Planning documents and invitation for Winter Wonderland Gala at Caesars Palace, 1977

WINTER WONDERLAND GALA BALL Saturday, November 19, 1977 DEPARTMENTAL REQUIREMENTS PACE: LYNCH; 3RANDWYNNE: ROGERS: WILLIAMS: R. MOORE: LINEN: LABOR: JOY WOODS: AUDITING: JOAN: Colosseum Quattuor must be clean and clear by Wednesday morning. STAGEHANDS: BANDSTAND MUST BE SETUP ON SOUTH WALL BY WEDNESDAY, NOVEMBER 16, 1977, 32' X 16' x 32" with Baby Grand Piano. Second tier 16' x 6' x 16". See Nat Brandwynne for microphones needed. DANCE FLOOR MUST BE SET DOWN BY FRIDAY MORNING, NOVEMBER 18th. Dance floor 36r x 30' centered on Bandstand. For dinner, 56 rounds of 8. Room decor by Finley & Gibbons. For Reception: Majestium and Regalium walls open. Use South Registration Desk as two man bar. One portable bar East wall?f Majestium and one portable bar East wall Regalium. 24' Buffet center of Majestium and 24' table center of Regalium. Scattered cocktail tables. Visqueen under South Registration Bar. 40 White 44" cloths, SPECIAL ORDER! 700 BRAND NEW WHITE NAPKINS. All other linen provided by Finley & Gibbons. 30 waiters total. Sidney to stagger work schedule. Time table on courses to be followed. Call me re: cocktail waitresses, for reception and dinner. All charges to Caesars Palace per Sidney Gathrid. Requisition cigars and cigarettes. Vicki McGurk Assistant Catering Manager VM/jmb WINTER WONDERLAND GALA DINNER DISTRIBUTION: Harry Wal- Neil Smyth Sidney Gathrid Charles J. Monahan Harry Finley Fred Gibbons Hans Pluntke Chef Michael Villa Chef Joe Pasa Vick i McGurk Hans Strauss Sid Metnick George, Rui*f .-"Sat Hart^ _~Harry~ Brown Bill ' "Radoff Ernie pantvso Tom Paluzzi Joy Woods Jeanne Brassfield Louis Pace Larry Steward Lou Fiorillo Remi Abreu Caesar Serata Gary Mason Betty Stroehle Barbara Timmons Frank Williams Herb Gerber Jose Cobos Eddie Lynch Nat Brandwynne PAGE 2 MANUAL JOB DESCRIPTION W I N T E R W O N D E R L A N D D I N N E R ? SATURDAY, NOVEMBER 19th, 1977 HOST: PAUL ANKA, REGINE, AND CAESARS PALACE EXFECTED ATTENDANCE: 450/500 PEOPLE TIME: 8:00 p.m. - COCKTAILS 11:00 p.m. - SERVICE FINISHED TO IMPROVE THE SERVICE ON THIS VERY IMPORTANT FUNCTION, WE REQUEST EACH WAITER TO STUDY THE FOLLOWING SCHEDULE. PLEASE REVIEW EACH DINNER COURSE RIGHT BEFORE THE SCHEDULED SERVICE TIME. GENERAL: 1. WAITERS AND WAITRESSES ARE TO WEAR WHITE GLOVES. 2. WORK QUIETLY AND FOLLOW INSTRUCTIONS. 