BANQUET OBJECTIVES

Preparation and service of food for the dining public is an excellent way to
practice classroom lecture/demonstrations in a “live” atmosphere.
The quality of food is one reason why the public enjoys dining at the culinary
school.
However, good food served poorly detracts from the experience and is often
the determining factor whether a guest will return to the restaurant.
When surveyed in restaurant publications, guests state their number one
reason for not returning to a restaurant is poor service. In this course it will
be our goal to learn the skills required to provide quality service that will
often exceed the guests’ service expectations.
Banquet Nights allow an opportunity to practice the basics of professional
service:
(a)
Anticipating and satisfying guests needs
(b)
Etiquette and dining room rules of service
(c)
Carrying large and small service trays
(d)
Proper servicing of food and beverage
(e)
Communicating effectively
(f)
Learn and implement basic managerial duties-staffing, floor plans, guest
lists, seating and directing service flow

BANQUET SYNOPSIS
Reservations are placed and paid for in advance. Guests are seated at tables
of four to twelve persons, with two to three parties potentially sharing the
same table.
This allows for more seating space and somewhat simplifies the flow of
service.
Even though several parties may be seated at the same table, the table is
served as one, with the only exception being wine and beverage service.
Various personnel positions are used in banquet service.
We will utilize the following: Front Server, Back Server, Server’s Assistant,
Floor Managers.
REQUIRED EQUIPMENT/TEXTS
(1)
Wine Opener
(2)
Crumber
(3)
Dining Room Service Handouts
Ink Pen
Uniform
SPECIFIC RESPONSIBILITIES INCLUDE:
HOST/MANAGER:
Assigns server side work and service positions; supervising set-up and mise
en place
Prepares floor, table and guest seating
Assists as needed in checking in, seating and wine procurement during
seating
Assists in timing and service of the menu
Bids guests farewell and thanks
Assist in and supervises closing side work
Processes guest payment and collection of gratuities
FRONT SERVER:
Responsible for all wine and after-meal beverage service
Explains each course to all guests as served
Assists in the service of each course
Assists as needed in the replenishing of bread, butter and water
Assists in the clearing of each course
Bids guests farewell and thanks
Opening and closing side-work
BACK SERVER:
Serves bread, butter, and water (When there are no server assistants
assigned)
Replenishes bread, butter and water throughout service (When there are no
server assistants assigned)
Carries (with trays) menu courses from the kitchen
Is responsible for the mise en place for coffee service (When there are no
server assistants assigned)
Assists in clearing each course
Carries trays with soiled dishes to kitchen
Assists Front Server
Opening and closing side-work
SERVER:
Serves bread, butter, and water
Replenishes bread, butter and water throughout service
Is responsible for the mise en place for coffee service
Assists in the service of each course
Assists in clearing each course
Carries trays with soiled dishes, flatware and glassware to kitchen
Assists Front Server
Opening and closing side-work
DINING ROOM PREPARATION
Because of the timing for banquet service, we preset the necessary flatware
on the table before service for most courses.
The theory behind presetting multiple course settings is to speed up service
and to provide the server with more time to better meet the guests’ needs in
other areas.
The procedure for using flatware is to utilize the utensils from the outside of
the place setting in.
The appropriate flatware is set according to menu and course order.
At banquets, in addition to presetting all dinner flatware, dessert flatware,
and coffee cups/saucers and bread and butter plates and butter knives are
also preset.
In addition, each table is preset with a napkin, printed menu, salt and
peppershakers, sugar caddies, and lamps. Nearer to the time guests are
seated, water, butter and baskets of bread will be preset on the tables.
MENU PREPARATION FOR BANQUET SERVICE
Following Dining Room preparation and mise en place, the Chef Instructor,
Guest will give menu course descriptions to the servers. Course examples
may also be available for tasting.
Preparation of the menu presentation is part of a server’s general
responsibility and, more importantly, will help you feel more comfortable
when describing menu selections to the guests.
Each item must be briefly described using the following guidelines:
Major ingredients, the main item of the course, sauces, accompaniments and
garnishes, should be explained.
Predominant spices and seasonings should also be included.
C.
Describe the preparation.
The item may, for example, be braised, broiled, baked or poached.
Any additional information detailing the importance of this dish to the overall
ethnic cuisine may be added at this time.
By: Rooms Time: 6-5-2010 19:21

