1. Reception and Dining Staff Training
Dine Between the Vines
Reception and Dining Staff Training

2. CHecklist White button down Khaki pants Black Nonslip shoes
Hair pulled back
No jewelry
No nail polish
Green and Gold Nametag!

3. SERVSAFE BASICS
THE 10 MINUTE SCOOP

4. POPULATIONS AT HIGH RISK FOR FOODBORNE ILLNESSES
These people have a higher risk of getting a foodborne illness:
Elderly people
Preschool-age children
People with compromised immune systems

5. HOW FOOD BECOMES UNSAFE
-not dealing with any of this because aramark is doing it
-not sick
-cross contamination- not prepping- not directly touching
-cross contact- allergens

6. KEEPING FOOD SAFE Training and monitoring:
Train staff to follow food safety procedures
Provide all staff with general food safety knowledge
Provide job specific food safety training
Monitor staff to make sure they are following procedures

7. HOW FOOD HANDLERS CAN CONTAMINATE FOOD
Food handlers can contaminate food when they:
Have a foodborne illness
Have wounds that contain a pathogen
Sneeze or cough
Have contact with a person who is sick
Touch anything that may contaminate their hands and don’t wash them
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

8. HOW FOOD HANDLERS CAN CONTAMINATE FOOD
Actions that can contaminate food:
Scratching the scalp
Running fingers through hair
Wiping or touching the nose
Rubbing an ear
Touching a pimple or infected wound
Wearing a dirty uniform
Coughing or sneezing into the hand
Spitting in the operation
Don’t do any of these things

9. HAND WASHING… So elementary---yet so important
1. Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100°F(38°C).
2. Apply soap. Apply enough to build up a good lather.
3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.
GO WASH YOUR HAND.

10. HAND WASHING…
4. Rinse hands and arms thoroughly. Use running warm water.
5. Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door.

11. HAND CARE
NO FAKE NAILS AND NAIL POLISH. Send in reminder .

12. WORK ATTIRE Food handlers must:
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-preparation areas
Remove jewelry from hands and arms before prepping food or when working around prep areas
Hair needs to be pulled back– BOH needs to wear a hat

13. WORK ATTIRE What have you asked your employees to wear?
Have you considered the following:
Proper footwear
Proper hair restraints—especially long hair
Jewelry

14. FOOD ALLERGENS The Big Eight food allergens: Milk Eggs Soy Fish
Tree nuts, such as almonds, walnuts, and pecans
Peanuts
Crustacean shellfish, including lobster, shrimp, and crab
Wheat
Allergens or if they are contained in anything

15. FOOD ALLERGENS Food allergen:
A protein in a food or ingredient some people are sensitive to
These proteins occur naturally
When enough of an allergen is eaten, an allergic reaction can occur

16. FOOD ALLERGENS Allergy symptoms: Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling in various parts of the body, including the face, eyes, hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Allergic reactions:
Symptoms can become serious quickly
A severe reaction, called anaphylaxis, can lead to death
SERVERS WITH SEVER ALLERGIES

17. PREVENT ALLERGIC REACTIONS
Service staff:
Describe menu items to guests, identify any allergens in the item
Clearly identify the guest’s order for kitchen and service staff
Deliver food separately to prevent cross-contact

18. PREVENT ALLERGIC REACTIONS
Avoid cross-contact
Do NOT cook different types of food in the same fryer oil
Do NOT put food on surfaces that have touched allergens

19. PREVENT ALLERGIC REACTIONS
Check recipes and ingredient labels
Make sure the allergen doesn’t touch anything for customers with food allergies (food, beverages, utensils, etc.)
Wash your hands and change gloves before prepping food

20. SERVING GUIDELINES
HOLD THE PLATE CORRECTLY

21. Our Menu

22. Hors D’ Oeuvres Lady Bug on a Leaf Jungle Kabob Snake Bites
French Bread Crostini Topped with a Spinach Leaf, Mozzarella Cheese and Half a Cherry Tomato Topped with a Balsamic Drizzle.
Snake Bites
Jalapeno Poppers served with a Cilantro Lime Ranch Dip
Jungle Kabob
Grilled Pineapple and Ham on a Toothpick Skewer

