b'The improvements members want, and Calloway facilitates,She is perfecting the dance that is back of house to front are many: no more pulling up a chair to sit with membersof house. Were training the steps of service, what we and talk about their personal lives. The F&B team is trainedexpect at every table during each service period. Feedback is to be aware of how much time they spend tableside and to beessential, even when its not positive. We need to be aware of mindful of how much theyre sharing. everything to change anything. Members are kind. Maybe we could try this next time. As a team, were constantly growing No more carrying out massive trays that block someone inand trying to be and do better than we did yesterday.or misdirect the attention of other guests from their tables. Now, three runners come out of the kitchen together carrying a plate in each hand to serve a six-top.Calloway has begun her journey with the Court of Master Sommeliers. Its one more thing shes learning to enlarge the guest experience and lead better. She passed the introductory course examination in March. Here, she pours for PD member Brad Pryor.7'