Server

Role of Servers

What You'll Need:

• Closed toed shoes, and a big smile. :)

Basic Work Flow:

• Maitre D assigns you to a table
• Serve water
• Introduce yourself: check to see if they have menus, and/or any questions about the 'gift-economy' concept
• Take & serve drink order (If lassi or chai grab it yourself, if lemonade then place an order with the drinks dessert person)
• Take meal order (remember to write your name and number of people at the table on each ticket), and answer any questions about the menu.
• Share information about Kindness table, and today's theme, so they are able to participate if they want to.
• Hand meal ticket to Interface
• Serve meal when ready
• Bring out naan basket
• Refill water, ask about seconds
• Clear dishes when table is finished with meal
• Take dessert order
• Place dessert order verbally with drinks & dessert person
• Serve dessert
• When table is almost finished, fill out number of people & server name/alias on "check", place it in the leather envelope and hand it to the table. If diner would like to use credit card, obtain card along with amount and inform Interface.
• Somewhere in between all of this, be sure to unleash your generosity . Dip in to the tag bag or ask the Maitre D for more kindness ideas.

Note:

• Only the meal order ticket is handed over. Drink and dessert orders are placed verbally (but feel free to write them down for your own reference)
• All the entrees on the menu come with the meal. The meal order is taken "by exclusion" -- if people don't want something on the menu then make a note of that. Otherwise just say regular (and indicate the number on the ticket, for instance: 3 reg, 1 vegan)
• We do not take orders for takeout, but takeout boxes for leftovers are stored under the plating counter in the kitchen
• For people who want to write checks -- all checks should be made to "CharityFocus".

Plater

Role of Plating Person

As plater, you play a key role in making sure guests are receive hot food, that is served swiftly and arranged in an artful manner. The plater literally has a hand in ever single meal that is served and his or her touch is felt by every guest! Generally there will be two people in this role to help make the process smoother -- and more fun!

For 1 guest:

1. Use the white oval dinner plate. ( located in the lower "shelf" underneath the plating area)
2. Place all liquidy/saucy entrees in small, white cuplike bowls about 1/2 full. Then put them on the plate and place them in an aesthetically pleasing arrangement. For all dry entrees, just place directly on plate.
3. Place rice in the small cuplike bowl, compress it down with a spoon, then flip it over on the center of the plate. Place several green peas on top of the rice.
4. Put a tablespoon of raita (spiced yogurt) in the mini-cups, and place the daal in a bowl.
5. Decorate all the entrees with a pinch of cilantro.
6. Wipe off edge of the plates so that the end product looks neat and pleasing.

For 2 guests:

1. Use two white oval dinner plate
2. Place all liquidy, saucy dishes in small cuplike bowls filled to the top. Put them on the plate and place them in an aesthetically pleasing arrangement. For all dry entrees, just place directly on plate.
3. Place rice in the medium bowls. Place several green peas on top of the rice.
4. Put a tablespoon of raita (spiced yogurt) in the mini-cups, and place the daal in a bowl.
5. Decorate all the entrees and raita with a pinch of cilantro. Wipe off edge of the plates so that the end product looks neat and pleasing.

For 3-4 guests:

1. Use serving trays (drape red napkin on the tray)
2. Fill separate smaller-sized copper/silver bowls about ½-2/3 full of each entree. Use your discretion, though, if they only order 1 or 2 entrees, you can fill more in the bowls. Place neatly on serving tray.
3. Fill rice 3/4 full in one of the smaller-sized copper/silver bowls. Place several green peas on top of the rice
4. Use the bigger white bowl for dhal if they order onlly 1 or 2 entrees, otherwise use the smaller white bowl
5. Fill one small white cuplike bowls with raita (spiced yogurt)
6. Decorate all the entrees and raita with a pinch of cilantro.
7. Wipe off edge of the bowls so that the end product looks neat and pleasing.
8. Place a serving spoon (the larger silver spoons with the thicker handles) in each entree, the dhal and the rice

