2016 Novelty Salt & Pepper Shakers Club Covention

Total Page:16

File Type:pdf, Size:1020Kb

2016 Novelty Salt & Pepper Shakers Club Covention July 14 – 16, 2016 CONVENTION INFORMATION SCHEDULE OF EVENTS July 10-16, 2016 (Subject to change) WHEN WHAT WHERE Sunday, July 10 7-8:30 PM Volunteer to stuff goodie bags To be announced Monday, July 11 All day Antiquing & sightseeing on your Check the “Local Attractions” info own elsewhere in this booklet All day (until midnight curfew) Shaker shopping Any room that’s open! 7:30-8:30 PM Registration, volunteer sign up, Chef’s Table dinner seating 7:30-8:30 PM Raffle donations Room 257 9 PM Convention committee meeting Room 304 Tuesday, July 12 All day Antiquing & sightseeing on your Check the “Local Attractions” info own elsewhere in this booklet All day Shaker shopping Any room that’s open! 7:30-8:30 PM Registration, volunteer sign up, Chef’s Table dinner seating 7:30-8:30 PM Raffle donations Room 257 9 PM Convention committee meeting Room 304 ???- midnight curfew Shaker shopping Any room that’s open Wednesday, July 13 All day Antiquing & sightseeing on your Check the “Local Attractions” info own elsewhere in this booklet All day Shaker shopping Any room that’s open! 9-10 AM Raffle donations Room 257 7:30-8:30 PM Registration, volunteer sign up, Chef’s Table dinner seating 7:30-8:30 PM Raffle donations Room 257 9 PM Convention committee meeting Room 304 ???- midnight curfew Shaker shopping Any room that’s open Thursday, July 14 9:30-noon BOD meeting Room 304 9:30-11 AM Registration, volunteer sign up, Chef’s Table dinner seating 9:30-11 AM Costume contest sign up Outside of Chef’s Table 9:30-11 AM Raffle donations Room 257 9:30-11:30 AM Auction entries accepted Jefferson 9:30-11:30 AM Display & theme contest set up Washington 12:00-2 PM Junior member golf & pizza party Libertee mini golf course 1:30-3 PM Chapter presidents & BOD Room 304 meeting 3:30-4:30 PM Registration, volunteer sign up, Chef’s Table dinner seating 1 | P a g e WHEN WHAT WHERE Thursday, July 14 (continued) 3:30-4:30 PM Costume contest sign up Outside of Chef’s Table 3:30-4:30 PM Raffle donations Room 257 3:30-4:30 PM Display & theme contest set up Washington 3:30-4:30 PM First Timers’ reception Room 201 3:30-5 PM (note longer session) Auction entries accepted Jefferson 9 PM Convention committee meeting Room 304 (if needed) ???- midnight curfew Shaker shopping Any room that’s open Friday, July 15 8-9 AM Final auction entries accepted for Jefferson late arrivals 8-9 AM Final registration, volunteer sign Chef’s Table up, dinner seating 8-9 AM Final costume contest sign up Outside of Chef’s Table 8-9 AM Final raffle donations Room 257 8-9 AM Final display & theme contest set Washington up 9:30-noon Welcome, roll call of states, Roosevelt/Lincoln president’s greeting, announcements, introduction of volunteers, raffle drawings Presentation: “Beyond Kitsch – Holt Howard & More” by Bonnie Clark 2016 shaker unveiling Noon-1:45 PM Lunch on your own 1:30 PM Costume contestants gather Coatroom and room 201 2 PM Costume contest Roosevelt/Lincoln Vote for your favorites 2:30-4 PM View & vote on display and theme Washington 2:30-4 PM Viewcontest auction entries shakers Jefferson 5:30-10PM Cash bar open throughout the Roosevelt/Lincoln 6-10 PM “Takeevening me out to the Ball Game” Roosevelt/Lincoln buffet. Wear your team’s colors! Make your own s’mores on the Liberty Terrace Announcements, raffle drawings, auction ???- midnight curfew Shaker shopping Any room that’s open Saturday, July 16 7-9 AM Breakfast buffet American Restaurant (in hotel) 8:30-9:15 AM Shaker distribution Room 217 8:30-9:15 AM Pick up display & theme entries Washington 9:30-11:15 AM Announcements, Lifetime Roosevelt/Lincoln Achievement Award, Business meeting, raffle drawings 2 | P a g e WHEN WHAT WHERE Saturday, July 16 (continued) 11:15-noon Presentation: To be announced Roosevelt/Lincoln Noon-1 PM Grab & Go lunch Bring your tickets to lobby bar.bar 1:30-4:30 Announcements, raffle drawings, Roosevelt/LincolnBring your tickets to lobby bar 2017 convention presentation, short auction viewing, auction 5:30-10 PM Cash bar available all evening Roosevelt/Lincoln 6-10 PM “Color My World” banquet Roosevelt/LincolnBring your tickets to lobby bar Entertainment, dancing, Roosevelt/Lincoln announcements, contest winners, Roosevelt/Lincoln slideshow of convention, drawing Roosevelt/Lincoln of #1 shaker, passing of the S&Ps, Any room that’s open auction ???