Banquet Beverage Service

Throughout the time contracted for on the BEO. The lack of an attendant increases exposure to claims and litigation as a result of over-consumption. even if the customer does not pay for the service-related fees. and only if. not by the glass. A cash bar is where each guest pays on their own at the time the drink is served. wine in banquet on a hosted bar must be sold by the bottle. It is a firm. standard operating procedure that a Marriott associate attendant be required on all bar-related events.. A self-service bar is not permitted at any Marriott Hotel banquet event. Otherwise. 1 | BANQUET BEVERAGE SERVICE . a separate cashier must be assigned to sell tickets that are then turned in to bartenders for drinks. In general. • • • Note: It is standard to charge for a bartender. (e. and cashier if needed. Bartenders may self-cashier if.g. It is not standard to apply “consumption waivers” for a minimum amount of consumption. An open or package bar is where beverage service is unlimited and charged per guest for a specified time period. the guests may order as many drinks as they like (within the limits of responsible alcoholic beverage service) and the meeting planner pays a set fee per guest.” or “A bartender fee of $175 will be added if bar revenue does not exceed $750”). they use an electronic cash register that runs a tape and an audit function.BANQUET BEVERAGE SERVICE – SERVICE STANDARDS & STANDARD OPERATING PROCEDURES Bar Types • A hosted bar is one where the drinks are charged on a consumption basis by the drink (in the case of liquor) or by the bottle (in the case of beer or wine). it is against policy to state “We will waive the bartender fee of $175 if bar revenue exceeds $750.

vodka. captain or manager. sour mix. one bartender per 100 guests for cash bars is required. Tabasco Sauce. stainless steel shaker. service pieces and ice for bartenders. bar mat. strainer. Bartenders must not access storeroom inventory directly. salt and pepper shakers. Sierra Mist. club soda. Bar set-ups must include appropriate glassware. stemmed cherries. Canadian whisky. domestic and non-alcoholic • • • • • • • Wines: Red. bar napkins. nuts. white. A bar mixer (blender) must be provided on all bars for frozen and blended drinks. At a minimum. ginger ale. the bar must provide the following: Spirits: Bourbon. condiment tray. They must be issued all products through a supervisor. lemon twists. and cranberry juices. complimentary dry snacks. simple syrup. pourers. This function must be performed by a supervisor. ice. lime juice. ice scoops. stir sticks or sip straws. it is essential that the bar initially be adequately and completely stocked to last through the entire function. tomato. One bar attendant per 175 guests (host or cash bars) is required to restock for products. orange. See complete bar set-up checklist following this section. Bloody Mary mix. jumbo pitted olives. When inventorying bar supplies and stocks at the conclusion of the event. In order to ensure a smooth-running banquet bar function. and votive candles (where permitted by law). grapefruit. corkscrew. blush and sparkling 2 | BANQUET BEVERAGE SERVICE . the bartender must not be responsible for counting return inventory. rum. At a minimum. bar cloth. bar spoon. soft drinks (Pepsi. See complete bar set-up checklist following this section. tonic water and diet). hotel-supplied jigger. salt rimmer. One bartender per 75 guests is required for host bars.BANQUET BEVERAGE SERVICE – SOPs Bar Service Standards • Staffing ratios must be met to provide excellent service and maximize revenues. coarse salt for Margaritas and Margarita mix. mineral waters. Angostura bitters. Set-ups generally include: Bottled waters (still and sparkling). lime wheels and wedges. captain or manager. scotch. Worcestershire Sauce. brandy and tequila Beers: Imported. Bar products must be from the Marriott Gold Standard product listing. gin.