23. BEVerages in Reception
Tarzan’s Bravery Juice
Pineapple Juice, Orange Juice, and Club Soda
Jaguar Elixir
Fresh made fruit punch filled with strawberries and orange

24. Assorted Rolls with butter
First COurse
Cream of Potato Soup
A Delectable Creamy Soup Topped with a Dash of Cayenne Pepper and Chopped Parsley
Assorted Rolls with butter

25. Second Course Panzanella Salad
A wonderful variety of Tomatoes, cucumbers, and onions, topped with a tangy vinaigrette

26. Grilled Chicken with Mango Salsa
Third Course
Grilled Chicken with Mango Salsa
Salsa made with Mango, Kiwi, Onion, Red, Yellow and Green Peppers and Honey served with Wild Rice and Sliced and Sautéed Zucchini

27. Third Course- VEGETARIAN OPTION
Chickpea and Quinoa
topped with Mango Salsa
Salsa made with Mango, Kiwi, Onion, Red, Yellow and Green Peppers and Honey served with Wild Rice and Sliced and Sautéed Zucchini

28. Fourth Course Fruit tartlet
Cookie crumbs with yogurt and assorted fruit
Chocolate Dipped Oreo balls topped wIth oreo crumbles
Crushed oreo balls coated in chocolate and topped with cookie crumbs
Banana’s Foster cup
Cookie crumbs topped with flambeed bananas and caramel drizzle

29. Fourth Course- Gluten Free
Fruit Cup

30. Reception Service Style

31. Dining Room Service Style
Serving to guests

32. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
SEATS

33. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
5,3,1
6,4,2
SEATS
SERVERS

34. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
5,3,1
6,4,2
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35. Dining Room Service Style5 3 1 2 3 4 5 6 7 8 9 10 11 12
5,3,1 1*
6,4,2 2* 6 4
SEATS
SERVERS

36. Dining Room Service Style
Lower Left, pass plate in your right to the left hand

37. Dining Room Service Style5 3 1 2 3 4 5 6 7 8 9 10 11 12 1* 2* 6 4
SEATS
SERVERS

38. Dining Room Service Style3 1* 1 2 3 4 5 6 7 8 9 10 11 12 5 6 4 2*
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39. Dining Room Service Style
Lower Left & then calmly exit Dining Room

40. Dining Room Service Style
Clearing Plates

41. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
SEATS

42. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
5,3,1
6,4,2
SEATS
SERVERS

43. Dining Room Service Style1 2 3 4 5 6 7 8 9 10 11 12
5,3,1
6,4,2
SEATS
SERVERS

44. Dining Room Service Style5 3 1 2 3 4 5 6 7 8 9 10 11 12
5,3,1 1*
6,4,2 2* 6 4
SEATS
SERVERS

45. Dining Room Service Style
Raise Right,Pass plate in your right to the left hand

46. Dining Room Service Style5 3 1 2 3 4 5 6 7 8 9 10 11 12 1* 2* 6 4
SEATS
SERVERS

47. Dining Room Service Style3 1* 1 2 3 4 5 6 7 8 9 10 11 12 5 6 4 2*
SEATS
SERVERS

48. Dining Room Service Style
Raise Right & then calmly exit Dining Room

49. Dining Room Service Style
Practice Serving

50. Thank you!
EVERY Individual, Please wash your hands at this time and ensure you have done everything on the checklist!
White button down
Khaki pants
Black Nonslip shoes
Hair pulled back
No jewelry
No nail polish
Green and Gold Nametag!

51. Tips for success in the Jungle
Have a great time at your events
Keep perspective
Soak it in
You will all be amazing as a team not as an individual

52. Thank you from all the dine between the vines managers!