1. How to Serve Modified Gold Plate for our brunch- “Summer Abroad: A European Experience”

2. Our Vision
Our brunch will be taking our guests on a European experience through 4 different countries. The reception area will be their first stop in Europe, in France. As the guests then transition into the dining room they will feel as if they just took a train ride into Germany then will travel to Italy, Spain, and finally Ireland. Each course will give them an authentic feel the country designated to the course.

3. Appetizer: Germany Sausage and Sauerkraut fritters
Vegetarian Option: Cucumbers in Sour Cream
*contains dairy

4. Salad: Italy
Caprese Salad
*contains dairy

5. Main Course: Spain
Catalan Saute of Chicken with Spanish style quinoa and asparagus
Vegetarian Option: Spanish Ratatouille

6. Dessert: Ireland
 Irish Bailey's Triple Chocolate Layered Coffee Caramel Mousse Cakes
*contains dairy
Vegan Option: Vegan Root Beer Float with Coffee Sorbet

7. 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.

8. Dining Room Setup 1 15 3 2 13 16 4 14 5 9 6 11 7 10 8 12 Exit Doors
Entrance doors

9. Server grouping Each server will serve 2 tables
Each group will have 4 servers
Group 1 will serve tables 1 & 2
Group 2 will serve tables 3 & 4
Group 3 will serve tables 5 & 6
Group 4 will serve tables 7 & 8
Group 5 will serve tables 9 & 10
Group 6 will serve tables 11 & 12
Group 7 will serve tables 13 & 14
Group 8 will serve tables 15 & 16
*You will receive your groups upon training the morning of the event*

10. Service- Modified Gold Plate
The head server will start serving with the guest sitting at 12:00 at the table
Server #1 will be at the 3:00 seating
Server #2 will be at the 6:00 seating
Server #3 will be at the 9:00 seating

11. Head Server
Server #3
Server #1
Server # 2

12. Each group of servers will walk to their first table in a line and the proceed to walk to their designated area

13. Head Server
Server #3
Server #1
Server # 2

14. Each server will have 2 plates, one in each hand, and will be serving the individual at their 1st assigned seat at their 1st table.
The server will then step behind the guest directly to their left which will be their 2nd assigned seat.

16. When the head server sees that each of their servers and ready to serve, they will nod their head informing each server to place down their dish or to go ahead and remove the dish
When serving remember “lower left” “raise right”. This lets you know what hand you should be using when placing down the meal for each guest and when removing their plate after they have finished. You should be putting the meal down with your left hand for the individual to eat, and clearing the dish with your right hand when they are finished.
Please remember to clear dirty utensils after each course

17. Servers will then go to their second table and repeat all of the previously stated steps
If a guest thanks you, always reply with “You’re welcome” or “My Pleasure” NEVER “No problem”
For each course all serving teams will line up in the satellite kitchen until the Managers give them the signal to enter the dining room and begin serving
Try and return to the satellite kitchen as quickly as possible and get ready to serve or clear the next course

18. Thank you!
We’d like to thank you for studying our training slides and we look forward to a great event! Thank you for all your hard work 