Dining Room Training Erika Yancey & Mackenzie Regan.

Dining Room Training

Erika Yancey & Mackenzie Regan

Reception Drinks

Stewardess Shirley Temple: Lemon Lime Soda, Gingerale topped with a cherry

Allergies: none

The Captains Virgin Dark & Stormy: Ginger Beer, Coke and lime wedge

Allergies: none

Reception Food: Action Station

Caprese Bites with Basil Caviar: tomatoes, olive oil, balsamic vinegar, salt and pepper, mozzarella cheese and basil caviar

Allergies: Dairy & tomatoes

Reception Food: Passed Hors d’Oeuvre

Caramelized Onion & Apple Tart: Puff Pastry, carmalized onion & apple with fig jam

Allergies: Onion, fig jam, gluten

Reception Food: Passed Hors d’Oeuvre

Water Chestnut Rumaki: Water Chestnuts wrapped with bacon & a sauce made from ketchup, brown sugar and Worcestershire sauce

Allergies: None

1st Course

Soup course: Roasted Butternut Squash soup topped with pumpkin seeds

Allergies: None

2nd Course

Vegetarian Entrée: Maxim’s Ratatouille(piperade, Tomato sauce, yellow squash, zucchini and eggplant) with seasoned green beans and roasted red potatoes

Allergies: None

Meat Entrée: The President’s Flank Steakwith a Cognac Peppercorn Cream Saucewith seasoned green beans and roasted red potatoes

Allergies: Dairy

3rd Course

Cheese Platter: Family stylecheese platter with slices of brie,gouda and swiss cheese with anassortment of grapes, pears andassorted with dired cranberries, toasted walnuts and almonds water crackers.

Allergies: Walnuts, Almonds & Dairy

4th Course

Mousse Dessert: Triple Layer ChocolateMousse (dark, milk and white chocolate with whipped cream)

Allergies: Dairy

Coffee Dessert

• Coffee will be served immediately after dessert

• Head server 1: Regular coffee to each assigned table

• Server 2: Decaf coffee to each assigned table• Server 3: Creamer to each assigned table• Server 4: Creamer if group has a third table

Gold Plate Service Style

• Each group will be led into the dining room by each head server

• Responsible for leading group into the dining room and will always walk to the right side of the table to the chair at the very end

• Walk to the right side of the table and will stand behind the chair leaving a space in between where Head server 1 is standing

• Same as head server 1 and 2, but will walk to the left side of the table

Visual for Serving

1 Head Server

2

3

4

1 Head Server

2

3

4

Walking around Table

When Serving…

• When each server is at their designated first spot the head server will give a nod and each server will lower and serve with their left hand

• After serving your first guest, switch the plate in your right hand to your left and step left to your next guest

• After head server gives a head nod, serve your next guest by lowering and serving with your left hand

• Leave in a calm manner towards the exit in the Highlands room

Clearing Plates…

• When you reenter the Highlands room to clear the plates you will stand behind the same chair as if you were serving the guests

• Proceed with the same steps except this time each server will pick up the plates with their right hand

• Pick up that plate and switch to left hand, step left and pick up next plate with right hand

Tips

• Always smile when you enter the dining room• Please have hands behind your back when you

do not have plates in your hand• Leave the dining room in a non-rushed manner• Do not leave your group behind, but you do

not have to follow out in the order that you came in

Thank you for working for Pan American Airlines!