1. BOH Training The Roaring 20s: A Taste of Prohibition “A speakeasy by invitation, only.”

2. THANK YOU FOR BEING HERE TODAY! WE ARE SO EXCITED TO HAVE YOU AS PART OF OUR STAFF!

3. BOH Managers: (the girls in the gold bandanas) ANDREA KUKOFF VANESSA VIVIANO

4. BOH Supervisors: (the girls in the red bandanas) MEGAN SPEARSMOLLIE BISGER

5. PLEASE DO NOT HESITATE TO ASK US ANY QUESTIONS! We are here to help!

6. Safety!!! *Super Important* Cut Gloves!Clear Gloves

7. Washing Your Hands Hot Water and Soap!

8. Hats and Chef Coats Finding hair in your food is GROSS! So Wear A Hat and Coat!!!

9. Cutting Board Colors In the kitchen there are 3 colored cutting boards!! Red = Cutting Meat Green = Cutting Vegetables White =Anything but meat

10. Today’s Schedule: 8:15 Staff arrives with a smile on their face ready to go! 8:15-9:00 Breakfast 9:15 Tour of the facilities/kitchen 9:30 Prep/cook 12:30 Hors D’evoures FINISHED 1:00 start of event 1:40 FOOD IN HOTBOX Clean up

11. Team Bootlegger Name

12. Team Flapper Name

13. Team Bees Knees Name

14. Team Hooch Name

15. Dishes If you find you do not have a task to complete, come find one of the kitchen managers/supervisors. If we do not have anything for you START DISHES! The more we get done throughout the day, the better!

16. Menu Photos: What we will be making today!! Hors d’Oeuvres Sausage Stuffed Mushrooms Antipasti Bites Pizettes

17. Appetizer and Salad Eggplant StacksCaesar Salad

18. Entree Chicken Piccata

19. Vegetarian/Gluten-Free Option Mushroom Risotto

20. Dessert Plate Tiramisu, Limoncello Cupcake, Chocolate Mousse

21. Let’s Get Started!