1. Down the Rabbit Hole DINING ROOM TRAINING

2. Theme Overview Before Alice got to Wonderland she had to fall pretty hard down a rabbit hole. Every adventure requires a first step, and we welcome you to be our guest on this one! This fall will be filled with drink me’s and eat me’s. But remember not to be late, late for a very important date, as you wonder into a tea party mad enough for a hatter. Impossible you say? When your curiosity leads you to the Rabbit Hole in Festival, friends of the White Rabbit will hand you a key and send you off on your fall down the hole. Once you fall all the way down, join Alice and the White Rabbit, and let your curiosity continue to lead the way. To be able to pass through the door, you must try all the Drink Me’s and Eat Me’s as they are served. Gather some hints about what is behind the keyhole at the Artifact Table, visit the Croquet Corner, and don’t forget to take a picture at the Wall of Clocks. Once all the keys have been taken, be sure not to be late for the White Rabbit’s announcement!… Oh, and do not forget your key! “Why it’s simply impassable!… Why, don’t you mean impossible?… No, I do mean impassable. Nothing is impossible! “ Alice leads you into a tea party and you realize this is no ordinary tea party. Who is waiting for you? No one other than the Mad Hatter, of course. It all may seem a little bonkers, but remember all the best people are. The Mad Hatter announces it would be a great time for tea, and the tea party begins! No visit to Wonderland would be complete without a few songs, that hopefully hit the right note. Sadly, all dreams must come to an end. The path will be clear to go back to reality, but we hope you will always remember Wonderland.

3. Reception Food CHESHIRE CANAPÉ A smoked salmon roll on a cucumber round with a dollop of dill sour cream

4. Reception Food ALICE’S CROSTINI A crostini topped with warmed orange marmalade and melted brie cheese

5. Appetizer Course THE WHITE RABBIT’S QUICHE A buttery crust filled with savory sautéed mushrooms and goat cheese custard

6. First Course QUEEN OF HEART’S HOUSE SALAD Crisp romaine lettuce with onion slice, tomatoes, and croutons tossed in red wine vinaigrette

7. Main Entree ROYAL CHICKEN DIJON A roasted chicken breast topped with a whole grain and Dijon cream sauce and served with creamy purple potato mash and steamed green beans

8. Vegetarian Entree WONDERLAND POLENTA A bed of creamy polenta topped with roasted winter vegetables and drizzled with a balsamic reduction sauce

9. Coffee Service  Begins before dessert, followed by dessert, and then coffee is served again after  Head server brings out a tray of the 8 coffee cups and saucers  Server 2 brings Regular Coffee to the tables in their section  Server 3 brings Decaf to the tables in their section  Server 4 brings creamer (1 per table)

10. Dessert Entree UNBIRTHDAY STRAWBERRY CUPCAKE A moist strawberry cupcake topped with vanilla frosting

11. Dining Service  Service style: Modified Gold Plate  All guests at the table are served at the same time  8 teams  4 Servers per team  1st Head Server – responsible for leading the team  “Guest’s Key Contact”  2nd Server  3rd Server  4th Server

12. Modified Gold Plate When Serving:  Each server will walk into the dining room with one plate in each hand and an entire table is served at one time.  Starting with the head server, service teams will walk out in a single-file line.  Server will arrive at first table and will line up behind their first assigned seat (refer to your notecard).  When ready, the head server will give a 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 and be standing behind their second assigned seat while placing their second plate into their left hand.  Wait for the head server’s signal and then lower the second plate just as the first.  File out behind the server on your team closest to the exit.  Exit the dining room at the service exit, and yield to serving teams with plates.

13. Modified Gold Plate When Clearing:  Service team will walk out in one straight line starting with the head server.  Server will go to their 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 yield to incoming clearing teams.

14. Assigned Teams to Assigned Tables  Team 1: Tables 1 and 3  Team 2: Tables 2 and 4  Team 3: Tables 5 and 7  Team 4: Tables 6 and 8  Team 5: Tables 9 and 11  Team 6: Tables 10 and 12  Team 7: Tables 13 and 15  Team 8: Tables 14 and 16

15. Assigned Servers to Assigned Seats  Server 1 (Head server): Seats 1 and 2  Server 2: Seats 3 and 4  Server 3: Seats 5 and 6  Server 4: Seats 7 and 8

16. PLEASE REMEMBER!  Lower Left when serving  Raise Right when clearing  Always SMILE  Walk with hands behind your back when empty handed  Make sure a guest is finished with their dish before removing it by asking, “Are you still working on your _____?”  Always stay in assigned order when walking to tables  When using the dining room, do NOT exit through satellite kitchen. Use the side doors.

18. Arriving at the table: 1 2 3 4 1 2 3 4 5 6 7 8

19. Serving the table: 1 2 3 4 1 2 3 4 5 6 7 8

20. Exiting the table: 1 2 3 4 1 2 3 4 5 6 7 8

21. Final Notes  Be polite to guests and fellow servers  Know what you are serving  Please use good judgment when navigating the dining room  ASK QUESTIONS!  Have fun and thank you !