banquet service techniques dining room service manual

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Banquet Service Techniques Dining Room Service Manual

By Rooms on 6-5-2010 19:25 last edited

BANQUET OBJECTIVES

Preparation and service of food for the dining public is an excellent

way to practice classroom lecture/demonstrations in a ―live‖

atmosphere.

The quality of food is one reason why the public enjoys dining at the

culinary school.

However, good food served poorly detracts from the experience and is

often the determining factor whether a guest will return to the

restaurant.

When surveyed in restaurant publications, guests state their number

one reason for not returning to a restaurant is poor service. In this

course it will be our goal to learn the skills required to provide quality

service that will often exceed the guests’ service expectations.

Banquet Nights allow an opportunity to practice the basics of

professional service:

(a)Anticipating and satisfying guests needs

(b)

Etiquette and dining room rules of service

(c)

Carrying large and small service trays

(d)

Proper servicing of food and beverage

(e)Communicating effectively

(f)

Learn and implement basic managerial duties-staffing, floor plans,

guest lists, seating and directing service flow

BANQUET SYNOPSIS

Reservations are placed and paid for in advance. Guests are seated at

tables of four to twelve persons, with two to three parties potentially



sharing the same table.

This allows for more seating space and somewhat simplifies the flow

of service.

Even though several parties may be seated at the same table, the

table is served as one, with the only exception being wine and

beverage service. Various personnel positions are used in banquet

service.

We will utilize the following: Front Server, Back Server, Server’s

Assistant, Floor Managers.

REQUIRED EQUIPMENT/TEXTS

(1)

Wine Opener(2)

Crumber

(3)

Dining Room Service Handouts

Ink Pen

Uniform

SPECIFIC RESPONSIBILITIES INCLUDE:

HOST/MANAGER:

Assigns server side work and service positions; supervising set-up

and mise en place

Prepares floor, table and guest seating

Assists as needed in checking in, seating and wine procurement

during seating

Assists in timing and service of the menu

Bids guests farewell and thanks

Assist in and supervises closing side work

Processes guest payment and collection of gratuities

FRONT SERVER:

Responsible for all wine and after-meal beverage service

Explains each course to all guests as served

Assists in the service of each course

Assists as needed in the replenishing of bread, butter and water

Assists in the clearing of each courseBids guests farewell and thanks



Opening and closing side-work

BACK SERVER:

Serves bread, butter, and water (When there are no server assistants

assigned)

Replenishes bread, butter and water throughout service (When there

are no server assistants assigned)

Carries (with trays) menu courses from the kitchen

Is responsible for the mise en place for coffee service (When there are

no server assistants assigned)

Assists in clearing each course

Carries trays with soiled dishes to kitchen

Assists Front ServerOpening and closing side-work

SERVER:

Serves bread, butter, and water

Replenishes bread, butter and water throughout service

Is responsible for the mise en place for coffee service

Assists in the service of each course

Assists in clearing each course

Carries trays with soiled dishes, flatware and glassware to kitchen

Assists Front Server

Opening and closing side-work

DINING ROOM PREPARATION

Because of the timing for banquet service, we preset the necessary

flatware on the table before service for most courses.

The theory behind presetting multiple course settings is to speed up

service and to provide the server with more time to better meet the

guests’ needs in other areas.

The procedure for using flatware is to utilize the utensils from the

outside of the place setting in.

The appropriate flatware is set according to menu and course order.

At banquets, in addition to presetting all dinner flatware, dessert

flatware, and coffee cups/saucers and bread and butter plates and

butter knives are also preset.In addition, each table is preset with a napkin, printed menu, salt and



K. The next course is served

L. Continue the same sequence for each following course.

M. Crumb the table.

N. Serve coffee or tea. (No specialty beverages.)

O. Serve dessert.P. Clear dessert.

Q. Continue beverage service.

R. Clear the tables as the guests leave. Comment cards and an

instructor will collect gratuities that are left on the table.

SEQUENCE OF SERVICE/BANQUET

A. After dinner break, complete the following items:

1. Recheck tables for accuracy in settings

2. Fill water glasses and place on settings (at 12:00 and iced to the

rim), for each place setting.3. Place portioned butter on table - 2 for seven or more people.

4. Light lamps.

5. Practice menu descriptions with instructor and fellow students

following the Chef’s meeting.

6. Place doilies in pocket. (Used for coffee service)

7. Obtain 2 side towels.

8. Fill ice buckets 2/3 full of ice and then ½ full of water and stored

near bar area.