- midnight curfew Shaker shopping Any room that’s open GENERAL INFORMATION The Shakin’ Up Pennsylvania Convention Committee would like to thank everyone for joining us at the 31st Annual Novelty Salt & Pepper Shakers Club Convention in Breinigsville, PA! Please take the time to read this booklet. It should answer most of your questions about convention. If you have questions that remain unanswered, contact the convention chair, Marlene Pawlikowski ([email protected]). Once you’ve read the booklet and had all of your questions answered, then register for the convention! The first fifty people who register for both convention and the hotel will have their names put into a draw for one free room night at the hotel! You must be a registered attendee in order to participate in any of the convention activities, including the buying, selling and trading of shakers. Name badges must be worn at all times at convention. CONVENTION REGISTRATION Categories of Convention Registrants There are three types of convention registrants: Club Members, Guests and Visitors Club Members (Primary, Associate, and Junior) are paid club members, i.e. each has his/her name and address listed in the club’s “Membership Roster” or “Junior Membership Roster.” At convention, club members can enter any contest within their membership classification (regular or junior), vote in all contests, buy #1 convention set raffle tickets and convention sets, bid during the auctions, and buy and sell shakers from members’ hotel rooms. Note, junior members can bid during the auctions only with written approval of the adult who will be financially responsible for them. Guests are non-club members who are registered for the convention on a member’s registration form, e.g. non-member spouses and friends. Guests may attend all convention functions and activities. They may buy general raffle tickets but NOT tickets for the #1 convention set and the 2011 convention set. Guests cannot vote; enter contests; buy convention sets, bid during convention auctions; buy, sell or trade shakers on their own; or vote at the business meeting. It is acceptable for a guest to help a member sell shakers in the member’s hotel room. Visitors are non-club members who pay a $10.00 daily fee which allows them to view shakers in members’ rooms, view contest entries, and attend the events of the day. Visitors will be issued a dated “Visitor” badge. Visitors may not buy shakers; however, they can apply the visitor’s fee directly to club membership dues and pay a convention registration fee which will allow them to purchase shakers and participate in the activities as a club member. 3 | P a g e Meals Your registration fee includes the following meals: Friday night will feature a “Take me out to the Ball Game” buffet. Please dress for the occasion in your favorite baseball team clothing and/or accessories. Junior members and children up to 12 will be served their choice of four different entrees (see registration form to pick your preference) and are encouraged to come dressed in their favorite baseball team’s attire. Saturday morning’s breakfast buffet will be held in the American Restaurant at the hotel, Saturday’s lunch will be a Grab and Go Lunch Box. Lunches with ½ sandwiches will be prepared for the smaller appetites of junior members and children under 12. Gluten free and vegetarian boxes will also available. Notify us of any junior members needing these special box lunches so that the hotel can be informed. At Saturday night’s “Color My World” banquet, show us how colorful you can be. Dress up or dress down but make it COLORFUL! Again, special menu items will be prepared for junior members and children under 12. Please see the registration form to pick you preferences. The hotel is graciously extending free meals (at our functions only) to members 5 and under. Friday and Saturday Night Seating Seating will be advanced, assigned seating. Tables will be numbered, and at registration you can select a table number based on seating charts. Seating will be at round tables with 10 people to a table. While your table number will be consistent for both nights, the location of the table will change. Changing table locations gives everyone a better chance to have a “prime” table spot for one of the two nights. Example 1: You have table # 5. On Friday night your table might be center, front, on the left side of the room, but on Saturday night it might be right, rear, near an exit In order to be fair to everyone, and to keep a complicated process as simple as possible, seating will be selected on a first come, first served basis. If you wish to sit with specific people, you can reserve spots for up to 10 people including yourself. Please provide the name of those for whom you’re reserving places. Also, please ensure that these folks know that you will be reserving for them. Example 1: You arrive on Tuesday morning, but your good friend won’t get there until Thursday evening.
