1. An Afternoon at the Art Gallery
Dining Room Training

2. 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.

3. Appetizer
Mozzarella Stack with Tomatoes Baby Spinach and Balsamic Reduction

4. Soup
Roasted Butternut Squash Soup

5. 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

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

7. Dessert
New York Cheesecake with red berry sauce reduction

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. *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