3. ORDERS FOR TIMING WILL ONLY BE GIVEN BY ONE MAN: SID METNICK, BANQUET CAPTAIN. MR. SID METNICK WILL BE AT THE KITCHEN ENTRANCE OR AT THE FOOD PICK-UP STATION. 9:00 p.m. - DINNER GE r 3:00 p.m. FRIDAY, NOVEMBER 18th f REHEARSAL WITH ALL SERVICE PERSONNEL ON FLOOR IN UNIFORM - COCKTAIL WAITRESSES, BARTENDERS, BARBOYS, WAITERS, WAITRESSES. HAVE ONE COMPLETE TABLE SETUP READY . DISCUSSION WILL CONSIST OF: COCKTAIL RECEPTION, TIME TABLE, DINNER COURSES, MENU, PRESENTATION, AND FOOD PARADE. A T T E N T I O N : CHEF MICHAEL VILLA WILL HAVE READY: 1. PARADE OF FIRST COURSE. PHEASANT TO BE PARADED BY 10 COCKTAIL GODDESS GIRLS WITH PHEASANT IN PLUMAGE. 2. PARADE OF MAIN COURSE BY FOUR CHEFS. FRANK WILLIAMS: VELVET STRETCHER WITH STYROFOAM DEER ON TOP. 3. PARADE OF DESSERT. ATTENTION: FRANK WILLIAMS: 4 CHEFS, VELVET STRETCHER WITH IA RGE PASTRY DISPLAY, SMOKING DRY ICE. TIMING OF LIGHT TROOPER MAN AND BAND FOR PARADE. / PAGE 5 COCKTAIL PARTY 8:00 to 9:00 p.m. MAJESTIUM AND REGALIUM EACH ROOM WILL HAVE ONE BUFFET TABLE 24' LONG, WITH SKIRTING SUPPLIED BY FINLEY. ATTENTION: SID: TABLE TOPS WILL BE WHITE SUPPLIED BY THE HOTEL. HORS D'OEUVRES SETUP: STEWARD: ON EACH BUFFET TABLE WILL BE 2 ICE CARVINGS OF SWANS WITH BLUE RIBBON OR SILVER CROWN. DISPLAY OF ONE DESSERT TREE WITH STRAWBERRIES, PETIT FOURS, AND CHOCOLATE-COVERED CHERRIES, AND ONE RUSSIAN SLEIGH ICE CARVING PER ATTACHED PICTURE. THE SLEIGH WILL BE DECORATED BY FINLEY & GIBBONS. IN SEPARATE ICE BOWLS (LINED WITH PLASTIC BUCKETS .WILL BE FRESH STRAWBERRIES WITH LONG STEMS, PINEAPPLE, AND MELON BALLS. STEWARD: HAVE SUFFICIENT ICE PANS AVAILABLE FOR ICE CARVINGS. 6 ICE BOWLS PER TABLE (12 for 2 TABLES) A . SABA JON SAUCE B. MIXTURE OF SOUR CREAM (1) WHIPPED CREAM (1) BROWN SUGAR (1 SPOON) GRAND MARNIER AND A DROP OF MEYERS RUM C. DIP WITH SOUR CREAM ATTENTION: STEWARD: 12 BALLOON GLASS BOWLS. FINLEY WILL SUPPLY 500 SHALLOW BOWLS (SAME AS DINNER CHINA). ATTENTION: STEWARD: 500 COCKTAIL FORKS 500 TEASPOONS CAESARS PALACE PAPER NAPKINS BAR SETUP: 4 FULL BARS SETUP, PLUS 17 CASES OF DOM PERIGNON. HARRY BROWN: FINLEY WILL DECORATE HOTEL'S PORTABLE BARS. ORDER OF SERVICE: :00 p.m. 14 COCKTAIL WAITRESSES: GODDESS UNIFORM WITH BLUE RIBBON SUPPLIED BY FINLEY & GIBBONS. THERE WILL BE 7 STATIONS FOR COCKTAIL WAITRESSES IN THE COCKTAIL AREA. 7.?'??:J'-T.