Recommended publications
  • Pit Suite Menu
    PIT SUITE MENU A LA CARTE MENU PIT ROAD PACKAGE Serves 16 Guests Serves 16 Guests Bottomless Snack Attack Bottomless Snack Attack An assortment of snacks including our Levy An assortment of snacks including our Levy Signature snack mix, popcorn and peanuts. Signature snack mix, popcorn and peanuts. 93.00 Bojangleś’® Chicken Supremes Carving Board Jalapeno Hanger With honey mustard and ranch. Sandwich Jalapeno marinated hanger steak, grilled, Grecian Turkey Wraps chilled and thinly sliced. Served on fresh Sliced turkey with feta cheese, lettuce, red baked bolillo rolls with char fired peppers, onions, tomatoes, cucumbers, diced onions, chorizo, and a cojita aioli. Kalamata olives, and vinaigrette 147.50 Vegetable Crudités Farmers Market Sliced Fruit In season fresh vegetables with spinach herb 105.00 dip. Vegetable Crudités Salsa and Guacamole Sampler In season fresh vegetables with spinach herb House made fresh guacamole, salsa cruda, dip. and pico de gallo with crispy corn tortilla 105.00 chips. Gourmet Cookies & Brownies Assorted cookies with double chunk brownies. 80.00 Sweet & Salty Snacks 512.00 per event day Individual servings: M&M’s®, Skittles®, dry- 32.00 per guest roasted peanuts and kettle chips. 137.00 Prices do not include 21% service charge, server fee or applicable state taxes. Please reach out to Susanne Parrott at [email protected] for any additional needs. A Day of Event menu will be available if additional food and beverage items are needed. PIT SUITE MENU TEX -MEX Ta-chos THE COASTAL PICNIC Serves 16 Guests Serves 16 Guests Bottomless Snack Attack Bottomless Snack Attack An assortment of snacks including our Levy An assortment of snacks including our Levy Signature snack mix, popcorn and peanuts.
    [Show full text]
  • "Virtual" Show and Tell Volume XXXVII No. 3 September
    Volume XXXVII No. 3 September – December 2020 As we entered August, many of us reflected on the convention that was not to be this year. We thought about how we would have been finalizing our travel plans to Pittsburgh, seeing old friends and meeting new ones, selecting that special shaker for Show and Tell, planning displays and shakers to enter in the contests, and deciding which shakers to sell in the auction. This was going to be a special convention, a joint event with the National Toothpick Collectors’ Society, which would allow us to pool resources and expand our connections. However, it was not to be. Like almost everything else scheduled for this summer, the COVID-19 pandemic compelled us to cancel the convention this year. Recognizing the risks of a large gathering, the board wisely cancelled the event during the spring, allowing everyone adequate time to change their plans for the summer. Nevertheless, the cancellation was disappointing and the convention was very much missed. Although we had not planned a virtual convention via Zoom, it would be remiss to just let this time pass and not to address some of the important aspects of a convention including the club business. Consequently, this issue includes the annual reports from the board, officers and committees. In addition, members were asked to submit pictures for Show and Tell, one of the favorite events in the convention. Finally, since there was not a shaker auction this year, members were reminded that they could sell the shakers that they had planned to put in the auction by listing them in the classified section of The Pioneer.
    [Show full text]
  • From the Pits to the People
    University of South Carolina Scholar Commons Senior Theses Honors College Spring 2020 From the Pits to the People William J. Robertson University of South Carolina, [email protected] Follow this and additional works at: https://scholarcommons.sc.edu/senior_theses Part of the Food and Beverage Management Commons Recommended Citation Robertson, William J., "From the Pits to the People" (2020). Senior Theses. 346. https://scholarcommons.sc.edu/senior_theses/346 This Thesis is brought to you by the Honors College at Scholar Commons. It has been accepted for inclusion in Senior Theses by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. FROM THE PITS TO THE PEOPLE By William John Robertson Submitted in Partial Fulfillment of the Requirements for Graduation with Honors from the South Carolina Honors College May 2020 1 Table of Contents Thesis Summary…………………………………………………………………………………………… 2 Introduction………………………………………………………………………………………………… 3 Literature Review ………………………………………………………………………………………… 6 Methodology and Research ………………………………………………………………………………11 Hite’s Bar-B-Que …………………………………………………………………………………13 Price’s BBQ ……………………………………………………………………………………… 16 Lone Star Barbecue and Mercantile ………………………………………………………… 21 Mustard Seed Bar-B-Que Country Cooking and Catering ……………………………… 26 Scott’s Bar-B-Que ……………………………………………………………………………… 29 Argument ………………………………………………………………………………………………… 35 Conclusion ……………………………………………………………………………………………… 45 Photographs……………………………………………………………………………………………… 47 Works Cited
    [Show full text]
  • KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
    The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc.
