Training Manua

BANQUET SERVER TRAINING
What is JOB as a Banquet Server to provide quality service to the guest with
lifetime memories?
HOW? Customers are our focus Attitude affects everything Respect others
–have fun. Earn profits for everyone Service is EVERYTHING!
• Banquet Servers’ Responsibilities

The server is responsible for the complete service of food and beverages, catering
to all guests’ needs. The server works closely with the captain or head
waiter/waitress to provide quality of service to the guests.
• Following is the Sequence of Procedure for Servers at the Banquet Function:
Set-up and Preparation Seating and Greeting Serving Clean Up and Tear Do
How do we make sure we meet everyone’s expectations?

We must be organizedin both our planning and execution of the function. We
must be well-trainedto deliver high quality service in all aspects of the function.
We must work as a TEAM. Kitchen and service staff must understand their
responsibilities, execute them efficiently, be prepared for the unexpected, and
help each other out whenever necessary. We must have positive attitude and a
strong commitment to service. We should smile easily and often, and look for
ways to be helpful to members, guests and fellow employees
Standards of a Banquet Server UNIFORM and APPERANCE: Banquet servers are

expected to be neat and well groomed upon arrival to work.
Common Example of Uniform White Tuxedo Shirt & Black Dress Pants Black
Bow Tie & Black Apron Black Socks / Natural Colored Hose Rubber Soled Shoes
Name Tag Hair Tied Up (if long) Serviette Smile All shirts, pants, and
aprons must be ironed.
Friendly Service • Remember that guests can see you whenever you are in
the room –be courteous, efficient, and quiet. • Maintain good posture –and
never slouch, lean, or slump • While in the room, smile and, when appropriate,
acknowledge guests through brief eye contact. • All associates shall remain on
the floor while guests are around. • Each server should constantly monitor
his/her station, refilling water glasses, and serving fresh coffee or tea. • Be aware
of your surroundings –help out your other servers if they need it, be sure to
always be available to your guests.
Handling Requests • Do not neglect a guest request just because the guest is not
in your area. If he/she makes a request directly to you, take care of it personally
and quickly, if possible.
Table Cloths for all table arrangements

1. Should be clean and free from rips and burn holes. 2. Should be pressed (small
wrinkles may be smoothed out with palm of hand; excessive wrinkles must be
pressed with an iron or steamer). 3. Creases should be “centered” following the
same directional principle in which the tables for the function were positioned. 4.
Cloths should not fall below the seats of the guests’ chairs, but should be tangent
to (i.e., just touching) the top of each chairs’ seat. 5. “Turned under” side of the
hemline should be facing the table.
1. Cloths should be “centered” on the tables so there is an equal drop on all sides.
2. Center fold line should run from north to south (head of the room is always
considered north) with corners of the cloth dropping directly over table legs,
depending on where head table is.
Basic Table Setting Method
a. Assembly Line Technique - One server sets one particular item at a time on all
the tables (e.g., all forks, all knives, etc.)
b. Station Set - One server (or team) is responsible for setting all the items on
his/her(their) particular station. With this method, well organized and combined
efforts increase efficiency and decrease setup time.
Table/station assignments can be made prior to the premeal briefing with any additional
questions/details regarding assignments discussed during the briefing
PLACE SETTING REMINDERS
Napkin in ½ inch from table. Knife blade faces inward. Spoon and Knife handles are even. Dessert
fork above napkin, handle facing left. Intermezzo spoon above dessert fork with handle facing right. (4
and 5 course only) Coffee sauce placed near edge of table. Coffee cup handle at 4 o’clock position.
Water glass directly above tip of knife. Champagne glass at 11 o’clock to water glass Wine glass at 5
o’clock to water glass Bread and Butter (B&B) plate above forks. B&B knife handle to the right.
Seating and greeting