*,,?.'TO:Ts EVERY 2nd COCKTAIL WAITRESS WILL CARRY ONE BOTTLE OF DOM PERIGNON THE OTHER COCKTAIL WAITRESS WILL TAKE COCKTAIL ORDERS. WATCH FOR CLEAN ASH TRAYS AND EMPTY BAR GLASSES. GUESTS WILL HELP THEMSELVES TO THE HORS D'OEUVRES TABLE. CHECK THE HORS D'OEUVRES TABLE FOR CLEANLINESS. THERE WILL BE COCKTAIL TABLES, NO CHAIRS. USE OUR HOTEL TABLE CLOTHS, 44", WHITE AND NEW. ATTENTION: BARTENDER AND BARBOY WILL BE IN UNIFORM, WHITE JACKET, BLACK PANTS, BLACK TIE, AND BLUE RIBBON. SUPPLIES FOR COCKTAIL RECEPTION: ATTENTION: STEWARD: 1,000 #5321 11 oz. RED WINE STEM GLASS FOR COCKTAILS. 500 # 1 TULIP CHAMPAGNE FOR DOM PERIGNON. 24 ROUND SILVER TRAYS FOR COCKTAIL SERVICE 2 DOZEN SILVER TONGS FOR FRUIT BOWLS. ?I i WITH 6 CHAMPAGNE GLASSES ON HER TRAY AND OFFER CHAMPAGNE PAGE 6 ?;C o.m. DOOR WILL OPEN TO COLOSSEUM FOR DINNER. EACH BANQUET WAITER SERVES ? TABLES OF 8. foo :00 p.m. 1st COURSE: ? PARADE OF PHEASANT BY 10 GODESSES. COLD! PATE OF PHEASANT IN PASTRY CRUST SERVED ON SALAD PLATE, (PREPLATED). THE FIRST COURSE IS ON THE TABLE BEFORE GUEST ENTERS THE DINING ROOM. 14 COCKTAIL WAITRESSES: EACH COCKTAIL WAITRESS SERVERS 4 TABLES OF 8. SERVE CHEVALIER-MONTRACHET FROM THE RIGHT SIDE INTO THE WHITE WINE GLASS. (FIRST GLASS ABOVE THE KNIVES?NUMBER.(1) SEE ATTACHED TABLE SETTING AND DRAWING. A T T E N T I O N : FILI THE GLASS ONLY ^ FULL. PLEASE DON'T WASTE THE WINE. 1:15 p.m. WAITER REMOVES PLATE FROM RIGHT SIDE OF THE GUEST QUIETLYI LEAVE BASE PLATE ON THE TABLE! TAKE SALAD FORK OFF THE TABLE, WHICH WAS USED FOR THIS COURSE. GO TO KITCHEN WITH THE DIRTY DISHES TO PICK UP THE 2nd COURSE. PAGE 7 ?:25 p.m. 40 p.m. 2nd COURSE: HOT! FILET OF TROUT FARCI (PREPLATED), 9" DINNER PLATE, PLASTIC DISPOSABLE COVERS. WAITER: SERVE THE HOT PLATE FROM THE LEFT SIDE. COCKTAIL WAITRESS: REFILL THE CHEVALIER-MONTRACHET GLASS IF EMPTY. ASK GUEST: "WOULD YOU CARE FOR MORE CHEVALIER-MONTRACHET?" WAITER: REMOVE: A. FISH PLATE WITH FISH FORK AND FISH KNIFE. B. BASE PLATE (REMOVE SEPARATELY AND STACK SEPARATELY. BE CAREFUL!) RETURN TO KITCHEN WITH DIRTY PLATE TO PICK UP 3rd COURSE. PAGE 8 : 50 p.m. 3rd COURSE: HOT! MEDALLION OF VENISON (PREPLATED!) - M A I N C O U R S E WAITER: SERVE THE HOT PLATE FROM THE LEFT SIDE. REMINDER: THE BASE PLATE IS ALREADY REMOVED! MAKE SURE! COCKTAIL WAITRESS: SERVE THE CHATEAU LaFITE (RED WINE) FROM THE RIGHT SIDE INTO THE RED WINE GLASS (SECOND GLASS A T T E N T I O N : FILL THE GLASS 1/3 FULL ONLY. WAITER: