Presentation on theme: "A Night in Casablanca Saturday February 8 th, 2014 6:00-8:00 PM Service Training."— Presentation transcript:
A Night in Casablanca Saturday February 8 th, :00-8:00 PM Service Training
Dining Room Vision Taking place in the middle of Casablanca, Morocco during World War II Guests should feel as if they have entered into Rick’s Café Americain, an upscale casino and restaurant with French influences The presence of Sam, Rick, and Ilsa will allow guests to feel as if they have stepped right into the film.
Moroccan Carrot Soup Soup made with allspice, yogurt, onion, cumin seeds, lemon juice, honey, and carrot puree. Served with a dollop of yogurt on top and sprinkled generously over with cumin.
Mixed Greens with Poppy Seed & Tarragon Creme Fraiche Dressing Mixed green medley, tossed in a creme fraiche dressing with a mixture of chopped tarragon leaves, garlic, yogurt, lemon juice, and just a pinch of cayenne.
Roasted Rack of Lamb with Rosemary Sauce Rack of lamb crusted with a garlic, salt, pepper, thyme, rosemary and breadcrumbs mixture and then roasted in the oven. Topped off with a sauce made of rosemary and demi-glace Served on a bed of couscous and sided with curry cauliflower.
Curry Cauliflower Mixture of chopped onion, garam masala, ginger, and coriander.
Vegetarian Option: Ratatouille Stuffed Portobello Mushroom Traditional ratatouille consisting of zucchini, red peppers, onions, eggplant, garlic Stuffed into a Portobello mushroom Sided with a bed of seasoned couscous
Service Style: Modified Gold Plate All guests at the table are served at the same time 4 servers per table 1 st Head Server – Seats 1 and 2 Responsible for leading the team 2 nd Server-Seats 3 and 4 3 rd Server- Seats 5 and 6 4 th Server- Seats 7 and 8 Wait for the Head Server’s signal and then all servers place the first plate Take one step to the left to get to 2 nd position Wait for the Head Server’s signal and then all servers place their second plate
Rectangular Set Up
Round Set Up
Things To Remember LOWER LEFT When serving plates, you always lower the plates on the left side of the guest RAISE RIGHT When clearing plates, you always raise the plates on the right side of the guest Always stay in the proper order Never leave the satellite kitchen without your entire team (Never return without being in order) Always have one plate in each hand Place the left plate first, and the right plate second After placing the first plate, move the plate held in your right hand to your left
Things To Remember Move with purpose, but be careful! Always smile when in the presence of guests! We cannot do this without you, so thank you for all your help!