There are several factors to consider when writing the item

descriptors. First, the food may be temperature-hot and in need of
consumption as soon as possible. Therefore, the descriptions must be as
concise as possible when still allowing the guests to absorb your
information. Secondly, the guests are usually interested in food which they
be unfamiliar with and would appreciate any additional information you may
provide. Thirdly, the guests should be informed when food is intentionally
served at room temperature or cold. And finally, and most importantly,
Knowledge of specific ingredients that are commonly those to which persons
are often allergic, is essential. Whenever in doubt of the ingredients in food
you are serving…DON’T!
OUTLINE OF SERVICE FLOW
SEQUENCE OF SERVICE
A. Completion of mise en place following student meal break and the
Chef’s meeting (Usually around 6:00 p.m.)
B. Guests are seated at 6:30 p.m.
C. Front server immediately begins wine service for the guests at their
assigned tables.
D. Back servers and/or server assistants serve bread unless it is preset.
E. Back waiters pick up courses from the kitchen as directed to do so by
the instructor or T.A.. The team members will serve the courses according
to “wave service sequence.”
F. The courses are served (women first and from the right side of the
guest with the right hand) after which the front waiter explains each course
to the guests.
G. Repeat E and F, according to “wave service sequence” until all tables
served.
H. All-Recheck needs of guest.
I. All-Clear the table.
J. All- Help transport soiled plates to the dishwashing station. Clean
each tray following soiled plate removal.
K. The next course is served
L. Continue the same sequence for each following course.
M. Crumb the table.
N. Serve coffee or tea. (No specialty beverages.)
O. Serve dessert.
P. Clear dessert.
Q. Continue beverage service.
R. Clear the tables as the guests leave. Comment cards and an
instructor will collect gratuities that are left on the table.

SEQUENCE OF SERVICE/BANQUET
A. After dinner break, complete the following items:
1. Recheck tables for accuracy in settings
2. Fill water glasses and place on settings (at 12:00 and iced to the
rim), for each place setting.
3. Place portioned butter on table - 2 for seven or more people.
4. Light lamps.
5. Practice menu descriptions with instructor and fellow students
following the Chef’s meeting.
6. Place doilies in pocket. (Used for coffee service)
7. Obtain 2 side towels.
8. Fill ice buckets 2/3 full of ice and then ½ full of water and stored
near bar area.
9. Fill baskets with sliced bread and place on tables

