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ent001545-004
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I agree.December 31, 1965 TO: ALL CONCERNED FROM: MARIO MARINO SUBJECT: SERVICE AND PROCEDURES FUNCTION: SANDS GRAND BALLROOM NEW YEAR'S EVE DINNER AND DANCE DATE: FRIDAY, DECEMBER 31, 1965 - 9PM UNTIL. GREETING CAPTAIN: Upon entering, check to see if guests have dinner tickets, if not, refer to ticket table receptionist. COCKTAIL WAITERS: BARTENDERS: Waiters are to serve drinks in cocktail lounge. Get service from front bar, C.O.D. basis. Present customer Paid Slip - if guest wishes to sign, he or she may do so. Cocktail waiters are to return signed checks and tip slips to Bartenders. Bar- tenders are to reimburse waiters with cash. BEVERAGE PRICES: Front bar and Service bar. Cocktails and mixed drinks - $1.20 per drink..) Champagne Cocktails - $1.50....................) All Beer - 75<? per bottle.....................) Soft drinks - 50<:.............................) All bottle sales - Special Liquor List which includes taxes ENTRANCE TO GRAND BALLROOM DINING AREA: Head waiter will assign table numbers to Captains Captains are to make all openers: Captains must write table numbers, number of persons, and waiter number. DINING ROOM WAITERS: Guests are to be seated and waiters, are to suggest beverage of their choice, bottles preferable or champagne. Waiters are to use opener to write first beverage order, must use repeat slip for repeated orders - please write orders clearly as possible and no abbreviations in order for check e<r>t?? -read. These prices include taxes Front and Service Bars