ntroduction to Banquet Service

HOSPITALITY HIERARCHY
General Manager

Food & Beverage Director Rooms Division Manager

Executive Chef Banquet /

Restaurant Executive Front Office
Bar Manager Conference
Manager Manager Housekeeper Manager

Sous Chef Maitre d’hotel Supervisor Supervisor Supervisor

Supervisor

Chef de Partie Bar Attendant Attendants Attendants

Attendants
Chef de Rang /
Demi Chef de Sommelier Bar Back •Room Attendant •Valet
Partie
•Public Areas Attendant •Porter
Runner / Bus Glassy
Commis de Boy •House person •Concierge
Cuisine •Turn Down Attendant •Receptionist
•Butler •Telephonist
Apprentice Chef •Dry Cleaner / Seamstress •Reservations

Other Areas to Consider:

Kitchen hand / Sales & Marketing, Maintenance & Engineering, Room Service & Mini Bar, Entertainment, and
Steward Crèche Services
 What is Banqueting ?

• Banqueting is the term used to describe the service of

special functions in an establishment which is separated
from the normal dining service/area found in the various
restaurants within the Hotel/Resort, meaning a service of
special functions for a specific group of people at specific
times where food and beverages are pre-
selected/determined.
 Banquet: An Important Branch Of
Catering
Informal
Semi-Formal
Formal
 Ballroom Table Setting:

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 Type Of Banquet Functions

 State Banquets, Formal Lunch/Dinner.

 Reception
 Buffets
 Lunch/Dinner meeting
 Conference & Convention
 Special Events
 Traditional Events
 Theme Banquets
 Outdoor Catering
1. Communication
2. Interaction with Guest
3. Observation
4. Organization
5. Teamwork
6. Anticipate Guest Needs
STAFF ATTRIBUTES or Technical Service Points
1. Good Communication
•Speak clearly and keep eye contact
•Use active listening skills
•Make their stay enjoyable

2. A strong customer focus – make them feel they belong

•The customer pays your wages!
•Treat them the way you want to be treated
•Make their stay enjoyable

3. Organisational and Time Management Skills

•Work logically and hygienically

•Communicate with fellow workers
•Use job lists & ask questions
 STAFF ATTRIBUTES
4 Ability to work in a team
•Everyone has strengths and weaknesses
•A shared job is easier to complete
•Working together is fun

5. Ability to work well under pressure

•Stay calm, concentrate on the tasks at hand
•Think logically, work quickly but correctly
•Be aware of others

6. Good technical skills and knowledge

•Do it once and do it right!
•Know your basics, then refine your skills
•Skills without knowledge are not enough
7. Smart presentation and grooming

•Look clean and professional

•Take care of personal hygiene
•Maintain your uniform
 THE IMPORTANCE OF
SERVICE

• Guest service is the most important part of the Hospitality Industry.

They want to be served by people who are interested in them and
give good service.

• The higher the standards of the outlet or Restaurant the more the
guests will expect or demand from the style of service and the
service staff.
WHAT IS SERVICE ?
• Service is a term that is used to
describe the manner and method in
which food and drinks is served to
guests in food and beverage service
operations.
 What is service?

Smiles in genuine for

everyone
Excellence in everything we
do
Reaching out to every guest
with hospitality
Viewing every guests as
special
Inviting guests to return
Creating a warm atmosphere
Eye contact that shows we
care
 What is excellent service?

To provide excellent service to their guests, serving staff

should combine competency with friendliness in order to
satisfy their guests and make them happy.

Friendly & Competency = Excellent Service

 Service Staff Job Description

1. Attend briefing before a restaurant service

2. Mise-en-scene
3. Mise-en-place,
4. Prepares restaurant items for service : linen, glassware,cutlery, flowers, etc.
5. Clear silverware and glassware
6. Prepare each table for service
7. Receive and seat guests
8. Take beverage orders and serve
9. Take food orders and serve
10. Serve wine and champagne
11. Present a check (or bill) and receive payment
12. Ensure cost control
13. Salesmanship
14. Ensure hygiene and sanitation
15. Safety
 FOOD & BEVERAGE BANQUET SERVICE STAFF
A. Guest Service

1. Greet the Guest upon arrival.

2. Ensure that all set-ups are correct and complete.
3. Advise Food & Beverage Manager or Banquet Maitre D’ of any guest complaints.
4. Listen and make sure you understand the guest’s needs and requests.
5. Provide quick service for last minute changes.

