🧭 Captain Training Overview

Welcome to your role as a Silver Spoons Catering Captain!
Captains lead every aspect of the event — from checking out in the kitchen to client follow-up.
Your job is to surprise & delight every client through organization, presentation, and teamwork.

The "Captain" of the ship

Setting the Standard for Your Event Team

As a leader, your appearance sets the tone for professionalism. Please ensure your attire meets these requirements:

Required Attire:

Black long-sleeve button-down shirt (freshly ironed with a starched collar)
Black dress slacks
Black belt
Grey vest
Black tie or bow tie

Grooming & Accessories:

Hair neatly pulled back
Small, understated earrings only
Minimal jewelry: watch and wedding ring permitted
No additional accessories

Your polished presentation inspires your team and elevates the entire event experience.

⚙️ WEEK 1 — Learn the SSC Way

Shadow 2–3 experienced Captains.
Observe checkout, setup, guest service, and teardown.
Study the Captain’s Checklist and BEO.
Review safety, uniform, and client-interaction standards.
Understand the SSC mantra: Surprise and Delight through Food, Service & Experience.

💪 WEEK 2 — Practice & Lead Parts

Lead the POC greeting and pre-shift huddle.
Assign roles and direct setup with your trainer’s support.
Practice a “surprise & delight” touch (card, thank-you, special plating).
Run the buffet with your team serving (guests never self-serve).
Conduct debriefs after each event.

🏆 WEEK 3 — Lead Start to Finish

Handle kitchen checkout, event management, and client communication independently.
Ensure perfect setup, organized staging, and professional presentation.
Deliver a seamless client experience from start to finish.
Post your event photos and feedback in Big Spoon Chat.
Return to the kitchen, store food safely, clean gear, and complete your event review form.

🚐 Event Flow: Step-by-Step

Arrive at the Kitchen

Arrive on time and in full uniform (unless you have to set up tables and chairs, then you can bring your outfit to change in later).
Review your BEO and confirm details.
2 SETS OF EYES ON EVERYTHING!

Double-check all food, garnishes, crackers and supplies with another team member before leaving.

Arrive to Event

Greet the Point of Contact (POC) immediately.
Ask to be shown:

Buffet setup area

Guest entry flow

Sink/dish-washing area

Trash locations and where to place full bags

Vehicle parking spots

Unload vehicles and stage supplies neatly.

Buffet Layout Basics

Plates & silverware (stacks of 10 for plates)
Salad & Dressing on the side or tossed (depending on client)
Side dishes (potatoes, veggies)
Proteins
Rolls
Desserts

⚠️ Place low-quantity items at the end of the line.
Guests should not self-serve — your team serves each item.

If the client insists on a double-sided buffet, politely remind them that this will highly increase the chance of running out of food and isn’t part of the service sold.

Appetizer & Display Service

Refresh platters from behind the table or swap with pre-made extras.
Clean and restyle displays before replenishing.
For passed appetizers, have backups plated and ready in the kitchen.

Décor & Presentation

Make tables uniform, clean, and photo-ready.
Hide flower stems, straighten linens, polish serving pieces.
Stack plates max 10 high, twirl napkins, and display SSC postcard or Google Review sign near the buffet.

During Service

Observe timing and guest flow.
Smile, engage politely, and support your team.
Have the team walk around picking up empty plates and glasses often.
Capture photos of: Food presentation, Team, Full buffet, and décor.

After Service

Breakdown & Return

Consolidate leftovers neatly, pack in kraft boxes or foil pans.
Pack unopened food for return to the kitchen; pack served food separately for the client or disposal.
Thoroughly clean and then carefully wrap breakables as originally packed.
Thank the POC and confirm where leftovers should go (give POC a greeting card if one was in your TimeTree notes).
Load vehicles safely So nothing falls over and breaks, or spills.

Back at the Kitchen

Unload and refrigerate food immediately. Vent hot pans before cooling (see the video on the At The Kitchen page).
Wipe clean and store chafers, décor, and gear properly.
Post event photos and review form to Big Spoon Chat.
The more you put away, the happier the packing team will be tomorrow!

Beverage Stations

Polish all silver and dispensers before service.

Dessert Tables

Keep the presentation fresh! Remember strawberries & mint; restyle and tidy often.

💬 Final Notes

Captains are the face of Silver Spoons.
Lead with professionalism, organization, and warmth — every time.
Your job is to make every event so effortless for the client that they can’t wait to book us again.