An Afternoon at the Art Gallery Dining Room Training

Theme Overview The Montpelier Institute of Art is an Art Gallery that showcases magnificent artwork of different media types created by JMU art students. The showcase will take place during the reception where beautiful violin music will be played. This will allow the guest to walk around to observe the art and directly ask questions to the artists about their work. There will also be refreshments along with Hors D'Oeuvres. During the reception the curator of the Montpelier Institute of Art will greet the guests and tell them about the gallery. Once reception commences the guests will transition into the dining room and sit down in their designated seats. Decor in the dining room will be simple yet elegant. The back wall will be lined with the art created by the mangers as well as some other pieces of art throughout the room. The guest menus will double as their paddles for the art auction. On top of the tables are centerpieces created by copper colored paint cans filled with lovely floral arrangements. In between courses the auctioneer will introduce the 6 art pieces up for bidding that the managers have created. Once the brunch is over the guests can bid on the artwork.

Appetizer Mozzarella Stack with Tomatoes Baby Spinach and Balsamic Reduction

Soup Roasted Butternut Squash Soup

Main Entrée Chicken Dijon: Roasted breast of chicken topped with whole grain and Dijon mustard cream sauce and served with rosemary roasted redskin potatoes and vegetable medley

Vegetarian Entrée Vegetarian Option: Linguine with garlic spinach cream sauce tossed with Roma tomatoes and Parmesan cheese

Dessert New York Cheesecake with red berry sauce reduction

Coffee Service Before dessert Walk to table as a team Head Server will serve regular Server 2 will serve decaf Server 3 will place creamer on the table and leave Pick up coffee cup and pour away from guest

Dining Style Service style: modified gold plate 5 Teams of 4 servers each Each team serves 2 tables Half the table served in unison followed by remaining half Head Server is key contact for table Server 1 (Head Server) Server 2 Server 3 Server 4

Modified Gold Plate: Serving Each server walks into the dining room with a plate in each hand The head server leads the team in a single file line Once the team arrives at their table they stand behind their assigned seat position (12,3,6,9) Once everyone is in position the head server will signal and all servers will lower the plate in their left hand on the left side of the guest The servers will then step to their left to the next guest and switch the plate from their right hand to their left They will lower left again once everyone is in position and the head server nods File out behind the team member closest to the door Keep arms crossed behind your back while smiling!!!! Yield to serving teams with plates

Modified Gold Plate: Clearing Head server will lead team in single file line Position yourself in same position as serving Wait for the signal from the head server Clear the plate on the right side of the guest with your right hand Step to the left while moving the cleared plate to your left hand Wait for the head server signal then clear right with your right hand File out behind the team member closest to the door Yield to incoming clearing teams

Assigned teams to tables Team 1: tables 1 and 2 Team 2: tables 3 and 4 Team 3: tables 5 and 6 Team 4:tables 7 and 8 Team 5:tables 9 and 10

Servers to Assigned Seats Server 1 (head server): Seats 1 and 2 Server 2: Seats 3 and 4 Server 3: Seats 5 and 6 Server 4: Seats 7 and 8

*Remember to* Lower Left when serving Raise right when clearing Step to the left when serving and clearing Stay in order Yield to Teams with Food SMILE