1. Get Down N’ Derby DINING ROOM TRAINING

2. Our Story  It’s the day of the derby and the owners of Rose Stables are hosting a southern- style brunch for their closest friends and family. We are thrilled to debut one of our very own horses to run in this year’s derby race. Guests will enter a lively outdoor reception space filled with bright lanterns and rustic wooden accents. They will have the opportunity to take fun pictures and place bets for their guess of who will win the upcoming horse race. Guests will be offered traditional southern comfort hors d’oeuvres from our best dressed wait staff and enjoy the sounds of background bluegrass music. The race commentator will signal the guests to follow him into a decorated barn to be seated and prepare for the start of the race. While in the barn, guests will be able to see the stables where our race horse lives and visit with another not in the races that day. There will be live country/bluegrass music to dazzle our visitors while they dine on the delicious four course meal. The commentator will announce the start of the race and guests will be able to cheer for their favorite racer. Following, the race and conclusion of the meal guests will be ushered out of the barn to collect their winnings.

3. Our Menu

4. Appetizer Course Triple Crown Baked Sweet Potato Fries (v,gf) Oven-baked sweet potato slivers tossed in olive oil and a house seasoning served with Ketchup and a Finger-Licking Fry Sauce.

5. Salad Course The Infield House Salad (v,gf) A bed of mixed greens topped with fresh cucumbers, cherry tomatoes, red onion, and crispy croutons, served with a honey dijon vinaigrette on the side.

6. Dinner Course Louisville Lip-Smacking Pork Barbeque (gf) Fresh Pulled Pork glazed in a savory sauce served on top of a scrumptious polenta cake and with a creamy cole slaw.

7. Dinner Course *Vegetarian Option* My Old Kentucky Veggie Burgoo (gf,v) A zesty vegetarian chili filled with an array of beans, fresh yellow squash, zucchini, and bell peppers, sprinkled with cheddar cheese and served with a warm polenta cake.

8. Dessert Run for the Roses Derby Pie Bars (v) A divine cookie crust filled with rich chocolate, pecans, and a hint of Kentucky bourbon topped off with a dollop of heavenly whipped cream and a sweet bourbon drizzle

9. Dessert *Gluten Free Option* Weep No More Decadent Chocolate Mousse (v,gf) A whipped decadent chocolate mousse garnished with a sprig of mint.

10. Dining Room Layout

11. Dining Service  We will be serving using the Modified Gold Plating Service Style  What it is:  All guests at the table are served at the same time  4 Servers per team  1st Head Server – responsible for leading the team  “Guest’s Key Contact”  2nd Server  3rd Server  4th Server

12. What is Modified Gold Plate? When Serving:  Each server will have 2 plates, one in each hand, and an entire table is served at one time  Your service team will walk out in one straight line starting with the head server  You will go to your first table and each server will line up behind their first assigned seat (Refer to your notecard)  When ready, the head server will nod and the service team will lower the plate that is in their left hand, from the left side of the guest.  The servers will then step to the left while placing their second plate into their left hand.  Again, wait for the head server to nod and then lower the second plate just like the first.  File out behind the server on your team closest to the exit  Exit the dining room at the service exit, and please try to yield to serving teams with plates

13. What is Modified Gold Plate? When Clearing:  Your service team will walk out in one straight line starting with the head server  You will go to your first table and each server will line up behind their first assigned seat  When ready, the head server will nod and servers will raise their guest’s plate from the right, using their right hand  They will then step to the left, while placing the cleared plate into their left hand  Again, wait for the head server to nod and then raise the second plate just like the first  File out behind the server on your team closest to the exit  Exit the dining room at the service exit, and please try to yield to incoming clearing teams

14. Please Remember  Lower Left when serving  Raise Right when clearing  Walk with your hands behind your back when you’re not holding plates  Do not take away a dish a guest isn’t done with. There is always time to go back out when they’re finished.  Always ask a guest “Are you still working on your ____ ?” before taking a plate that isn’t empty

15. Arriving at the table: 12 3 4

16. Serving the table: 12 3 4

17. Exiting the table: 12 3 4

18. Final Notes  Be polite to guests and fellow servers!  Know what you are serving  Please use good judgment when navigating the dining room  Please place cleared dishes in an orderly fashion for SPEV  Do not stack them awkwardly  ASK QUESTIONS if you’re unsure!  Have fun and thank you!