+
FRIENDSSTAFF TRAINING
+Reception Drinks
Fresh iced water with a hint of cucumber
A pink strawberry twist added to classically sweet lemonade
+Reception Food
Spinach dip served in small cups with pita chips (Gluten, Dairy)
Beef tenderloin coated in sweet and tangy marmalade, atop a toasted ficelle
(Gluten)
+Dining Drinks
Beverage servers will serve iced tea and water
AV’s behind Gunther’s Bar
+Dining Courses - Salad
Fresh baby spinach, slices of red onion, and vinaigrette dressing
+Dining Courses - Appetizer
Savory, creamy butternut squash soup (Dairy, Gluten in croutons)
+Dining Courses – Main Course
Tender chicken breast seasoned with herbs and roasted to perfection. Served with cremini mushroom sauce. (Mushroom, Dairy)
Vegetarian option: vegetable quiche made with mushroom and polenta cake (Mushroom, Egg
+Dining Courses - Dessert
Cheesecake served New York Style, topped with fresh raspberries (Dairy)
+Dining Service
Servers will each be given a note card with all of the allergens of their specific guests
Servers will be serving in the style of Modified Gold Plate All guests at a table are served at the same time Each server arrives with two plates Lower plate in left hand on left side of guest, move left and repeat When clearing, raise plate from the right side of guest, move left
and repeat
There will be 4 servers per team 1st server – Head server, leads the team 2nd server 3rd server 4th server
+Notes on serving
File out of the dining room in a single file line
Keep hands behind back when not holding plates
Never remove a dish from a guest who has not finished
Ask, “May I leave this plate for you?” if their plate is not empty. Return to clear after a few minutes.
+Arriving at the table:1
2
3
4
+Serving the Table:1
2
3
4
+Exiting the table:
12
3 4
+Satellite Formation
TEAM 1 (1&7)
TEAM 2 (2&6)
TEAM 5 (9&14)
TEAM 3 (8&15)
TEAM 4 (3 & 5)
TEAM 6 (4&10)
TEAM 7 (12&13)
TEAM 8 (11)
+Final notes
Are there any questions?
Have fun & thank you all so much!