B. Attitude

1. Proper dress code at all times.

2. Well groomed at all times.
3. Always punctual for scheduled shifts.
4. Good attendance record.
5. Follows established Company Policies and Procedures.
6. Full knowledge of Fire Procedures.
7. Maintain good positive attitude.
8. Work in a quick orderly fashion so as not to disturb meetings.
C. Team Work

1. Good Team Work and co-operation with all staff.

2. Show respect to co-workers and management.
3. Teach new wait staff all skills and procedures which may assist them in satisfying the guest.
4. Perform other duties as required to ensure proper guest service.

D. Completion of Duties

1. Check Function Sheet for corrections.

2. Do set-ups correctly.
3. Serve meals on time.
4. In case of change notify the Food and Beverage Manager and/or the Chef immediately.
5. Serve all meals according to Company standards.
6. Keep clean: During service, meeting rooms, fridges and cupboards.
7. Ensure dirty linen is free of excess food particles before being deposited in laundry bin.
8. Make sure Banquet area is secured and locked.
9. Ensure ashtrays are cleaned on-going during function.
10. Ensure proper table set-ups at all times for various meal periods.
 EXPECTATIONS OF CUSTOMERS AND THE
INDUSTRY
• Friendly greeting
• Clean premises
• Quick and efficient service
• Appropriate serving temperature of drinks
• Appealing table arrangement
• Correctly cooked food
• Clean cutlery and crockery
• The bill is correct and represents good value for
money
• The farewell to be friendly with appreciation for
your customers
 Staff requirement
This is governed by:
1 waiter for serving 20-30 covers.
1 wine waiter for serving 30 persons.
1 head waiter per 10 waiters.
 Banquet Team
• Banquet Manager
• Secretary
• Banquet Head Waiter
• Dispense Barman
• Banquet Head Wine Waiter
• Permanent Working Staff
• Casual Staff
• Porters
• Banquet Wine Waiter
 Banquet servers
• Banquet servers are
responsible for
accommodating all
guests at a function while
circulating the room.
Anticipating the needs of
the guests and
responding politely to
their requests are
common required tasks.
• Banquet servers set up for
events, carry trays, serve guests
and clean up at the event's
conclusion. Set up can include
putting out tablecloths and
place settings, arranging table
placement and putting up a
buffet.
• A banquet server's duties
during the event can vary
based on the situation, but, in
general, they must be able to
focus on the job while staying
on their feet and moving about
freely, which can include
bending, climbing stairs and
carrying items weighing 25-50
pounds. Good communication
is important, as is being able to
follow directions efficiently and
meeting the physical demands
of the job.
• A positive attitude while on
the job is also essential.

• Banquet servers must

adhere to health and safety
standards at all times, even
when closing down at the
end of the event, which may
include breaking down the
table set up and taking
tablecloths and linens to the
laundry.
 Banquet Setup
• Seating Arrangement
Plan:
– Full moon
– Half moon
– U shaped
– T shaped
– Classroom setup
– Theatre setup
– Boardroom setup
The type of table Table lay out :
plan depends
upon the
following:
 Organizer’s
wishes
 Nature Of
Function
 Size & shape of
the room where
the function is to
be held
 Number of covers
 Spacing
 Table Capacity
Round
30" Round Seat 2-3 People
36" Round Seat 4 People
42" Round Seat 5 People
48" Round Seat 6 People
54" Round Seat 7-8 People
60" Round Seat 8 People
66" Round Seat 9-10 People
72" Round Seat 10 People

This is how many will fit comfortably.