As guests begin to enter the room, all team members will be standing at his/her
station, facing the doors with serviette over left arm.
A SMILE is a must!
Greeting guest as they arrive, assisting them with chairs, and napkins.
Depending upon how the seating arrangement have been finalized, they may
also help escort guests or assist them in finding their tables.
At this time the servers introduce themselves.
serving
Banquet servers are informed prior to the start of the event of what is going to be
served and when.
The wait staff need to coordinate the appropriate meals with the kitchen so that
the entire table can be served at one time.
Required to return to the guests’ tables frequently to check for any special
request, questions or complaints or to refill water glasses, coffee or other
beverages.
Serving a Whole Table

a. Ladies before gentlemen b. Old before young c. Food is served to guest’s left
side, and beverage is served from the guest’s right side. Clearing dishes is from
the guest’s right side. d. Hold all dishes by the rim of the plate. Keep your fingers
away from the food. e. Keep cups and glasses on the table when refilling them. f.
Walk Forward : After serving someone, walk forward – in the direction you are
facing.
Walk clockwise while Serving beverages and clearing.
Walk counter-clockwise while serving food to the guest.
Cleaning table
Clearing should be done quickly and quietly.
Do not stack dishes in front of guest.
Always clear items onto an oval tray.
Clear food and beverages from the guest’s right side.
When clearing tables, it is important to completely clear on table at a time.
Between courses, make sure that all items that related to the food service is
taken from the tables such as empty dishes, glasses and silverware that are no
longer needed, and leaving only what may be used during the next course.
FINAL CLEARING
As guest finish their desserts, coffee should be refilled and tables cleared
completely.
Do not clear unfinished beverages. Clear the sugars bowls and remove them
from your tray in the kitchen and place them on the sugar tray.
if the program begins before clearing is completed, the serves should check to
see that all guests’ beverages are refilled and then quietly remove all tray stands
and equipment from the room.
YOU MAY NOW CHECK THE BULLETIN BOARD TO CHECK FOR YOUR CLEAN UP
ASSIGNMENT
1. Tray jacks should only be placed around the perimeter of the room
2. Remove all trays from the room before the meal begins; do not return them
until clearing is required or meal service has ended.
3. Remain on the floor while guests are eating
4. Only leave the floor to remove dirty items or pick up food & beverage items.
5. When in the room, keep quietly focused on diners –do not huddle or chat with
fellow servers.
6. Constantly monitor the carpet for items that need pickup and removal
7. Carry no more than 3 entrees at a time from the service stand to the table
8. Warn guests when serving hot plates, beverages, etc.
9. Handle all items as quietly as possible around guests (and try to keep noise to a
minimum in areas adjacent to the dining room.
DOS OF BANQUET SERVICE

Keep quietly focused on the guests
Warn guests when serving hot plates and beverages
Handle all items as quietly as possible
SMILE
DON’T OF BANQUET SERVICE

Don’t place a napkin under your arm. Don’t wipe your face or your mouth
with your side towel. Don’t use the guest entrance during a function Don’t
huddle or chat with other servers while on the floor. Don’t eat or drink anything
in front of the guests. Don’t eat anything while servicing the guests. Don’t
stand around with your hands in your pockets or your arms crossed Don’t pick
up glasses by the tops Don’t go to break all together Don’t chew a gum during
a function
CLEANILINESS AND SANITATION
Daily Cleaning Checklist Banquet Linen Checklist Banquet Equipment Care
Checklist Skirting Silver Chafers Mirrors Candles Coffee Break Urns
Number Stands & Numbers Salt & Pepper Shakers and Sugar Bowls Side
Work.

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BANQUET SERVER TRAINING

• Banquet Servers’ Responsibilities

How do we make sure we meet everyone’s expectations?

Standards of a Banquet Server UNIFORM and APPERANCE: Banquet servers are

Table Cloths for all table arrangements

PLACE SETTING REMINDERS

Seating and greeting

Serving a Whole Table

DOS OF BANQUET SERVICE

DON’T OF BANQUET SERVICE

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