Banquet Checklist (Page 3 of 5) in pdf

 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.

Banquet Checklist Page 3