staff training woodstock-team rose. our vision our brunch will be a blast to the past to 1969,...

Staff TrainingWoodstock-Team Rose

Created by Rachel Dorion Rose 2015

Our Vision

Our brunch will be a blast to the past to 1969, Woodstock, the music festival that shaped the 20th century.

Guests transitioning from reception will feel as though they are entering a soft and beautiful tent from Woodstock. Our

food has naturally delicious flavors that is light and refreshing.


Hors D’oeuvresWe have one hot and one cold hors d’oeuvre. Our cold hors

d’oeuvre will be our Good Vibe Veggie Hummus, which is a vegetable and curry hummus on a pita crisp. Our hot hors

d’oeuvre is our Peace Now! Pork bites which is a slow roasted pork shoulder glazed in a tamarind sauce served on a crisp.

Our specialty beverage for reception will be the Purple Haze Spritzer. This drink is a mix of Sierra Mist soda and fresh

blueberry puree.


AppetizerFar Out Fried Green Tomato

Fried Green Tomato stack with pimento cheese served with a pepper jelly relish


SaladOur simple and fresh salad will be mixed

greens topped pickled onions and a tangy vinaigrette.


Entrée Herb roasted chicken will be accompanied by garlic mashed potatoes with seasonal

roasted vegetables.


Vegetarian OptionFor our vegetarian option, we will be serving

mushroom stuffed ravioli with a pesto and asiago cream sauce.


Kid’s OptionFor kids attending the event, we will be serving chicken fingers and french fries.


DessertDessert will a strawberry layer cake. It’ll be a delicious end to the meal!


Coffee Service

Coffee service will take place before dessert is served and after dessert is served.

Head server: Regular CoffeeServer 2: Decaf CoffeeServer 3: Cream (No 4th server)


Dietary Restrictions

All meals except Pork hors d’oeuvres and main entrée are vegetarian.

All meals except salad and main entrée contain gluten.

Appetizer, entrée, vegetarian, and dessert all contain dairy.


Dining Room Setup


Serving Groups

On this slide, names of staff will be allocated to their groups, tables, and server numbers/titles.


Service-Modified Gold Plate 4 servers per table (1 designated head server)

(Side closest to entrance/exit)

Side closest to stage/back wall


Service-Modified Gold Plate

Head server

Server 3



Server 2

Server 4



Head server

Server 3



Server 2

Server 4

From your 2 chairs, serve FIRST the seat on your left, then serve the seat on the right


A Quick How-to

3 servers will follow head server to FIRST designated table.

Each server will wait for head server’s queue or for each server to be present and ready to lower the plate before serving the left chair of his/her 2 assigned seats.

Servers will step right and wait for head servers queue to lower and serve the right seat.

Servers will follow 4th server of the dining room to the exit.


Remember

Lower Left, Raise Right

Collecting plates is the SAME PROCESS/POSITIONS as serving them.

Do not exit through the Highlands entrance, exit through the side door leading to the satellite kitchen

Look up while walking out so you don’t bump into other servers around you or guests

Each team has 2 tables and will repeat each serving/collecting process twice

staff training woodstock-team rose. our vision our brunch will be a blast to the past to 1969,...

Documents

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