1. Dining Room Training Erika Yancey & Mackenzie Regan

2. 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

3. 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

4. Reception Food: Passed Hors d’Oeuvre Caramelized Onion & Apple Tart: Puff Pastry, carmalized onion & apple with fig jam Allergies: Onion, fig jam, gluten

5. 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

6. 1 st Course Soup course: Roasted Butternut Squash soup topped with pumpkin seeds Allergies: None

7. 2 nd 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 Steak with a Cognac Peppercorn Cream Sauce with seasoned green beans and roasted red potatoes Allergies: Dairy

8. 3 rd Course Cheese Platter: Family style cheese platter with slices of brie, gouda and swiss cheese with an assortment of grapes, pears and assorted with dired cranberries, toasted walnuts and almonds water crackers. Allergies: Walnuts, Almonds & Dairy

9. 4 th Course Mousse Dessert: Triple Layer Chocolate Mousse (dark, milk and white chocolate with whipped cream) Allergies: Dairy

10. 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

11. 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

12. Visual for Serving 1 Head Server 2 3 4 2 3 4 Walking around Table

13. 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

14. 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

15. 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

16. Thank you for working for Pan American Airlines!