Round Tables
 Table size and capacity :
30" Round Tables Seat 2-3 People
36" Round Tables Seat 4 People
42" Round Tables Seat 5 People
48" Round Tables Seat 6 People
54" Round Tables Seat 7-8 People
60" Round Tables Seat 8 People
72" Round Tables Seat 10 People

Need more than 10 at a round table?

18 x 72 Seminar Tables Seat 3 (1 Sided)
18 x 96 Seminar Tables Seat 4 (1 Sided)
30 x 48 inch Rectangles Seat 4 People
30 x 72 inch Rectangles Seat 6 People
30 x 96 inch Rectangles Seat 8 People (Cap the ends to make 10)
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 Standard Banquet Table Height
Standard table height is 29"-30".

All of our folding tables are 29" or 30" in height, UNLESS otherwise noted.
Standard Banquet Table Width (for rectangular tables)

For banquet dinners and other functions when people will sit on both sides
of the table, 30" is the most common table width.

Wood tables are also available special order in 36" width. These are not
commonly ordered, because most event planners need to utilize their
space efficiently.

Space Efficiency & Table Placement

If aligning 8 foot banquet tables end to end, you may add 1 chair for each
"joint" on each side. (See picture to right) This should only be done if
space is limited.
Dinner set up
Dinner set up
Space Efficiency & Table Placement
If aligning 8 foot banquet tables end to end, you may add 1 chair for
each "joint" on each side. (See picture to right) This should only be done
if space is limited.
In order to maximize the amount of round banquet tables you can
fit in a room, place them as illustrated in the picture to the right.
Diagonal placement is more space efficient than lateral rows.
Classic Banquet Style
Placement
Classic banquet style table
placement consist of long
rows of rectangle banquet
tables with seats on both
sides. This setup will allow
for the most seats in a
room. Notice in the picture
to the right an extra person
is added at the "joint" of
each table. The setup
allows for a head table to
be placed at the front of
the room, like shown in the
illustration.
 Banquet Round Style
The picture to the right
illustrates banquet style with
round tables. Notice the rows
are off center in order to
maximize seating.
Conference Style
Conference style is great for
critical thinking discussions.
This is the most productive
setup when decisions need to
be made. You finally have the
board of directors all in one
place, so develop your action
plan in great time. Common
setup includes 4 eight foot
tables. Conference style is
NOT ideal for groups of more
than 30 people. For groups of
more than 30 and
discussion/interaction needs
to be made, U shaped is ideal.
The illustration to the right is
setup for 22 people. 4 30x96
tables are used, and it utilizes
1 extra chair at the "joint" of
the tables.
Hollow Square
Hollow square setup is
much like conference
style, except the inside
of the square is hollow.
The illustration to the
right shows a hollow
square setup for 50
people using 10 30x96
tables. Dimensions are
21 ft x 24 foot.
• U Shaped Setup w/
Serpentine Tables
• The U Shaped
diagram to the right
utilizes serpentine
tables at the
corners. The
diagram is setup for
26 people. It uses 8
8 foot tables, and 2
serpentine tables.
U Shaped w/ Head
Table Inside U
You may also place
the head table
inside the legs of
the "U" like shown
in the picture to the
right. This table
placement adds 3
seats to the head
table.
U Shaped Plus
The U shaped plus style
can be used when
space is limited. Chairs
are placed in the
"hollow" part of the U.
This is takes away some
of the advantages of
the hollow part of the
U.IMPORTANT! In order
to setup like this, you
need to have either the
head table inside the
"U" or more than 2 8
foot tables for the head
table. Otherwise there
will not be enough
room for the chairs
inside the "U".
Theatre Style Setup
Theatre style banquet
setup is the most space
saving design. If your
event is a speech or
lecture, this is the setup
for you. You may
administer this setup for
watching films, or
performances. Banquet
chairs are faced towards
the head table in front
of the room
.
Classroom Style Setup
The classroom style setup
is great for orientations
or any other
presentation when the
guest will need to be
writing/eating while
observing. Our seminar
tables are most suitable
for saving space with
this setup. Seminar
tables have a smaller
width than standard
banquet tables.
V Shaped Setup
V shaped setup is
much like
classroom style,
except for the
tables are tilted
toward the
speaker.
Auditorium Style
Setup
Auditorium style
setup is very
similar to
theatre style.
The chairs in
the outer area
are angled
toward the
speaker more
so than the
inner.
Herringbone "Fishbone"
Style Setup

