2.  Computer Set up  Scheduling Policies  Last night Recap  Safety  Understanding a BEO  Types of Service  Table and linen setup  Proper Language  Wine Service and Knowledge  Bread Service  Plate Presentation  Napkin folding  Tray Demonstration and Teamwork  Meet Our Team  BEO Setup  Buffet Setup  Storage Areas

3.  Handicap Accessibility  First Aid Kits: Banquet Office, Front Desk, Kitchen  Blood Borne Pathogen Kits: Kitchen and Front Desk  Please be sure to report any accidents related to member or yourself to a manager so we can document the incident  Be sure to keep all items outside the safety box in the MDR closet.

5.  What are the four items FCC servers should have on them at ALL TIMES? write down your answers and raise your hand when done  Always show up in your black setup shirt and bring all other elements of the service uniform  If you see GCB (golf course beverage) on your schedule, please also bring your regular service uniform.

6. 1. Event Name 2. Date & Time 3. Function Type 4. Table Set Up 5. Number of Guests 6. Room 7. Time of Service 8. Menu Items 9. Service Type

7.  Traditional › Servers work in teams of 2. This requires an experienced leader serving and clearing tables. FW must remain on the floor throughout dinner › Backwaiters are responsible for collecting food from the banquet kitchen and bring it to tray stands in the designated area. Responsible for collecting anything that a FW may need.  Cocktail Events with Passed/Displayed HDs › Always know the names and ingredients of items being served. Always carry FCC napkins with the logo facing the guest. Remember to SMILE!  Farmington White Glove Service (Synchronized Service) › All guests at the table are served at the same time.

8.  Boardstyle for 12  Cocktail Tables  60” Round  72” Round

9.  Boardstyle for 12: 4 big boy slab and 3 90s  Cocktail Tables: 132 underlay 90 overlay  60” Round: 120 underlay and 90 overlay  72” Round: 132 underlay and 90 overlay

10.  Ladies/Gentlemen  Sir/Ma’am  May I offer you a beverage?  May I offer you a crab cake?  May I remove your plate?  Please be sure to acknowledge members as you pass them, with a smile and a greeting. Use member names when possible.

11.  Please do not sit in an area a member can see you  Please do not gather together in groups during an event  There is always something to do

12.  Our service is what sets us apart  Focus on the big picture of the event  As we head into busy season, keep our service standards in mind

13.  What are our house wines and champagne? Write down the house reds and whites and raise your hand when finished  How to open  How to pour › ½ glass › Always have a serviette  Champagne Service  BONUS: Name our house and premium beers

14.  House White Wines › Santa Luz Chardonnay › Man Vitners Chenin Blanc › Ponga Sauvignon Blanc  House Red Wines › Entrada Malbec › St. Kilda Shiraz › Ventisquero Cabernet Sauvignon  Champagne › Don Conde Cava  House Beers › Budweiser, Coors Light, Mic Ultra  Premium Beers › Amstel Light, Starr Hill Jomo, Heinekin, Corona

15.  Butters are placed at 9 o’clock  Bread and butter plates with a butter knife  At lunch the B&B plate is above the entrée plate. At dinner the B&B plate is to the left of the entrée plate.  Always be sure there is enough bread in the basket for the table.

16.  Place plate at 5 o’clock and adjust to 6 o’clock.  Meat is placed at 6 o’clock  All plates should be presented the same way to each guest  When in doubt ask Chef or a manager

17.  Please refold a guest’s napkin when they leave the table. Practice  Standard banquet fold  Lotus Flower: large and small  Napkins for Water service  Rotary Fold

18. 1.ALWAYS serve and clear from the right (moving clockwise) 2.B&B plate is preset and the butter is placed at 9 o’clock 3.ALWAYS wait for everyone at the table to be done eating before clearing 4.NEVER stack plates at the table. Take them to Tray Jack first then stack 5.After every course, always clear all silverware that corresponds with the course 6.ALWAYS….ALWAYS HAVE SOMETHING TO DO 7.ALWAYS ask permission from your manager or captain first before doing something (ex: a break, to eat, to leave, to leave the floor during service) 8.Be efficient in all you do, we are an extremely busy department and we always need to be moving at an efficient pace to get things accomplished 9.Review steps of service 10.TEAMWORK = be patient, be fair, always be willing to help someone out even if it is at another event going on 11.CELLPHONES= IT’s A CLUB WIDE RULE!! DO NOT HAVE THEM OUT 12.Time for discussion, concerns, and Ideas – Please ask questions!

19. 1 2 3 4 56

20. 789

21. Joe Krenn General Manager/COO Wayne Hall Assistant General Manager Christy Cormons Director of Catering

22. Tom Zimmermann Membership Director Colin O’Hanlon Food & Beverage Director Allyn Guatuskas HR Director

23. Tyler Pickens Club House Manager Rob McNamara Head Golf Pro Scott Poff Executive Chef

24.  Loading Trays  Carrying Trays  Workspace for Plated Dinner  Please do not overload the tray for someone else to carry. Be respectful of your back waiters

25.  Used for butlering and clearing  Always have a linen napkin on the tray  Carry at waste level  Be sure to balance while butlering

26. - Build a place setting where you are sitting that corresponds with the BEO’s directions - Raise your hand when finished - When setting up for an event do it right the first time and save everyone from having to do it twice.

27.  What to check on the BEO  What’s missing?  Types of risers and where to find them  Indoor/outdoor events

28.  Single or Double sided buffets should always be skirted with cream skirting and have a clouded linen on top. (The set up of tables will depend on what is being served and how big we need it to be i.e. 8 foot, 6 foot, or serpentine tables)  Always keep food replenished and replace serving utensils when necessary.  A neatly folded white napkin on the handle of all chafers.  Plate stack should only be 15 high. Check plates before they go out.  All serving utensils facing the same way, handle toward the guest.  Sternos lit 30 minutes before the food comes out. Cold food can start being pulled 15-20 minutes before event starts. Hot food comes out 5-10 minutes before event starts.

29.  Please return items back to their proper storage areas.  Keep our closets neat and organized.  Tour of storage areas.

30.  Wine Service  Plate Presentation  Synchronized Service  Clearing: Openness