1. HAMPTON’S ESCAPE Team Madison HOLLY, KATIE & TASIA Dining Room Training

2. Our Vision We want our guests to feel as if they have just stepped off the beach and into our white garden tent. We want them to see our elegant, but simple decor and feel as if they are at the Hamptons itself. We want them to feel the casualness of the brunch, and talk freely amongst themselves. With your help, we will be able to create that vision!

3. Seasonal House Salad Coconut Shrimp with Tropical Fruit Appetizer Course

4. Chicken Dijon Ratatouille (Vegetarian Option) Dinner Course Served with rosemary roasted redskin potatoes and vegetable medley Topped with a vegetarian marinara (no mushrooms, no nuts)

5. Dessert Angel Food Cake topped with strawberries, light whip cream and a mint garnish.

6. Coffee Service Coffee and hot water with tea bags will be served before and after dessert by beverage personnel

7. Allergies and Dietary Restrictions The following are possible allergens in each course: Appetizers: Dairy, gluten, coconut, seafood Entree: Dairy (Chicken Dijon entree only) Dessert: Dairy, Gluten, Strawberries *Each Head Server will be made aware of dietary restrictions at their tables

8. Team Tables Each group will have 4 servers who will be serving two tables. Team 1 will server tables 1 & 2 Team 2 will serve tables 3 & 4 Team 3 will serve tables 5 & 6 Team 4 will serve tables 7 & 8 Team 5 will serve tables 9 & 10 Team 6 will serve 11 & 12 Team 7 will serve table 13 Team 8 will serve table 14

9. Dining Service ● We will be serving using the modified gold plating serving style ○ All guests at the table will be served at the same time ● 4 servers per team ○ Head Server – responsible for leading the team into the dining room, then followed by the rest

10. Modified Gold Plating Serving Style 12 1 3 4 6 7 9 10

11. Modified Gold Plating Serving Style 12 1 3 4 6 7 9 10

12. A few key reminders… ● Lower left when serving ● Raise right when clearing ● Don’t take a plate that the guest is not done with, politely ask before taking their dish away. ● Walk with hands behind your back when you are not holding plates. ● Don’t forget to smile!

13. ServSafe Reminders ●Hair pulled back and bunned if longer than 12 inches ●No fingernail polish! ●Keep thumbs off of the plate ●No touching your face ●Wash your hands before serving food!

14. Final Notes ● Be polite to everyone, guests and fellow staff. ● Know exactly what you are serving. ● Please place cleared dishes in an orderly fashion for SPEV, do not make a mess! ● Feel free to ask questions if you are unsure of what you are suppose to be doing. ● Most importantly, have fun!