Dining Room Training Erika Yancey & Mackenzie Regan.
-
Upload
marion-gardner -
Category
Documents
-
view
217 -
download
0
Transcript of Dining Room Training Erika Yancey & Mackenzie Regan.
Reception Drinks
Stewardess Shirley Temple: Lemon Lime Soda, Gingerale topped with a cherry
Allergies: none
The Captains Virgin Dark & Stormy: Ginger Beer, Coke and lime wedge
Allergies: none
Reception Food: Action Station
Caprese Bites with Basil Caviar: tomatoes, olive oil, balsamic vinegar, salt and pepper, mozzarella cheese and basil caviar
Allergies: Dairy & tomatoes
Reception Food: Passed Hors d’Oeuvre
Caramelized Onion & Apple Tart: Puff Pastry, carmalized onion & apple with fig jam
Allergies: Onion, fig jam, gluten
Reception Food: Passed Hors d’Oeuvre
Water Chestnut Rumaki: Water Chestnuts wrapped with bacon & a sauce made from ketchup, brown sugar and Worcestershire sauce
Allergies: None
2nd Course
Vegetarian Entrée: Maxim’s Ratatouille(piperade, Tomato sauce, yellow squash, zucchini and eggplant) with seasoned green beans and roasted red potatoes
Allergies: None
Meat Entrée: The President’s Flank Steakwith a Cognac Peppercorn Cream Saucewith seasoned green beans and roasted red potatoes
Allergies: Dairy
3rd Course
Cheese Platter: Family stylecheese platter with slices of brie,gouda and swiss cheese with anassortment of grapes, pears andassorted with dired cranberries, toasted walnuts and almonds water crackers.
Allergies: Walnuts, Almonds & Dairy
4th Course
Mousse Dessert: Triple Layer ChocolateMousse (dark, milk and white chocolate with whipped cream)
Allergies: Dairy
Coffee Dessert
• Coffee will be served immediately after dessert
• Head server 1: Regular coffee to each assigned table
• Server 2: Decaf coffee to each assigned table• Server 3: Creamer to each assigned table• Server 4: Creamer if group has a third table
Gold Plate Service Style
• Each group will be led into the dining room by each head server
• Responsible for leading group into the dining room and will always walk to the right side of the table to the chair at the very end
• Walk to the right side of the table and will stand behind the chair leaving a space in between where Head server 1 is standing
• Same as head server 1 and 2, but will walk to the left side of the table
When Serving…
• When each server is at their designated first spot the head server will give a nod and each server will lower and serve with their left hand
• After serving your first guest, switch the plate in your right hand to your left and step left to your next guest
• After head server gives a head nod, serve your next guest by lowering and serving with your left hand
• Leave in a calm manner towards the exit in the Highlands room
Clearing Plates…
• When you reenter the Highlands room to clear the plates you will stand behind the same chair as if you were serving the guests
• Proceed with the same steps except this time each server will pick up the plates with their right hand
• Pick up that plate and switch to left hand, step left and pick up next plate with right hand
Tips
• Always smile when you enter the dining room• Please have hands behind your back when you
do not have plates in your hand• Leave the dining room in a non-rushed manner• Do not leave your group behind, but you do
not have to follow out in the order that you came in