9. Fill baskets with sliced bread and place on tables

At or before 6:30, the guests are seated. Front servers will be

stationed near their tables, waiting for their guests. Guests are seated

at predetermined tables; keep in mind that many tables may contain

more than one party. Do not accept wine at this time.

C. The Front Server must determine, by party if necessary, the orders

of wine service. The exact service of wine may be hard to determine

consequently wine must be handled as the guests request it.

Sometimes-alternate beverages should be offered if no wine has been

brought.D. The Instructor will coordinate the pick-up time for all courses with

the Chef. When the kitchen is ready for service and the dining room

guests have received their beverages, the instructor will inform

servers that service will begin. The Back servers will assemble in the

kitchen in preparation for ―wave‖ service and as indicated on the

Expeditor’s Service Flow Sheet. As the Back Servers gather in the

kitchen to pick up the food, the Front Servers should recheck their

tables to ensure they have bread, butter and wine or beverages. This

is also the time to review your menu presentation. The Chef or

instructor will inform the Back Waiter to which table the trayed food is



to be delivered.

E. The course will be served from the right of each guest with the

server’s right hand, with ladies served first. When all guests have

received their food, the Front Server will stand at the head of the table

and with the guests’ attention he/she will recite the menu description.If the entire table was unable to hear, it may be necessary to go to the

other end of the table and recite it once again. The Back Server will

help to replenish water, bread and butter throughout service and as

needed.

F. The ―wave service sequence‖ will continue until all tables are served.

G. The Front Server should constantly recheck wine, iced water,

beverage refills, flatware, and bread and butter. If all the tables are

served, the Back Server will also assist in rechecking the above.

H. All tables must be served before the kitchen will serve the next

course. The instructor will inform all servers when the next course isto be served.

I. When all the guests at the table have finished the course, the back

and front servers will clear the course and all preset flatware used or

not for that course onto large oval trays. It is important to visually

check each guest’s place setting to ensure the proper flatware is

available for the next course. An (STP) serviette is always used to

deliver flatware to the table.

J. The Back Server then carries the balanced tray of soiled dishes and

flatware to the kitchen and clears the tray into the dishwashing area.

All flatware is gently placed in the soaking bin and plates are placed

gently through the dishwasher’s window. All trays should be wiped

with the towels provided in the soiled dish window. Soiled napkins

should be placed in the linen bin next to the bread warmer or below

the First Aid Kit.

K. Continue the sequence for each course. Either the main course or a

salad course will be served prior to the dessert course. When clearing

for that course, clear bread plates and butter knives, butter,

breadbaskets and salt and peppershakers.

L. Removing bread and butter plates will make scraping away crumbs,or crumbing, much easier.

Crumb the table into a side towel before taking the tray of dishes into

the kitchen. Check for dessert flatware and remove empty glasses.

M. Before serving the dessert, offers the guest’s coffee, decaf, or hot

tea. Half-and-half will be brought to each table, with two creamers for

parties of 7 or more. Sugar should already be on the table but should

be visually checked for potential refill. Both Front and Back Servers

will perform coffee/tea service.

N. After coffee service has been completed, serve the dessert course

and provide established course description.



O. Clear dessert course.

P. Continue to serve water and beverages until the guests depart the

Dining Room.

Q. As the guests begin to leave, clears water glasses and all remaining

beverages and flatware. Comment cards and gratuities should remainon the table and be brought to the attention of the instructor.

Tablecloths, flowers and lit candles must remain on the table until all

guests have left the room. Begin completing the closing sidework

assigned to you by the instructor.

R. After all guests have left; closing side work is completed.

OPENING SIDEWORK/BANQUET SERVERS

A. GROUP I

1. Set tables and chairs according to seating plan.

2. Ensure enough space in between tables for comfortable seating.

3. Clean table bases and chairs with a red-striped towel.4. Clean crumbs off chairs and vacuum carpet

5. Place tablecloths on tables, label side down. Make sure tables are

level and steady. Clean salt and pepper shakers, fill, place on tables.

Salt should face east, with corners of shakers touching.

7. Clean sugar containers, fill, place on tables. Sugar packets should

face one direction.

8. Polish lamps and refill fuel.

9. Polish wine buckets. Prepare the wine stands with a side towels.

Before leaving for dinner and after folding napkins (below), fill

buckets with ice and place in bar area.

10. Clean oval and cork trays.

11. Work with Group II on setting tables.

12. Fold menus and place on tables.

13. Fold napkins.

B. GROUP II

1. Clean and polish flatware for place settings and backups.

2. Set tables with flatware according to set-up sheet.

3. Clean and polish coffee cups and saucers. Place on tables, cupsturned downward, with handles at 4:00.

4. Clean and polish bread plates, place on tables.

5. Turn on the bread warmers, the top and bottom drawers, to 180°.

The middle drawer should be set at 120°.