BANQUET BEVERAGE SERVICE – SOPs Bar Service Standards (continued) • • All drinks must be prepared in accordance to Marriott Gold Standard Beverage Recipes.” “speed pouring” or “shot pouring” will be permitted. All glassware must be handled only by the base or stem. unless used for outside or pool-side service. and Cognac pour is 2 ounces . Manhattan. Bar must be stocked with all-purpose glasses. No drinking. All drinks are served with a beverage/cocktail napkin. smoking or eating is permitted behind the bar. Bartenders must use hotel-supplied jiggers. not “hiding” labels while pouring. No tip glasses. jars. 3 | BANQUET BEVERAGE SERVICE • • • • • • • • • • • • .Liquor pour is 1 ounce . No plastic glasses are permitted. and Sherry pour is 3 ounces . The selling strategy in bars must be to offer all brands of spirits and as many wines as possible from two adjoining tiers of the Gold Standard program. martini.Wine pour is 6 ounces • Bartenders are to pour the spirits and wines with the label facing the guest. Pouring standards are consistent with Gold Standard: .Martini. white and red wine glasses. Bottled beer is always served with a glass and beverage/cocktail napkin. Drinks are to be served in correct glasses. All liquor brands must be merchandised and displayed on the back bar. Ice scoops are to always be used. cordial. Brands are never to be substituted. Hands or glass must never be used to scoop ice. or other containers are to be kept in view at the front bar. No “free-pouring.Rocks. The bartender must never leave a bar unattended. Standard bar jigger size is 1 ounce over 2 ounces. This includes wines and beers being served.

bottle of wine. Note: When calculating the potential.2.8 drinks 7 tenths = 23.4 drinks 9 tenths = 29. 6 ounces each — there are actually 25.9 drinks 4 tenths = 13. • Wine = 4 glasses per bottle.81 fluid ounces in a liter bottle. a liter of spirits yields 33 drinks (1 ounce portions). round the number of drinks down to the whole number.4 or 4 tenths equals 13 drinks not 13.3 drinks 2 tenths = 6. Example: .7 drinks 1 bottle = 33 drinks* * There are actually 33. 4 | BANQUET BEVERAGE SERVICE .6 drinks 3 tenths = 9.1 drinks 8 tenths = 26. We round down to the nearest ounce. Drinks Per Bottle of Spirits (for 1 ounce drinks — 1 liter bottle): 1 tenth = 3.4 ounces of wine in a standard 750 ml. We round down to the nearest ounce.5 drinks 6 tenths = 19.BANQUET BEVERAGE SERVICE – SOPs Bar Service Standards (continued) • For potential calculation purposes.2 drinks 5 tenths = 16.

and room charges. . . Bottles must be presented to the host that ordered the wine and opened as if it were a restaurant setting.Strict coaching and counseling when overs/shorts occur. Cash Wine Sales Standards • Whenever wine is not requested on the BEO.Change storeroom locks and keys at least quarterly. . the planner must be asked if it is acceptable for the hotel to place cash wine lists on each table. Controls for cash. . ticket rolls and perpetual period stickers should take place per SOP. .Requisitions are used for all additions and deletions to inventory.No marrying of bottles is permitted.All cash drops must be witnessed by an associate in a department outside of banquets.Observe bartender actions at bars for counting methods or short-pouring.Blind cash drops for all cash handling positions must be made — See Accounting SOP. The list must have at least two offerings in each varietal category with different price points.BANQUET BEVERAGE SERVICE – SOPs Key Banquet Beverage Controls • In all cases. 5 | BANQUET BEVERAGE SERVICE .If possible. .Potential liquor cost must be calculated for all events.Access to the central storeroom is limited and accessed only through the Loss Prevention Department. . .Partial bottles are only used on cash bars or packaged bars. . POS terminals or other methods of charging to a room. control is key to a successful banquet bar operation. integrate all storage into one central storeroom.Use perpetual inventory methodology and practices. Some of these controls are: . . .Surprise audits of cash banks. Incentive contests such as buck-a-bottle for servers are acceptable. credit cards. product and credit card machines must be in place. The hotel must be ready to accept cash. . . for each bar.Enforce jigger use on all spirits-based drinks.