Herringbone style setup is

for dinners that will
involve a speaker. The
alignment of the tables
allows for most guests to
be comfortable while
facing the speaker. The
tables are turned at an
angle toward the
head/speaker's table.
Chairs are placed on both
sides of the tables. If
using your standard 8
foot banquet tables, it is
recommended to place 3
chairs on each side due
to some guest wanting to
turn their chair a little
more. Placing 4 chairs on
each side is perfectly fine
if need be.
Semi Circle
Semi circle setup is
great for meeting
when interaction is
needed with the
speaker.The setup to
the right is an
illustration of semi
circle setup using 8
foot rectangle
tables. The tables
have seats only on 1
side. There is a head
table, or podium at
the front of the
open part of the
circle. The
illustration is a semi
circle diagram for 48
people, and uses 12
8 foot tables.
Circle Style
Circle style is
much like semi
circle except
the circle is
completely
closed off. The
illustration to
the right is for
96 people, and
utilizes 24 8
foot tables.
 What is Table Service?

Table service means a service to a

customer when he enters into the
area and is seated. The ordering
of food and beverage is done from
the menu. The staff does the
service and clearance of food and
beverage.

Food and Beverage Service Method

Understanding What is Table
Service

1. The ability to set a cover.

2. The ability to greet guests.
3. The ability to take an order.
4. The ability to serve an order.
5. The ability to clear between courses.
6. The ability to handle guest complaints.
7. The ability to serve drinks.
8. The ability to serve red wine.
9. The ability to serve white wine.
10. The ability to serve champagne.
11. The ability to read your guest.
 Service Styles :
• The most common styles for seated dining are :

French, Russian, Butler, English and Family

Service, Room Service.

Other Service included Buffet,

Cafeteria, Take-out, and Counter Service.

Food and Beverage Service Method

Buffet Service
 Buffet Service

• The service usually combines

both methods - the guests
select relishes, salads, and vegetables
themselves, and the meat is carved and
served to the guests by chefs .

• Silverware and napkins may be

conveniently located on the
buffet table for the guests to
pick up with their meals, or a
complete cover .

Food and Beverage Service Method

 RUSSIAN SERVICE
– Also called Platter or Flying service
– Food is put on platters in the kitchen and served
to the guests from the platters.

2019/4/15 58
 RUSSIAN or PLATTER SERVICE

• Russian service, currently

considered platter service in
America, is used mostly for
banquets.
• It is less showy then French
service, but it is quicker and no less
elegant.
• In platter service, the food is fully
cooked and arranged and garnished
on large platters of food to the
dining room and present them on
Table
• The server moves around the table
counter clockwise, beginning with the
first woman seated at the host’s
right

Food and Beverage Service Method

2019/4/15 60
For laying a cover on the table, we need
following items:
 Flatware: these refer or denotes all forms of Spoon and forks.

 Glass wares: these refer to all type of glasses being used in

restaurant for various purposes.

 Cutlery: these refers to knives and other Cutting implements.

 Hollow wares: these refer to any items made from Silver, or glass
apart from flatware and cutlery g. Teapots, milk jugs, sugar basins,
oval flats etc.

 China wares: these refer to all items mad from China clay material.
 Serving Procedures:

1 Kitchen shall prepare and dispatch foods in individual platters or containers,

insuring that one platter will have sufficient servings for one table usually
goof for 10 -12 persons.

2 Waiter shall pick up the platters/serving dish with a side towel on the left
side. Get them from the dispatching counter and bring them to the dining
area using a trolley or oval trays, whichever is appropriate.

