DRESS CODE:

• Black Threes T-Shirt

• Dark shorts, pants or jeans (no short shorts, tears or holes, please!)

• Comfortable, non-slip shoes.

EVENT MANAGER:

• guests should be out of the space one-hour prior to start of the event

• event sign (chalkboard with event title on it) goes on a music stand in front of the planters.

• distribute regular, printed beverage menus or custom menus

• If catering is arranged, one picnic table should be allocated to food (risers, signage, tray with silverware, napkins, and a linen)

• when client/host arrives to the space (up to 30m prior to start time) these steps should be all be completed.

• enter POS instructions

EVENT SERVER (Server's name goes here):

• Set space per this layout: tables 55, 81, 82, 83 are designated for Partial Yards. Planters should be placed at the back of the tents to separate the space, along with open umbrella to partition off the space to the general public.

• Put out MB menus in holders.

• Polish xx plates & xx forks & knives and put on linen-lined silverware tray

• Put catering risers, food signs in stands, beverage napkins in wooden holder, silverware tray, and plates on buffet OR barrel next to buffet, based on spacing needs.

• Roll out bluetooth speaker and set up pairing for host. This will be listed in their phone as "Pyle Speaker".

• Open *individual or One Tab*. $xx minimum.

EVENT SUPPORT (Barback or backwaiter's name goes here):

• Set up water station in the back of the Yard.

• Assist Server in setting up furniture as needed.

SCHEDULE

Schedule goes here!

BREAKDOWN:

• Server: Clear menu display holders, remove menus, and bring to MB. Reset furniture to normal yard layout. Put away all event materials: menu holders, chalkboard sign, music stand, food cards, stands, napkin holder, etc. Bring bluetooth speaker to TM and plug in to charge.

• Event Support: Assist server in resetting the space for regular service by replacing planters against the reefer fence and removing water station.

POS Instructions:

TAB 1- ADMIN TAB

Admin Fee: $

Tax: TBD

Close out to Tripleseat

TAB 2- HOST TAB

Event Remainder of Beverage Minimum: <$

Here's how to calculate the beverage minimum!

Tax: TBD

Auto-Gratuity: 20%

Split check. Apply deposit of $xx and close to Tripleseat.

Close remainder out to Tripleseat.

SERVER:

• Server will be responsible for taking drink orders, serving catering platters, and assisting client with anything else they need.

• Support staff (managers, other servers, and back waiters) should assist server with these tasks if it becomes busy or have extra time, especially clearing the space.

• Regular drink orders should be ordered via the event server. Individual tabs can be started, but should NOT have a table assigned so they can be accounted for in "Custom" transactions, as outlined in the Beverage Minimum SOP

Closing an event:

• 25-30 minutes prior to the end of the event time, start to do last call - ask guests if they'd like any additional drinks before we begin closing tabs. All last call drinks should be served no later than 15m prior to the end of the event time. Add'l staff should assist in making sure these drinks go out quickly so guests have time to enjoy them before the end of the event.

• At this time, calculate the minimum spend, and build the master/event tab. Instructions will be outlined in the prep email to staff.

• If there is leftover catering, ask the client if they'd like boxes to take it home. If not, clear the buffet.

• Event Manager/MOD should follow POS intructions to close out Master event tab.

• At the end of the contracted time, let the client know guests should begin clearing out so we can seat our next parties.