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 *contains dairy *contains gluten  Vegan Option: Cucumbers in Sour Cream (with vegan sour cream)

4. Salad: Italy  Caprese Salad *contains dairy

5. Main Course: Spain  Catalan Sauté of Chicken with Spanish style quinoa and fried cauliflower * contains gluten  Vegan Option: Spanish Style Quinoa Cakes Topped with Salsa

6. Dessert: Ireland  Last Call Bailey’s Irish Pint: coffee chocolate cake and Bailey’s Irish Cream chocolate mouse *contains dairy  Vegan Option: Vegan Root Beer Float with dairy free ice cream

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

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 1 st assigned seat at their 1 st table.  The server will then step behind the guest directly to their left which will be their 2 nd 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