At or before 6:30, the guests are seated. Front servers will be stationed near
their tables, waiting for their guests. Guests are seated at predetermined
tables; keep in mind that many tables may contain more than one party. Do
not accept wine at this time.
C. The Front Server must determine, by party if necessary, the orders
of wine service. The exact service of wine may be hard to determine
consequently wine must be handled as the guests request it. Sometimes-
alternate beverages should be offered if no wine has been brought.
D. The Instructor will coordinate the pick-up time for all courses with
the Chef. When the kitchen is ready for service and the dining room guests
have received their beverages, the instructor will inform servers that service
will begin. The Back servers will assemble in the kitchen in preparation for
“wave” service and as indicated on the Expeditor’s Service Flow Sheet. As
the Back Servers gather in the kitchen to pick up the food, the Front Servers
should recheck their tables to ensure they have bread, butter and wine or
beverages. This is also the time to review your menu presentation. The
Chef or instructor will inform the Back Waiter to which table the trayed food
is to be delivered.
E. The course will be served from the right of each guest with the
server’s right hand, with ladies served first. When all guests have received
their food, the Front Server will stand at the head of the table and with the
guests’ attention he/she will recite the menu description. If the entire table
was unable to hear, it may be necessary to go to the other end of the table
and recite it once again. The Back Server will help to replenish water, bread
and butter throughout service and as needed.
F. The “wave service sequence” will continue until all tables are served.
G. The Front Server should constantly recheck wine, iced water,
beverage refills, flatware, and bread and butter. If all the tables are served,
the Back Server will also assist in rechecking the above.
H. All tables must be served before the kitchen will serve the next
course. The instructor will inform all servers when the next course is to be
served.
I. When all the guests at the table have finished the course, the back
and front servers will clear the course and all preset flatware used or not for
that course onto large oval trays. It is important to visually check each
guest’s place setting to ensure the proper flatware is available for the next
course. An (STP) serviette is always used to deliver flatware to the table.
J. The Back Server then carries the balanced tray of soiled dishes and
flatware to the kitchen and clears the tray into the dishwashing area. All
flatware is gently placed in the soaking bin and plates are placed gently
through the dishwasher’s window. All trays should be wiped with the towels
provided in the soiled dish window. Soiled napkins should be placed in the
linen bin next to the bread warmer or below the First Aid Kit.
K. Continue the sequence for each course. Either the main course or a
salad course will be served prior to the dessert course. When clearing for
that course, clear bread plates and butter knives, butter, breadbaskets and
salt and peppershakers.
L. Removing bread and butter plates will make scraping away crumbs,
or crumbing, much easier.
Crumb the table into a side towel before taking the tray of dishes into the
kitchen. Check for dessert flatware and remove empty glasses.
M. Before serving the dessert, offers the guest’s coffee, decaf, or hot
tea. Half-and-half will be brought to each table, with two creamers for
parties of 7 or more. Sugar should already be on the table but should be
visually checked for potential refill. Both Front and Back Servers will
perform coffee/tea service.
N. After coffee service has been completed, serve the dessert course
and provide established course description.
O. Clear dessert course.
P. Continue to serve water and beverages until the guests depart the
Dining Room.
Q. As the guests begin to leave, clears water glasses and all remaining
beverages and flatware. Comment cards and gratuities should remain on
the table and be brought to the attention of the instructor. Tablecloths,
flowers and lit candles must remain on the table until all guests have left the
room. Begin completing the closing sidework assigned to you by the
instructor.
R. After all guests have left; closing side work is completed.
By: Rooms Time: 6-5-2010 19:21

OPENING SIDEWORK/BANQUET SERVERS

A. GROUP I
1. Set tables and chairs according to seating plan.
2. Ensure enough space in between tables for comfortable seating.
3. Clean table bases and chairs with a red-striped towel.
4. Clean crumbs off chairs and vacuum carpet
5. Place tablecloths on tables, label side down. Make sure tables are
level and steady. Clean salt and pepper shakers, fill, place on tables. Salt
should face east, with corners of shakers touching.
7. Clean sugar containers, fill, place on tables. Sugar packets should
face one direction.
8. Polish lamps and refill fuel.
9. Polish wine buckets. Prepare the wine stands with a side towels.
Before leaving for dinner and after folding napkins (below), fill buckets with
ice and place in bar area.
10. Clean oval and cork trays.
11. Work with Group II on setting tables.
12. Fold menus and place on tables.
13. Fold napkins.

B. GROUP II
1. Clean and polish flatware for place settings and backups.
2. Set tables with flatware according to set-up sheet.
3. Clean and polish coffee cups and saucers. Place on tables, cups
turned downward, with handles at 4:00.
4. Clean and polish bread plates, place on tables.
5. Turn on the bread warmers, the top and bottom drawers, to
180°. The middle drawer should be set at 120°.
6. Polish tray stands and distribute in designated serving areas.
7. Place napkins with artichoke folds in breadbaskets (per reservation).
8. Fold side towels.
9. Fold menus.
10. Fold napkins.

C. GROUP III
1. Assist GROUP I in setting tables.
2. Clean and polish (leave right side up on shelves):
All purpose wineglasses according to instructions, based on reservations.
Champagne glasses according to instructions, based on reservations.
When Dining Room is empty, place all glassware on shelves in service
station.
Polish water glasses and turn right side up in rack for icing.
3. Make 3 serviette plates.
4. Fold napkins.