For 5-7 guests:

1. Use the bigger copper/silver bowls for rice and entrees
2. Fill the entree bowls 1/2 to all the way full depending on number of people and how many entrees they order
3. Use the bigger white bowl for dhal.
4. Fill 2/3 to full (depending on number of people) two small white cuplike bowls with raita (spiced yogurt)
5. Decorate all the entrees and raita with a pinch of cilantro.
6. Wipe off edge of the bowls so that the end product looks neat and pleasing.
7. Place a serving spoon (the larger silver spoons with the thicker handles) in each entree, the dhal and the rice
8. For 8+ guests: plate like you would for two orders of 4 (i.e. two sets of each dish)

Have fun, Dance around, and always ask for help when you need it. And remember, they can always ask for more!

Floater

Role of "Floater", Dishwasher #2

This role is *key* to keeping things moving smoothly between the kitchen and the dining area, if this person disappears things get challenging really quickly for the dishwashing anchor in the back as well as the other kitchen volunteers.

1. Helps with washing dishes when the anchor in the back needs support
2. Empties the trays of clean dishes, restocking them in the appropriate places
   • Ceramic bowls, salad plates etc on the dish rack behind the plating area
   • Lassi and lemonade glasses in the drinks and dessert area if needed or above rack if not
   • Chai cups, saucers, Dinner plates and water glasses on the rear table outside
   • Utensils -- restock the utensil tray on outside table and serving spoons in the plater area
3. Carries the bus trays back and forth between the dishwashing area and the table out front, helps empty leftovers into the trash and stock dirty dishes in sink
4. If necessary helps servers bus and reset tables
5. In case of glass breakage etc helps clean up (mop and dustpan located in the small storeroom in the rear middle of the kitchen)

Interface

Role of Interface

Role: This person is the crucial link between the servers/maitre D in the front and the platers/drinks & dessert person/chef in the back of Karma Kitchen.

Work Flow:

• Receive meal order tickets from server (It is helpful to keep track of server name and order in a notebook and cross off when order is picked up)
• Hand over ticket to plating volunteer
• Depending on number of people at the table, place the corresponding naan order on the whiteboard next to Mukesh (1 naan per two people). If specified, or if the meal is non-vegan make sure to mention non-butter (buttered naan is the default). Use a tally system with separate colums for buttered (B) and non-buttered(NB) naan. As Mukesh makes the naan he will cross it off the board. Tip: place naan order first, since it takes longest to fulfill.
• When an order has been plated, check the ticket alongside it and alert the relevant server
• Collect all the donations from guests, and process any credit card requests (online guide)

Keep an eye on the whole restaurant, look out for:

• tables that have not been attended to yet or have been waiting a long time for their orders, tables in need of bussing and/or re-setting and alert the appropriate servers
• if you notice a server is overloaded let the Maitre D know (or have server #4 step in to help) Make sure the tables are distributed evenly among the servers.
• dirty dishes stacking up in the tubs outside (make sure the dishwashing assistant runs them to the back)
• Make sure the lights and the music are on (the music often will need to be restarted)
• when a table is bused, ensure that the black-leather covers are handled promptly

Keep an eye on the Kitchen for:

• Bottlenecks in the plating area (if necessary have the drinks & dessert person help the plater)
• Orders lingering after being plated (inform the server immediately if so)
• Any shortage in food/drinks/dessert (if relatively early tell vishnuji to make more, arrange for restocking of desserts & drinks . andronico.s is right down the street and you can grab blueberry/pomegranate juice there as well as extra dessert, if something runs out and it is close to closing time, just let the servers know so that they inform guests accordingly)

Shift management: If any of the volunteers are working in shifts and are supposed to switch halfway through, check in with them at 1:15 or so. (it may be that both volunteers prefer to remain where they are -- which is fine, otherwise let them know it.s time to switch.) Volunteer meal management: Have volunteers take turns covering for each other and eating when things are relatively slow.

