1. Dining Room Training

2. Menu 1st Course – Appetizer Coconut Shrimp with tropical Sauce
Allergens – Nut and gluten
2nd Course – Salad
Spinach Salad with goat cheese, a mandarin
orange-pineapple poppy seed vinaigrette,
mandarin oranges, cherry tomatoes, and
roasted walnuts
Allergens – Dairy and nut

3. Jerk Rubbed Pork Tenderloin with Plain Rice
3rd Course – Entrée
Jerk Rubbed Pork Tenderloin with Plain Rice
and Sautéed Asparagus
Entrée - Vegetarian Option
Wild Mushroom Ravioli – Pasta stuffed with
Wild Mushrooms and Tossed with Fresh Broccoli
& Roasted Red Peppers in a Pesto Asiago Cream Sauce
Allergens : Dairy
4th Course – Dessert
Strawberry Layer Cake
Allergens: Dairy

4. Teams Team: Tables: Team 1 – 1 & 2 Team 2 – 3 & 4 Team 3 – 5 & 67 8 9 10 11 12 13 14 15
Team 1 – 1 & 2
Team 2 – 3 & 4
Team 3 – 5 & 6
Team 4 – 7 & 8
Team 5 – 9 & 10
Team 6 – 11 & 12
Team 7 – 13 & 14
Team 8 – 15
Team: Tables:

5. Service Style – Modified Buddy System
3 servers per team
Head Server – Carries out tray jack
2nd Server – Carries 4 plates on tray
3rd Server – Carries 4 plates on tray

6. An Example…
Tray Jack 1 2 3

7. Remember: LOWER Left RAISE Right
Make sure to yield to servers bringing out hot food
Maintain a steady pace to serve the other guests of Neverland
Remember to smile!

8. ServSafe Reminders Please have long hair tied back Remove all jewelry
Wash hands before service and if you touch your hair or face
Do not place thumbs on plates, cup them instead

9. Remember to be casual, have fun & Keep those SMILES on!!