    [Show full text]
  • A Gastronomic Journey of New Tastes
    delicious dish magazine ive AS SEEN IN V Leila featured restaurant 120 South Dixie Highway, West Palm Beach ETHNIC Options are a blessing, especially when it comes to food, and I am thrilled that Florida is now home to a wide array of ethnic restaurants. Foodies throughout Florida can now rejoice because there are more restaurants to choose from, thanks to restaurateurs A gastronomic journey and chefs who have decided to bring a taste of their homeland to our state. Whether you are searching for Eateriesof new tastes by Sharon Levinsohn Greek, Middle Eastern, Thai, Indian, Turkish, Jamaican º or any other cuisine from another part of the world, you can find it somewhere in the Sunshine State. Here are a few that are worth the trip. Leila has had a devoted following since opening in downtown West Palm Beach in June 2004. This chic little eatery, owned by Roy and Evelyn Assad, serves up authentic and deli- cious Middle Eastern cuisine in a sophisticated yet casual setting. This cozy spot channels a bit of South Beach and a bit of SoHo, but serves it all up with Middle Eastern style and a touch of southern hospitality. Roy, a successful insurance entrepreneur, is originally from Damascus, and Evelyn, who designed the pretty interior, is originally from Virginia, and they have combined their talents and their love for Middle Eastern cooking in their newest ven- continued on page 126 Lture. The Assads have always wanted to own a restaurant and they are also thrilled to be part of the revitalization of downtown West Palm BeachƒRoy even opened an office on V 67 continued from page 67 Clematis Street.
    [Show full text]
  • 2016 Novelty Salt & Pepper Shakers Club Covention
    July 19 – 20, 2019 CONVENTION INFORMATION SCHEDULE OF EVENTS July 15-20, 2019 (Subject to change) WHEN WHAT WHERE All Week Shaker shopping Any room that’s open! All Week Antiquing and sightseeing on your own Check the “Local Attractions” information elsewhere in this booklet Monday, July 15 Meet for Kansas City Trolley and Barbecue Hotel Lobby 9:00 AM - 9:30 AM Tour (Participants will be notified in advance) Kansas City Trolley and Barbecue Tour Tour Kansas City and buy lunch at 9:30 AM - 3:00 PM Fiorella’s Jack Stack Barbecue in the Crossroads Registration, volunteer sign up, dinner Registration Area 7:30 PM - 8:30 PM seating 7:30 PM - 8:30 PM Raffle donations Ballroom B Tuesday, July 16 Meet for Kansas City Trolley and Barbecue Hotel Lobby 9:00 AM - 9:30 AM Tour (Participants will be notified in advance) Kansas City Trolley and Barbecue Tour Tour Kansas City and buy lunch at 9:30 AM - 3:00 PM Fiorella’s Jack Stack Barbecue in the Crossroads Registration, volunteer sign up, dinner Registration Area 7:30 PM - 8:30 PM seating 7:30 PM - 8:30 PM Raffle donations Ballroom B Wednesday, July 17 Meet for Kansas City Trolley and Barbecue Hotel Lobby 9:00 AM - 9:30 AM Tour (Participants will be notified in advance) Kansas City Trolley and Barbecue Tour Tour Kansas City and buy lunch at 9:30 AM - 3:00 PM Fiorella’s Jack Stack Barbecue in the Crossroads Registration, volunteer sign up, dinner Registration Area 1:00 PM - 2:00 PM seating 1:00 PM - 2:00 PM Raffle donations Ballroom B Registration, volunteer sign up, dinner Registration Area 3:30 PM
    [Show full text]
  • SUITE PRE-ORDER MENU Pinnacle Bank Arena
    SUITE PRE-ORDER MENU Pinnacle Bank Arena SNACKS l COLD STARTERS l HOT STARTERS l BETWEEN THE BREADS l PIZZA l SALADS l HUSKER FAVORITES l SIDES l SUSHI l SWEETS l REFRESH l INFORMATION Build Your Own Buffet Package Pre-order five or more food items and receive 15% OFF your bill!