Staff Training Woodstock-Team Rose

Our Vision Our brunch will be a blast to the past to 1969, Woodstock, the music festival that shaped the 20 th century. Guests transitioning from reception will feel as though they are entering a soft and beautiful tent from Woodstock. Our food has naturally delicious flavors that is light and refreshing. Created by Rachel Dorion Rose 2015

Hors D’oeuvres We have one hot and one cold hors d’oeuvre. Our cold hors d’oeuvre will be our Good Vibe Veggie Hummus, which is a vegetable and curry hummus on a pita crisp. Our hot hors d’oeuvre is our Peace Now! Pork bites which is a slow roasted pork shoulder glazed in a tamarind sauce served on a crisp. Our specialty beverage for reception will be the Purple Haze Spritzer. This drink is a mix of Sierra Mist soda and fresh blueberry puree. Created by Rachel Dorion Rose 2015

Appetizer Far Out Fried Green Tomato Fried Green Tomato stack with pimento cheese served with a pepper jelly relish Created by Rachel Dorion Rose 2015

Salad Our simple and fresh salad will be mixed greens topped pickled onions and a tangy vinaigrette. Created by Rachel Dorion Rose 2015

Entrée Herb roasted chicken will be accompanied by garlic mashed potatoes with seasonal roasted vegetables. Created by Rachel Dorion Rose 2015

Vegetarian Option For our vegetarian option, we will be serving mushroom stuffed ravioli with a pesto and asiago cream sauce. Created by Rachel Dorion Rose 2015

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

Dessert Dessert will a strawberry layer cake. It’ll be a delicious end to the meal! Created by Rachel Dorion Rose 2015

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) Created by Rachel Dorion Rose 2015

Dietary Restrictions All meals except Pork hors d’oeuvres and main entrée are vegetarian. All meals except salad and main entrée contain gluten. Appetizer, entrée, vegetarian, and dessert all contain dairy. Created by Rachel Dorion Rose 2015

Dining Room Setup Created by Rachel Dorion Rose 2015

Serving Groups On this slide, names of staff will be allocated to their groups, tables, and server numbers/titles. Created by Rachel Dorion Rose 2015

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

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

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

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

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

A Quick How-to 3 servers will follow head server to FIRST designated table. Each server will wait for head server’s queue or for each server to be present and ready to lower the plate before serving the left chair of his/her 2 assigned seats. Servers will step right and wait for head servers queue to lower and serve the right seat. Servers will follow 4 th server of the dining room to the exit. Created by Rachel Dorion Rose 2015

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 Look up while walking out so you don’t bump into other servers around you or guests Each team has 2 tables and will repeat each serving/collecting process twice Created by Rachel Dorion Rose 2015