Merion_Server071714
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The document outlines the responsibilities and objectives of a server at Merion Dining. It details that servers must maintain a professional appearance and hospitable demeanor. Servers are expected to have detailed knowledge of the menu and properly manage their assigned tables and sections. Key duties include greeting tables, taking orders, inputting orders into the POS system, and helping to ensure a smooth customer experience. Servers are also responsible for resetting their section after each service and assisting other servers as needed.
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This menu features small plates including pulled chicken sliders, shrimp cocktail, and black and blue sliders. It also offers summer vegetable risotto, a charcuterie plate, and hummus. Chicken quesadillas and buffalo or other styles of chicken wings are available. Sandwich options are a beef burger, turkey burger, or half sandwich and soup. Flatbreads on the menu are caprese, pesto chicken, and steak and mushroom.
Merion Dinner Menu
The document describes a menu for a restaurant. It lists soups including matzo ball soup and chicken noodle soup. It also lists appetizers such as shrimp cocktail, crab cakes, and various flatbreads. Salad entrées include Caesar salad, chopped salad, Cobb salad, and Santa Fe salad. Main entrées include filet mignon, New York strip steak, baked fish, salmon, chicken, and veal. Sides include rice pilaf, potatoes, and vegetables. Desserts include apple cake, cheesecake, and carrot cake. Beverages include coffee, tea, and juice.
Merion Lunch Menu
This document provides a menu for soups, salads, sandwiches, and desserts. It lists several soup and salad options including matzo ball soup, chicken noodle soup, classic caesar salad, and chopped salad. Sandwich selections consist of turkey, caprese, chicken, deli meat, and burger options. Desserts include apple cake, cherry crumb tart, cheesecake, and carrot cake. Beverages include various hot and cold coffee and tea drinks as well as milk and juice.
Merion Breakfast Menu
The document lists breakfast specialties and items that include two eggs any style, omelets with cheese and vegetable fillings, smoked turkey eggs benedict, corned beef hash with poached eggs, pancakes or french toast, and two cheese blintzes. Beverages include espresso, americano, cappuccino, latte, mocha, hot cocoa and sides include bacon, sausage, breakfast potatoes, cottage cheese and fresh fruit. A continental breakfast includes cereal, a baked good, and coffee, tea or milk.
VAI 2014 Annual Dinner Slide Presentation
The Vietnamese Association of Illinois held its 38th Annual Benefit Dinner. The event featured CBS news anchor Mai Martinez as a distinguished speaker. Representatives from the offices of Senator Durbin, Senator Kirk, Governor Quinn, and other elected officials were in attendance. The dinner also recognized partnerships with other ethnic community organizations and included a lion dance performance from Truc Lam Temple.
VAI 2014 Annual Report
The Vietnamese Association of Illinois 2014 Annual Report summarizes the organization's activities and accomplishments from the past year in 3 sentences:
The VAI provided over 123,000 hours of in-home care services to 179 senior clients through its Community Care Program and assisted over 900 clients through its Adjustment Program. The organization's Youth Program served over 200 kids and its Adult Education Program helped immigrants and refugees increase their literacy and pass citizenship exams. The VAI's programs focused on serving the community through healthcare initiatives, social services, education, and cultural preservation.
8 Minutes To a Better Love Life: Maestro's Method
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Merion_Server071714
- 1. MERION DINING WORKFLOW Server Objectives The Server is the liaison between the guests and the Chef. As such, the Server’s responsibilities include: 1. MAINTAINING A PROFESSIONAL APPEARANCE AND HOSPITABLE DECORUM • Look good. Stay clean. • Be respectful and congenial to everyone—guests and co-workers. • Hospitality = making people feel safe, welcome and taken care of. • Proper server decorum = Casually Formal / Formally Casual. 2. DEVELOPING A DETAILED KNOWLEDGE OF THE MENU • MEMORIZE THE MENU and the specials, including the prices. Breakfast, Lunch, Dinner and Lounge (including alcoholic beverages). • PRACTICE describing menu selections with co-workers—like actors running lines with each other before a show. • LISTEN! Make sure you understand what is being communicated to you. • SPEAK CLEARLY. Make sure others understand what you are communicating to them. 3. MANAGING ASSIGNED SECTIONS AND STATIONS • YOU ARE IN CHARGE OF THE TABLES IN YOUR SECTION! That means you are responsible for taking the orders from those tables and entering them into the POS. Do not take orders from tables outside of your section unless directed to do so by a supervisor. • CHECK YOUR STATION before the service, making sure everything is clean and in place. • GREET TABLES in the order in which they arrive. Wait for guests to be seated before greeting them. Make sure they have water and menus. Sometimes a hostess or busser does this, but not always. • SELL THE SPECIALS. If they don't want the specials, recommend other menu items based on their mood and taste. • WRITE DOWN ORDERS before punching them into the POS. It becomes all too easy to forget order details when busy. Plus, it is important to SPEND AS LITTLE PAGE 1 OF 2
- 2. MERION DINING WORKFLOW TIME AS POSSIBLE IN FRONT OF THE POS, so that other servers can use it without getting behind in their workflow. • WHEN SPECIALS ARE ORDERED, wait until soup is almost finished before sending the next course through the POS. If soup is not ordered, go ahead and enter the next course right away. • IF AN APPETIZER (OR SMALL SALAD) IS ORDERED along with a special, then the protocol is the same as with soup. Send the appetizer through the POS first. Wait until the appetizer is almost finished before sending the next course through the POS. • IF AN A LA CARTE ITEM IS ORDERED (any entree other than a special), then try to time sending the order so that it will arrive soon after the appetizer is finished. We want to avoid, as much as possible, the entree arriving before the appetizer is finished. • REMOVE MENUS FROM TABLE after orders are taken! • Generally speaking, COMPLETE ONE TABLE’S ORDERS BEFORE TAKING ANOTHER’S. In other words, take all the orders from one table AND get them into the POS BEFORE taking another table’s orders. Other Duties •HELP EACH OTHER. We are a team. If you aren't busy, help someone who is. •TAKE RESPONSIBILITY. If something needs to be done, make sure it gets done. •RESET YOUR SECTION so that it is completely ready for the next service. •ALWAYS BE DOING SOMETHING. Things to do when you can’t think of anything else to do: ✦ Polish silver and glassware on tables. ✦ Refill sugars and salt-n-pepper shakers. ✦ Sweep (or wipe) table bases. ✦ Wipe chairs. Make sure they are properly aligned. ✦ Vacuum or swiffer carpet. ✦ Clean and organize the servers’ station. ✦ Wipe doors, doorjambs, picture frames, molding, baseboards, etc. PAGE 2 OF 2