* * Applies to Food Portion of Bill Only SNACKS l COLD STARTERS l HOT STARTERS l BETWEEN THE BREADS l PIZZA l SALADS l HUSKER FAVORITES l SIDES l SUSHI l SWEETS l REFRESH l INFORMATION Snacks All items serve 6 guests unless otherwise specified. l Available for Event Day Ordering Premium Mixed Nuts $32 l Peanuts, Almonds, Cashews, Brazil Nuts, Filberts and Pecans Snack Mix $12 l Traditional Chex Mix Blend Candy Trail Mix $20 l Mixed Nuts, Chex Mix Blend, M&M’s and Dried Fruits Fully Loaded Guacamole $18 Served with House-made Tortilla Chips Tortilla Chips and Salsa $22 l House-made Salsa, Pico de Gallo and Salsa Verde Kettle Chips and Dip $19 l House-made Kettle Chips with French Onion, Ranch and Southwest Dip Bottomless Popcorn $27 l Colby Ridge Pretzel Bites $25 Served with Warm Beer Cheese Sauce and Stone Ground Mustard SNACKS l COLD STARTERS l HOT STARTERS l BETWEEN THE BREADS l PIZZA l SALADS l HUSKER FAVORITES l SIDES l SUSHI l SWEETS l REFRESH l INFORMATION Cold Starters All items serve 6 guests unless otherwise specified. l Available for Event Day Ordering Seasonal Fruit Display $36 l Seasonal Assortment of Fruits and Berries Artisan Cheese Board $40 l Assortment of Artisan Cheeses Accompanied by Crackers, Flatbread and Fresh Fruit Charcuterie $50 Selection
    [Show full text]
  • Fiscal Year 2017-2018
    CITY & COUNTY OF SAN FRANCISCO AIRPORT COMMISSION ANNUAL GIFT REPORT FISCAL YEAR 2017-2018 SPONSOR NAME ITEM GIVEN DONATION DATE CASH IN-KIND TOTAL NATURE OF DONOR RELATIONSHIP TO CITY David A. Abercrombie Delta: ticket jacket (1); Eastern: ticket (1). 7/3/2017 $ - $ 30.00 $ 30.00 None Ululani Jung Pan Am: vaccination log (1), credit union card (1); United: benefits handbook (1). 7/3/2017 $ - $ 50.00 $ 50.00 None Barbara Koppel AA: stewardess recruitment brochure. 7/3/2017 $ - $ 3.00 $ 3.00 None William True FAA: Commercial pilot manuals (2). 7/3/2017 $ - $ 10.00 $ 10.00 None Flying Tigers: stewardess jacket (1), wings (1), hat wing (1), luggage tag (1), lighter (1), charm (1), souvenir hat (1), digital Joanna Henrichs 7/6/2017 $ - $ 100.00 $ 100.00 None scans of photographs (9), scan of autographed place mat (1). Boeing: brochures (2); aviation periodicals: Aero modeller (66 issues), Aviation (3 issues), Aerial age weekly (1 bound volume), Model airplane news (52 issues), Jane’s all the world’s aircraft (5 issues) Rudolf H. Stahl aviation books (3): 7/6/2017 $ - $ 393.00 $ 393.00 None The Spokane aviation story The saga of Iron Annie The challenge of the Atlantic. Nancy Miller Digital scans of photographs from career of Pan Am stewardess Nancy Miller (6). 7/6/2017 $ - $ 6.00 $ 6.00 None PAA: digital scan of airmail flight cover (1), scan of Transpacific folio, archive resolution (1), scan of Transpacific folio, Michael Exstein 7/10/2017 $ - $ 1,200.00 $ 1,200.00 None working resolution (1). Hiller Aviation Museum PAA: amenity kits (2).
    [Show full text]
  • CBM-2017 Catalog
    CATERING CATALOG In my family, catering is not just a business…it is a legacy. Catering has been the focus of my family business in Austin for over 50 years. We have had the opportunity to serve countless celebrities, governors, senators, congressmen, five presidents, and even British royalty. We understand how crucial a catering partner is to the success of any event and we take pride in flawless execution. From your initial call for a proposal, to follow-ups after your successful event, our goal is to provide you with excellence in catering. We are one of the few catering companies in central Texas that offer not only all of your menu needs, but also bartenders, tables, chairs, tents, linens, and dinnerware options - all under one roof. We are completely self- sufficient which allows us to offer better pricing and service to our clients. It is an honor to have the opportunity to serve you and your guests. Please call our office to speak with our sales manager and you will see the difference. At Your Service, Bobby Cavo Owner Catering by Mopsie 2 *Prices based on 250 guests. Call for custom pricing. Award-Winning Entrées Real Texas BBQ Our award-winning Texas BBQ, chef-carved. Includes all-you-can-eat chef carving station. Smoked brisket, homemade sausage, smoked pork loin, smoked chicken, smoked turkey, and pulled pork (choose 2). Served with fresh pinto beans, homestyle mustard potato salad, and sweet and zesty coleslaw. Includes pickles, jalapenos, onions, white and wheat bread, and sweet barbeque sauce. Comes with iced tea and water.