If the phone rings? Answer it. :) If asked: the restaurant doesn't do takeout for lunch on Sundays (explain the Karma Kitchen concept if necessary). We do take reservations for dinner (on behalf of ToH). Make note of the person.s name, party size and reservation time and hand over to the Maitre D or directly to Rajenji at the end of the day.

Dessert

Role of Drinks & Desserts Person

Mission: Whips together concoctions of sparkling lemonade (yes there is a secret recipe .), fills glasses with delectable mango lassi, and conjures up small platters and bowls of the day's sweet treats whatever they happen to be.

Work Area: Small work table on the rear right hand side of the kitchen, next to the tandoor oven

Drink Prep:

• Pre-serve 10-15 mango lassi glasses and store in sliding fridge for servers to grab as needed (restock as necessary)
• Prepare 10-12 lemonade glasses as per recipe below with everything but the club soda and store in sliding fridge, as orders for the sparkling lemonade come in, just top the glasses with soda and they are ready to serve.
• Prepare a bottle of the sugar syrup/lemon conc/blueberry pom mixture per recipe at the bottom
• Plate and keep ready 3-5 servings of each dessert (If it is a cake or pie, pre-slice the whole thing to save time).

Sparkling Blueberry-Pomegranate Recipe:

• Simple syrup in the plastic container (equal parts boiled water and sugar -- request Sanjog to prepare this if you don't have it already)
• In a pitcher, mix 1-cup lemon conc, 2 1/2 cups blueberry pomegranate, and 2 cups simple syrup.
• When making the drink -- Fill glass with ice 2/3rds of the way, pour contents of pitcher a little over 1/2 way in glass and store in fridge. Pre-serve at least 7-10 glasses. When an order comes in top off with soda and stir.

Things to Remember:

• Check with the Interface about the drinks for the day; typically, we will have Mango Lassi, Lemon Surprise (see recipe above), and Tea (not managed by you).
• Ice is typically only used in the Lemon Surprise; it is stored in a bin near the dishwasher's area, but you can fill a plastic jug and store it in the work area for convenience.
• Be sure to continually have pre-made glasses of Mango Lassi and Lemon Surprise, cooled in the sliding door refrigerator. If you're ahead of the curve, feel free to help the Plating counter.
  
  
• Check with the Interface about the desserts of the day. We always have 'kheer', and typically ice-cream as well. Please ensure that you know which desserts are vegan.
• Identify appropriate serving dishes for the day's desserts (decorative copper goblets, small ceramic bowls, plates, dessert spoons, forks, etc)
• If any desserts run out, please consult the Interface. Typically, the chefs can usually make more kheer on the spot.
  
  
• Make sure you eat in between -- kitchen volunteers have easy access to food, so they're usually the most well fed. :)
• Generosity Tip: Make sure to send out at least a couple of kindness tags with random orders!

Savior

Savior

This person is the one who saves the day for everyone else when things get packed. This role involves filling-the-gaps in the front or back as needed.

1. Help servers 1, 2,3 with large table orders
2. When any one server is overloaded take on their extra tables
3. Keep an eye on the water jugs in the back, water glasses on the tables and refill as necessary
4. When all servers are occupied, take on tables of your own as assigned by the Maitre D
5. Help servers clear and reset tables in place of Dishwasher #2 when things are busy
6. Reminds servers to carry out tags at their tables and does them for the tables he/she is serving
7. In case of a slow start seat yourself at one of the tables with Dishwasher #2 as "practice guests" for one of the new servers and enjoy a meal Karma Kitchen style! (just be sure to return to your posts when things start getting busy)

Helps to fill in where needed, but more specifically.

