1) there should not be flower pots with earth on the buffet, they would be not very hygienic and not even plants on the ground with various foliage that dangles on it;
2) the equipment on the buffet must never be dirty, greasy, alonate;
3) there should not be any food expired or nearing expiry;
4) perishable foods must be exposed in the correct way, depending on the type with chillers or food warmers. I recommend an electric food warmer (the inflammable gel has a really nauseating smell!);
5) Attention to the replacement of cutlery in serving dishes, if these are dirty with eggs or other, would be unpleasant … basic a waiter responsible for the replacement and reorder of the buffet.
6) any replacements should not be made in the dining room, but always in the kitchen, with elegance, prohibition overloading trays or trolleys;
7) customers must be pampered. I recommend to pass at least twice at the table to make sure that everything goes well and the breakfast fulfills the expectations;
8) on the tables pay attention to sugar, cutlery and napkins;
9) on the buffet must not miss dishes, cutlery, glasses, napkins;
10) fundamental information sheets in Italian and English on products prepared by us and not.