6. Polish tray stands and distribute in designated serving areas.

7. Place napkins with artichoke folds in breadbaskets (per

reservation).

8. Fold side towels.

9. Fold menus.

10. Fold napkins.



C. GROUP III

1. Assist GROUP I in setting tables.

2. Clean and polish (leave right side up on shelves):

All purpose wineglasses according to instructions, based onreservations.

Champagne glasses according to instructions, based on reservations.

When Dining Room is empty, place all glassware on shelves in service

station.

Polish water glasses and turn right side up in rack for icing.

3. Make 3 serviette plates.

4. Fold napkins.

1. SERVICE STATION/KITCHEN(a) Make iced tea according to reservations. (Instructions in

Orientation Section of Text.)

(b) Clean counters.

(c) Obtain dots for wine service; place in bar area.

(d) Ensure coffee warmers are plugged in service station.

(e) Polish 7 chrome pots and place in service station.

(f) Place half the supply of cork trays in the service station and the

other half at the beverage station.

(g) Polish underliners (5‖ plates) and ensure supply of doilies.

(h) Ensure that there is an ample supply of seeded lemons in good

condition and that they are divided into two containers for each

station: one for backup and one small container to be placed next to

the hot tea pot warmer. Keep covered in dishes and keep refrigerated

until service. Place a small supply by the hot teapots.

(i) Set a silver pot on burners in service station for hot tea.

(j) Set all carafes for ice water service in service station and bar area

(divided).

(k) Ensure rolling ice bin in service station is filled with ice.

(l) Set liners and a supply of doilies by the hot tea warmer in thekitchen.

(m) Polish beverage glasses and divides between stations (amount

based on reservations).

(n) Make sure there are 4 fresh containers of half- &-half in the reach

in and open each one. Check for freshness by pouring a little cream

into a hot cup of coffee.

2. BEVERAGE STATION (Set for service depending on guest count)

(a) Clean counter.

(b) Confirm half supply of cork trays is on the bar.



(c) Polish beverage liners and ensure supply of doilies.

(d) Ensure coffee warmers are plugged into the wall sockets.

(e) Polish two chrome pots and place in beverage station.

(f) Ensure limes are cut and in good condition; place in two

containers—keep refrigerated until service.(g) Place one ice bowl and ice scoop in both beverage and service

station.

(h) Ensure small supply of straws in beverage and service station.

(i) Fold napkins.

2. BEVERAGE STATION (Continued)

(j) Place containers with sanitizing solution in bread, service and

beverage stations with red-striped towel for cleaning.

(k) Comment cards

Using a pencil, place the following information in the back right-handcorner of each comment card:

Date

B (BANQUET) and table number, example: B-1

Complete the number of cards needed for each table.

Place the comment cards underneath top rim of B&B.

GENERAL SERVICE GUIDELINES

A. BEVERAGES

1. Beverages are served from the right.

2. Round trays are used to deliver and clear beverages.

3. Ensure all cups and teapots are free of stains.

4. Coffee, water and wine are replenished automatically.

5. Handle glasses by the stem and beverage glasses by the lower third

of glass.

6. Specific beverage service:

Regular and Decaf Coffee

Coffee cup and saucer with doily (handle set 4:00)

TeaspoonSugar

Half and Half

Iced Tea

Liner with doily and lemon

Iced teaspoon

Sugar

Hot Tea

Tea pot (warm—handle towards the guest)



Liner under teapot with doily and lemon

Coffee cup with sauce (handle set at 4:00)

Teaspoon

Sugar

Half and Half (on request only)

TO OFFER HOT TEA:

1. Show guest tea box with selections.

2. After the guest chooses a tea bag, take bag and box back to service

station.

3. Teapot with lid, liner with doily and lemon, coffee cups saucer,

sugar and teaspoon.

4. Place tea bag into teapot and pour boiling water on top to fill teapot,

top with lid.

5. Bring set up to guest.

Soda

Any beverage that requires a wedge of fruit (club soda w/lime) must

be served on a liner (5-inch plate) with a doily. For example: a diet

coke with a request of fruit.

Available-Coke, Diet Coke, Sprite, Pink Lemonade, Club Soda.

Iced Coffee

Iced teaspoon

Half and Half

Sugar

Liner with doily

B. WINE SERVICE

The Server at the table performs wine Service.

