Saturday, June 26, 2010


The style and design of the side board varies from
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
· The amount of equipment it is expected to hold.

It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...