1. Reception Staff Training
Team Madison
Caitlin & Jessica

2. Greeters
There will be one greeter at the doors by the loop upstairs of Festival to direct guests who require special assistance for easy access to our event.
There will also be three staff members outside by the parking lots letting our staff know where they can park.

3. Registration
There will be two staff members to check in people at the registration table. These staff members will then point our guests in the right direction of the coat check.
The registration table will have white floor length linens where the name cards will be placed and organized in alphabetical order.

4. Coat Check Before Brunch: After Brunch:
Staff will give each guest a numbered ticket and keep the other half to put on the hanger
Staff should keep the numbers in numerical order to make this process more efficient for our guests, as well as making it easier on the staff when the time comes
After Brunch:
Staff will collect the guest’s tickets and match it with the corresponding coat making sure that the correct coat gets to the correct guest.

5. Beverage Station
We will have two workers at the beverage station – one making sure ice is always available for the drinks and the other making sure there is at least 10 drinks on the table at all times.
Workers will need to wear gloves at all times
Ingredients will need to be know by all workers at the station.
Lemonade– Lemon juice & sugar

6. Lemonade

7. Passers Hors d’oeuvres should start passing at exactly 1:00PM
The passers should make sure to move around the room in order to give all the guests an opportunity to try each hors d’oeuvre
Make sure to have at least 8 hors d’oeuvres on your tray at all times
Have plenty of napkins with you while you are passing
Ingredients will need to be known by all passers.

8. Hors D’oeuvres Spinach Dip with a Pita Chip
Seared Beef Tenderloin with Sweet Onion marmalade of Ficelle
Allergies: Gluten and Dairy
Allergies: Gluten

9. Bussers
Bussers will walk around with white linen on their trays to collect any trash from our guests or any trash laying around in the reception area – cocktail tables and/or drink station
Bussers should not rush guests to take trash from them, only ask to take trash if it looks obvious they they are finished.
Bussers should stand at the entrance of the tent when it comes time for brunch to begin to collect all trash from guests as the walk into the tent

10. Photo Booth / “Photographer”
One staff member will have a camera during the event. This staff member will go around taking pictures for guests who want their pictures taken, especially at the photo booth.

11. ServSafe Tips
Hair must be pulled back and put into a bun if longer than 12 inches
No nail polish should not be worn if serving food
Uniforms must be cleaned – stain and wrinkle free
Everyone should be aware of the hors d’oeuvres being passed and what allergens they contain if asked by a guest.
All hands must be washed before serving food and beverages, after touching your face or hair or after sitting on the ground, etc….