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Dark Haven 2023 Spring High Protocol Brunch
High Protocol Service & Etiquette Guide

High Protocol Service can be intimidating and mysterious to the uninitiated as many aspects of this type of service are dictated by rules and traditions that must be learned. Whether you're new to the High Protocol or you've been served or serving in this manner for many years, Dark Haven’s High Protocol Service & Etiquette Guide is an excellent introduction to the world of High Protocol Service.

BRUNCH TIMELINE

10:30 - s types helping with set up arrive

11:00 - Doors open for D types

11:15 - Greetings, Introductions, and Brief Protocol Review

11:30 - Inspection of s Types and Ribbon Ceremony

11:45 - First course is served

12:30 - Second course is served

1:15 - Rope and Impact performance from Sir Divine Rae

1:45 - Fire performance from Madam Bunny Black

2:15 - Cigar or CBD pre-roll service on the back patio

3:00 - End of High Protocol Brunch

GENERAL ETIQUETTE FOR D TYPES

D types are encouraged to view this as an opportunity to have an elevated dining experience and to make the most of the meal and service. Here are some helpful hints on general etiquette for D types:

  • Pronouns - Out of respect and consideration, everyone (both D types and s types) should always make an effort to use the right pronouns for others. If you are uncertain as to someone’s pronouns, default to using they/them or politely ask.

  • Honorifics and Titles - D types should make an effort to use the honorifics of other D types out of common respect. If you are unsure of someone’s honorifics, introduce yourself using yours and ask.

  • No Touching Without Consent - As a general rule, do not touch anyone without their consent.

  • Polite Conversation - Feel free to engage other guests in polite meal time conversation (which certainly includes the subject of the lifestyle) at an appropriate volume.

  • Receive Service with Grace - Appreciating the service You are being given and the people who are providing it goes a long way towards receiving service with grace.

CUTLERY ETIQUETTE FOR D TYPES

  • PAUSE - If a D type guest needs to get up from the table but doesn't want their plate removed, they can use their flatware to indicate they are taking a pause. In this case, the knife and fork are placed on top of the plate in the shape of an inverted V.

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  • FINISHED WITH COURSE - To indicate that they are finished with their meal, the D type guest will place the knife and fork side by side in a vertical position on top of their plate. It is customary to wait until all D types are finished with their course before clearing the plates. 

GENERAL ETIQUETTE FOR s TYPES

s type grooming and behavior must be flawless in a High Protocol Service setting. Whenever in view of guests, s types should carry themselves with deference and poise.

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  • Pronouns - Out of respect and consideration, everyone (both D types and s types) should always make an effort to use the right pronouns for others. If you are uncertain as to someone’s pronouns, default to using they/them or politely ask.

  • Honorifics and Titles - s types should ALWAYS use the appropriate honorific for D types. If you are uncertain as to the appropriate honorific, please ask. D types should also make an effort to use the honorifics of other D types out of common respect. 

  • No Informal Conversation - Do not engage in informal conversations with D types or within the earshot of D type guests.

  • No Sitting on Furniture - s types who are physically comfortable and able to do so are expected to take seats on the floor, rather than chairs or other furniture. Cushions will be provided for the comfort of s types who are able to sit on the floor.

  • No Touching - Never touch a D type guest. The open hand method of serving (described later in this document) makes it easier to serve guests without accidentally touching them with your arm. Refrain from touching your own uniform, face, or hair. If you have to make adjustments to your apron, do it out of sight.

  • No Pointing - Never point or gesture towards a D type. If a D type asks for the location of the restroom, do not point. Instead, gesture with an open hand to guide them in the right direction.

  • No Eating and Drinking - Never eat, drink, or chew gum in front of guests.

INSPECTION FOR s TYPES

Upon the arrival of all D-type guests, s types should line up in front of the dining tables for inspection of their appearance. 

  • Dress - s types should be wearing all black (either lingerie or dress clothes) with a white apron of any style (optional). Clothing should be clean, spotless, and pressed.

  • Grooming - Hair should be neatly styled and pulled back from the face. Hands should be well-groomed with clean nails. Avoid wearing cologne or perfume that may be distracting.

  • Posture - Always exhibit proper posture, particularly during inspection. Do not slouch, cross your arms, or put your hands in your pockets. If you find yourself in front of D types with nothing to otherwise occupy you service-wise (such as during inspection), stand at rest with your hands behind your back.

RIBBON CEREMONY FOR s TYPES

Following inspection, s types will have identifying ribbons tied around their necks in a ribbon ceremony.

  • Gold Ribbon - Unclaimed and available

  • Purple Ribbon - Collared by D type

  • White Ribbon - In service to or under consideration of a D type or House

PREPARING FOR HIGH PROTOCOL SERVICE

Before brunch service begins, the Grand Hall must be put in order. With every detail accounted for, brunch service can be performed smoothly and without interruption. s types engaging in this high protocol service should begin their service shift by attending to the following tasks:

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  • Tableware - Each piece of tableware used for service should be inspected for cleanliness. Flatware, glassware, and any utensils should be visibly spotless.

  • Place Settings - All D type place settings should look identical to the illustration below. s types should prepare tables and place settings in advance of D type guest arrival.

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Each place setting should include:

- Butter plate with butter roses

- Bread plate

- Center space large enough for 12” plate

- Napkin in center space (gold for vegan, purple for non)

- Fork on the left

- Knife and spoon on the right

- Water glass

- Coffee glass

- Mimosa glass

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  • Service Stations - A service station is set up with all items needed for service. Additional flatware, drink ware, serving ware, or beverage refills that are needed for brunch should be stored at the service station where it can be quickly retrieved. s types should prepare service stations in advance of D type guest arrival.

  • Dining Tables - Dining tables should be wiped down, inspected for wobbly legs, and arranged in a V shape. All dining tables should be covered in clean tablecloths.

SERVING & CLEARING FOR s TYPES

  • Open Hand Service Method - This serving method requires that a server's arms are never to be crossed in front of a guest. When serving from the left side of a guest, use the left arm. When clearing from the right side, use the right arm. This prevents the active arm from reaching across a guest. 

  • Serving Food and Drinks - Always serve from the left hand side of the D type. Serve counter clockwise around the table. Do not crowd D type guests when serving.

  • Clearing the Table - Always clear dishes and glasses from the right hand side of the D type guest. Clear the table going counter clockwise around the table. Do not crowd D type guests when clearing.

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Thank Y/you for participating in O/our event.

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