(1) Equipment Needed

a. Corkscrew

b. Ice bucket with wine stand

c. Side towel

d. Red and/or white wine glasses

(2) Presentation and Handling or Wine

It is important that still or sparkling wine is handled with care, as in

the case of red wine, sediment present in the bottle will not be

disturbed. For champagne, handling with care is important so that no

wine is expelled when opening.



The wine is first cradled in a side towel with the label in full view. The

bottle is then presented to the host, on his/her right, for inspection.

Upon approval, the Server is then ready to uncork and serve the wine

within full view of the guests.

(3) Uncorking a Still Wine

a. With the blade of the corkscrew, cut the lead seal, just below the

first lip of the bottle. Turn the knife, not the bottle, to complete the cut.

Discard the removed lead in your apron’s pocket.

b. With the side towel, wipe the exposed lip free of debris.

c. Insert the screw (also called the worm or helix) into the center of

the cork. With the lever in place on the bottle’s lip, pull the cork out

just slightly. Now make one or two more additional turns of the screw,leaving two rings of the screw in view close to the bottom of the cork.

(Take care not to pierce the cork.) Pull cork out slowly and steadily,

trying not to pop the cork.

d. Wipe the inside and outside of the lip, trying not to allow debris to

fall into the bottle.

e. Remove the cork from the screw and present it to the host. Place

the cork to the right of the host’s wineglass.

(4) Uncorking Sparkling Wine or Champagne

a. Carefully remove the foil hood. If the bottle is the new design (no

lead), omit.

b. Using a side towel, corner the top of the cork, pointing away from

the guests and you at a 45-degree angle. While holding the cork down

with your thumb, loosen the wine clasp. Grasp the cork and wire clasp

with the side towel firmly. Rotate the bottle slightly while removing

the cork. Once you feel the cork slip, give it back pressure. Do not pop

the cork so that gas escapes gently and without popping. Once the

cork is removed, it is only reinserted if the wine is taken from the

premises.

c. Release the cork gradually so that gas escapes gently and without

popping.

d. Wipe the lip clean of debris.

(5) Pouring the Wine



a. Pour a 1-2-oz. portion for the host to taste.

b. Upon the host’s approval, begin pouring for women first, then men,

and finally the host, moving in a counterclockwise manner. Pour only

from the right of the guest. The wine is poured slowly from a point just

above the lip of the glass. The glass is filled to one-half of its volume.

Hold the bottle firmly from the bottom of the bottle with the label

always in full view of the guests.

c. Rotate the bottle slightly as you complete each pour. This helps to

avoid spilling the final drops of wine. Never allow the bottle to touch

the rim of the glass.

d. Wipe the lip, sides and bottom of the bottle with the side towel

before placing the bottle on the table for red wine. This side towelshould remain folded and placed along side the bottle of red wine. For

champagne or white wines, the bottle is kept in the wine bucket with

a side towel.

e. The server should be attentive in wine service, keeping wine to at

least one-half full of the guest’s glasses.

f. After all the wine has been served, remove bottles, wine buckets,

and empty glassware. Never turn empty bottles upside-down in the

wine bucket.

C. FOOD SERVICE

Food is served from oval trays. If there are more than six people at

the table at a time, it may be necessary to use two trays to serve the

course, particularly the main course. In that instance, the server

assistant or other servers will help serve the trays to the dining room.

The plate covers are removed before placing the plates on the table.

Remove plate covers without using a finger in the lid’s vent.

To place the plates correctly in front of the guest, turn the main course

toward you at 6:00 and hold the side towel in your left hand. Pick up

the plate at 9:00 with the left hand and serve from the left.

Place the plate so that the rim of the plate is ½-1 inch from the edge

of the table. In order to accomplish this, glassware may need to be

moved.

Serve all the women first.Food is served clockwise; women first then men.



Soups and other liquids (beverages) are served from the right with

the right hand.

D. CLEARING

Tables are cleared when everyone at the table has completed that

course.

Remove soiled dishes from the right with the right hand, unless

placement of dishes is already on the guest’s left.

Plates and flatware are cleared onto large oval trays. If flatware was

not used and was placed on the table to use with that course, remove

it to keep the table neat and organized.

Clear all soiled dishes and beverage glassware from the right.Clear all empty beverage glasses with a small tray. If coffee has been

ordered and another beverage is on the table, ask if that beverage

may be removed after they receive their coffee.

Nothing should be stacked on plates in front of the guest at the table.

Flatware should be taken off the table individually, not placed on

plates while still on the table.