SET-UP CHECKLIST – BANQUET BAR Check List Bar Set-up. bottled lime juice. Tools & Equipment bar cloths bar mat bar spoon beverage/cocktail napkins blender (with two pitchers) bottle/can opener cocktail trays complimentary dry snacks. Not to be used during service) QTY Check List Mixers & Non-alcoholic bar mixer for frozen and blended drinks Bloody Mary mix bottled water — sparkling bottled water — still cream and/or half and half grenadine juice — cranberry juice — grapefruit juice — orange juice — pineapple juice — tomato lime juice. Martini. hotel-supplied juice containers (Store-N-Pour) julep strainer (concave) paring knife & cutting board (Note: If the garnishes are precut. white and red wine glasses. fresh Margarita mix milk mineral waters simple syrup soft drinks — club soda soft drinks — diet soft drinks — ginger ale soft drinks — Pepsi soft drinks — Sierra Mist soft drinks — tonic water sweet & sour mix QTY Hawthorn strainer (spring) ice ice scoops jigger. Champagne flutes gloves (Only used for preparing food/ garnishes. nuts condiment tray corkscrew garnish picks or toothpicks glassware: all purpose glasses. these two items may be removed) pourers salt rimmer sparkling wine closure (clamshell stopper) stainless steel shaker and glass (Boston shaker) stir sticks or sip straws straws (checklist continues on next page) 7 | BANQUET BEVERAGE SERVICE .

etc. pitted jumbo orange flags orange slices salt and pepper shakers Tabasco sauce whipped cream & whipped cream dispenser Worcestershire sauce Garnishes & Cocktail Ingredients QTY Check List Bar Products Spirits: Bourbon Brandy Canadian whisky Dry Vermouth Gin Rum Scotch Sweet Vermouth Tequila Triple Sec Vodka Beers: Domestic — light Domestic — regular Imported — light Imported — regular Non-alcoholic Wines: White Red Blush Sparkling Brand Names QTY Check List Additional Items for Specialty Bars or Guest Request (pineapple.SET-UP CHECKLIST – BANQUET BAR (continued) Check List Angostura bitters bar sugar and/or sugar packets celery stalks for Bloody Marys cherries. stemmed cocktail onions Kosher salt for Margaritas lemon twists lemon wedges lime wedges nutmeg olives.) QTY 8 | BANQUET BEVERAGE SERVICE . flavored vodka.

open throughout the event. Champagne or spirit-based punches offer a very celebratory way to include good cheer in a daytime celebration. closing it during dinner service (as long as wine is served along with dinner). create a signature Margarita for the event and serve it at the main buffet line. WEDDING BEVERAGE – Revised bar availability • Suggest opening the bar for a limited reception time prior to dinner. and choose two or three high quality beers that can be paired with items at a carving station. wine bar. Additionally. For instance. Champagne bars serving both straight Champagne and a limited selection of Champagne cocktails could be a great way of helping the attendees to celebrate the event. the following list outlines alternatives to a full bar that could still meet everyone’s needs. pair two or three wines with the pasta station. and can speak volumes about the quality taste of the wedding couple. 9 | BANQUET BEVERAGE SERVICE . a Champagne bar serving Mimosas. or Bloody Mary bar could be very desirable alternatives. Morning/afternoon events • While a full bar may be frowned upon for events held earlier in the day. However. Wine. Reception events • Target a selection of beers. one way to add a level of service while perhaps decreasing cost is to pass selected drinks during a reception.SERVICE STANDARDS & STANDARD OPERATING PROCEDURES Options/Upsell Opportunities Clearly. as appropriate. don’t forget about the punch bowl. wines and mixed drinks. Champagne bars • Either in addition to any of the other options. would be the ideal scenario for every wedding held in a Marriott hotel. or as a stand-alone option. then re-opening the bar after dinner. if budget reduces the viability of that prospect. Beer and/or wine bars • A nice selection of either premium or back bar quality beers and wines provides a compelling alternative to a full bar. and serve each at reception stations. Passed drinks • Although not terribly efficient. a full bar.