AFTER YOU IRVE SERVED THE MAIN COURSE, REMOVE THE WHITE WINE GLASSES, IF EMPTY. IF DOUBTFUL, ASK THE GUEST: "MAY I REMOVE THE WHITE WINE?" 0:10 p.m. WAITER: REMOVE: THE MAIN COURSE FROM THE RIGHT SIDE OF THE GUEST. REMOVE DINNER KNIFE AND DINNER FORK AT THIS TIME ALSO. A T T E N T I O N : BEFORE GOING TO THE KIT CHEN, PLACE A FORK ON THE LEFT SIDE OF THE GUEST AND A KNIFE ON THE RIGHT SIDE OF THE GUEST. PLACE SALAD PLATE IN FRONT OF THE GUEST. DO NOT REMOVE BREAD AND BUTTER PLATE. GO BACK TO THE KITCHEN WITH THE DIRTY DISHES TO PICK UP THE 4th COURSE. FROM THE KNIFE) . PAGE 10 10:20 p.m. 4th COURSE: COLD! CHEESES WITH FRUIT PICK UP 2 CHEESE BOARDS FOR EACH TABLE (SEE DRAWING) AND PLACE THEM IN THE MIDDLE. BREAD AND BUTTER PLATE IS STILL ON THE TABLE. OFFER FRESH ROLL!! COCKTAIL WAITRESS: OFFER MORE CHATEAU LaFITE. DO NOT WASTE THE WINE! A. CHEESE PLATE. B. BREAD AND BUTTER PLATE, FORK AND KNIFE C. CHEESE BOARD D. BREAD BASKET E. BUTTER FROM TABLE F. SALT & PEPPER SHAKERS BEFORE GOING TO THE KITCHEN: REPLACE SILVERWARE WITH: 1. DESSERT FORK 2. DEMI TASSE SPOON WAITER: GO BACK TO THE KITCHEN WITH THE DIRTY DISHES TO PICK UP THE 5th COURSE. 0:30 p.m. WAITER: REMOVE: PAGE 10 p.m. 5th COURSE: DESSERT - CHARLOTTE VIENNA ON GLASS PLATE WITH UNDERLINER (PREPLATED) WAITER: SERVE THE DESSERT FROM THE LEFT SIDE TO THE GUEST. COCKTAIL WAITRESS: SERVE THE CHATEAU d'YQUEM (SWEET WHITE DESSERT WINE) INTO THE TULIP GLASS (3rd GLASS) FROM THE RIGHT SIDE OF THE GUEST. A T T E N T I O N : FILL THE GLASS ^ FULL ONLY! WAITER: PLACE PETIT FOUR TRAYS (2 PER TABLE) IN THE MIDDLE OF THE TABLE. 0:F" p.m . WAITER: A. REMOVE THE DESSERT PLATE AND THE DESSERT FORK. B. REMOVE THE RED WINE GLASS, IF EMPTY. RETURN TO THE KITCHEN WITH DIRTY DISHES TO PICK UP COFFEE. PAGE 0:55 p.m. COFFEE SERVICE: PLACE THE DEMI TASSE (SMALL COFFEE CUP) ON THE RIGHT SIDE OF THE GUEST. SERVE THE SPECIAL COFFEE FROM THE RIGHT SIDE TO THE GUEST. . A T T E N T I O N : CHEF - RECIPE FOR COFFEE BRULOT: 1 - (1-inch) STICK CINNAMON 8 - WHOLE CLOVES PEEL OF ONE LEMON, CUT THIN 3 - LUMPS OF SUGAR 3 - JIGGERS OF BRANDY 3 - CUPS STRONG BLACK COFFEE (MAKES 8 DEMI TASSE) COCKTAIL WAITRESS AND WAITER: THERE ARE AFTER-DINNER DRINK CARTS (10 CARTS) IN THE DINING ROOM. MOVE THE CART FROM TABLE TO TABLE ON YOUR STATION, HELPING EACH OTHER. (2 WAITERS, 1 COCKTAIL WAITRESS TOGEHTER). ASK GUEST: "WOULD YOU CARE FOR AN