Divide types of china into separate stacks, with all flatware placed

together on the tray. This helps to eliminate the chances of china

falling off the tray. This also helps in balancing the trays while carrying

them, reduces noise in the dining room, and is easier to clear when

taking the dishes off the tray at the dishwashing station.

Plates and glasses are placed gently through the window at the

dishwashing station, located in the kitchen. Plates, flatware, and

glasses are placed in the window in the designated areas for each. It

is dangerous to leave dishes on the ledge. Trays, with or without

plates, should be removed from the window as soon as you finish

clearing it. Clean the tray before leaving the dishwashing station with

a towel provided in the window.

B. WINE SERVICE

The Server at the table performs wine Service.

(1) Equipment Needed

a. Corkscrewb. Ice bucket with wine stand



c. Side towel

d. Red and/or white wine glasses

(2) Presentation and Handling or Wine

It is important that still or sparkling wine is handled with care, as in

the case of red wine, sediment present in the bottle will not be

disturbed. For champagne, handling with care is important so that no

wine is expelled when opening.

The wine is first cradled in a side towel with the label in full view. The

bottle is then presented to the host, on his/her right, for inspection.

Upon approval, the Server is then ready to uncork and serve the wine

within full view of the guests.(3) Uncorking a Still Wine

a. With the blade of the corkscrew, cut the lead seal, just below the

first lip of the bottle. Turn the knife, not the bottle, to complete the cut.

Discard the removed lead in your apron’s pocket.

b. With the side towel, wipe the exposed lip free of debris.

c. Insert the screw (also called the worm or helix) into the center of

the cork. With the lever in place on the bottle’s lip, pull the cork out

just slightly. Now make one or two more additional turns of the screw,

leaving two rings of the screw in view close to the bottom of the cork.

(Take care not to pierce the cork.) Pull cork out slowly and steadily,

trying not to pop the cork.

d. Wipe the inside and outside of the lip, trying not to allow debris to

fall into the bottle.

e. Remove the cork from the screw and present it to the host. Place

the cork to the right of the host’s wineglass.

(4) Uncorking Sparkling Wine or Champagne

a. Carefully remove the foil hood. If the bottle is the new design (no

lead), omit.

b. Using a side towel, corner the top of the cork, pointing away from

the guests and you at a 45-degree angle. While holding the cork down

with your thumb, loosen the wine clasp. Grasp the cork and wire clasp

with the side towel firmly. Rotate the bottle slightly while removingthe cork. Once you feel the cork slip, give it back pressure. Do not pop



the cork so that gas escapes gently and without popping. Once the

cork is removed, it is only reinserted if the wine is taken from the

premises.

c. Release the cork gradually so that gas escapes gently and without

popping.

d. Wipe the lip clean of debris.

(5) Pouring the Wine

a. Pour a 1-2-oz. portion for the host to taste.

b. Upon the host’s approval, begin pouring for women first, then men,

and finally the host, moving in a counterclockwise manner. Pour only

from the right of the guest. The wine is poured slowly from a point justabove the lip of the glass. The glass is filled to one-half of its volume.

Hold the bottle firmly from the bottom of the bottle with the label

always in full view of the guests.

c. Rotate the bottle slightly as you complete each pour. This helps to

avoid spilling the final drops of wine. Never allow the bottle to touch

the rim of the glass.

d. Wipe the lip, sides and bottom of the bottle with the side towel

before placing the bottle on the table for red wine. This side towel

should remain folded and placed along side the bottle of red wine. For

champagne or white wines, the bottle is kept in the wine bucket with

a side towel.

e. The server should be attentive in wine service, keeping wine to at

least one-half full of the guest’s glasses.

f. After all the wine has been served, remove bottles, wine buckets,

and empty glassware. Never turn empty bottles upside-down in the

wine bucket.

C. FOOD SERVICE

Food is served from oval trays. If there are more than six people at

the table at a time, it may be necessary to use two trays to serve the

course, particularly the main course. In that instance, the server

assistant or other servers will help serve the trays to the dining room.

The plate covers are removed before placing the plates on the table.Remove plate covers without using a finger in the lid’s vent.



To place the plates correctly in front of the guest, turn the main course

toward you at 6:00 and hold the side towel in your left hand. Pick up

the plate at 9:00 with the left hand and serve from the left.

Place the plate so that the rim of the plate is ½-1 inch from the edge

of the table. In order to accomplish this, glassware may need to be

moved.

Serve all the women first.

Food is served clockwise; women first then men.

Soups and other liquids (beverages) are served from the right with

the right hand.

D. CLEARINGTables are cleared when everyone at the table has completed that

course.