    [Show full text]
  • Oceanic Global COVID-19 Regulations Database
    Oceanic Global COVID-19 Regulations Database Executive Summary • In both the USA and globally, there is a focus on hygiene practices, including increased sanitization of high-touch areas and increased handwashing for employees. Tables and chairs must be sanitized after every usage. • There is no strict guidance on using disposable silverware and cups instead of reusables. • If using reusable silverware and dishes, it is recommended that they are washed in the dishwasher. If not feasible, hand washing guidelines are in place to ensure sanitization. • However, it is suggested that condiments and similar shared items be single-use. If not feasible, shared items must be properly disinfected after every usage. • Use of disposable or touchless menus is recommended or enforced, based on location. • The CDC is the only major institution we found in our research to suggest using single-use food service items. • In Singapore, it is strongly encouraged that consumers bring their own clean and reusable containers when buying food 1 2 https://oceanic.global/theoceanicstandard/ 1 TOS: COVID-19 Regulations Database who Guidance for Accommodation Sector • Information and communication • Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible. • Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities. • Buffets and drinks machines • At the buffets, guests should avoid handling food. When necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.
    [Show full text]
  • Foodservice Recovery
    Foodservice Recovery Partner with Diamond Crystal Brands to Reopen Your Operation with Single Use Condiments 1 dcbrands.com We are in unprecedented times. Decades long operating procedures need to change at lightning speed. At Diamond Crystal Brands, the health and safety of your employees and guests is our number one priority. As you look to reopen your operation in a COVID-19 environment, consider a pivot to single use condiments and sauces. Diamond Crystal offers a wide variety single use condiments, from portion control liquid condiments to dry condiments and seasonings. MAKE the SWITCH The Centers for Disease Control (CDC) is advising restaurants to avoid items that are reusable, such as condiments, and recommending to instead use single serve condiments.1 DIRECTORY Ketchup ....................................................... Page 1 Peanut Butter............................................ Page 7 Mustard ....................................................... Page 1 Jam & Jelly ................................................. Page 7 Ranch ............................................................ Page 2 Dip Cups ..................................................... Page 8 BBQ ............................................................... Page 2 Crushed Red Pepper ............................ Page 9 Hot Sauce ................................................... Page 3 Pamesan Cheese ..................................... Page 9 Mayonnaise ............................................... Page 3 Salt & Pepper ..........................................
    [Show full text]
  • Frequently Asked Questions
    Frequently Asked Questions GENERALLY ASKED QUESTIONS CAN I DO A TASTING FOR MY MEAL? IS THERE A COST? Absolutely! What you can try at the tasting will depend on the menu you are interested in. For a plated meal, you can generally taste one appetizer, two entrees and one dessert. There is a cost of $40 +HST per person for the tasting and you are welcome to bring up to 6 additional guests. Should you choose to book, the cost of the couples tasting, will be credited to their final invoice. During Covid, contactless drop off can be arranged. WHAT IS INCLUDED IN YOUR RENTALS CHARGE? For a plated dinner, we provide the following rentals: water glasses, water pitchers, bread and butter plates, salad plates, dinner plates, dessert plates, dinner knives, dinner forks, teaspoons, coffee cups and saucers, bread baskets with linen, sugar bowls, creamers, milkers, salt and pepper shakers and your choice of black or white linen napkins. For a buffet dinner, we provide the following rentals: water glasses, water pitchers, dinner plates, dessert plates, dinner knives, dinner forks, teaspoons, coffee cups and saucers, salt and pepper shakers and your choice of black or white linen napkins. Additional charges include specialty dishware, cutlery or glassware. If you are interested in any of these items, please contact us for our current pricing. CAN I PROVIDE MY OWN ALCOHOL? This is dependent on the venue you have chosen - we recommend checking with them first. Should your venue allow you to provide your own alcohol, you will be required to obtain your own Special Occasion Permit.
    [Show full text]