3 To alert the guest of your presence, excuse yourself as you approach the
table to serve and say: “Excuse me sir/madame

4 Stay on the left side of the guest and do Russian service from the left
side, with the left foot forward
5. Announce the name of the dish before serving and then present it to the guests.
“Sir/ladies, your very special chicken galantina”
6 Hold platters with the left hand and dish out using the right
hand.
7 Provide equal servings for each guest on the table. Be familiar
with the serving size or portions to be placed in the customer’s
plate.

8 Move in clockwise position and serve quickly from one person to

another, while is still hot.

9 Since the food is usually hot, protect yourself from burns by

placing a neatly folded serving cloth at the bottom of the dish,
with the palm of your hand outstretched and the large dish
resting on your wrist and lower arm.
American Service

• American service is
less formal then
French, Russian, or
English service. It is
the most prevalent
style of service in
restaurants in the
United States.
American Service

• In American service, food is

dished up on plates in the
kitchen.
• Only one waitperson serves
the meal. Food is served
from the right of the guest,
beverages are served from
the right, and soiled dishes
are cleared from the right.
 American Service

• The American breakfast and lunch

table setting differs from the
American dinner setting.
.
Breakfast and lunch are simple meals and
require only a limited amount of
service ware.

Dinner involves more courses and more

service ware .

Food and Beverage Service Method

 American Service
• It can be used to serve the guest who wants a
quick, filling meal at a casual restaurant with
simple service. American service can also be used
to serve the guest who intends to be entertained
for evening at a five-star establishment.
American Service

• Disadvantage
not very formal or elegant
American Service

Basic Rules of American Service

1. All solid food is served from the guest’s
Right with the Right HAND

2. All beverages are served from the guest’s

RIGTH with the RIGHT HAND

3. Dishes are cleared from the guest’s RIGHT

Plate Handling Lesson 1

© 2009 FDRP April 15, 2019 70

Equipment Handling Lesson 1

© 2009 FDRP April 15, 2019 71

 Equipment Handling Lesson 1

© 2009 FDRP April 15, 2019 72

Equipment Handling Lesson 1

© 2009 FDRP April 15, 2019 73

 View from below

Placing a cold plate on

table

Carrying number of
plate

Use of serving spoon and

fork
 CHAIR PLACEMENT AROUND TABLES OF
VARIOUS SHAPES

Center of room or
window view

Round deuce in
Round tables Round deuce
center of room
against a wall

Square deuce in
center of room or
against a wall square rectangular
 Lateral seating - allow approximately 24"-30".
NOTE: Arm and oversized chairs may require more space.

Allow 18" for guest from edge of table to chair back

 TABLE SPACING

Allow 42" between squared tables - allow chair back to back -

leaves 6" to push out.
Allow 60" between squared tables -
allow chair back to back - leaves 26"
service aisle
Common Seating Capacities Per Table
Round Tables
36" Seats 4 People
42" Seats 5 People
48" Seats 5 People
54" Seats 6 People
60" Seats 8 People
72" Seats 10 People
 Rectangle Tables
30" x 72" Seats 6 People
30" x 96" Seats 8 People
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 Lesson 1
Table Equipment Identification:

© 2009 FDRP April 15, 2019 83

1 - Tablespoon
2 - Table fork
3 - Table knife
4 - Dessert spoon
5 – Dessert/Starter fork
6 – Dessert/Starter knife
7 - Butter knife

8 - Fish fork

9 - Fish knife
10 - Fish spoon

11 - Soup spoon
12 - Steak knife
Cutlery & Flatware

24 September 2010
49
Salt and
Toothpick holder
Butter dish
pepper
shakers
dinner Dinner
fork knife

escargot escargot
Soup Butter
tongs fork
spoon knife Salad/
salad/
dessert
service fork dessert Dessert Fish
knife
and spoon fork spoon knife
 Milk jug Coffee cup & Saucer Demi-tasse
cup and
Sugar bowl saucer

coffee pot
Hot water pot
tea pot
 Lesson 1
Equipment Identification:
Glassware

© 2009 FDRP April 15, 2019 88

 Glassware

Glass wares contribute to the appearance of the table and the overall
attraction of the room.