1. Keeps an eye out for refilling water at all the tables
2. Restocks the utensils behind the interface
3. Restocks dishes on dish tray table
4. Asks if the tables need any more of anything
5. Places extra naan orders when necessary
6. Clears and cleans table after party has left
7. Resets tables
8. Helps clean up any accidental spills or breakages in the dining area

Maitre-D

Role of the Maitre-D

1. Helps with the setup at 9AM, and orientation at 10AM.
2. Coordinates server activity and preserves general ambience.
3. Greets new guests.
4. Seats guests
5. Gives them a menu and a whatevers-in-the-flow intro.

Detailed Guide for Karma Kitchen Maitre-D

Conduct Volunteer Orientation: because the Maitre-D is a leadership role, it is important to conduct the volunteer orientation before the day begins. During the orientation, you want clearly define Maitre-D and Interface as the chief conductors of the band and ground everyone's intentions of "growing in generosity".

Greet and Seat: Maitre-D greet the guests as they walk into the restaurant and seats them on a suitable table. Typically, the restaurant is split up into three section, so depending on the load of the servers, you will want to place them accordingly. It's a good idea to fill up the window tables first because that increases the comfort level for new walk-ins. We only allow one community table, which can hold upto 8 people. In the event that there are more people than table, the Maitre-D will also manage the waitlist outside the restaurant.

Explain Karma Kitchen: As you seat the guests, it's a good idea to explain the "gift-economy" concept; you will want to have 5-6 different explanations at your disposal, ranging from a one-sentence speil to a 1-minute elevator pitch; you have guage the guests and offer the right explanation. Don't try to sell the concept, though; just inform them, because most of them are curious why there are no prices on the menu and because the ultimate transmission of the concept happens through the experience itself. You will make mistakes, some may even walk out, but it's all part of the game. :) Here's a sample explanation -- "On Sundays, we run this restaurant as an experiment in generosity. So at the end of your meal, your check will read zero. Someone before you has paid for your meal, your check reads zero, and you get to pay forward for the person after you." Practice it out loud, with yourself or another friend; it helps a lot. Ultimately, though, this has to be a dynamic response; if you truly believe in the concept, your smile will move people deeper than your words.

Maintain Ambience: the Maitre-D has to maintain order on the front end, and work with the "Interface" who coordinates the back-end of the operation. This includes dealing with unruly tables, homeless walk-ins (which aren't allowed, per restaurant policy), and under-performing servers; it also requires an active coordination with the "Interface" to ensure the best possible "customer service". If a table has been waiting for their food for a while, if there is some communication problem between a guest and a server, if a guest walks into the kitchen area, if a server isn't able to handle the load of a particular table, or anything else that affects the general ambience or guest experience, the Maitre-D should step in to provide any and all help.

Converse With Guests: based on the inclination of the guests, make rounds on the table and ask folks about the food, introduce them to Karma Kitchen activities like the kindness table/themes, share moving stories about generosity and prior Karma Kitchen experiences, read out the wisdom scrolls for them at the end, order them an extra dessert if they say they love something, tag them with an offering from our activities table or simply see if you can be of additional service in their lives even if it is completely unrelated to Karma Kitchen. We want everyone to have a powerful experience in generosity, so the Maitre-D has to do anything and everything possible to attempt that on every table.

Be-The-Change: this is the most important, and invisible responsibility of the Maitre-D. You can fast for the day, you can do an extra act of kindness before you start your shift, you can meditate an extra hour, practice noble speech for every minute of your time at Karma Kitchen or whatever else inspires you to "grow in generosity". Of course, being-the-change is important in every role but it is crucial for the Maitre-D role because it transparently impacts all the interactions of the day. So be sure to take conscious, personal steps in deepening your experience of generosity; it will not only prove to be an asset in your service to others, but also an incredible asset in service to yourself.

Post-KK Follow-up: after the restaurant closes, Maitre-D (and the interface) lead the final clean-up and the closing circle (and photo op :)). The Maitre-D will also send a thank-you email to all volunteers as a recap of the memorable stories (and post that on our story-board), so the ripples may continue rippling! And lastly, for the benefit of other coordinators, Maitre-D will also fill out a feedback form to carry forward the lessons learned.