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

Set-up

• 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.