Remove soiled dishes from the right with the right hand, unless

placement of dishes is already on the guest’s left.

Plates and flatware are cleared onto large oval trays. If flatware was

not used and was placed on the table to use with that course, remove

it to keep the table neat and organized.

Clear all soiled dishes and beverage glassware from the right.

Clear all empty beverage glasses with a small tray. If coffee has been

ordered and another beverage is on the table, ask if that beverage

may be removed after they receive their coffee.

Nothing should be stacked on plates in front of the guest at the table.

Flatware should be taken off the table individually, not placed on

plates while still on the table.

Divide types of china into separate stacks, with all flatware placed

together on the tray. This helps to eliminate the chances of china

falling off the tray. This also helps in balancing the trays while carrying

them, reduces noise in the dining room, and is easier to clear when

taking the dishes off the tray at the dishwashing station.

Plates and glasses are placed gently through the window at the

dishwashing station, located in the kitchen. Plates, flatware, and

glasses are placed in the window in the designated areas for each. It

is dangerous to leave dishes on the ledge. Trays, with or withoutplates, should be removed from the window as soon as you finish



clearing it. Clean the tray before leaving the dishwashing station with

a towel provided in the window.

E. ALCOHOL SERVICE POLICY IN THE DINING ROOM

Servers of alcohol at the Dining Room at Kendall College will berequired to attend an alcohol service seminar as part of the Dining

Room Service class

Following this seminar, servers will expect to know and understand:

1. Rules, regulations and guidelines in the careful and responsible

service of alcohol.

2. Recognizing signs of intoxication.

3. Techniques used to monitor and intervene through the various

stages of intoxication.

4. Importance of communicating behavior changes and situations

involving guest’s consumption of alcohol.

5. Need for documentation of incidents involving the service of alcohol.

The Dining Room at Kendall College is a teaching/dining facility, which

uniquely allows the guest to bring alcohol to the school. It is necessary,

therefore, to serve alcohol carefully and responsibly.

When a guest is thought to be under age, proper and authentic

identification will be required.When two or more signs of intoxication appear, the guest/guests will

no longer be served alcoholic beverages.

Remaining beverages will be removed and kept from the guest. The

beverages will be returned no sooner that the following day.

Alternative modes of transportation will be offered to guests, i.e., a

taxi (864-7500), designated driver at the table, etc. However, if a

guest refuses and proceeds to drive him or herself, the police should

be notified.

Alert an instructor as soon as it is apparent that there is a problem

with a guest as it pertains to the service of alcohol. The instructor,

along with two witnesses, will explain our alcohol service policies to

the guests in question.

When it is necessary to prevent a guest from consuming any further

alcoholic beverages, the following steps must be taken:

6. Approach the guest in a firm but tactful manner. Avoid being

judgmental. Avoid using words or phrases that show a lack of respect

for the guest. Use courteous language that emphasizes your concern

for the guest.

7. Try to enlist the aid and support of others in the guest’s party inencouraging the guest to comply with the alcohol service regulations.



8. Communicate any and all situations to the instructors, TA’s, and

fellow servers.

9. Document the occurrences you have observed. Be sure to include

date, times, names, a detailed description of events and steps that

were taken, by you or by others. Obtain, if possible, a witness’ account as well.

GROUP 1

Set tables & chairs per floor plan.

Clean crumbs off chairs and vacuum.

Place tablecloths.

Clean & place salt & pepper shakers.

Clean & fill sugar container & place on tables.Clean & refill lamps & place on tables.

Polish wine buckets. Prepare wine stands.

Clean oval & cork trays.

Work with Group 2 on setting tables.

Fold menus and place on tables.

Fold napkins.

Fill wine buckets with ice before you leave for dinner.

Check iced tea supply – make more if needed.

Clean counters in bread slicing area and service area.

Polish underliners (5‖ plates) an ensure supply of doilies.

Check supply of ceramic tea pots find more if needed.

Ensure ice machine in service station is filled with ice.

GROUP 2

Clean & polish flatware.

Set tables with flatware per diagram.Clean & polish coffee cups & saucers and place on tables.

Clean & polish bread plates & place on tables.

Polish tray stands and place.

Place napkins in bread baskets.

Fold side towels.

Fold menus.

Fold napkins.

Ensure that there is an adequate supply of seeded lemons in service

area



Set 3 carafes for ice-tea in service area.

Clean counter in bar area.

GROUP 3

Assist Group 1 in setting tables.

Clean & polish wineglasses and place in service station.

Clean & polish water glasses, place right side up in racks for icing.

