1. Havana Nights Staff Training October 17, 2015
Management Team:
Loren Beasley
Alesea Wimmer
Carrie Young
Ashley McMillan
Sean Keefe
Chris Kelley

2. The Vision Night out at Club Vidorra Every guests is VIP
Classy, elegant atmosphere
Jazz band to set the mood
Memorable night out with friends and family

3. First Course- Appetizer
Tomate Verde Frito
-Fried green tomato stack with pimento cheese and pepper jelly

4. Second Course- Salad Ensalada de Fresa
-Spring mix with goat cheese, strawberry, and a vinaigrette dressing

5. Third Course- Entree Pollo Isla
- Jerk rubbed chicken with Island Rice and Sautéed Asparagus

6. Vegetarian Option Ravioles de Hongos
-Ravioli stuffed with wild mushrooms and tossed with fresh broccoli and roasted red peppers in a pesto asiago cream sauce

7. Coffee Service
Coffee service will take place after the entrée is cleared and before the dessert is served.
The Head Server will lead with Regular coffee and the 2nd server will follow with Decaf.
The 3rd and 4th servers will place creamers on each table.

8. Fourth Course- Dessert
Fourth Course: Pastel de Limon
-Lemon layer cake

9. Dietary Restrictions
Head servers will have a list of any dietary restrictions at your tables. Find out from them if there are any. Then find out what special meals you will need to serve, and to whom.

10. Serving Teams Each team will be serving two tables
Each team will consist of 4 servers
Team 1 will serve 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 tables 11 & 12
Team 7 will serve tables 13 & 14
Team 8 will serve tables 15 & 16
*You will receive your groups upon training the morning of the event*

11. Modified Gold Plate Serving Style
The Head Server will serve seats 1 and 2, server two will stand to head servers right and be serving seats 7 and 8, server three will be standing directly across from the head server and be serving seats 5 and 6, and lastly server four will be standing to the head servers left and be serving seats 3 and 4.

12. Serving
When serving a dish wait for the head servers cue to put the plate down in front of the guest and remember.. ALWAYS lower left! After placing the first plate, transfer second plate into left hand and take a step to the left and once again wait for the head servers cue to place the second plate.
After all plates have been served, follow the head server, in order, out of the dining room to go pick up the plates for your second table.

13. Clearing
When clearing plates ALWAYS raise right! You will once again wait for the head servers cue to remove the plates from in front of the guest, and then transfer the empty plate into your left hand and step left and remove the next plate. Then once again follow your head server out of the dining room in order.
This is a fast paced style of serving so make sure you keep up with your team so that you can go out and take care of your second table as quickly as possible.

14. Things to Remember
If a guest still has food on their plate, it is okay to ask if they would like more time to eat or see if they are finished. ( You can always come back and pick it up later)
Stay in order in your serving team to ensure that you serve the correct seats, so to not mix up any dietary restrictions. And never leave to serve/clear without your entire team.
When your team is done serving, yield to other teams still entering the dining room
When serving LOWER LEFT
When clearing RAISE RIGHT
Keep hands behind you when you are not carrying any plates
Smile and have fun!!

15. 13 1 3 14 7 9 2 15 5 12 8 10 4 16 6 11 Stage Bar Dining Room Layout
Servers
Servers
Servers
Beverage Station
Staff Exit
Doors to Dining Room

16. Modified Gold Plate: Entering3
Modified Gold Plate: Entering 5 4 3 7 2 1 HS
Beverage Station
Staff Exit
Doors to Dining Room

17. Modified Gold Plate: Exiting3 4
Modified Gold Plate: Exiting 2 HS
Beverage Station
Staff Exit
Doors to Dining Room