Across
- 2. At All-day dining, dishes are to be only be in pre-plated format and for specialty sharing platters to be left on the table for the guests to help themselves. Platter to plate service should be __________.
- 5. Hand sanitizers with____ % Alcohol content to be placed on each table for guest use.
- 6. Knock n Drop culinary offering is communicated via menu inserts in the _______ menu in the Service Directory (2 pager printed both sides) digital inclusions on the ipad (where existent in Hotels) and sent to guests on their phones.
- 8. Clearance to only be done on call. RSOT reminds the guest to leave clearance outside room and the same to be cleared in a maximum time of__________. No clearances should be stacked in the pantry.
Down
- 1. All PPEs to be dispensed off in earmarked_____ bins.
- 3. Luxury hour stationary to be signed for ______.
- 4. To ensure that the discerning business traveller has an opportunity to relax over a drink after a hard day’s work. The new ____________________Luxury Hour service brings the ITC Hotels’ Luxury Hour to the door step and comfort of the guest room.GoDoorknob The culinary offering is communicated via a door knob menu, is known as: Grab& _____menu.
- 7. In case the guest orders for cocktail / mocktail / fresh juice, same to be served from the ________ Pantry.