 A function sheet will contain complete information on all events within a

function for one day.

 All function sheets for the coming week will be distributed with the weekly
forecast, i.e., and will be discussed during the morning briefings.
Revised function sheet:
 Where the content of a function sheet has been amended due to changes
from the guest, they will be reprinted and redistributed.
 Small changes (<10%) of the number of expected attendants or in timing
do not need a revised function sheet.
 The daily event list will provide all the updated information to each
department.
 Always make sure the BEO’s are in order, with the first function of your
work shift at the front.
Following information to be reviewed again:
 The Room where the function will be held.
 The Number of guests expected.
 Table setup specification ( including the size, types and colors of table
cloths and table skirts )
 The menu for the function ( including beverages, number of courses and
dessert )
 The Time to serve each course.
 The type of function.
 Any Special requests.

Door knob breakfast menu order collection:

 The overnight Supervisor shall assign a waiter to collect all door knob
breakfast menu orders every night, according to the schedule.
 Use the service lift to get to the top floor and collect the door knob
breakfast menu orders floor by floor, working downwards.
 Write down the room number on each door knob breakfast menu order.
 The assigned waiter must write down the room number when collecting the
door knob breakfast menu order.
 Preparing the bill for the breakfast service.
 The overnight Supervisor shall prepare all the breakfast bills according to
the guests’ door knob bread fast menu orders.
 Sort out all the prepared bills according to the time of service, starting from
the earliest one, with priority given to the VIP rooms.