Make serviette plates with dessert fork & spoons.

Make serviette plates with back up silverware.

Place napkins in bread baskets.

Fold napkins.

Polish beverage glasses & place in service area.

Make sure that there are 6 fresh containers of creamer in cooler inservice area.

Polish beverage liners and ensure supply of doilies

Ensure a small supply of straws in service areas

Place containers with sanitizing solution in bread, service & bar areas

with wonder wipe for cleaning.

Fill out comment cards and place under top rim of B & B plate.

Set liners & doilies by the hot tea warmers in kitchen.

Chapter 7

Coffee Breaks

A big part of any in-house catering operation is the delivery and set-up

of coffee breaks. It can account for a considerable portion of an

operation's total sales and an even larger percentage of profit. While

the basics of setting up a coffee break seem rather straightforward,setting a break properly---and within time constraints----requires an

established methodology. In higher volume operations, where you might be

dropping 30 or 40 breaks an hour (many of them with food), you must have

a method that keeps the idea of flow in its proper perspective. Let us

examine what it takes to win the battle of the break.

1. Establish Standards

Once again, documenting your procedures is an important first step in

maintaining consistent quality with your final product. A few simpleguidelines can go a long way. You must answer the following questions:



Do you set your breaks left to right, right to left, or from the door in?

(Or does it depend on how you expect the guests to flow through the room?)

Where do you place your coffee cups and condiments? Do you place food items

before beverages? Are your cups placed before the ice and the beverages

after? With china services, how many tray jacks should be set out, and

where should they be placed? And the list goes on.

2. Staging

The key to managing a good coffee break operation is staging. By staging,

I mean the process of getting all the supplies you need in the right

location, stored with some sense of organization, and then working from

your BEO's to stage your services well before they are delivered. Coffee

breaks are much like room service; you must leave the set-up area without

forgetting any item you might need to properly service the BEOrequirements. Forgetting something as simple as a spoon for the whipped

cream can cost you a round trip to the cage, which could take another 30

minutes. Even worse than forgetting something on your way to the room is

running totally out of supplies in the middle of a relentless rush. How

can you prevent such a crises?

Chapter 4

Setting the Room

For many, it is the design and set-up of the dining area which provides

the greatest impact to the guests and the biggest sense of creativeexpression to the caterer. Indeed, setting an elegant room can make



an impression that can last for many banquets to come. But setting a

room properly, particularly when the size of the party gets much

beyond a couple hundred, can also be more challenging than one may

first suspect. Putting together a dining area which makes the best

possible impact, while keeping the room serviceable, and moreimportantly, not wasting all your profit margin on set-up, is a task

that requires good planning and years of experience.

Buffets

Buffet design and set-up can be one of the most creative and

impressive aspects of catering. It can also be costly, time-consuming

and confusing. We will discuss several techniques for managing thebuffet set-up process. Remember that within any plan, your food

should always remain the primary focus.

1. Using Diagrams

Almost all banquet operations make use of diagrams when mapping out a room

set-up. Diagrams are extremely useful tools when communicating your plans to

your clients and your service staff. Many operations have drawings of their most

common table sets (with numbers or labels), to speed up the planning process.

There is plenty of software available to make the diagramming process fast, fun

and efficient. Once the actual table drops are finalized, one can arrow in the

exact locations to place the food. Remember that the table design flows from

what is on the menu, and the table location flows from the room in which they

are set, the number of guests, the timing of their arrival and departure, and the

actual inventory of table shapes available. It is wise to know exactly how many

of each type of table is available for a specific function. Standard Banquet Tables

Never lose sight of functionality (FLOW!). Always walk the table set in

your mind as though you were the guest. Be sure everything flows

logically and naturally. Addendum 2 shows the dimensions of the

basic banquet tables you will find in your inventory. Addenda 3 and 4

show examples of room layout and individual buffet diagrams.

2. Creative Elements

Once you have determined the table locations , their shapes, and some sense of

where the food will be placed, you will use your creative ability to create a stage

on which to do feature your food. Listed below are some of the most common

techniques in bringing to fruition creative designs.