The raw materials used are silica and soda ash. Lead is added to make
the glass crystal clear.
Most manufacturers now supply hotel Glassware in standard sizes for
convenience of ordering, availability and quick delivery.
Glasses are measured in terms of capacity by ‘fluid ounces (oz)’
‘centiliter (cl).’
 Glassware
• Types:
– Tumblers
• Do not have stems
• Include juice, highball, &
coolers
– Stemware
• 3 parts
– Bowl
– Stem
– Foot
• Include water goblets, wine
glasses, Champagne flutes
 The right Glass
Bordeaux

Champagne

• Each glass is designed Chardonnay

to enhance the specific Sauvignon Blanc

characteristic of the
Burgundy
variety of wine
Collins Glass Shot Glass
Hi Ball Glass

Pint Glass
Pilsner Glass Beer Stein
 Flute Glass Goblet or Chalice Wheat Beer Glass

Tulip Glass Red Wine glass White Wine Glass

Champagne Flute Sherry Glass
Old Fashioned Glass or Rock Glass

Coffee Mug Pony Tumbler Glass

Yard Glass
Water Goblet
Juice Glass Irish Coffee Mug

Decanters
Champagne flutefute
Champagne flutefute Margarita glass

Martini glass
Pilsner glass

Special cocktail
glass
Irish Coffee
Champagne flute Wine glass

Port glass

Water goblet
Balloon glass
Liqueur glass
 Glassware

High Ball Rocks or Whiskey Martini

Wine Glass Champagne Flute Brandy Glass or Snifter

 How to polish glassware

1. Use your left hand hold the

base of the glass and cover
with glass cloth
2. Place the glass on the surface
of steaming hot water and let
vapour get into glass
3. Gently and carefully
stuff the cloth into the
glass using the 3 middle
fingers and the thumb
outside

MINIMUM STANDARDS
Glass must be spotless
and unclipped
5. Hold the glass under the light above
eye level and check for any stains, films,
cracks and chips

6. Repeat the process if necessary

Glassware Handling Lesson 1
which one is correct ?

April 15, 2019 104

Glassware Handling Lesson 1

© 2009 FDRP April 15, 2019 105

 Glassware Handling Lesson 1

which one is correct ?

© 2009 FDRP April 15, 2019 106

 Restaurant chinaware

This is a unique blend of fine china and

porcelain and is designed specifically for
use in commercial operations. The body
is developed to give it great impact
strength and durability, as well as
extremely low absorption which is
required of ceramics used in dining
rooms. Decorations are applied between
the body and the glaze, thereby
protecting the decorations.

107
April 15, 2019
 Porcelain/ Chinaware

Cup & Saucer Plates Bowls

Salt & Pepper

Jug Tea Pot
Shaker
 Flower Vase
Soup Cup Soup Bowl
Entrée plate
& Saucer

Dessert

Salad Dinner
Pasta
Bread and
Butter Plate
 PLACING CUTLERY

• For center, some

restaurant uses only
napkin, some uses
show plate.
• Make sure that it is
set on the center of
each seat (check at
the back of the chair)
 4-PLACING CUTLERY
Knife Fork

Water glass
Laying each
utensil, you
should use a
plate covered
with napkin.
 PLACING CUTLERY
•BB Plate, then Butter
Knife.
•Second glass (mostly
wine glass) – check with
your setting standard.
•Salt and pepper shaker
in the center.
•FINISH!
 IMPORTANT
• LOOK AFTER YOUR DETAILS

The edge of the

utensil should be
lined with your
center
 IMPORTANT
• LOOK AFTER YOUR DETAILS

Water glass
(goblet) should
leave 2cm from the
edge of the knife.
 IMPORTANT
• LOOK AFTER YOUR DETAILS

BB plate on the left

Leave some spaces

between the
utensil
 IMPORTANT
• LOOK AFTER YOUR DETAILS

Salt and Pepper

Salt left,
Pepper right.
STANDARD TABLE SETTING for BREAKFAST

Bread and Butter (B&B) plate above forks

Bread & Butter
Water glass directly above tip of knife.

