12) Stage 3 - refill of Display and whole cakes

Notes

• Be Quick, don’t get stuck

• Don’t take out the tray from the display, even if there’s only 2 left in the fridge, prepare the new tray and leave 2 spaces on the new tray for the remaining items

• Never leave empty spaces in the fridge

• never unload a trolly and leave them on the bench, if you get stopped to serve whilst refilling notify the customer you will a minute and return the tray into the fridge or trolly before serving

• when refilling a tray for something like Black Forest cake, make sure they cherries are all facing one irection

• Petit fours an paximadi, never more than 3 layers in a tray as they are too high and close to the lamp, this can cause chocolate to melt

• Push the tray of fruit salad back into the front after serving. If you’ve had some fall over the edge, clean it

• push fruit salad tray back into the front after serving. If you’ve had some fall over the edge, clean it.

• Push trays back into the front after using.

• Always check signs haven’t been knocked down and are straight

• When you have sold a whole cake, replace it. Rearrange display to look pleasant, show a variety of cakes and flavors

• In the morning, check what cakes need strawberries to be changed, and if there’s any icing to be fixed

• reglaze and replace nuts on syruos like virtou to look fresh

• When refilling at night, don’t refill a full tray of panini, only put 1 or 2 in the window

• Make sure cakes are lined up evenly and ensure all cakes are facing the correct way

• constantly clean the display fridges, wiping up fallen nuts/icing/cream/syrup

• it is important to pop around to the customer viewing side of the cakes counter regularly to see what the fridges look like from the customers’ point of view

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