Staff TrainingStaff TrainingWoodstock-Team Rose Woodstock-Team Rose

ServSafe RefresherServSafe Refresher

Open WoundsOpen Wounds

Nails (no long or fake nails)Nails (no long or fake nails)

No jewelryNo jewelry

Hair tied upHair tied upPast the neckPast the neckLong ponytails Long ponytails

No thumbs on plates, do your best to hold from bottomNo thumbs on plates, do your best to hold from bottom

Hold drinks at bottom with a firm grasp, not by the Hold drinks at bottom with a firm grasp, not by the mouthmouth

Wash your hands before serving and wear gloves when Wash your hands before serving and wear gloves when handling glasses, ice, or silverware handling glasses, ice, or silverware

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Hors D’oeuvresHors D’oeuvresGood Vibe Veggie Good Vibe Veggie

Hummus (cold) which is Hummus (cold) which is a vegetable and curry a vegetable and curry

hummus on a pita crisp. hummus on a pita crisp.

Peace Now! Pork bites Peace Now! Pork bites (hot) which is a slow (hot) which is a slow

roasted pork shoulder roasted pork shoulder glazed in a tamarind glazed in a tamarind

sauce served on a crisp. sauce served on a crisp.

Purple Haze Spritzer - Purple Haze Spritzer - Sierra Mist soda and Sierra Mist soda and

fresh blueberry puree. fresh blueberry puree.

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Appetizer (1Appetizer (1stst Course) Course)Far Out Fried Green Far Out Fried Green

TomatoTomatoFried Green Tomato stack Fried Green Tomato stack

with pimento cheese with pimento cheese served with a pepper jellyserved with a pepper jelly

CONTAINS GLUTEN AND CONTAINS GLUTEN AND DAIRYDAIRY

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Salad (2Salad (2ndnd Course) Course)Our simple and fresh salad will be

mixed greens topped pickled onions and a tangy vinaigrette.

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Entrée (3Entrée (3rdrd Course) Course) Herb roasted chicken will be accompanied by garlic mashed potatoes with seasonal

roasted vegetables.

MASHED POTATOES CONTAIN DAIRY

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Vegetarian OptionVegetarian OptionFor our vegetarian option, we will be serving mushroom stuffed ravioli with

a pesto and asiago cream sauce.

CONTAINS DAIRY

AND GLUTEN

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

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

CONTAINS GLUTEN

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Coffee ServiceCoffee Service

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

Head server: Regular CoffeeHead server: Regular CoffeeServer 2: Decaf CoffeeServer 2: Decaf CoffeeServer 3: Cream Server 3: Cream ((No 4((No 4thth server) server)

BEVERAGE STAFF WILL EXECUTE 2BEVERAGE STAFF WILL EXECUTE 2ndnd ROUND OF ROUND OF COFFEE SERVICE COFFEE SERVICE

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Beverage ServersBeverage Servers

Beverage Servers will walk throughout the room during the Beverage Servers will walk throughout the room during the brunch and refill both lemonade and water glasses from the brunch and refill both lemonade and water glasses from the AV station set up in the satellite kitchen outside the dining AV station set up in the satellite kitchen outside the dining room. room.

While dessert is served by the dining staff, beverage While dessert is served by the dining staff, beverage servers will walk around the room and refill both regular and servers will walk around the room and refill both regular and decaf coffees.decaf coffees.

Please pick up the glasses and fill them away from the Please pick up the glasses and fill them away from the guests! guests!

Brittany S.Brittany S.Hannah W.Hannah W.Dallas B.Dallas B.Erica Z. Erica Z.

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Dessert (Final Course)Dessert (Final Course)

Dessert will a strawberry layer cake. CONTAINS DAIRY AND GLUTEN

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Dining Room SetupDining Room Setup

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Serving GroupsServing Groups

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Greetings (Head Server Greetings (Head Server Only)Only)

Welcome your guests and smile! Welcome your guests and smile!

Introduce yourself, let them know you will be Introduce yourself, let them know you will be assisting them with questions about the menu, assisting them with questions about the menu, event, and allocate the restroom. event, and allocate the restroom.

Distribute bread basket (one per table) and wish Distribute bread basket (one per table) and wish them a great brunch! them a great brunch!

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Service-Modified Gold Service-Modified Gold Plate Plate

4 servers per table 4 servers per table (1 designated head server)(1 designated head server)

(Side closest to entrance/exit)

Side closest to stage/back wall

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Service-Modified Gold Service-Modified Gold Plate Plate

Head serverHead server

Server 3 Server 3

(Side closest to entrance/exit)

Side closest to stage/back wall

Server 2

Server 4

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Windows

Service-Modified Gold Service-Modified Gold Plate Plate

(Side closest to entrance/exit)

Side closest to stage/back wall

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Service-Modified Gold Service-Modified Gold Plate Plate

Head serverHead server

Server 3 Server 3

(Side closest to entrance/exit)

Side closest to stage/back wall

Server 2

Server 4

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

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

Service-Modified Gold Service-Modified Gold Plate Plate

(Side closest to entrance/exit)

Side closest to stage/back wall

cc

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

A Quick How-toA Quick How-to

3 servers will follow head server to 3 servers will follow head server to FIRSTFIRST designated designated table. table.

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

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

Servers will follow closest serverServers will follow closest server from the team to the from the team to the exit. exit.

Try not to cut each other off!Try not to cut each other off!

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015

RememberRemember

Lower Left, Raise RightLower Left, Raise Right

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

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

Keep your eyes on the group in front of you, and yield Keep your eyes on the group in front of you, and yield to other groups or servers with food. Beware of to other groups or servers with food. Beware of bottlenecking!bottlenecking!

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

Created by Rachel Dorion Rose Created by Rachel Dorion Rose 20152015