Nicholas adds hot water to the serving dishes.
Alton preps for the morning crowd.
Shelia shines silverware before breakfast gets underway.
Thomas isn't just the omelet chef, he also cooks pancakes and waffles.
Pancakes and waffles await hungry diners.
French toast is made daily from Tony's fresh baguettes.
Tony adds egg wash a pastry he's preparing.
Jacu and Chrissy work on more than 200 breakfast sandwiches.
Cindy wraps up the breakfast sandwiches that will be served to a group.
About 40 pounds of bacon was consumed during a recent morning.
Tony makes fresh croissants and pastries every night.
By Sarah Campbell
Each morning when the crystal chandeliers light up, a flurry of activity descends on the back portion of the Carolina Dining Room.
It’s 5 a.m. and about a dozen Pinehurst employees are methodically moving about setting up the famous breakfast buffet.
As three long rows of tables go up, black cloth is draped across each one. White overlays are added to finish the look. Next, stainless steel serving dishes are placed along the center tables to store hot foods like grits, bacon and biscuits.
It’s obvious each employee knows exactly what to do.
Alton and Shelia shine the silverware and meticulously fold dozens of cloth napkins.
Nicholas pours hot water into the serving dishes to ensure the food will stay warm throughout the four-hour breakfast window.
Shekia rolls out a cart filled with bowls of fruit and arranges them along the back table while Wanda places an assortment of freshly-baked pastries at the other end.
Thomas sits a large bowl of eggs behind him as he readies his omelet station.
“It’s a lot of preparation in such a short period of time, it takes a lot of hard work and dedication,” said Laura, the Carolina Dining Room’s morning manager. “We are lucky to have such a great team.”
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