10 | BANQUET BEVERAGE SERVICE .) that are sure to please. it is important to offer high quality. This works particularly well with a Viennese table or dessert buffet service. Non-alcoholic alternatives • When planning beverages. For their benefit. fresh fruit or other food items. bottled water is the default in many restaurants today. unique fruit flavored sodas (raspberry. Some examples may include: “Italian” sodas — This alternative approach to carbonated beverages blends high quality fruit flavored syrups (Monin. offer non-alcoholic beers at all bars. Imported non-alcoholic beers are also growing in popularity and have improved significantly in flavor profile. and the rest of the tables to be poured a high quality. as well as for the enjoyment of anyone else who may prefer a non-alcoholic beverage. it is not uncommon for the head table to be served a “tête de cuvée” (super-premium Champagne). cherry. and should be for banquet events as well. etc. even if you don’t drink. as are freshly squeezed fruit juices. The results are fresh tasting. Make sure that all drinks are attractively garnished with unique.WEDDING BEVERAGE – SOPs Options/Upsell Opportunities (continued) Desserts and cordials • An alternative to a full bar being offered after dinner is to provide an upgraded cordial bar with dessert service. and that they are served in high quality glassware that shows that the bride and groom thought about them carefully. it is important to remember that there will be event attendees who do not consume alcohol. Non-alcoholic beers — There is still a certain badge quality associated with holding a bottle of beer. Bottled water — No longer just for white tablecloth restaurants or questionable foreign cities. These same syrups can be added to iced tea to create fruit flavored iced tea. Finally. apple. but less costly alternative. unique nonalcoholic options. garnish and presentation are just as important with non-alcoholic beverages as they are with their alcoholic counterparts. etc. To appeal to those non-drinkers who wish to fit in. Fresh fruit juices and ‘ades — Fresh lemon or lime-ade is a treat year round. Da Vinci.) with soda water. The Champagne toast • If Champagne is used for the toast.

The following liquors do contain grape derivatives or questionable ingredients. 11 | BANQUET BEVERAGE SERVICE . except for grape flavors. or may have been prepared under questionable methods: Champagne Sherry Cognac Vermouth Brandy Grappa Sangria Cream Liqueurs Certain Cordials* * Certain liqueurs and cordials may or may not be approved (Amaretto. etc.WEDDING BEVERAGE – SOPs Kosher – Alcoholic Beverages The following liquors do not contain anything made from grapes and. therefore. Campari. are considered Kosher: Straight Bourbon Whiskey Straight Scotch Whisky Straight Rye Whiskey Single Malt Scotch Whisky Rum Gin Unflavored Grain Vodka Tequila Blended Scotch Whisky Soft Drinks* * Soft drinks can usually be assumed to be Kosher. Check with the Mashgiach overseeing the event.). Kahlua.

Why are Kosher wines more expensive than commercially-produced wines? In order to produce wine under the rules of the Union of Orthodox Jewish Congregations. the process becomes labor-intensive. What is the significance of the P notation next to the ®? The “P” indicates that the wine is guaranteed not to have been produced with any grape products. are carried out by personnel who are supervised by a Rabbi. All elements of additives used in the production must either be Kosher-approved or from a Kosher source. 12 | BANQUET BEVERAGE SERVICE . “Mevushal” renders the wine universally Kosher. when first produced in the US. from receipt of the grapes through bottling.WEDDING BEVERAGE – SOPs Kosher – Alcoholic Beverages (continued) Kosher Wines Wines must be produced under special handling procedures. the effect on red wines softens the structure and reduces the prominence of the tannins. first from fruits and raisins and later. Contemporary producers of Kosher wines are producing them for a sophisticated market from high-quality vitis vinifera grapes (the European-styled varietals commonly known today such as Merlot. and may therefore be served by a non-observant person to an observant person. Cabernet Sauvignon and Chardonnay) in a fully dry style that is far more compatible with foods than the traditionally-styled wines. from the vitis labrusca vines indigenous to the New World. but neither is it beneficial. Its effect on white wines is usually not perceptible. How do traditional Kosher wines differ from those made by more comtemporary producers? Kosher wines were traditionally made in a sweet style. Is flash-pasteurization harmful to the wine? It is not harmful to the wine. Hand-crafted products are inevitably more costly to produce. and is thus Kosher for Passover. Here are some commonly asked questions on Kosher wines: How are Kosher wines made? They are produced exactly the same way as non-Kosher wines except that all handling and production. meticulously pure and time-consuming. What does “Mevushal” mean? This indicates the wine has been flash-pasteurized to a temperature of 175° F.

