banquet training part 1
DESCRIPTION
Banquet Training Part 1. Farmington Country Club August 2013. Overview. Computer Set up Scheduling Policies Last night Recap Safety Understanding a BEO Types of Service Table and linen setup Proper Language Wine Service and Knowledge Bread Service Plate Presentation Napkin folding - PowerPoint PPT PresentationTRANSCRIPT
Banquet Training Part 1Farmington Country Club
August 2013
Overview Computer Set up Scheduling Policies Last night Recap Safety Understanding a BEO Types of Service Table and linen setup Proper Language Wine Service and Knowledge Bread Service Plate Presentation Napkin folding Tray Demonstration and Teamwork Meet Our Team BEO Setup Buffet Setup Storage Areas
Safety First Handicap Accessibility First Aid Kits: Banquet Office, Front Desk,
Kitchen Blood Borne Pathogen Kits: Kitchen and
Front Desk Please be sure to report any accidents
related to member or yourself to a manager so we can document the incident
Be sure to keep all items outside the safety box in the MDR closet.
Coming Prepared What are the four items FCC servers
should have on them at ALL TIMES?write down your answers and raise your hand when done
Always show up in your black setup shirt and bring all other elements of the service uniform
If you see GCB (golf course beverage) on your schedule, please also bring your regular service uniform.
Understanding a BEO1. Event Name2. Date & Time3. Function Type4. Table Set Up5. Number of Guests6. Room7. Time of Service8. Menu Items9. Service Type
Types of Service Traditional
› Servers work in teams of 2. This requires an experienced leader serving and clearing tables. FW must remain on the floor throughout dinner
› Backwaiters are responsible for collecting food from the banquet kitchen and bring it to tray stands in the designated area. Responsible for collecting anything that a FW may need.
Cocktail Events with Passed/Displayed HDs› Always know the names and ingredients of items being
served. Always carry FCC napkins with the logo facing the guest. Remember to SMILE!
Farmington White Glove Service (Synchronized Service)› All guests at the table are served at the same time.
What linen do you need for? Boardstyle for 12 Cocktail Tables 60” Round 72” Round
Boardstyle for 12: 4 big boy slab and 3 90s
Cocktail Tables: 132 underlay 90 overlay
60” Round: 120 underlay and 90 overlay
72” Round: 132 underlay and 90 overlay
Proper Language Ladies/Gentlemen Sir/Ma’am May I offer you a beverage? May I offer you a crab cake? May I remove your plate?
Please be sure to acknowledge members as you pass them, with a smile and a greeting. Use member names when possible.
Member Perspective Please do not sit in an area a member
can see you Please do not gather together in
groups during an event There is always something to do
Farmington Service Our service is what sets us apart Focus on the big picture of the event As we head into busy season, keep our
service standards in mind
Wine Service and Knowledge
What are our house wines and champagne?Write down the house reds and whites and raise your hand when finished
How to open How to pour
› ½ glass› Always have a serviette
Champagne Service
BONUS: Name our house and premium beers
House White Wines› Santa Luz Chardonnay› Man Vitners Chenin Blanc› Ponga Sauvignon Blanc
House Red Wines› Entrada Malbec› St. Kilda Shiraz› Ventisquero Cabernet Sauvignon
Champagne› Don Conde Cava
House Beers› Budweiser, Coors Light, Mic Ultra
Premium Beers › Amstel Light, Starr Hill Jomo, Heinekin, Corona
Bread Service Butters are placed at 9 o’clock Bread and butter plates with a butter
knife At lunch the B&B plate is above the
entrée plate. At dinner the B&B plate is to the left of the entrée plate.
Always be sure there is enough bread in the basket for the table.
Plate Presentation Place plate at 5 o’clock and adjust to 6
o’clock. Meat is placed at 6 o’clock All plates should be presented the
same way to each guest When in doubt ask Chef or a manager
Napkin Folding Please refold a guest’s napkin when
they leave the table.
Practice Standard banquet fold Lotus Flower: large and small Napkins for Water service Rotary Fold
Service Standards Recap1. ALWAYS serve and clear from the right (moving clockwise)2. B&B plate is preset and the butter is placed at 9 o’clock3. ALWAYS wait for everyone at the table to be done eating before
clearing4. NEVER stack plates at the table. Take them to Tray Jack first then
stack5. After every course, always clear all silverware that corresponds
with the course6. ALWAYS….ALWAYS HAVE SOMETHING TO DO7. ALWAYS ask permission from your manager or captain first
before doing something (ex: a break, to eat, to leave, to leave the floor during service)
8. Be efficient in all you do, we are an extremely busy department and we always need to be moving at an efficient pace to get things accomplished
9. Review steps of service10. TEAMWORK = be patient, be fair, always be willing to help
someone out even if it is at another event going on11. CELLPHONES= IT’s A CLUB WIDE RULE!! DO NOT HAVE THEM
OUT12. Time for discussion, concerns, and Ideas – Please ask questions!
Who’s Who
1 2 3
4 5 6
Continued…
7 8 9
Our Team
Joe KrennGeneral
Manager/COO
Wayne HallAssistant General
Manager
Christy CormonsDirector of Catering
Our Team
Tom ZimmermannMembership
Director
Colin O’HanlonFood & Beverage Director
Allyn GuatuskasHR Director
Our Team
Tyler PickensClub House
Manager
Rob McNamaraHead Golf Pro
Scott PoffExecutive Chef
Tray Demonstrations Loading Trays Carrying Trays Workspace for Plated Dinner Please do not overload the tray for
someone else to carry. Be respectful of your back waiters
Cocktail Trays Used for butlering and clearing Always have a linen napkin on the tray Carry at waste level Be sure to balance while butlering
Table Setting- Build a place setting where you are
sitting that corresponds with the BEO’s directions
- Raise your hand when finished
- When setting up for an event do it right the first time and save everyone from having to do it twice.
Buffet Setup What to check on the BEO What’s missing? Types of risers and where to find them Indoor/outdoor events
Buffet Setup Single or Double sided buffets should always be skirted with cream
skirting and have a clouded linen on top. (The set up of tables will depend on what is being served and how big we need it to be i.e. 8 foot, 6 foot, or serpentine tables)
Always keep food replenished and replace serving utensils when necessary.
A neatly folded white napkin on the handle of all chafers.
Plate stack should only be 15 high. Check plates before they go out.
All serving utensils facing the same way, handle towardthe guest.
Sternos lit 30 minutes before the food comes out. Cold food can start being pulled 15-20 minutes before event starts. Hot food comes out 5-10 minutes before event starts.
Storage Areas Please return items back to their
proper storage areas. Keep our closets neat and organized.
Tour of storage areas.
Role Play Wine Service Plate Presentation Synchronized Service Clearing: Openness