http://www.cateringcomplete.com/images/BanquetTables.gif



http://www.cateringcomplete.com/images/JohnsonReception.jpg



http://www.cateringcomplete.com/images/JohnsonBuffet.jpg








FB Service Syllabus

Topics Description

Introduction

1. FB Department

2. FB Outlet

3. Organization Chart

The Restaurant

1. Definition

2. Type Of Restaurant

3. Job Description

Knowledge

1. Basic Etiquette for Restaurant Staff

2. Knowledge of Other Department

3. The Menu

4. Grooming

5. Service Equipment

6. Briefing

7. Safety

8. Preparation for service

9. Sanitation and Hygiene

10. Food service

11. Breakfast

12. The Cover

13. Beverage Service

14.Taking an order

Attitude

1. Ability to Overcome resistance manual or menial work

2. Willingness to Service

3. Cheerful Attitude

4. Tact and Initiative

5. Capacity to take orders from seniors

6. Cordial relation with all interaction

7. Pride in work

8. As representative of the organization

9. Honesty

10. Courtesy

11.Negative Attitude

Skill

1. Holding Service Spoon & Fork

2. Preparing Billing and receiving Payment

3. Carrying a tray

4. Laying table Cloth

5.

Clear Up6. Opening a wine bottle



7. Opening a champagne bottle

8. Cleaning a glass

9. Holding stem glass

10.Folding Napkin

Banquet Operation Syllabus

Topics Description

Introduction

1. FB Department

2. FB Outlet


The Banquet

1. Definition

2. Banquet Segment

3. Job Description banquet waiter

Knowledge

1. Basic Etiquette for Banquet Staff


3. The Menu

4. Grooming


6. Briefing

7. Safety



10. Food service

11. The Cover

12. Meeting Room Layout

13. Banquet Event Order

14. Meeting Room Package

15.Table Manner

Attitude







7. Pride in work


9. Honesty

10. Courtesy




Skill


2. Carrying a tray

3. Laying table Cloth4. Clear Up

5. Opening a wine bottle


7. Cleaning a glass

8. Holding stem glass

9. Banquet set up

10. Folding Napkin

11.Carrying, Folding & Setting Banquet Equipment

Topics Description

Bar Introduction

1. Introduction

2. Type Of Bar


4. relation With Other Department

5. Qualification and duties Of Barman

Bar Equipment

1. Bar utensils

2. Bar Glasses3. Bar Supplies

4. Bar Layout

Bar Product

1. Service Rules

2. Non Alcoholic Beverage

3. Alcoholic Beverage

4. Wine

Skill

1. Discipline

2. Cost Reducing

3. Carving

4. Briefing

5. Team Work

Knowledge

1. Grooming

2. Briefing

3. Preparation For Service

4. Safety

5. Sanitation & Hygiene



Attitude

1. Ability to Overcome resistance Manual


3. Cheerful attitude

4. Tact and initiative

Topics Description

Introduction

1. FB Department

2. FB Outlet


Room Service

1. Definition

2. Characteristics of Room Service

3. Job Description

Knowledge



3. The Menu

4. Grooming


6. Briefing

7. Safety


9. Sanitation and Hygiene10. Food service

11. Room Service Area

12. The Cover


14. Handling the Room Service Order

15. Room Service Record Control

16.Service Material

Attitude







7. Pride in work


9. Honesty

10. Courtesy




Skill



3. Carrying a tray


5.

Clear Up6. Opening a wine bottle


8. Cleaning a glass

9. Folding Napkin

Room Service Syllabus

Topics Description

Introduction

1. FB Department2. FB Outlet


Room Service

1. Definition

2. Characteristics of Room Service

3. Job Description

Knowledge



3. The Menu

4. Grooming


6. Briefing

7. Safety



10. Food service

11. Room Service Area

12. The Cover


14. Handling the Room Service Order

15. Room Service Record Control

16.Service Material

Attitude









7. Pride in work


9. Honesty

10. Courtesy


Skill



3. Carrying a tray


5. Clear Up

6. Opening a wine bottle


8. Cleaning a glass

9. Folding Napkin

Bar Operation Syllabus

Topics Description

Bar Introduction

1. Introduction

2. Type Of Bar


4. relation With Other Department

5. Qualification and duties Of Barman

Bar Equipment

1. Bar utensils

2. Bar Glasses

3. Bar Supplies

4. Bar Layout

Bar Product

1. Service Rules

2. Non Alcoholic Beverage

3. Alcoholic Beverage

4. Wine

Skill

1. Discipline

2. Cost Reducing

3. Carving

4. Briefing

5. Team Work

Knowledge 1. Grooming



2. Briefing

3. Preparation For Service

4. Safety

5. Sanitation & Hygiene

Attitude

1. Ability to Overcome resistance Manual


3. Cheerful attitude

4. Tact and initiative

What is the difference between banquet service and restaurant service?

Banquet service would entail people serving themselves (buffet),

restaurant service should entail being served by a waitstaff

banquet service techniques dining room service manual

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