Op & Fin item #9
Sites.jmu.edu/harrisonsp14
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Serving Style: Modified Gold Plate
We will make sure our staff is well aware of the service style we foresee for our event! The following are tools we will use during training to make sure our staff is comfortable and clear on all of our expectations. We will also be approachable for all questions and comments. Practice makes perfect!
Both Reception & Back of House will be training their staff at the event. The students will be broken up into teams and given note cards describing their roles, duties, and instructions for set-up. After the break, the Reception staff will be given new note cards outlining their roles for the reception. Both
Managers & Supervisors will be training the staff and working to make sure they are confident in their positions. BOH Managers & Supervisors will be available to provide instruction and clarification for recipes, while Reception Managers & Supervisors will be available for instruction clarification of set-up and roles.
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We will provide the student staff member working registration with an index card outlining the roles & responsibilities of working the Registration table. They will be personally trained by a manager or supervisor in how to greet and assist guests in finding their name cards. The staff member will role play a few scenarios for different types of guests (friends, families, older guests) with this manager/supervisor at this time to ensure they are comfortable and confident in their position!
Our coat check staff will be very prepared for guests to arrive. The process will be explained by reception managers during training, and then the two HM students working coat check will role play the procedures to ensure they feel comfortable with the process.
The following are steps to the coat check process:
1. Guest will approach the coat check station.
2. Student A will receive the guest’s coat and exchange it for a number.
3. Student A will hand coat to Student B, and state the number associated with that coat.
4. Student B will hang the coat on the hanger with the corresponding number.
(Coat #12 will be hung on hanger #12. )
5. After dinner, guests will show their coat check numbers to Student A or B to receive their coats.

Op & Fin item #9
Sites.jmu.edu/harrisonsp14
We will provide all staff cards that outline their duties for reception. On these cards we will state what staff must do during the transition from Reception to Dining.
Passers: Quietly exit the reception area and into the satellite kitchen as guests file into the dining room.
Bussers: Stay and collect items during the transition as guests will want to be getting rid of their cups and other items.
Action Station: Stay until guests have completed transition.
Shimmer Station: Stay until guests have completed transition.
Registration/Coat Check: If not all guests have arrived, one staff member will stay at registration until
6:45 at the latest to potentially great the late guest(s). They will also hang the coat if needed.
Entertainment: Effie will enter into the dining room with the guests.
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**A video and diagram were posted on this page to demonstrate the serving style.
(http://sites.jmu.edu/harrisonsp14/section-2-banquet-event-order/section-2-4/2-4a/)
We will be using Modified Gold Plate service style for dinner service. The video posted below shows a short example of the service style expected from each server. This will be sent out to each team of servers prior to the event. We will supplement this with a power point detailing specific plans and expectations. Once dining training begins we will also practice the service style so each team member fully understands what we are looking for.
During the service training, Sam (BOH manager) will show the service staff each plated dinner course and will explain in detail each course and how each course pertains to the theme; Copies of the menu will be distributed at this time as well.
Any dietary restrictions will be explained as pertained to each course during the above training as well.
There will be posters in the satellite kitchen detailing the ingredients of each dish (pictures included) as well as how each dish pertains to the theme and any dietary restrictions
There will also be posters in the satellite kitchen of the layout of the dining room including each table and their table numbers and any guests at the table that have dietary restrictions. This will help the serving teams visualize where their assigned tables are located and where any guests with dietary restrictions are seated. It can be used throughout service as a reference. Personal note cards will also be given to each staff member with instructions and themes information, we will also make ourselves open and available for any and all questions.

Op & Fin item #9
Sites.jmu.edu/harrisonsp14
Our staff will be aware of the timeline of events through personal note cards and numerous posters throughout the dining room. During check-in each staff member will receive an individual note card with their serving team and tasks for the day, on the back will also be a mini timeline of events and expectations so everyone will be aware of how the day should unfold.
Once the staff has completed their tasks, they will notify a supervisor who will be equipped with another list of “to-do’s” acting as a double checking system. (For example, checking all silverware and chair positions) We will make our work environment very open and fun, but also set clear expectations to achieve our goals. We know our staff will be great, and will be a major part in our day being a success.
Recipe Ingredient Posters will be on the walls in the main kitchen as well as on the walls of the satellite kitchen. Posters will include pictures, ingredients, and directions to prepare each food item; Any and all food allergies related to each food item will also be included; a timeline of the BOH assignments and when dishes should be completed will also be included. The Posters will be large and clear so that they are easily read and understood by all staff.
Each member of the BOH staff will be assigned a specific recipe or aspect of a recipe to accomplish; this assignment will be detailed step by step on note cards that will be distributed to each staff member with his/her name on it. Each of the assigned reception passers (4) will be asked to taste whichever hors d’oeuvres that they are assigned to pass.
During the server training, the service staff will be shown a plate of each course of the dinner meal and will be instructed on any food allergies/restrictions with each dish if applicable. One of the BOH managers will execute this task and will answer any questions about any of the dinner dishes. Each head server will also have a notecard stating all the meals and ingredients for each course.
We will also be open to any questions, and make our staff feel comfortable to ask us any additional questions they may have!