AFTER-DINNER-LIQUER?" DO NOT POUR TOO HEAVILY, GUESTS DO NOT APPRECIATE IT. THE FOLLOWING TO BE SETUP ON EACH CORDIAL CART (10 CARTS): B.B. REMY MARTIN CORDON BLEU AMARETTO J GALLIANO SAMBUCA ANISETTE CHERRY HERRING COFFEE LIQUER (Kahlua) DRAMBUI GRAND MARNIER WILLIAMS PEAR ?P?AG?E? ?1?2 ( < i EQUIPMENT * Belonging to Caesars palace X Rented from Finley STEWARD SETUP X 500 SHALLOW PLATES FOR COCKTAIL RECEPTION X 500 SALAD PLATES FOR PATE OF PHEASANT X 500 DINNER PLATES FOR TROUT FARCI, AND DISPOSABLE PLASTIC COVERS X 500 DINNER PLATES FOR VENISON AND PLASTIC COVERS X 500 SALAD PLATES FOR CHEESES * 120 WOODEN BOARDS FOR CHEESE AND STEAK KNIFE X 500 SALAD PLATES WITH GOLD DOILIES * 500 GLASS PLATES * 500 SHALLOW GLASS PLATES X 500 DEMI TASSE CUPS X 500 DEMI TASSE UNDERLINER X 500 BASE PLATES X 500 BREAD AND BUTTER PLATES X 120 SILVER BOWLS FOR BREAD X 120 SETS SALT & PEPPER SHAKERS * 120 SHALLOW GLASS PLATES FOR BUTTER ROSES X 12 SUGAR BOWL - ATTENTION: STEWARD: DON'T PUT IN USE. * 500 ASH TRAYS * ALL NEW FLATWARE * 500 SALAD FORKS (PATE) * 1000 DINNER FORKS (FISH & VENISON) * 1000 DINNER KNIVES (FISH & VENISON) * 500 DINNER FORKS (CHEESE) * 500 BUTTER KNIVES * 500 SALAD FORKS * 500 DEMI TASSE SPOONS * 2 DOZEN SILVER TONGS FOR COCKTAIL RECEPTION * 24 ROUND SILVER TRAYS FOR COCKTAIL RECEPTION * 500 COCKTAIL FORKS * 500 TEASPOONS * 12 BOWLS - SAUCES FOR RECEPTION * (ODDBALL GLASS IN WAREHOUSE) * ROUND ODDBALL BOWLS FROM PURCHASING (PALACE COURT, LUNCH) GLASSWARE COCKTAIL RECEPTION 1000 #5321 11 oz. RED" WINE STEM GLASS, FOR COCKTAILS 500 #1 TULIP CHAMPAGNE FOR DOM PERIGNON DINNER 500 WATER GLASSES 500 #1 TULIP CHAMPAGNE FOR CHATEAU d'YQUEM 500 #5321, 11 Oz. RED WINE GLASS FOR CHATEAU LaFITE 50.0 # LONG STEMMED WHITE WINE FOR CHEVALIER-MONTRACHET 500 CORDIAL GLASS ATTENTION: STEWARD, REPACK EVERYTHING IN ORIGINAL BOXES, BOTH RENTED AND HOTEL GLASSWARE, SILVERWARE, ETC. / C H E E S E ? c W ; TtuJfted M o, fyM BU (c&J) 1 I .11 S l ? i ? , U T ; J U -fable t ? Jfeutit Q sUofiooo boJs J ^ ^ f a y 250 CodJaul fotU fcr Bowls OoLok r^oo^t ( lOopkju* (Cefeoorfcdfaue V I "Table, jscjji 'AC Napkivi Wttiv W-toafcfaJas* Sa/aot fo?k feble ecfc "" Couwc ? I Wodlorla. , | De^fo/** 1 & U g cl 9 Ce.-[ u p i ( ^ T & U e o* -hxklzj ? Qzto d^li bklfcf **!)IW<jL siivei b e u L h i u k C 3 ^ iTepp*(fi?lep G - Q GjOrslfe Holckr* $ 7 nov^mber* nineteen,nineteen hundred & seventy-seven