Day Four

Today was more roleplaying and breaks than actual training.  It was kind of strange.  It almost seemed like they were not sure what they were doing, but that's okay.  It wasn't too strenuous and it worked. We had to roleplay the steps of service, my group having the "How To Mark a Table" step, which means we have to clear plates and silver from the previous course, refill beverages, and place any appropriate silver for the next course (ie. a steak knife or a cocktail fork). Then, we did a practical of going through all of the service steps from a guest walking in to them leaving.  It took a while, and it was 1:30 before we knew it. Upon returning, we finally got some more meat for our binders.  Floorplans to both restaurants, the casino map, as well as menus, ingredient lists, and a huge wine manual set us up well for some "light reading." Then, we had wine class.  Rajat Parr is the master sommelier who is doing our wine classes, and I am very pleased that he is here.  He already seems extremely knowledgeable, and I look forward to picking his brain. Today's wine class went over the winemaking process.  It's nothing I haven't learned already, but there are so many people in the room who know nothing about wine other than "I like red" which is like saying "I like beverages" in its vague scope, so I guess it is a good thing. Besides, one can never know too much about wine. I plan on soaking up all I can from everyone else. That's it for today!