1. Mad Men Dining Staff Training

2. Reception Managers & Supervisors Managers: Olivia & Katie H. Supervisors: Hamza & Katie L. We are here to assist you. Please don’t hesitate to ask questions!!

3. Our Vision We want a fun and interactive reception for our guests. We envision our guests being in the office on Madison Avenue, dressed in 60s attire with drinks in hand from our bartenders. We will have assigned passers bringing our guests h’orderves that were popular from the time period. Guests can enjoy music from our record player and can admire the ad decorations. Guests can also have the opportunity to take photos at our designated photo booth. We will also be having an interactive game where guests can submit their best ad ideas and slogans for a prize.

4. Parking We will need two staff members to be outside or near the doors closest to the festival parking lot to help assist guests in finding their way to the themed event Staff members will be assigned to setting up signage from parking to the event for guests to follow

5. Registration- Coat Check ● We will need two staff members dedicated to coat check. ● One person will be in charge of greeting guests and offering to check their coats/bags. This person will also be in charge of handing the guests the number that will be associated with their checked item so that they are able to easily retrieve it at the end. ● The other staff member will be in charge of placing the correct number on the checked item and storing on the coat rack.

6. Registration - Receptionist ● Guests will meet at the registration table where a female staff member will act as a receptionist to the Sterling Cooper Draper Pryce office ● The staff receptionist will have filled out business cards with each guest’s name on them including their table number for the dining seating assignments

7. Mocktail Menu Betty Draper Cranberry Juice & Seltzer Water garnished with an orange wheel

8. Mocktail Menu Don’s Old Fashioned Iced tea & Lemonade garnished with an orange wheel and cherry

9. H'orderve Menu Classic Shrimp Cocktail Fresh shrimp served with cocktail sauce Allergens: Shellfish

10. H'orderve Menu Sally Draper Bites Curried Hummus served on crisp cucumber bites topped with roasted red pepper garnish

11. Passers, Bartenders, & Bussers ● We will be having 4 h’orderve passers who will be in charge of feeding guests in reception. ● We will need two bartenders to stay behind the bar to serve the mocktails ● We will need bussers to pick up any trash leftover from reception

12. Photographer We will have a photographer in charge of taking photos with a nice camera throughout the event for our post- themed event pictures for guests to refer to after the event. We will be having one additional staff member in charge of taking photos with guest cameras and phones in the photo booth section.

13. Post-Reception Designated staff will choose a winner for the slogan contest to be announced during the dining portion We will need reception staff members to help clean up the high-top tables and various decor items We will need reception staff members to help set-up the takeaway table with the matches and other takeaway items

14. Dining Room Training

15. Dining Room Mangers/Supervisors Managers – Rachel Baroody and Carrie Holland Supervisors – Michael Bedford and Nick Marsengil

17. Dietary Restrictions - Dietary restrictions for each table are listed on your team cards given to the head server - Find out from your head server if a guest you’re serving has a dietary restriction and what special meal they should be served.

18. First Course - Soup Roasted Cauliflower Soup with chopped scallions on top

19. Second Course - Salad Mozzarella Stack with Seasonal Tomatoes, Baby Spinach and Balsamic Reduction Contains fresh mozzarella cheese, tomatoes, baby spinach, and balsamic vinaigrette. Allergens are dairy

20. Third Course - Entree Sicilian Chicken with Vegetable Medley, contains breast of chicken stuffed with spinach, sun-dried tomatoes, gorgonzola cheese topped with a tomato and pesto cream sauce, served with red roasted potatoes and vegetable medley.

21. Vegetarian Entree Option Pesto Tortellini (Vegetarian Option), tri-colored tortellini filled with cheese in a garlic spinach cream sauce tossed with roma tomatoes and parmesan cheese

22. Coffee Service - Coffee service will begin after the main course and before dessert - The head server will bring out regular coffee to each table - Server 2 will bring out decaf coffee to each table - Servers 3 and 4 will bring creamer to be placed on each table

23. Dessert New York Cheesecake with strawberry topping, contains cream cheese (Allergens are gluten and dairy)

24. Serving Teams  Serving team one will serve tables 1 & 2  Serving team two will serve tables 3 & 4  Serving team three will serve tables 5 & 6  Serving team four will serve tables 7 & 8  Serving team five will serve tables 9 & 10  Serving team six will serve tables 11 & 12  Serving team seven will serve tables 13 & 14  Serving team eight will serve table 15

25. Dining Room Layout

26. Service Syle -Modified Gold Plate  Each team will be serving 2 tables  Each team will consist of 4 servers  Head server will stand behind Seat 1  Server 2 will stand behind Seat 3  Server 3 will stand behind Seat 5  Server 4 will stand behind Seat 7

27. Modified Gold Plate - Serving Once in position, servers wait for the head server’s cue before serving your guest Lower the plate with your left hand Step to the left to position yourself behind your next guest simultaneously switching your remaining plate from your right hand to your left Wait for another cue from your head server and serve your guest the same way you served the first

28. Modified Gold Plate - Serving Cont. Once all the guests at the table have been served, head towards the exit as a group with hands behind your backs and smiling faces! The same process will be repeated for your second table ** Serving groups who do not have a second table will be asked to stand out of the way of groups who do to ensure that entryways and prep areas are not congested.

29. Modified Gold Plate - Clearing When it is time to clear, each server will go back to their first guests’ seat. Wait for the head server’s cue and clear the plate by reaching to the right of the guest with your right hand. Step to the left and simultaneously switch the plate you just cleared from your right hand to your left hand. Wait for the head server’s cue and clear the plate the same way you cleared the first. Once all the plates have been cleared, exit the dining room as a close and be sure to smile! Deliver the dirty plates to the busser station

30. Important Serving Reminders! Stay in order when you’re in serving teams! This ensures that guests with dietary restrictions are getting the correct meals Lower LEFT, Raise RIGHT If a guest still has food on their plate when it is time to clear, ask if they need more time. You can always come back and clear the plate! Keep fingers off of the plate at all times! Smile and enjoy yourself!