How to Serve Modified Gold
Plate for our brunch- “Summer Abroad:
A European Experience”
Our Vision
Our brunch will be taking our guests on a European experience through
4 different countries. The reception area will be their first stop in
Europe, in France. As the guests then transition into the dining room
they will feel as if they just took a train ride into Germany then will
travel to Italy, Spain, and finally Ireland. Each course will give them an
authentic feel the country designated to the course.
Appetizer: Germany

Sausage and Sauerkraut fritters
*contains dairy
*contains gluten

Vegan Option: Cucumbers in Sour
Cream (with vegan sour cream)
Salad: Italy

Caprese Salad
*contains dairy
Main Course: Spain

Catalan Sauté of Chicken with
Spanish style quinoa and fried
cauliflower
* contains gluten

Vegan Option: Spanish Style
Quinoa Cakes Topped with Salsa
Dessert: Ireland

Last Call Bailey’s Irish Pint: coffee
chocolate cake and Bailey’s Irish
Cream chocolate mouse
*contains dairy

Vegan Option: Vegan Root Beer
Float with dairy free ice cream
Dietary Restrictions

Head servers will have a list of any dietary restrictions at your tables. Find
out from them if there are any. Then find out what special meals you will
need to serve, and to whom.
Dining Room Setup
1
15
3
2
13
16
4
14
5
9
6
7
10
8
Entrance doors
11
12
Exit
Doors
Server grouping

Each server will serve 2 tables

Each group will have 4 servers

Group 1 will serve tables 1 & 2

Group 2 will serve tables 3 & 4

Group 3 will serve tables 5 & 6

Group 4 will serve tables 7 & 8

Group 5 will serve tables 9 & 10

Group 6 will serve tables 11 & 12

Group 7 will serve tables 13 & 14

Group 8 will serve tables 15 & 16
*You will receive your groups upon training the morning of the event*
Service- Modified Gold Plate

The head server will start serving with the guest sitting at
12:00 at the table

Server #1 will be at the 3:00 seating

Server #2 will be at the 6:00 seating

Server #3 will be at the 9:00 seating
Head Server
Server #3
Server #1
Server # 2

Each group of servers will walk to their first table in a line
and the proceed to walk to their designated area
Head Server
Server #3
Server #1
Server # 2

Each server will have 2 plates, one in each hand, and will be
serving the individual at their 1st assigned seat at their 1st
table.

The server will then step behind the guest directly to their
left which will be their 2nd assigned seat.

When the head server sees that each of their servers and ready to
serve, they will nod their head informing each server to place down
their dish or to go ahead and remove the dish

When serving remember “lower left” “raise right”. This lets you know
what hand you should be using when placing down the meal for each
guest and when removing their plate after they have finished. You
should be putting the meal down with your left hand for the individual
to eat, and clearing the dish with your right hand when they are
finished.

Please remember to clear dirty utensils after each course

Servers will then go to their second table and repeat all of the
previously stated steps

If a guest thanks you, always reply with “You’re welcome” or “My
Pleasure” NEVER “No problem”

For each course all serving teams will line up in the satellite kitchen
until the Managers give them the signal to enter the dining room and
begin serving

Try and return to the satellite kitchen as quickly as possible and get
ready to serve or clear the next course
Thank you!

We’d like to thank you for studying our training slides and we look forward to
a great event! Thank you for all your hard work 