Banquet Checklist (Page 5 of 5) in pdf

Banquet Checklist Page 5

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.

Banquet Checklist Page 5