+

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!