Objective

Serve water consistently, efficiently, and cleanly without disrupting guests.

Scope

All FOH roles during service.

Standards

• Cold, clean water in labeled jugs
• Water cups preset where applicable
• Jugs handled with clean hands and lids on when stored

Quick Checklist

• [ ] Prep jugs nightly and refrigerate
• [ ] Remove and store lids before service
• [ ] Bring 1 jug to table at seating
• [ ] Refill proactively without interrupting conversation
• [ ] End of shift: collect, wash exterior, lid, and refrigerate

Step‑by‑Step

1. Before Service
   • Fill, date, and refrigerate jugs. Stage clean cups at stations. Remove and bin lids at server station.
2. Seating and Service
   • Confirm seat numbers using the Seat Number Chart. See Floor Chart.
   • Offer water immediately at greet. Place jug on stable edge of table or use tray stand when crowded.
   • Refill when glasses reach 50%.
3. End of Service
   • Collect jugs, replace lids, return to fridge. Wipe and sanitize exteriors.

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Use food‑safe sanitizer on jug exteriors. Never touch inside of cups or jugs.

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