Banquet Checklist printable pdf download

Banquet Checklist

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

Banquet Checklist