Service Training Chillin’ in Margaritaville September 14, 2014.

Service TrainingChillin’ in Margaritaville

September 14, 2014

The Vision

• We want to create a laidback feel of chillin’ in Margaritaville on vacation for our guests

• From reception The final course the guests should feel as if they had a relaxing time in a Caribbean country with the host

• Make every moment memorable!!

1st Course

• Gulf Coast Coconut Shrimp w/ Cocktail Sauce

• Allergies to be aware of:• Seafood

Avocado & Tomato Simple Salad

Allergies to be aware of: None

2nd Course

• Chilled Cucumber Melon Soup

• Allergies to be aware of:• Dairy

3rd Course

• Caribbean Jerk Chicken w/ Pinto Beans and Corn on the Cob • Allergies to be aware

of: Dairy (cheese)

Caribbean Jerk Tofu w/ Pinto Beans and Corn on the Cob Allergies to be aware of:

Dairy (cheese)

4th Course

• Wind Chime Churros Parrotfish Kabobs Allergies to be

aware of: Dairy

Coffee Service

• Coffee will be served before and after dessert

• Head Server • Server Regular Coffee to the first table in their

section and then go to the second table

• Server 2• Server Decaf Coffee to the first table in their

section and then go to the second table

• Server 3 is to take trays of creamer to each table in their section

Serving Style: Gold Plate Service

• All guests at the table are served together (each server holds two plates)

• 4 servers per table• 1st Head Server – leader of the serving team

• “Guest’s Key Contact”

• 2nd Server• 3rd Server• 4th Server

STAGE

12

3

6

9

Server #1 – Head Server

Server #2

Server #3

Server #4

3

6

9

Getting to the Table

Server Table Positions

12

3

6

9

Server #1 - Head Server

Server #2

Server #3

Server #4

How to Serve

• Each hand should carry one plate

• Walk to 1st position at table

• Look for Head Server’s nod and place first plate down with your left hand go to 2nd position at table by taking one step to the left move plate from right hand to your left hand wait and look for Head Server’s nod and then place second plate down

12

3

6

9

Server #1 - Head Server

Server #2

Server #3

Server #4

Leaving the Table

12

39

6

Always:

• LOWER LEFT• Lower the plates to the left of the guest when

serving them

• RAISE RIGHT• Raise the plates to the right of the guest when

clearing them

Things to Remember:

• Always have your team in the proper order

• Never leave the satellite kitchen without your entire team ready to serve

• Always have one plate in each hand

• Place the left plate first, and then move plate in right hand to your left hand and place plate second

• When exiting the dining room go through the service doors to the HM closet area, NOT WHERE YOU FIRST ENTERED THE DINING ROOM

Things to remember:

•ALWAYS SMILE

Clearing Plates

• All plates cleared from a table at the one time

• Follow head server to table

• Wait for Head Server’s nod to pull first plate with your right hand

• Go to 2nd position at table by taking one step to the left

• Move first plate from right hand to your left hand

• Wait for Head Server’s nod to pull second plate with your right hand

• Exit the dining room by following Head Server around the table in order and out the door

Training video

• https://www.youtube.com/watch?v=K6Zv4k1i75s

THANK YOU!!

• Head Servers to the front for a second!