BANQUET CHECKLIST

· Call and confirm reservations starting the week prior to the event.

· Confirm the party size.

· Inform party of timing

· For example, Reception in the foyer from 6:00 P.M. to 6:30 P.M.

· Seating for dinner will begin promptly at 6:30 P.M.

· Inform the party of the menu for the evening

· Inquire as to special needs:

· Dietary restrictions?

· Disabled dinners?

· Children?

· Special equipment (microphone, podium, flag, projectors, screens, etc.)

· Make sure all linen needed has been ordered through purchasing agent

· The tables for the event are usually 6-tops or 8-tops (72 x 72 and 90 x 90)

· Some reception tables require 54 x 120 linen.

· Are special napkin colors required?

· Develop mise en place (MEP) information for service:

· Table set-up for the foyer and dining room

· Glassware needs to be polished for the reception and dinner service

· Bread plates to be polished

· Silverware needed

· Bread napkin needs

· Butter plate to be prepared

· Coffee cup needs

· If there is a reception beginning at 6:00 P.M., the reception area needs to be set up by 5:30 p.m.

· Will there be a registration table?

· Table size

· Skirting

· Number of chairs

· Supplies (diagram, name tags, pens, cash box, credit card processing, etc.)

· Do we schedule people for the table (cashier, host)?

· Guest list showing party size, name, and whether they've paid or need to pay at the door

· Some type of card given to the guest to designate the seating arrangements?

· Possible considerations for a reception:

· Skirted serpentine tables for beverage service.

· Beverages to be served at the reception (wine, beer, soda, iced tea, water, etc).

· Ice, napkins, wine openers, trash receptacle, side stand for “empties”

· At least two people scheduled at the bar table

· One person walking around picking up empty glasses

· People serving appetizers?

· Self-serve appetizer table?

· Plan for a maximum of two glasses of wine per guest during the reception

· The dining room manager holds a meeting as soon as the class separates to discuss the banquet:

· What is the event?

· How many guests are attending?

· The menu?

· The wine?

· Sequence of service?

· Other essential information for the staff

· Who are the servers?

· Who are the runners?

· Who's working the bar table?

· Who's working the registration table?

· What time each person needs to be at their designated stations when we open

· Each server, host, bartender and cashier will need to be assigned by the DM, a list of duties and a time that it will take to complete each task.

· The wines served during the banquet are a white wine and a red wine.

· The white wine will need to be placed in the dessert walk-in the day prior to the event.

· See the FOH instructor for the number of bottles that need to be opened for service.

· Both wines should be opened before service begins.

· The dining room needs to be set-up and detailed by 5:00 p.m.

· Remember to assign sections early on so that each server is aware of their tables.

· The servers may need to assist the host when the time comes to seat the guest.

· All tables need to have table numbers visible when it comes time to seat the guest.

· If place cards are used, the are set out and checked by 5:30 P.M.

· Dining Room Manager checks all set-ups, MEP, breezeway, ashtrays, trashcans, restrooms, etc.

· Window screens open, dividers up, music on, lights on, microphone ready, doors unlocked, etc.

· The sequence of service:

· Seat the guest

· Pour the first course wine (Servers and runners)

· Runners go to kitchen after first course wine is poured

· Serve appetizers. Have someone start brewing coffee.

· After apps are served, servers should check on water, wine, and bread refills.

· Runners bring oval trays out so that the servers can start to clear. Runners takes full trays back to the kitchen and give to the dishwasher. Continue until all of the dining room is clear.

· Serve salads the same way the appetizer course was delivered.

· Servers are to check on water, wine, and bread refills.

· Salads are cleared the same way that apps were cleared.

· Everyone pours Red wine.

· Entrees are served using the same method of service as before.

· Servers check on water, bread, wine refills.

· Clear entrees

· Serve dessert

· Pour coffee

· Clear dessert.

IMPORTANT POINTS TO REMEMBER

· Make sure water is made and placed at the table before guests are seated.

· The wine is poured before each course begins.

· The same wine is poured for the salad course that is used for the appetizer course.

· Each server is responsible for serving a table completely before starting another table.

· Serve food from the left. Serve ladies first and the host of the party last (regardless of gender).

· Serve the head table first if requested (speaking format, time-bound dignitary, etc.).

· Do not start clearing the plates unless everyone at the table has finished eating.

· When clearing, remove from the right and remove the silverware that is no longer needed for the course.

· While clearing the entree plate, remove all empty wine glasses, all silverware that is no longer needed, bread and butter plates, bread plates, salt and pepper shakers, and anything else that’s remaining from prior courses. Additionally, bring the dessert fork and spoon down to the left and right of the guest respectively.

· Dessert is served before coffee service.

· Someone needs to start brewing the coffee during the appetizer course and keep it held in coffee cambros.