13 | BANQUET BEVERAGE SERVICE . etc. If corkage charges are permitted by law. Any policy should take into account the following cost factors: Labor Ensure that the labor of the server/bartender is partially covered by the corkage fee. Check with the local liquor licensing authority to determine applicability.WEDDING BEVERAGE – SOPs Corkage Whether in an attempt to reduce costs. or to offer specially selected beverages that are not part of the hotel’s offerings. In many jurisdictions. should be factored into any corkage charged for spirits. and is often easier to justify to the wedding organizers. rather than a per bottle fee. This approach does not depend on volume to recoup costs. Garnishes Accompaniments to the drinks also have costs that should be covered by a corkage fee — garnish. bridal couples are increasingly asking about the prospect of bringing their own alcoholic beverages to their weddings. If guests bring their own. Profit Alcoholic beverages are a great source of profit during a wedding event. a portion of the profit contribution should be recovered through the corkage charged. One approach to corkage is to add a per person charge to the cost of the wedding. it would be wise to be prepared for the question by establishing a hotel policy in advance. etc. this is simply illegal. ice. as is the labor of the staff who will wash the glasses. mixers.

meetings. not open bottles willy-nilly (as it should be). Your wine pricing should be in line with your competitive set. increase your price a bit if warranted to reflect the extra depletions. the evening is more beautiful. and the wine is priced per-bottle. you should offer varied choices in wine at an affordable price. and proud of the fine event.) and social events (weddings and parties). etc. Pricing Strategy First. with wine. or half a bottle of your Tier 1 wine. What — Just as choices are offered in the food menu. including wine — The dinner price includes white and red wine throughout the meal. 14 | BANQUET BEVERAGE SERVICE . That said. check the competition. Finally — Control what you open! With this strategy. the incentive is to give great service. Here’s how: Offer a price-per-guest. perhaps the price of 2 glasses in your lounge or room service. on consumption. and which are fuller in body.BANQUET BEVERAGE SERVICE Suggested Wine List Set-Up Where — The first rule of banquet wine lists is that they should be prominent. Although we specify Tier 1 wines. with wine. banquet lists are hidden deep within the presentation package — an afterthought for the venue and the guest. Too often. You can offer your Tier 1. the bottom line is vastly improved. creative pricing alternatives can give you a competitive edge. the wine consumption will be modest in comparison to the extra revenue and bottom-line profit booked. especially for corporate functions (conventions. The result — The dinner tastes better and the guest enjoy it more. the reality is that we can offer similar pricing for many of our other Marriott Gold Standard offerings. This last point can’t be over-emphasized. Consider offering priceinclusive options. For weddings or other wine-centric functions. How — List your selections in the progressive list order. the host is worry-free. plus the comparable-cost Tier 2 selections you carry. For example: Consumption-pricing versus inclusive pricing Wine always seems an expensive add-on when the guest has no control over the number of bottles opened. For most events. so banquet sales pros can explain which wines are lighter-styled. so the guest is in the driver’s seat. Increase your per-person dinner price by a little. period.

