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Banquet Service Standards

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Justin Herr

on 23 May 2016

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Transcript of Banquet Service Standards

Banquet Service Standards

• Always allow the guest the right of way.
• When giving directions, use and open hand instead of pointing. Walk at least 5 steps with the guest. If time permits, walk with the guest until the destination is within eyesight.
• Serve drinks to the right with the right hand (ladies first.)
• Always serve stemware by the stem. Do not handle the glass or rim of the glass.
• All beverage glassware should be cleared using a small tray.
• Beverages should never be less than ½ full, except for wine (less than 1/3 full).
• Use small trays for all service to the table.
• Serve food to the left with the left hand (ladies first.)
• Serve salads on chilled plates.
• Serve entrée plates to display the entrée in the 6 o’clock position.
• Use large trays for entrees served, placing them on tray stands before serving food.
• Trays should be carried above the shoulders.
• Always serve clean silverware from a tray or clean napkin.
• Food trays should never be left unattended on the floor.
• Courses should be served in proper sequence. Always clear the previous course before serving the next course. Serve ladies first.
• Clear from the right with the right hand (ladies first.)

Silverware should be cleared with each course.
• Never reach across a guest to clear any items. Remove items from the left you are unable to clear from the right without reaching across the guest.
• Do not stack dishes on a table before removing. Do not use a “claw” grip when picking up glassware. Always pick up stemware by the stem.
• Do not leave full trays of dirty dishes in the room. Always take back to then kitchen
• Top all dirty trays with a napkin before exiting the room.
• You can clear plates as people finish at a buffet to allow guests to retrieve another course.
• Do not congregate in groups and converse during the meal period. Do not lean on walls or the bar while in the room during an event.
• Keep communication with teammates low-key; do not shout across a room.
• Be responsive to all guest’s need and requests. Have another teammate assist if you are unable to.
Banquet Buffet Service Standards

Prior to opening doors
• Ensure linen is evenly placed and free of holes and stains
• Ensure china, glass and silver is clean and polished, free of stains chips, nicks and scratches.
• All silverware should be placed a thumb nail length from the end of the table and spaced wide enough apart for a plate to fit in between the fork and knife set.
• Ensure all tables are uniformly set.

Pre-shift meeting
• Be on time and in full uniform.
• Double-check your appearance, i.e. uniform, nametag, hair, shoes and smile.
• Be completely knowledgeable of the menu and order of service. If you have any questions, now is the time to ask!
• Know your station and pre-plan your station with your partner.

During function
• As guests are seated at your tables, greet your guests and lap their napkin.
• As guests are seated, offer a choice of white wine or red wine. Breakfast- offer juice and coffee.
• Should a guest decline wine service, immediately remove the wine glass and offer an alternate beverage (iced tea, milk or coffee). If none is requested, ensure the water glass is continuously filled.
• As guests begin their meal at the buffet line, be prepared to offer them additional beverages or replenish their water.
• Clear plates as needed, replenish silverware and offer coffee as the guests prepares for dessert.
• Service should be very attentive, due to not needing to serve food courses.

Standard Buffet Set Up
• Check with kitchen to find out how many chaffing dishes and what size will be needed.
• Choose the right utensils for each chaffing dish to ensure it will suffice for food service. Use under liners for each utensil.
• Always use hot water when prepping the chaffing dish.
• Check with the Captain to discuss decoration of the buffet.
• Make sure that the table is large enough to accommodate your set up.
• The order of set up should be as follows:
 Plates go in the front of the line. Make sure they are polished and keep track of how many are used for the duration of the event. This will be needed for the captain to assist with a head count.
 Place salads next. For breakfast it would be fruit or breakfast breads.
 Starches and vegetables go next. For breakfast it would be potatoes or any vegetable.
 Place proteins in order of food cost. Higher food cost items would be placed last.
 If there are rollups for silverware, always place them at the end of the line.
• Always make sure you have enough stemware for the length of the event.
• Always make sure you know if there are going to be roll ups, silverware pockets at the buffet stations or if the silverware will be set at the table.