Water

Juice
11-12”

Coffee Cup &

Napkin Saucer

½” from the edge

Entrée Fork ½”
The flatware must be placed no closer than ½” from the edge of the table.

2019/4/15 122
STANDARD TABLE SETTING for luncheon

Bread and Butter (B&B) plate above forks.

Bread & Butter Dessert fork and coffee spoon are always at the top of the place
setting.
Coffee Spoon on top.
Dessert Water glass directly above tip of knife.

Water

Wine
Entree
Wine glass at 5 o’clock
11-12’’ to water glass

Salad
Napkin

½” from the edge Entree Soup Coffee Cup &

Salad fork ¼ inch lower
than entrée fork. Salad Saucer
½”
The flatware must be placed no closer than ½” from the edge of the table.

2019/4/15 123
STANDARD TABLE SETTING for FORMAL DINNER

Bread and Butter (B&B) plate above forks.

Bread & Butter Dessert fork and coffee spoon are always at the top of the place setting.
DESSERT Spoon on top.

Dessert
Water glass directly above tip of knife
Water

Red Wine Wine glass at 5 o’clock

Entree to water glass
11-12’’
Salad White Wine

Appetizer Napkin

½” from the edge Entree Coffee Cup &

Appetizer fork ¼” lower Salad Soup
than salad fork. Saucer
Salad fork ¼ “ lower
than entrée fork.

124
What is Mis-en place ?
 Mis-en place
• means “putting in place” and is the term attributed to
the preparation of a work place for ultimate smooth
service. To ensure that the restaurant is ready for
service the waiter makes sure that his station has been
efficiently prepared for service. A station comprises of a
given number of tables, which are attended by a given
team of waiter. Thus a restaurant may have several
stations, each with a team of waiters. In large
restaurants each station may be headed by a Captain or
Chef-de-rang.

• A good mis-en place saves time and

stress
 Mise-en-scene
Refers to preparing the environment of the area in order to make it pleasant,
comfortable, safe and hygienic. For the waiter, the restaurant is the service area.
Before each service session, the restaurant should be made presentable enough
to accept guests. The Supervisor or team of waiters should ensure the following
mise-en-scene:

1. Carpets are well brushed or hovered

2. All tables and chairs are serviceable
3. Table lights or wall lights have functioning bulbs
4. Menu cards are presentable and attractive
5. Tent cards or other sales material are presentable
6. Doors and windows are thrown open for sometime to air the restaurant. This
should be followed by closing the windows and doors and setting the air-
conditioning or heating to a comfortable temperature.
7. Exchange dirty linen for fresh linen
8. Table cloths and mats are laid on the tables
9. Wilted flowers are discarded and fresh flowers requisitioned
 LINEN
Linen is both a type of fabric as well as a general collective term
referring to all items made of synthetic or natural thread.

Article of table linen found in restaurants include:

1. Table mats
2. Glass cloths
3. Waiters cloth
4. Rags
5. Napkins
6. Table skirting
 Tablecloths (including silence cloths, overlays
and runners)

Fiber is a long, thin strand or thread of material. Fabric is a cloth

material made by weaving or knitting threads together. Fabrics
used to produce restaurant linen include:

1. Linen
2. Cotton
3. Synthetic fibers
4. Combination fabrics
Napkins

Table skirting
Punch Bowl
 LARGE OPERATING EQUIPMENT

Large operating equipment includes those items which are

large, bulky but portable pieces of equipment used in dining
rooms and include the following:

1. Guéridon
2. Room service Trolley
3. Cold appetizer Trolley
4. Carving wagon
5. Flambé trolley
6. Dessert trolley
7. Chafing dishes
8. Coffee urns
Restaurant Equipment
Essential items for Food & Beverage
service

Waiter’s Friend
Check pad

Pen Waiter’s cloth

 Theme Event

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 Staff ready for Service

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