Slays and Nays
(Dos and Don'ts)
(Dos and Don'ts)
There is a wedding in the Venetian ballroom, it's a nice summer day. Where should you go to get some fresh air/take an outdoor break?
The picnic table; anywhere other than the terrace/guest spaces.
What should you do if you're having Dayforce issues?
Contact People & Culture (or a specific member of the P&C team)
Which side of the guests should you generally serve from? Which side should you clear from?
Serve from the left, clear from the right
A guest waves you down and tells you they weren't served coffee - they aren't at one of your tables; what should you do?
"So sorry about that!" [if you have coffee, pour them a cup]; "I'll make a fresh pot and bring that out to you right away, thank you for letting me know". Serve them, and let their server know. If this is a common pattern with a particular server, let your Manager or MD know :)
Name all 4 Pasta Sauces and the allergens contained in the sauces themselves. What are the allergens in penne pasta (no sauce)?
Tomato Basil - Gluten Free, Vegan
Alfredo - Dairy
Rosé - Dairy
Bolognese - Pork
Penne - Gluten
You're working 4:45pm-9:30pm, and your Maitre D is working 3pm-1:30am. How long of a break are you and your Maitre D entitled to today?
4:45pm-9:30pm = less than 5 hours; no break
3pm-1:30am= over 10 hours; 1 hr break
When should you request time off or availability changes?
As soon as possible, at least two weeks before the effective dates
Which tables should be served first, and which guests should be served first at a table?
Tables in the room: Head Table/Client(50), Family or VIP(50); At a table: Guest(s) of Honour (50), or oldest ladies(50).
Guest Scenario: "I found a HAIR in my food!!" How do you proceed?
[Listen, Apologize, Solve, Thank]
I'm so sorry to hear that, I'll bring this to the attention of the Chef and get you a new plate right away. Thank you for letting me know. [Bring plate to kitchen]
What are our 4 Vegan/Vegetarian Main Courses?
Stuffed Squash, Sweet Potato Wedges, Stuffed Eggplant, Quinoa Cakes
100 POINTS EACH - Closing Tasks
a- What do you do with the tray stands?
b- What should you look for under tables?
c- Where else should you check before leaving?
a - Fold and place along the wall
b- Guest items, utensils, napkins..
c- Foyer, terrace, bathrooms, entrance, bridal suite, kitchen
Name 7 venues/businesses under the Carmen's Group umbrella
Carmen's Event Centre
C Hotel
Baci
Arlington
Fig & Lemon
Mama Yolanda's
Hamilton Convention Centre
You notice a spill in the room; what should you do?
Let someone know if close by. Block off the spill with a chair or stand over it until someone arrives with a chair/wet floor sign (100). If no house attendant is immediately available, grab a mop and clean up the spill(100). Keep the wet floor sign in place until the spot has dried(50), then remove the wet floor sign (50)
So sorry about that, let me make sure I get the right meal for you - do you have an allergy or a dietary restriction? [...] Ok, I'll be back in a few minutes with the right meal. Thank you for letting me know. [take the plate to the back]
During intros, a guest tells you they cannot eat onions, garlic, or peppers. Do you have anything else to ask them?
Is that a preference or an allergy? [Some of our potatoes, vegetables, chicken and other items are seasoned with a seasoning blend that contain garlic, onion, or pepper powder; all of our pasta sauces and most of our main sauces also contain garlic; extra care needs to be taken when this is an allergy; things may need to be made from scratch].
You're scheduled today, but you aren't feeling well. What's your plan of action and when should you do this?
Call the CEC Sick Line (289-724-9531) as soon as you're unwell; minimum 4 hours notice.
What should you be wearing when you are on shift?
Black Dress Shirt & Pants
Non Slip Shoes
Vest
Tie
Pin
Name Tag
Your shift is ending at 10pm; you are not closing. What do you need to make sure is done before you leave?
- All glassware (except glasses guests are currently using), dishes, utensils, napkins, bread & condiments are cleared and sorted
- Your trays have all been brought back
- Your tray stands are placed against the wall
- You've told your guests that you'll be leaving and wished them a wonderful rest of their night
- You've checked in with your Maitre D
Guest Scenario: "That bathroom is a disgusting mess! No paper towel, overflowing toilets, and water all over the counter!" How do you proceed?
"Oh my! So sorry about that, I'll make sure that gets cleaned up right away; there is another bathroom located ____, if you'd like to use that one in the meantime. Thank you for letting me know and once again, I apologize.
What are the potential allergens in a caesar salad?
Gluten, dairy, seafood, pork, egg
While serving dessert, you notice one of the tables in your ballroom is a complete mess - there are still main course plates, , used glassware all over the table, napkins on the floor; the server is panicking and now needs to make 10 espressos. What do you do?
- Anything that can easily be done right away - pick up the napkins on the floor, clear a few glasses if you can.
- Ask the server what you can do to help them (if you have time), or let your lead server know that the server might need some help.
Your friends are going to a party, but you're scheduled to work. You've posted your shift, but no one has taken it. What should you do?
Come to work :)
Your event is slow and you've got some time on your hands. What do you need to make sure is happening in the room, and what are 5 things you can do in the kitchen?
Make sure: Someone is present in the ballroom
Side duties - (5); coffee machines, ice machine, wipe chargers, fill S&P/HP, service fridge, sort big utensils, fill condiment containers, parmesan shakers, wipe down water jugs, etc.
While you are doing hors d'oeuvres, a guest faints in the foyer. What do you do?
Stay with the guest; wave down or yell/call another staff member to get a Manager or Maitre D. Stay with the guest until they arrive. If they are with someone, if help does not arrive quickly, ask them if this is a common occurrence for the guest, and if they'd like you to call an ambulance. If the guest is unconscious after the initial fall, (not a quick moment of fainting), call 911.
Why is it important to eat in the staff room/away from food that is being served?
- Cross contamination & Food safety: Servers touch lots of different things which can increase the risk of contamination (allergens, biohazards, etc. spit, crumbs, hands, clothing & hair can all contribute to this risk); contaminating food prep surfaces (counters, serving dishes, etc.)
Interfering with proper food preparation & planning (we don't have an endless supply; prepared food has an intended purpose, even when you think it's extra (deliveries, next day's event, events in other ballrooms, etc.)
- Company Policy & Public Health Violations.