SAFETY
What should you say when moving behind someone with hot items?
Say 'Hot behind!' to warn them.
What’s the proper etiquette when talking near a guest table or during Night Time Spectacular?
Avoid personal conversations guests hear everything.
What is the best initial question to ask a guest during service regarding food safety?
Do you have any dietary restrictions or allergies I should be aware of?
What times does the WOC Dessert Party usually begin seating and show start?
1st show: Around 8:00 PM, with the performance starting at 9:00 PM
2nd show: 9:35pm, with the performance starting at 10:15pm
When should you report a piece of damaged or broken equipment?
Immediately. notify a lead or manager so it can be removed or repaired before use.
What is the proper lifting procedure for heavy objects?
Use a team lift with 2 Cast Members. Never try to stop falling objects with your body.
How should Cast Members handle dietary restrictions at an event?
Direct the guest to the Captain to confirm with the kitchen and ensure a safe plate can be provided.
If a guest misses check-in and walks in late with dietary needs, what should you do?
Notify the Captain so the kitchen can prepare a pop-up dietary plate.
Where do guests check in for the second World of Color Dessert Party show?
By the Eureka water wheel near Redwood Creek Challenge Trail.
What is the difference between a laydown and a staging area?
A laydown holds backup supplies and replenishment; a staging area has equipment ready to roll out.
What is the purpose of loading dock barrier curtains?
To prevent carts and people from falling off the dock. Must be closed if no truck is present.
What is one expectation during buffet service to maintain guest experience?
Keep food and drink stocked, clean up spills, and reset serving utensils regularly.
What should you say to a guest who asks if a dessert contains dairy and you're unsure?
Let me double-check with our Captain or the kitchen to make sure.
What is the seating style for the Dessert Party, and what should Cast Members explain to guests?
Communal seating with a choice of high-top or low-top tables; guests may be seated with others.
What is used to polish silverware before setting tables?
A clean, dry polishing cloth or towel, and always while wearing gloves to maintain sanitation and avoid fingerprints.
What does the safety callout “Corner!” indicate while working an event?
That you’re turning a blind corner. Used to avoid collisions.
How should you respond if a guest asks about something you’re unsure of (e.g., “What time is the show?”)?
Politely say, “Let me find out for you,” and follow up with accurate info.
What’s the difference between a dietary preference and a dietary restriction?
Preferences are personal choices; restrictions involve allergies, medical needs, or religious rules and must be treated with extra care.
Name the different roles Banquet Help may perform during the World of Color Dessert Party.
Servers, runners, seaters, podium assistants, line coordinator.
You notice the beverage dispenser leaks slightly during service. What’s your next step?
Stop using it, alert the lead or Captain, and swap it out with a fully functional one to avoid guest complaints or spills.
What is the number one safety priority every Cast Member should follow during setup, service, and breakdown?
Protect yourself and your team. always use proper lifting techniques, communicate clearly, report hazards, and never put yourself at risk to save equipment.
What’s the best way to handle strollers and ECVs at the WOC check-in area?
Direct them to the designated stroller/ECV parking and assist as needed.
What are the 8 most common food allergens that guests may report during an event?
Milk
Eggs
Peanuts
Tree Nuts (e.g., almonds, walnuts, cashews)
Soy
Wheat
Fish
Shellfish (e.g., shrimp, crab, lobster)
What are guests offered to drink at the Dessert Party?
Unlimited sodas, water, mocktail, hot chocolate, tea, coffee, and alcoholic beverages for guests 21+
What kind of equipment might you need to set up a buffet?
Tables with linens, chafing dishes, sternos, serving utensils, plates, napkins, silverware, labels/signage