A Taste of Music City: A True Nashville Experience Dining Room Training.

A Taste of Music City: A True Nashville ExperienceDining Room Training

Service Style: Buddy Teams of three servers

Head Server Server 2 Server 3

Trays & Tray Jacks

Find your Buddy!

Tables 1&2

Tables 3&4

Tables 5&6

Tables 7&8

Tables 9&10

Tables 11&12

Tables 13&14

Tables 15&16

Here are your tables…

12

34

56

7891011

12

13

14 15 16

Satellite KitchenBev

stationBev station

SATELITE

KITCHEN

Special dish

Satellite KitchenBev

stationBev station

SATELITE

KITCHEN

Special dish

1

2

3

4

8

7

6

5

Flow of Traffic in Dining Room

Menu & Allergies 1st Course: Parsnip Soup

Ingredients: Parsnips, Russet Potato, Sweet Onions, Sliced Pear, Sour Cream, Garlic Salt, Cayenne Pepper

Allergies: Cayenne Pepper

2nd Course: Spinach Walnut Salad Allergies: Nuts and Feta Cheese

Ingredients: Spinach, Walnuts, Cranberries, Feta Cheese, Apples. With Balsamic, Red Wine Vinegar, Olive Oil and Dijon Mustard

Menu & Allergies Entrée Course: Smoked Pulled Pork, Grit

Cake, Chayote Slaw, Sweet Potato Fries Vegetarian Option: Vegetarian Black Bean

Chili

Dessert Trio: Goo- Goo Clusters, Fried Oreos and White Chocolate Filled Strawberries Allergies: Peanuts, Strawberries, Chocolate- Ingredients: Marsh mellows, chocolate chips, oreos, strawberries

1 2 3 4

5 6 7 8

Seat Placements for Serving

Serving a Table Second Server

Carrying: one tray jack Set between two tables

Head Server Carrying: one tray with 4 plates

Will set down on jack placed by second server. Both second server and head server will take 2 plates each

and serve their respected side of table. Third Server

Carrying: one tray with 4 plates Will set down on jack after first tray is emptied. Server 2

and head server will take 2 plates each and finish serving the rest of table 1.

*Two Hands!*

1 2 3 4

5 6 7 8

1 2 3 4

5 6 7 8

1 2 3 4

5 6 7 8

1 2 3 4

5 6 7 8

4

Remember… First two courses (parsnip soup and spinach walnut salad )

4 dishes per tray Server 2 sets jack down and head server lays first tray. Each

will take 2 plates and serve their sides of the table. Server 2 takes empty tray back to satellite kitchen, to reload

tray for second table, while server 3 and head server finish serving first table.

All go back and repeat for second table After second table complete take all trays and jacks with you

Last two courses (entrée, dessert trio) 4 dishes per tray

Server 2 lays jack and second server and head server serve the first half of their table

Server 2 clears tray and server 3 and head server serve the last half of the table. Return to satellite kitchen to reload trays for the second

table **Head Server: Leave tray jack in dining room between

serving tables

Clearing tables Serving teams enter the dining room with:

Two trays One tray jack

Server 2 and Head Server will clear seats 1,2,5,6 on one tray. Server 2 will take back dishes while Server 3 and Head Server will clear seats 3,4,7,8. All will empty trays and repeat for table 2

Remember to clear the appropriate silverware!!!!

**Remember: Don’t leave your tray at the busing station!**

REMEMBER!

LOWERon the

LEFT

RIGHTon the

RAISE

Last thing…

Remember to smile and have fun! Be casual!

If you have any questions, don’t hesitate to ask!

Head servers come up front please…