spinach Leaves |
| Pom Tongs |
| Refill with drained leaves when crock is 1/ 4 full. Wipe rim of crock. |
Tomato Wedges
Cucumber Slices
Sliced Mushrooms
Alfalfa Sprouts
Shredded Cheese
Red Onions
Chopped Eggs
| Pom Tongs |
| Replace when crock is 1/4 full. Transfer acceptable product to top of new bowl. |
| Green Peas |
| Plastic Spoon |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
| Cottage Cheese |
| Plastic Spoon |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
| Carrot Raisin Salad |
| Plastic Spoon |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
| Garbanzo Beans |
| Plastic Spoon |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. Change spoon if necessary. |
| Kidney Beans |
| Plastic Spoon |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
Black Olives
Pickle Slices
Pepperoni
Cherry Peppers
Pickled Vegetables
| Pom Tongs |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
Croutons
Bacon Bits
Sunflower Seeds
Chow Mein Noodles
| Plastic Spoon |
| Remove any foreign products and refill when when crock is 1/4 full. Wipe rim of crock. |
| Green Onions |
| Pom Tongs |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
| Daily Fresh Vegetables |
| Pom Tongs |
| Remove any unacceptable product and refill when crock is 1/4 full. Wipe rim of crock. |
| Taco Bar/ Potato Bar |
| Utensil |
| Service Procedure |
| Taco Shells |
| Plastic Tongs |
| Replace when down to 4 or 5 shells. |
| Tortillas |
| Plastic Tongs |
| Replace when down to 3 or 4 tortillas. Crosspan to top of new pan. |
| Sour Cream |
| Plastic Spoon |
| Replace when 1/4 full. Cross pan acceptable |
Cheddar Cheese
Diced Tomato
Green Onion
Salsa Plastic Spoon
Crosspan to top of new pan.
| Sliced Jalapenos |
| Tongs |
| Crosspan to top of new pan. |
| Condiments |
| Utensil |
| Service Procedure |
Cocktail Sauce
Horseradish Sauce
Tartar Sauce
| Plastic Spoon |
| Replace when ¼ full. Crosspan acceptable leftover to top of new pan |
| Grated Parmesan |
| Dredge |
| Replace when ¼ full. Return old shaker to Shaker Jar pantry cooler. |
Tobasco Sauce
Hot Pepper Juice
Replace when ¼ full. Return old bottle to pantry.
| Desserts |
| Utensil |
| Service Procedure |
| Chocolate/Vanilla Pudding: |
| Stainless Solid |
| Replace when 1/4 full or there is a dry buildup on sides of pan. Do Not Crosspan.. Place carryover in pantry cooler. |
| Bread Pudding |
| Solid Spoon |
| Replace when down to 3 spoonfuls or pudding becomes dry and unacceptable. Do Not Crosspan.. |
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE
Cakes
Chocolate
White
Yellow
Carrot Cake
Cut cake and bowl up as needed. Wipe edges of bowl. Replenish as needed to maintain a full line. Discard dry or unacceptable product.
Cheesecake
Note: Cheesecake with cherries. Top with 2 cherries and sufficient glaze to make 1 Tablespoon.
Fruit Cobbler:
Cherry
Blueberry
Peach
| Solid Spoon |
| Replace when 1/4 full. Do Not Crosspan.. remove crust from old cobbler and place fruit in 2 quart buckets to be used for A to Z Muffins. Cover, label, date and refrigerate. |
Fruit Crisp:
Apple
Cherry
| Solid Spoon |
| Replace crisp when 1/4 full. Do Not Crosspan.. Remove topping from old crisp and place fruit in 2 quart buckets to be used for A to Z Muffins. Cover, label, date and refrigerate. |
Hot Fudge Pudding Cake
Hot Lemon Pudding Cake
| Solid Spoon |
| Replace when down to 3 spoonfuls or cake on becomes dry. Do Not Crosspan.. |
Peanut ButterCut Cake
Cut and bowl up as needed. Wipe edges of bowl. Replenish as necessary to maintain a full line. Discard dry or unacceptable product.
Mocha Cake
| Ice Cream Toppings |
| Utensil |
| Service Procedure |
| Dry Toppings |
| Plastic Spoon |
| Refill to 1’’ from top of pan when 1/4 full. Wipe edges of pan. Remove any foreign product. Replace spoon if necessary. |
Syrup Toppings
Hot Fudge
Chocolate
Caramel
Butterscotch
Refill to 2’’ from top of receptacle when 1/4 full. Wipe handle and top of pump.
Refill to 2’’ from top when 1/4 full. Wipe handle and top of pump.
SERVING UTENSILS SHOULD BE REPLACED AS OFTEN AS POSSIBLE
