Servers

Purpose

This page contains all official SOPs, expectations, and training materials related to working as a Server.

All Servers and Server Trainees are responsible for knowing and following the information on this page.

Not knowing or not reviewing an SOP is not an excuse.
This page is the single source of truth for Server standards.

Server Role Overview

Servers support the Captain in executing successful events.

Servers are expected to:

Be professional and client-facing
Take initiative within their role
Follow Captain direction at all times

While Servers may act independently in certain situations, the Captain is always the decision-maker.

Dress Code

There are a few different uniforms based on the type of event.

Formal:

Black Button Down, tucked in
Black Dress Pants
Black Dress Shoes

Casual:

Silver Spoons Company T-shirt (provided by company)
Black Dress Pants (or Black skirt/shorts in summer time)
Black Dress Shoes

Holiday/Especially Formal

Black Button Down, tucked in
Black Vest (provided by company)
Black Dress Pants
Black Dress Shoes

*Always check uniform assignments in TimeTree or ask your captain prior to the event.

Chain of Command

The Captain is in charge of the event.

Servers must:

Follow all Captain instructions
Refer all changes, questions, and requests to the Captain
Communicate clearly throughout the event

If a client asks for something:

Talk it through with the Captain
Only proceed if approved and reasonable

If an issue arises:

Alert the Captain immediately
Fix it yourself only if you are comfortable and it is within scope

When in doubt: ask the Captain

Event Types & Service Standards

Passed Appetizers

Trays in one hand
Twirled napkins in the other
Walk continuously and take laps
Approach guests confidently
Captain refills trays

Full-Service Buffet

Captain assigns each server a food item
Serve portions as instructed
Ask about allergens before service- be prepared for questions about your assigned item(s)
If guests ask for more than the correct portion:
- Explain portioning politely
- Invite them back after everyone has gone through

Appetizer Buffet

Monitor food constantly
Refill based on flow
Ask Captain before combining trays

Action / Build-Your-Own Stations

Main items have portion limits
Toppings are less limited
Guests may customize freely

Food Safety & Professionalism

Gloves required
Hair pulled back neatly

Phones only on breaks or emergencies
No eating client food
Eat only food brought from home
Sitting only during breaks
Minimal jewelry
Always appear attentive and engaged

Food Reset Expectations

Throughout the event, staff should actively maintain how food looks — not just whether food is present.

Examples of Resetting Food Appearance

Salads

Fluff and lift greens regularly
Redistribute toppings evenly
Remove empty or wilted areas
Wipe bowl edges if needed

Soft Sides, like Mashed Potatoes

Stir and reshape periodically
Smooth or re-texture surface
Avoid flat or scooped-out appearance

Buffet Pans

Rotate food forward as levels drop
Even out low spots
Keep serving areas looking full

Appetizer Displays

Re-space items as guests take them
Close gaps in trays
Re-center platters

Garnishes & Toppings

Refresh placement
Remove messy buildup
Keep edges clean

Setup, Breakdown & Decor Handling

Follow event design videos exactly
Pack decor the same way it was unpacked
Reuse protective materials (bubble wrap, padding)
Goal: safe return of all items to the kitchen
Follow Captain direction during breakdown
Servers help load items into the van

Timing Expectations

Food “ready to serve”: 10 minutes before event start

Positioned at stations: 5 minutes before start

Client Interaction Guidelines

Servers may answer questions and make recommendations
If a client is unhappy:
- Remedy if possible
- Loop in the Captain
Servers may not:
- Approve changes
- Promise anything outside their role

End of Event Responsibilities

Servers are expected to:

Leave the client space cleaner than we found it:
- Dishes done
- Sink cleaned
- Counters wiped
- Trash removed if needed
Help load vehicles with event items

A shift ends when:

The event is complete and everything is cleaned/packed up
The Captain says, “You’re good to go.”

Training & Certification Process

Server certification includes three shadow shifts, each with a required question-based checklist.

Training Day 1 – Event Flow & Chain of Command

Meet at event
Focus on role boundaries, service styles, and decision-making

Training Day 2 – Kitchen, Checkout & Setup

Meet at kitchen
Focus on checkout flow, setup standards, and decor handling

Training Day 3 – Breakdown & Close-Out

Focus on breakdown, cleanliness, and accountability