1. SERVICE STATION/KITCHEN
(a) Make iced tea according to reservations. (Instructions in Orientation
Section of Text.)
(b) Clean counters.
(c) Obtain dots for wine service; place in bar area.
(d) Ensure coffee warmers are plugged in service station.
(e) Polish 7 chrome pots and place in service station.
(f) Place half the supply of cork trays in the service station and the
other half at the beverage station.
(g) Polish underliners (5” plates) and ensure supply of doilies.
(h) Ensure that there is an ample supply of seeded lemons in good
condition and that they are divided into two containers for each station: one
for backup and one small container to be placed next to the hot tea pot
warmer. Keep covered in dishes and keep refrigerated until service. Place a
small supply by the hot teapots.
(i) Set a silver pot on burners in service station for hot tea.
(j) Set all carafes for ice water service in service station and bar area
(divided).
(k) Ensure rolling ice bin in service station is filled with ice.
(l) Set liners and a supply of doilies by the hot tea warmer in the
kitchen.
(m) Polish beverage glasses and divides between stations (amount
based on reservations).
(n) Make sure there are 4 fresh containers of half- &-half in the reach in
and open each one. Check for freshness by pouring a little cream into a hot
cup of coffee.

2. BEVERAGE STATION (Set for service depending on guest count)

(a) Clean counter.
(b) Confirm half supply of cork trays is on the bar.
(c) Polish beverage liners and ensure supply of doilies.
(d) Ensure coffee warmers are plugged into the wall sockets.
(e) Polish two chrome pots and place in beverage station.
(f) Ensure limes are cut and in good condition; place in two containers—
keep refrigerated until service.
(g) Place one ice bowl and ice scoop in both beverage and service
station.
(h) Ensure small supply of straws in beverage and service station.
(i) Fold napkins.
2. BEVERAGE STATION (Continued)

(j) Place containers with sanitizing solution in bread, service and

beverage stations with red-striped towel for cleaning.
(k) Comment cards
Using a pencil, place the following information in the back right-hand corner
of each comment card:
Date
B (BANQUET) and table number, example: B-1
Complete the number of cards needed for each table.
Place the comment cards underneath top rim of B&B.

GENERAL SERVICE GUIDELINES

A. BEVERAGES
1. Beverages are served from the right.
2. Round trays are used to deliver and clear beverages.
3. Ensure all cups and teapots are free of stains.
4. Coffee, water and wine are replenished automatically.
5. Handle glasses by the stem and beverage glasses by the lower third
of glass.
6. Specific beverage service:

Regular and Decaf Coffee

Coffee cup and saucer with doily (handle set 4:00)
Teaspoon
Sugar
Half and Half

Iced Tea
Liner with doily and lemon
Iced teaspoon
Sugar

Hot Tea
Tea pot (warm—handle towards the guest)
Liner under teapot with doily and lemon
Coffee cup with sauce (handle set at 4:00)
Teaspoon
Sugar
Half and Half (on request only)

TO OFFER HOT TEA:

1. Show guest tea box with selections.
2. After the guest chooses a tea bag, take bag and box back to service
station.
3. Teapot with lid, liner with doily and lemon, coffee cups saucer, sugar
and teaspoon.
4. Place tea bag into teapot and pour boiling water on top to fill teapot,
top with lid.
5. Bring set up to guest.

Soda
Any beverage that requires a wedge of fruit (club soda w/lime) must be
served on a liner (5-inch plate) with a doily. For example: a diet coke with a
request of fruit.
Available-Coke, Diet Coke, Sprite, Pink Lemonade, Club Soda.

Iced Coffee
Iced teaspoon
Half and Half
Sugar
Liner with doily
By: Rooms Time: 6-5-2010 19:22

B. WINE SERVICE

The Server at the table performs wine Service.

(1) Equipment Needed
a. Corkscrew
b. Ice bucket with wine stand
c. Side towel
d. Red and/or white wine glasses

