Welcome to At Your Service (AYS)
PERSONAL PRESENTATION and FUNDAMENTAL SERVER SKILLS will help you find success at AYS.
Today you will WATCH VIDEOS, then PRACTICE SKILLS until they have been MASTERED.
At Your Service was founded in 1984 by Mark Casaburi.
It all started in the Hamptons with 3 employees and the single premise to provide highly trained, highly presentable, top-quality bartenders and servers for the type of clientele that expect nothing but the best.
Today, with over 2,000 employees and 5 offices across the northeast, the unwavering philosophy behind everything that we do is still summed up by the simple phrase...
“Attitude is Everything."
VP Jeanine Cosgrove (16 years with At Your Service) talks about why clients enjoy working with this company.
The AYS Difference
We specialize in “Front of House” hospitality staffing. We don’t try to be all things to all clients. We only recruit, train, and manage high-end bartenders, servers and Captains.
Comprehensive training means that we always provide high quality professional staff that is experienced and knowledgeable.
We custom select the right staff for a particular type of event, to help our clients navigate the twists and turns on the day of the event, our management team is the best in the business and become an extension of our clients’ team.
We leverage state-of-the art technology to communicate, book our staff, and help our clients execute their events.
Personal Appearance and Hygiene
Requirements for All Staff:
Clean hands and nails
Clean, pressed uniforms
No facial piercings
No visible tattoos
Light pleasant cologne or perfume
MEN: Hair must be cut above the collar, no earrings. Any hair cut below the collar must be pulled back into a tight bun. You should be clean shaven. Some of our clients will not allow you to have any facial hair at all.
WOMEN: Fingernails, if painted, must be a natural color (pink, clear or French only). Your hair must be tied back into a tight bun while you are working. Earrings, if worn, should be studs. No flashy jewelry.
Standards of Service
Room and Table Set-up
Before you set a Table:
At the pre-shift meeting you should be shown a floor plan and a table plan
Floor plan will identify the direction of the room and location of your tables
Floor plan will indicate the rooms direction by using one of the following indicators:
North to South
12 o’clock & 6 o’clock
Top & Bottom
Table Linens / Base or Charger Plates:
Make sure you first check to ensure the legs are locked into place
Next place the linen provided on your table(s)
If using a round table cloth make sure seems run from 6 o’clock to 12 o’clock
If the diagram calls for decorative or charger plates on the table, place them on the table first
Even Place Settings:
Start at 6 and 12 o’clock then place all your other plates evenly around the table
Uneven Place Settings:
Start at 6 o’clock and then set the next two plates in the position so that they would directly intersect the 6 o’clock place setting if you drew a straight line
Flatware / Silverware:
Silverware is set from the OUTSIDE to INSIDE – refer to your table setting diagram
As you set plates, silverware and glassware make sure they are clean, polished and ready for use
Handle silver by the handle, glassware by the stem, and plates by the rim
Polish as you go
All silverware and china should be approximately 1-inch from the table edge. Tip: Use your thumb as a guide
Make sure each place setting is identical and at equal distances to each other
Glassware is normally set just above the dinner knife, but always refer to your diagram for exact placement
Handle glassware by the stem only and check for water / lipstick stains before placing them on the table
Polish as you go
Always refer to your diagram for placement of:
Bread & Butter plates
Coffee Cups and Saucers
Coffee Cup handles should be at 4 o’clock
B&B plates can be set in different spots on the table – refer to diagram
If coffee cups are preset on the table, you will also preset cream and sugar
Table Top Accompaniments:
Once the china is on the table you can set the accompaniments, such as:
Napkins/ Centerpieces/ Votive candles
Salt and pepper shakers/ Bread baskets
Cream and sugar/ Salad dressings and sauces
Place underliners on any items that could drip onto the table
Make sure all handles (cream / sauces, etc.) are facing the guest
Always refer to the diagram and/or Captain to ensure correct and consistent placement of all table top items
Chairs should be the last thing you set and they should all line up flush with the linen, not under the table or pulled out
Try not to set place settings based on chair positions. Just because they’re there doesn‘t mean that they were placed correctly
If you find that there is not enough space to maneuver between chairs, let your Captain or Banquet Manager know
Beverage Service - 20 minutes
Break for Snack – 20 minutes
Three Plate Service - 20 minutes
Clearing and Table Maintenance - 20 minutes
Types of Service - 40 minutes
Two types of sweep service (sweep and timed/synchronized)
How to execute each type
Different roles (captain, team, individual responsibilities)
How to lift and carry tray (including placement)
How to properly load a tray when clearing tables
How to minimize accidents and breakage
French Service (Demonstrate Basic Understanding Only)
What is French service and where is it used?
What is needed and how to execute
Boxing a Table
Buffet (Explain Using In-House Materials)
Buffet set up guidelines, placement and location of menu items
How to make sure the buffet is functional and efficient
Wrap Up/Q&A Section/Review
Review uniform standards
Review of Staffmate - see New Hire Manual available to staff online
Collect all necessary paperwork, including compliance forms and direct deposit