SERVICE TRAINING
“A Step Back into the Golden Age”
September 27, 2014
THE VISION
 We want to take our guests back into time to the Golden Age of
Hollywood while portraying a classy feel in the dining room
 Serve classy cuisine
 Have the entertainment even further the guests experience and
make them feel immersed in the Golden Age time era—Including
singer, pianist, swing dancers
 Make every moment unforgettable!!
BREAD SERVICE
 Head server, server 2, and server 3 will go out with basket of
bread and find space to place it on the table and make guests aware
that it is being placed down on the table
• Be kind and say “excuse me” or excuse my reach” 
1 ST COURSE- SALAD
 Autumn Salad
• Spring and Arugula mix tossed in pomegranate vinaigrette with goat
cheese, apples, and toasted walnuts
 Allergies to be aware of:
• Nut, Dairy, and apples
2 ND COURSE- SOUP
 Pumpkin Soup
• Roasted pumpkin soup with mascarpone cheese and roasted
pumpkin seeds
 Allergies to be aware of:
• Pumpkin and dairy
PALATE CLEANSER
 Head Server- Go to first table you normally serve and start with head
seat and go around clockwise
 Server 2- Go to second table you normally serve and start with head
seat and go around clockwise
 Server 3- Go to third table you normally serve and start with head
seat and go around clockwise
• After each guest at the table has received a palate cleanser, go back
around to your first guest and collect their spoon they ate the palate
cleanser with.
• Then exit the dining room
3 RD COURSE- ENTREE
Airline Chicken Breast
Grilled Autumn Veggies
(Vegetarian Option)
 With chimichurri sauce,
potatoes, and fresh vegetables
 Allergies to be aware of:
• Thyme and Parsley
 Grilled eggplant, zucchini,
tomato, and red onion stacks
with ricotta with balsamic glaze
 Allergies to be aware of:
• Dairy
4 TH COURSE- DESSERT
Poached Pear
 Poached in red wine with rum
raisin filling
 Allergies to be aware of:
• Pears and Raisins
CHOCOLATE SERVICE
 After the dessert has been served the head server, server 2, and
server 3 will go out to the tables they have been assigned to
throughout the day and offer the chocolate to each guest
• This is the guests last impression of our event before they walk
out, smile and be polite, PLEASE!!!
• SIDE NOTE: If its on a platter THEN offer to each guest, if its
in a basket then it will be placed on table
COFFEE SERVICE
 Coffee offered before dessert is served and after dessert is served
 Head Server :
• Serves Regular Coffee to their first table followed by second and/or
third table
 Server 2
• Follows head server with decaf coffee to each of the tables
 Server 3
• Follows the Head server and Server 2 carrying creamer to the tables
SERVING STYLE: GOLD
PLATE SERVICE
 All servers go out to the same table to make sure they guests are
served at the same time
 There will be 4 servers per table
 Head server #1: Guests contact in case anything is needed
throughout the brunch
• Server #2
• Server #3
• Server #4
Piano
STAGE
Server #1 – Head Server
Server #2
Server #4
Server #3
Satellite Kitchen
Getting to the Table
SERVER TABLE POSITIONS
Server #1 Head Server
Server #2
Server #4
Server #3
HOW TO SERVE
 Walk to the table and go to the your first position
•
•
•
•
Head Server position 12
Server #2 position 3
Server #3 position 6
Server #4 position 9
 Wait for head servers head nod and then each server will place the
plate in their left hand down on the left side of the guest (lower left)
 Then server will step to their left switching the other plate to their left
hand and lower their second plate
STEPPING TO THE LEFT
Server #1 Head Server
Server #2
Server #4
Server
#3
CLEARING PLATES
 Same style of service
 Server will go to their first position as indicated
• Wait for head server non and then everyone will clear their first plate
on the right hand side with right hand
• Move plate to left hand and step to left and wait for head server nod
then clear second plate with right hand
 Follow server out of dining room
LEAVING THE TABLE
MODIFIED GOLD PLATED
VIDEO
 https://www.youtube.com/watch?v=K6Zv4k1i75s
ALWAYS:
 LOWER LEFT:
• Always lower the plate with your left hand on the left side of the
guest and then step to your left
 RAISE RIGHT:
• Always clear guests plate on their right side with your right hand and
then step to the left to clear the second plate
JUST AN FYI:
 Stay in order
•
•
•
•
Head Server #1
Server #2
Server #3
Server #4
 Never leave the satellite kitchen without your entire team
 Always exit the satellite kitchen through the appropriate doors and come back
through the designated doors in the back
 Only one plate in each hand at a time
 Place plate in left hand down first and then the plate in your right hand
MORE FYI
 Hands always behind your back when walking in and out of the
dining room
 Say “My pleasure” not thank you!
 Please don’t touch food in satellite kitchen and do not remove
covers yourself!
 SMILE and be EXCITED 
THANK YOU!!
You are all awesome and we appreciate you helping us
make our event come to life and be as successful as
possible! Have fun and enjoy yourselves! 
We would like to thank former HM student Ericka Jackson for table service layouts
and animation as well as former themed event Casablanca for the training video!