(2) Presentation and Handling or Wine

It is important that still or sparkling wine is handled with care, as in the case
of red wine, sediment present in the bottle will not be disturbed. For
champagne, handling with care is important so that no wine is expelled
when opening.
The wine is first cradled in a side towel with the label in full view. The bottle
is then presented to the host, on his/her right, for inspection. Upon
approval, the Server is then ready to uncork and serve the wine within full
view of the guests.
(3) Uncorking a Still Wine
a. With the blade of the corkscrew, cut the lead seal, just below the first
lip of the bottle. Turn the knife, not the bottle, to complete the cut. Discard
the removed lead in your apron’s pocket.
b. With the side towel, wipe the exposed lip free of debris.
c. Insert the screw (also called the worm or helix) into the center of the
cork. With the lever in place on the bottle’s lip, pull the cork out just
slightly. Now make one or two more additional turns of the screw, leaving
two rings of the screw in view close to the bottom of the cork. (Take care
not to pierce the cork.) Pull cork out slowly and steadily, trying not to pop
the cork.
d. Wipe the inside and outside of the lip, trying not to allow debris to
fall into the bottle.
e. Remove the cork from the screw and present it to the host. Place
the cork to the right of the host’s wineglass.

(4) Uncorking Sparkling Wine or Champagne

a. Carefully remove the foil hood. If the bottle is the new design (no
lead), omit.
b. Using a side towel, corner the top of the cork, pointing away from
the guests and you at a 45-degree angle. While holding the cork down with
your thumb, loosen the wine clasp. Grasp the cork and wire clasp with the
side towel firmly. Rotate the bottle slightly while removing the cork. Once
you feel the cork slip, give it back pressure. Do not pop the cork so that gas
escapes gently and without popping. Once the cork is removed, it is only
reinserted if the wine is taken from the premises.
c. Release the cork gradually so that gas escapes gently and without
popping.
d. Wipe the lip clean of debris.

(5) Pouring the Wine

a. Pour a 1-2-oz. portion for the host to taste.
b. Upon the host’s approval, begin pouring for women first, then men,
and finally the host, moving in a counterclockwise manner. Pour only from
the right of the guest. The wine is poured slowly from a point just above the
lip of the glass. The glass is filled to one-half of its volume. Hold the bottle
firmly from the bottom of the bottle with the label always in full view of the
guests.
c. Rotate the bottle slightly as you complete each pour. This helps to
avoid spilling the final drops of wine. Never allow the bottle to touch the rim
of the glass.
d. Wipe the lip, sides and bottom of the bottle with the side towel
before placing the bottle on the table for red wine. This side towel should
remain folded and placed along side the bottle of red wine. For champagne
or white wines, the bottle is kept in the wine bucket with a side towel.
e. The server should be attentive in wine service, keeping wine to at
least one-half full of the guest’s glasses.
f. After all the wine has been served, remove bottles, wine buckets, and
empty glassware. Never turn empty bottles upside-down in the wine bucket.

C. FOOD SERVICE
Food is served from oval trays. If there are more than six people at the
table at a time, it may be necessary to use two trays to serve the course,
particularly the main course. In that instance, the server assistant or other
servers will help serve the trays to the dining room.
The plate covers are removed before placing the plates on the table.
Remove plate covers without using a finger in the lid’s vent.
To place the plates correctly in front of the guest, turn the main course
toward you at 6:00 and hold the side towel in your left hand. Pick up the
plate at 9:00 with the left hand and serve from the left.
Place the plate so that the rim of the plate is ½-1 inch from the edge of the
table. In order to accomplish this, glassware may need to be moved.
Serve all the women first.
Food is served clockwise; women first then men.
Soups and other liquids (beverages) are served from the right with the right
hand.

D. CLEARING
Tables are cleared when everyone at the table has completed that course.
Remove soiled dishes from the right with the right hand, unless placement of
dishes is already on the guest’s left.
Plates and flatware are cleared onto large oval trays. If flatware was not
used and was placed on the table to use with that course, remove it to keep
the table neat and organized.
Clear all soiled dishes and beverage glassware from the right.
Clear all empty beverage glasses with a small tray. If coffee has been
ordered and another beverage is on the table, ask if that beverage may be
removed after they receive their coffee.
Nothing should be stacked on plates in front of the guest at the
table. Flatware should be taken off the table individually, not placed on
plates while still on the table.
Divide types of china into separate stacks, with all flatware placed together
on the tray. This helps to eliminate the chances of china falling off the
tray. This also helps in balancing the trays while carrying them, reduces
noise in the dining room, and is easier to clear when taking the dishes off
the tray at the dishwashing station.
Plates and glasses are placed gently through the window at the dishwashing
station, located in the kitchen. Plates, flatware, and glasses are placed in
the window in the designated areas for each. It is dangerous to leave dishes
on the ledge. Trays, with or without plates, should be removed from the
window as soon as you finish clearing it. Clean the tray before leaving the
dishwashing station with a towel provided in the window.

