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International Restaurant Event Operations Overview

Detailed schedule and guidelines for setting up, decorating tables, serving lunch, and cleaning up the international restaurant event. Includes VIP arrangements, floor plan, kitchen protocols, and contact information.

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International Restaurant Event Operations Overview

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  1. Agenda Saturday • Set Up • Table Decorations • Lunch • Clean Up Sunday • VIP Table • Clean Up

  2. Floor plan

  3. Kitchen • Kitchen Utensil Form • Using the NATO Cafeteria Kitchen

  4. Saturday • 8.00: Set-up of the Stands • 14.00: Closing of the Restaurant area

  5. SATURDAY Helpers • Set up Begins at 9h00 • Set up Closes at 16h30 • All Helpers and Deliveries must use Gate Z. Helper cards required to access NATO

  6. Saturday • Table DecorationsEvery nation is responsible for a number of tables in the dining area.

  7. Saturday • Table and Stand DecorationsDecorate them as you wish (no nails, tacks or glue on the walls, and no staples or other damaging materials on the tables. Lightweight objects may be suspended from the ceiling.)

  8. Saturday • Lunch • Wish to sell food on Saturday?? (Please fill in the form) • Pre-sale of food/drink tickets might be possible for use on Sunday • Food vouchers • Up to 4 per nation

  9. Saturday Clean Up • Empty yellow inside garbage pails hourly after Saturday lunch • Put garbage in appropriate bins behind kitchen

  10. Blue BinsContents: Paper & Cardboard Boxes

  11. Red BinsContents: General Waste

  12. Garbage Bins Behind Kitchen

  13. Sunday VIP Table • Must be ready at 10h00

  14. Sunday Morning Agenda • 9.45: Opening Ceremony on the Podium in the small cafeteria. • 10.45: Patrons preview of the International Restaurant.

  15. Keeping the Tables Clean

  16. Sunday Closing Agenda • 16.00: Return of signs and flags to the information desk. • 16.30: Closing of the Bazaar. All stands need to follow the clean up procedure and be checked out by the Bazaar Coordinators before they can leave.

  17. Sunday Final Clean Up • Clean cooking area. • Return all borrowed cooking utensils. • Clear and clean tables used for your stand with wet towels or sponges. • Clear and clean restaurant tables with wet towels or sponges. • Take all garbage to designated garbage dumpster. • Sweep your area (please bring a broom and dustpan). • Wait for sign off from NWB Board member before leaving for the day.

  18. Phone List • Security: 02-707-1234 • Fireman: 02-707-1234 • Maria J Lombarte, International Restaurant Coordinator.GSM: 0473313102 • Hülya Yikilkan, International Restaurant Assistant. GSM:0484572568

  19. International Restaurant Next Meeting • 29 October - In the Kitchen

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