or develop your own based on your property’s signature dishes. create attractive signs featuring the theme. For each station.BANQUET BEVERAGE SERVICE Specialty Banquet Bars & Upselling Ideas Specialty Banquet Bars Wine and Food Pairing Wine tastings and/or wine receptions are increasingly popular as social and corporate events. Suggested wine and food pairing buffet stations: Antipasti and Italian Chianti or Prosecco Sushi and sparkling wine or Riesling Hand-crafted cheese and wine Tex-Mex and white Zinfandel East meets west: dim sum or stirfry with California wines Port and chocolate or petits fours Raw bar with Riesling “Big” reds and barbecue California Chardonnay and clambake fare Ceviche and Sauvignon Blanc Beaujolais and bistro fare — charcuterie. patés and terrines Bubbly and eggs Benedict Chianti and a pasta station Oysters and Sancerre (Sauvignon Blanc) 15 | BANQUET BEVERAGE SERVICE . and listing the food and wine pairing for that station. See the ideas below. A take-home menu of all the stations’ wines and foods makes it fun and memorable for guests to mingle and try all the different pairings. Wine-and-food-pairing buffet “stations” make for a fun and unique reception or dinner. or foods that are specialties of the local area.

Specialty drink “bars” can be paired to food buffet stations for a dramatic. Beer and Specialty Themes Presenting cocktails and specialty beverages in creative ways can add enormous cachet. your best local micro-brews. or noodle station • • 16 | BANQUET BEVERAGE SERVICE . a tropical drink bar. Here are some to try: Barbecue and brew Stout and oysters Vodka and caviar or gravlax Margaritas and Mexican food Mojitos and Cuban sandwiches English ales and roast beef. or churrascaría presentation) Sake and sushi/sashimi Sake and a dim sum. choose beverages with names or origins that pay tribute to the couple’s family heritage. or whatever). They can be themed to the occasion. prime rib or Beef Wellington Cordials and desserts Classic cocktails-and-canapé bar featuring Martinis and Manhattans Mai Tais and luau fare such as roast pork and pupus (Hawaiian appetizers) Australian beer with “shrimp on the barbie” “Mocktail” bars for childrens’ events Beer and barbecue Microbrews and meat (rotisserie. For example: • Beverages themed to the group — For an international business meeting. presentation. the season or the group. Local specialties — Offer signature Margarita bars in the southwest.BANQUET BEVERAGE SERVICE Specialty Banquet Bars & Upselling Ideas (continued) Spirits. class and “buzz” to an event. and delicious. a wine bar featuring local wines (California. carving. Beer and spirits pairings — Most guests love to sample new pairings and new tastes. or whatever’s fresh in your marketplace. stirfry.” For a wedding. country “lemonade” for grownups. honor the attendees with beers or wines from their home “port of call.

As bridal-party gifts or in-room amenities. Rhode Island Vidal. symbolizes that “it takes two. for example — by adding a homegrown. is wonderful and personal. with a family recipe. Consider wine-inclusive pricing. priced per guest in a way that guests can understand — that is. consider Australian Shiraz or American red Zinfandel. For dinner selections. you can branch out from Chardonnay. including the wine names. truly distinctive touch. all-in-one. A savvy venue can offer a quality menu that includes delicious wine and food. the land of the tango. For reds. within budget. “What was that wine we had?” A printed menu. Cabernet and Merlot.” A local wine will linger in memory — Texas Chenin Blanc. Arizona Cabernet. or from places where you’ve traveled or worked. A wine from Argentina. a bottle. Make it Special Which wine? For sit-down or buffet dinners. Prosecco from Italy or sparkling wines from the United States. When the group size makes French Champagne too costly. the couple and their families shouldn’t have to be pre-occupied with worrying that every cork pulled is another line-item on the bill. During the festivities. For whites. and suggest that both be offered throughout the meal. Pinot Grigio and Sauvignon Blanc are both crowd-pleasing and food-versatile. You are making memories — consider wines that reflect the origins of the families being joined.BANQUET BEVERAGE SERVICE Specialty Banquet Bars & Upselling Ideas (continued) Upselling Banquet Wine: Keep it Simple. Wedding wines • Bubbly options for the reception and toast have never been broader or more affordable. Wine isn’t just for the ceremony. • • • • 17 | BANQUET BEVERAGE SERVICE . recommend a white and a red. is an easy guest amenity that helps attendees remember the wine and food. consider cava from Spain. You get great flavor for a great price. “Rules” about color and food-matching are old hat — everyone will enjoy the occasion best when they can drink what they like. and the occasion.

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