By: Rooms Time: 6-5-2010 19:23

E. ALCOHOL SERVICE POLICY IN THE DINING ROOM

Servers of alcohol at the Dining Room at Kendall College will be required to

attend an alcohol service seminar as part of the Dining Room Service class

Following this seminar, servers will expect to know and understand:

1. Rules, regulations and guidelines in the careful and responsible

service of alcohol.
2. Recognizing signs of intoxication.
3. Techniques used to monitor and intervene through the various stages
of intoxication.
4. Importance of communicating behavior changes and situations
involving guest’s consumption of alcohol.
5. Need for documentation of incidents involving the service of alcohol.

The Dining Room at Kendall College is a teaching/dining facility, which

uniquely allows the guest to bring alcohol to the school. It is necessary,
therefore, to serve alcohol carefully and responsibly.
When a guest is thought to be under age, proper and authentic identification
will be required.
When two or more signs of intoxication appear, the guest/guests will no
longer be served alcoholic beverages.
Remaining beverages will be removed and kept from the guest. The
beverages will be returned no sooner that the following day.
Alternative modes of transportation will be offered to guests, i.e., a taxi
(864-7500), designated driver at the table, etc. However, if a guest refuses
and proceeds to drive him or herself, the police should be notified.
Alert an instructor as soon as it is apparent that there is a problem with a
guest as it pertains to the service of alcohol. The instructor, along with two
witnesses, will explain our alcohol service policies to the guests in question.
When it is necessary to prevent a guest from consuming any further
alcoholic beverages, the following steps must be taken:
6. Approach the guest in a firm but tactful manner. Avoid being
judgmental. Avoid using words or phrases that show a lack of respect for
the guest. Use courteous language that emphasizes your concern for the
guest.
7. Try to enlist the aid and support of others in the guest’s party in
encouraging the guest to comply with the alcohol service regulations.
8. Communicate any and all situations to the instructors, TA’s, and
fellow servers.
9. Document the occurrences you have observed. Be sure to include
date, times, names, a detailed description of events and steps that were
taken, by you or by others. Obtain, if possible, a witness’ account as well.

GROUP 1

Set tables & chairs per floor plan.

Clean crumbs off chairs and vacuum.
 Place tablecloths.
Clean & place salt & pepper shakers.
Clean & fill sugar container & place on tables.
Clean & refill lamps & place on tables.
Polish wine buckets. Prepare wine stands.
Clean oval & cork trays.
Work with Group 2 on setting tables.
Fold menus and place on tables.
Fold napkins.
Fill wine buckets with ice before you leave for dinner.
Check iced tea supply – make more if needed.
Clean counters in bread slicing area and service area.
Polish underliners (5” plates) an ensure supply of doilies.
Check supply of ceramic tea pots find more if needed.
Ensure ice machine in service station is filled with ice.

GROUP 2

Clean & polish flatware.

Set tables with flatware per diagram.
Clean & polish coffee cups & saucers and place on tables.
Clean & polish bread plates & place on tables.
Polish tray stands and place.
Place napkins in bread baskets.
Fold side towels.
Fold menus.
Fold napkins.
Ensure that there is an adequate supply of seeded lemons in service area

Set 3 carafes for ice-tea in service area.

Clean counter in bar area.

GROUP 3

Assist Group 1 in setting tables.

 Clean & polish wineglasses and place in service station.
Clean & polish water glasses, place right side up in racks for icing.
Make serviette plates with dessert fork & spoons.
Make serviette plates with back up silverware.
Place napkins in bread baskets.
Fold napkins.
Polish beverage glasses & place in service area.
Make sure that there are 6 fresh containers of creamer in cooler in service
area.
Polish beverage liners and ensure supply of doilies

Ensure a small supply of straws in service areas

Place containers with sanitizing solution in bread, service & bar areas with
wonder wipe for cleaning.

Fill out comment cards and place under top rim of B & B plate.
Set liners & doilies by the hot tea warmers in kitchen.