• The size of plate is important. Dinner plates used for entrees, BB plate or salad plate for appetizers, salads or desserts. This is especially important to know if you have multiple food stations. Consider how many people to decide on the quantity of silverware and plates knowing people will be using multiple plates and forks while accessing the different stations throughout the evening
• Use under liners for each condiment.
• Dressings require the correct size ladle.
• If the buffet is double-sided, check with the chef to ensure that there are two of every item to set for dressings, condiments, etc.
• Always check with the kitchen to see if you have back up food for quick replenishment.
 Breadbaskets should always have a set up for butter.
 If setting a station (pasta, hd’s ) make sure that you have prepared enough silverware pockets to set for the event.
 All food pans and platters should be replenished when they are ½ full or less.

Buffet Set up Design
Continental Breakfast
• A combination of linen napkins and cocktail beverage napkins should be used.
• Butter, preserves (at least two choices) cream cheese (if bagels are present) should be placed in front of or next to the breakfast breads. This should be placed first in the buffet line up.
• If fresh fruit is used, placed this item next.
• Dry or hot cereals should be placed next. Always make sure that you have two types of milk- skim and a 2% or whole milk. A bowl of berries or cut fruit is a nice touch for the cereal section. Make sure there is ½ and ½ cream and brown sugar for oatmeal.
• The next station should be juice. The juices should be in ice with the proper glassware set near by unless poured at the table.
• Set the coffee station at the end. Make sure that you have sugar, sweet/low, equal, raw sugar, cream, cups or mugs, (to go cups if needed) tea spoons, beverage napkins, coffee, decaffeinated coffee, hot water, tea bags, honey, lemons.
• Stacks of either B&B plates or salad plates need to be set near each food item. Plates need to be wiped down before placing on the buffet.
• If there is hot food and need of a chafing dish, this item can go in the middle of the buffet or at the end near the coffee section.
• If rollup silverware is required, always place this in a basket or receptacle at the end of the buffet.

Breakfast/Lunch/Dinner Buffets

• Plates should be placed first. This should be the entrée plate. Plates should always be wiped down before going on the buffet. Always count the number of plates and report to the captain for use as a gauge of how many people have come through the line.
• The next item placed should be salads. The scissor type tong should be used for the lettuce. Two types of dressings should be used, a creamy base and an oil and vinegar base. Ladles (2 oz.) should be used for dressings instead of large spoons.
• The next item should be breads with butter or spreads.
• The order of the hot food generally is vegetable, starch and entrée. The higher cost entrée item should be placed at the end of the buffet if there is more than one entrée.
• Buffet tongs or serving spoons should be used depending on the item. Under liners should be placed under each utensil.
• Buffets need to be policed and cleaned regularly.
• Replenishment should take place when a chafing dish or container is ¼ full. Never transfer the left over food into the new container. Always take the left over container back to the kitchen.
• If rollups are used for a buffet, they should be placed at the end of the buffet.

Hors ‘d’ oeuvres (Displayed/Passed) Action Stations

• If using passed hors d’ oeuvres, always mix the variety of hot items the variety of cold items (not hot & cold together) to offer the guest a variety. Always carry a stack of beverage napkins while passing. It is important that you know each type of hors d’ oeuvre to be able to explain to the guest.
• When passing shrimp with tails, have a small ramekin for the tails
• Displayed hors d’ oeuvres either hot or cold need to be watched closely. They are usually smaller items that tend to move quickly. Try not to leave a chafing dish out with only a few pieces if you come down to the end. If you are at the end of all of your hot items, you can always consolidate by going to split inserts. Cold items can be consolidated on a tray.
• While setting an action station make sure you have all of the necessary equipment (burners, heat lamp/cutting board, sautés pans, utensils, etc.) and power if needed.
• Always make sure that you have brought mats to protect the carpet behind the skirted table and brought out an extra table for extra ingredients
• Always be sensitive regarding the sprinkler system when using flame.
• Burners with flame are not allowed in tents.


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