Your Check-in Desk is the Green desk! ARRIVAL: Please arrive on site and report to the Exhibition Hall, Your Check-in Desk will be on the Concourse at Core 3. WORK AREA: IS ALLOCATED ON YOUR GREEN WORK CARD The exhibition hall is accessed through the white gates next to Bar 1 on Ascot High Street then through the glass doors. Once you have checked in with the HR Team, been checked by security, collected your Uniform and Lunch bag, please go directly to your area of work. You MUST go to the work area stated on your work card. Once in your area it is your responsibility to ensure your Manager checks you in on their time sheet and on your work card. This is to ensure all working hours are recorded. All staff are required to stay within their area until the Manager gives permission to leave, there is no guaranteed finish time but the more preparation and teamwork you do throughout the day will be to your benefit. Your work card will be given to you at check-in; please do not lose your work card, if lost this will result in your wages for this meeting being delayed! You must hand your work card in at the end of your shift to an AYS co-ordinator. SECURITY AND SEARCH Please carry your work card with you at all times this is your proof of working. CCTV cameras will be in operation throughout the Racecourse.

PLEASE LEAVE PERSONAL BELONGINGS AT HOME, AYS and Sodexo will not be responsible for any personal belongings on site.

You will be required to declare all cash on your person.

You are allowed to have 5.00 on yourself; any money over this amount must be placed in a sealed cash bag and signed by your manager.

If you have less than 5.00 on your person you are required to receive an empty sealed cash bag.

RULES, EMERGENCY PROCEDURES, HEALTH & SAFETY & ACCIDENT REPORTS Employees are required and by signing in at work expressly acknowledge that they have read, understood and will abide by the AYS and Sodexo Emergency Procedures in accordance with contract and described in All You Need To Know accessible by staff log on.

NO mobile phones are to be used whilst on site.

DO NOT FORGET YOUR

WAITERS FRIEND & NAMEBADGE.

Top Tips: Take pride in your appearance and

ATTITUDE. Read your order form for the day. Know

your product!! o Know who the hosts are? Identify your

VIPs!! o What time arrival is and service is

expected? o How many people?

o Any special requirements? Ensure your room is set perfectly and is

immaculately clean and tidy. Learn your menu for the day. Make sure you

have the correct stock in the bar. Read your yellow health and safety sheet it is

for your own safety. Be aware of your health and safety folder in the

servery kitchen. A race card per guest and 4 racing post for 8

12 guests. Extra Racing Posts should be available for more than 12 guests.

Check your kitchen has all the correct equipment. o Kettle / Microwave / Milk, Sugar, Tea, Coffee / IS

everything working??

Food Service: Make sure the kitchen and your manager know

the timings for food service. Double check you have everything ready in your

box? o Arrival Snacks / Bread Rolls / Butter etc. Food and Drink Service takes place from the

right hand side of the guest. Boomerang plates are for bread. Remember to crumb down the table before

dessert is served. Buffet service; make sure there is enough for

each guest. Presentation is key.

Bar Service: Make sure you have a waiters friend. Always serve drinks from the right hand

side of the guest. Have you cut enough lemon and limes to

garnish your drinks? Double check you have a requisition book

in your box. Make sure you know where the cellar is,

this is important as the client may like to order more drinks.

Mixing Drinks: Bucks Fizz o Pour orange juice into a quarter of the glass and

then fill up to over three quarters of the glass with Champagne.

How to make a perfect Pimms Jug o Fill the jug half full with ice. o Pour pimms into a teacup until three quarters full

and pour into the jug. o Garnish with plenty of fruit mint, cucumber,

orange and lemon. o Top up with lemonade and stir gently.

How to make a perfect Pimms Glass o Fill a tall thin tumbler half full with ice. o Pour pimms into the glass until it half covers the

ice. o Garnish with planty of fruit mint, cucumber,

orange and lemon. o Put in a black stirrer and straw o Top up with lemonade.

6 Drink service continued

Requisitioning stock from the cellarDuring the day you may need to requisitionadditional stock for your guests from the core cellars.

When you start to run low of stock items, ask yourhost if they would like to place an order foradditional stock.

If they would like to place an order, fill in therequisition sheet as below, ensuring you have all the following information:

The box number

The date

Your name

The company/client name

The clients signature

Your signature

The product name

The bin number

When requesting spirits this should be shown in both bottle number and measures

Once all this information has been filled in a manager must sign to confirm it is correct.

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6 Drink service continued

Completing the closing bar stockAt the end of the day you have to close the bar andcount up how much stock has been consumedduring the day in the box:

Only fill in the shaded closing stock figurecolumnDO NOT fill in any other columnsMake sure all your requisitions are written on the sheetYour manager must sign hereThe host must sign here

The stock sheets are in triplicate:

Give the BLUE copy to the guest

Get your red stock box from the kitchen and put in any left over wines and Champagne with the RED copy of the stock sheet

Give the WHITE copy and all additionalrequisitions to your manager.

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Ascot History: Queen Anne founded Ascot Racecourse

in 1711. She asked her carriage driver to stop as she noticed it was a good flat galloping ground.

Ascot Racecourse is part of the Crown Estate and is owned by Her Majesty the Queen.

The first race, Her Majestys Plate, with a purse of 100 guineas, was held on 11 August 1711.