1. Staff Training Woodstock-Team Rose

2. ServSafe Refresher Open Wounds Nails (no long or fake nails) No jewelry Hair tied up Past the neck Long ponytails No thumbs on plates, do your best to hold from bottom Hold drinks at bottom with a firm grasp, not by the mouth Wash your hands before serving and wear gloves when handling glasses, ice, or silverware Created by Rachel Dorion Rose 2015

3. Hors D’oeuvres Good Vibe Veggie Hummus (cold) which is a vegetable and curry hummus on a pita crisp. Peace Now! Pork bites (hot) which is a slow roasted pork shoulder glazed in a tamarind sauce served on a crisp. Purple Haze Spritzer - Sierra Mist soda and fresh blueberry puree. Created by Rachel Dorion Rose 2015

4. Appetizer (1 st Course) Far Out Fried Green Tomato Fried Green Tomato stack with pimento cheese served with a pepper jelly CONTAINS GLUTEN AND DAIRY Created by Rachel Dorion Rose 2015

5. Salad (2 nd Course) Our simple and fresh salad will be mixed greens topped pickled onions and a tangy vinaigrette. Created by Rachel Dorion Rose 2015

6. Entrée (3 rd Course) Herb roasted chicken will be accompanied by garlic mashed potatoes with seasonal roasted vegetables. MASHED POTATOES CONTAIN DAIRY Created by Rachel Dorion Rose 2015

7. Vegetarian Option For 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 2015

8. Kid’s Option For kids attending the event, we will be serving chicken fingers and French fries. CONTAINS GLUTEN Created by Rachel Dorion Rose 2015

9. Coffee Service Coffee service will take place before dessert is served and after dessert is served. Head server: Regular Coffee Server 2: Decaf Coffee Server 3: Cream ((No 4 th server) BEVERAGE STAFF WILL EXECUTE 2 nd ROUND OF COFFEE SERVICE Created by Rachel Dorion Rose 2015

10. Beverage Servers Beverage Servers will walk throughout the room during the brunch and refill both lemonade and water glasses from the AV station set up in the satellite kitchen outside the dining room. While dessert is served by the dining staff, beverage servers will walk around the room and refill both regular and decaf coffees. Please pick up the glasses and fill them away from the guests! Brittany S. Hannah W. Dallas B. Erica Z. Created by Rachel Dorion Rose 2015

11. Dessert (Final Course) Dessert will a strawberry layer cake. CONTAINS DAIRY AND GLUTEN Created by Rachel Dorion Rose 2015

12. Dining Room Setup Created by Rachel Dorion Rose 2015

13. Serving Groups TEAM 1 Hannah O. Paulina R. Danielle T. Natalie C. TEAM 5 Jillian G. Hannah L. Olivia Helsey Jack M. TEAM 2 Ben R. Josh P. Kirsten B. Catie D. TEAM 6 Austin L. Kevin W. Emily P. Grace O. TEAM 3 Caitlin T. Aileen O. Meredith C. Sarah I. TEAM 7 Elizabeth T. Coreen L. Christina Y. Brianna K. TEAM 4 Katherine W. Leela R. Hung D. Amanda B. TEAM 8 Shenicka A. Kirsten M. Laura C. Elizabeth G. Created by Rachel Dorion Rose 2015

14. Greetings (Head Server Only) Welcome your guests and smile! Introduce yourself, let them know you will be assisting them with questions about the menu, event, and allocate the restroom. Distribute bread basket (one per table) and wish them a great brunch! Created by Rachel Dorion Rose 2015

15. Service-Modified Gold Plate 4 servers per table (1 designated head server) (Side closest to entrance/exit) Side closest to stage/back wall Created by Rachel Dorion Rose 2015

16. Service-Modified Gold Plate Head server Server 3 (Side closest to entrance/exit) Side closest to stage/back wall Server 2 Server 4 Created by Rachel Dorion Rose 2015 Windows

17. Service-Modified Gold Plate (Side closest to entrance/exit) Side closest to stage/back wall Created by Rachel Dorion Rose 2015

18. Service-Modified Gold Plate Head server 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 2015

19. Service-Modified Gold Plate (Side closest to entrance/exit) Side closest to stage/back wall c Created by Rachel Dorion Rose 2015

20. A Quick How-to 3 servers will follow head server to FIRST designated table. Each server will wait for head server’s cue or for each server to be present and ready to lower the plate before serving the right chair of his/her 2 assigned seats. Servers will step left and wait for head servers queue to lower and serve the left seat. Servers will follow closest server from the team to the exit. Try not to cut each other off! Created by Rachel Dorion Rose 2015

21. Remember Lower Left, Raise Right Collecting plates is the SAME PROCESS/POSITIONS as serving them. Do not exit through the Highlands entrance, exit through the side door leading to the satellite kitchen Keep your eyes on the group in front of you, and yield to other groups or servers with food. Beware of bottlenecking! Each team has 2 tables and will repeat each serving/collecting process twice. Created by Rachel Dorion Rose 2015