Banquet Captain Roles.docx

BANQUET CAPTAIN ROLES/ DUTIES & RESPONSIBILITIES a) Report on duty b) Take the briefing in presence of F & B Manager & the attendance of the staff the briefing includes the grooming of the staff, sale (budget & actual) for the day, month & year, observation of the supervisors & managers. c) Complaints & compliments. Service / operation style and changes to be introduce if any. d) Reservation for the day. N/A items for the day and the item which have to be up-sold. e) He allocates the duties of the staff to various station bar etc. f) Check the alignment of the covers on the tables. g) If there are any reservation for session make arrangement for the same h) Ensure all guests are seated and acknowledge properly. i) To take guest orders & the execution of the same. j) To ensure all guest requests are attended to promptly. k) He should ensure adherence to service & clearance procedure. l) He should oversee he requisition for groceries, liquor & soft drinks. m) Keep an eye o any maintenance / HK job to be carried out & ensure their completion. n) Relieves the staff for their meal. o) Allocate duties of the break shift staff for lunch. p) Help the staff during the peak hours of the restaurant q) Meet guest take feed back, and handle complaints that the guest may have. r) Pick a track of food pick up of the guest order gets delayed. He or She should know 1. Guest or Organizer profile 2. SOP 3. Guest recognition 4. Hygiene standard 5. Various operating supplies 6. Par stock level 7. Requisition procedure 8. Work habits 9. Anticipated turn over 10.Cost of various menu dishes 11.Contribution margin of various dishes 12.Guest preference 13.Proper billing procedure 14.Inventory procedure 15.Software 16.Meal plans 17.Grooming standards 18.Evacuation procedure 19.First aid techniques 1

20.Beverage knowledge Be aware about emergency & safety procedures  Fire Fighting :- equipment in the department & their usage fire exit route  Fire related precaution & direction  Firefighting team members and communication procedures  Hotel fire fighting policies & its implication.  Should be aware of the basic rules & regulations to be followed while traveling in the hotel elevators.  Should have basic knowledge of first aid procedure.  Availability of medicines in the hotel.  Doctor available & on call with phone numbers.  All important telephone numbers pertaining emergency. Abide by company policies and procedure    

HRD manual on standard rules & hotel polices Have an aptitude for guest recognition Telephone etiquette Be aware of facilities in the hotel.

1. Assigning Duties: To ensure the Banquet Captain will guide event staff will be assigned to their workstation to evenly and they are productive from the start to the finish of their day. Standards and Procedures: a) Schedule all staff to work days so that they are:, Set break times for meals and coffee b) Ensuring that the times in between breaks are adequately filled with work Assignments c) Kept a consistent review with staff to ensure that they are completing set work Assignments within the sufficient amount of time. d) Be flexible enough to swap work assignment between staff and be prepared to set Assignments that are not necessarily in their section, but which benefit the overall Operation. 2. Giving Effective Instruction To ensure the Banquet staff will be assigned to their workstation to evenly and they are productive from the start to the finish of their day. Standards and Procedures: a) Schedule all staff to work days so that they are:, Set break times for meals and coffee b) Ensuring that the times in between breaks are adequately filled with work Assignments

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c) Kept a consistent review with staff to ensure that they are completing set work Assignments within the sufficient amount of time. d) Be flexible enough to swap work assignment between staff and be prepared to set Assignments that are not necessarily in their section, but which benefit the overall Operation. 3. Pre service meeting A pre-service meeting will be conducted prior to each service of event period. Standards and Procedures: 1. Gather all the staff at pre-determined time. Explain to them that this is the time of the preservice meeting. It is expected that staff attend the pre-service meeting promptly. Pass on communication details such as: a. b. c. d. e. f. g. h. i. j. k. l. 2.

Allocate staff to the sections using correct procedures. A. Briefing process: 1. Assignment of fulltime and part time staff to the allocated table as per floor plan that is indicated on the flip chart paper. 2. Assignment of fulltime associates to VIP tables with one (1) food runner per/table 3. Allocate section of the function room and assign a captain or a senior waiter to that section (as per manpower guideline). 4. Assignment to banquet staff or section in charge for service (section to be allocated). 5. Assignment to senior waiter for food runner (point of communication with Banquet Chef), he will lead the team of food runner. B. 1. 2. 3. 4. 5. 6.

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Grooming & Hygiene standard check Specials of the day Menu items not available Beverage items not available Group movements Expected business Reservation details Special requests Hotel promotions Previous feedback from guest Product upselling In House VIP guest

Food services briefing: Explained the sequence of services (as indicated on the flip chart paper). Explained the Starter presentation (be creative but not overly done) Explained the services of Soup / Fish (or seafood items). Explained the sequence of service of dessert. Explained the services of Tea and beverages Informed post function briefing.

C. Table Assignment: 1. Check side station mis-en-place like towels, BB plate, additional wine glasses, additional coffee cup, services gear, finger bowl, soup bowl / rice bowl, additional chop stick, tooth pick, tea preparation (note: all sauce or preservatives is to be place at the kitchen area) 2. Check each individual table set up. 3. Check all furniture i.e. chair and tables for stain linens etc. 4. Check number of covers and inform Event Supervisor for table count. 5. Check part-timers grooming and services skill and knowledge (ensure which tables require assistance). 6. Ensure all fresh flowers are stored in the respective areas a located. 7. Assist in services. D. Billing : 1. 2. 3. 4.

The Supervisor or Captain will be fully responsible to settle all the events Bill. Determine a goal that needs to be concentrated on throughout the service period. Give feedback on previous departmental goals set during other pre-meal meetings. Give encouragement and support to ensure that all staff are in a positive frame of mind prior to the service period.

Re-emphasize the departmental standards. Note: There may be some staff that start their duties after the pre-service meeting has been conducted. It is the responsibility of the shift leader to ensure that these staff are fully briefed prior to taking the floor.

Supervisor & Captain Events Checklist Meetings/ Conference Lunch 1. Pre- program duties • Board to read, to be checked both in the Banquet reception and the function area • Set up to be checked as mentioned in the BEO • Audio visual equipment checked and in place • Tea/ Coffee station in the pre-function area to be set 2. Awaiting arrival of the guest • Bottled water to placed on the table (or water glasses filled as per the guest request) • Tea/coffee station to be manned and ready for service • Audio/ visual attendant in place

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3. Arrival of host/guest coordinator for the day • BanquetCaptain to greet the host at the entrance • Walk through the set up for confirmation, changes if required to be executed • Program of the day to be discussed with various breaks • Various position of staff to be discussed 4. Arrival of guests • To assist in seating the guest 5. Program • Guest announces commencement of program • Lighting to be adjusted as per the host request • Station sufficient staffing in the room to service the requirements during the program • No disturbance during the meeting • Guest request during the meeting to be dealt with as per the host requirement and discreet • Meetings with break away sessions should plan their staffing accordingly with at least one staff in the room and one outside at the entrance • 5 minutes before the tea/coffee break the staff to inform the captain and to follow the Coffee break sequence 6. Coffee break • Follow the coffee break procedures • Check table maintenance • Program commences • 15 minutes before the lunch break, the staff in the hall to coordinate with the host for lunch buffet set up 7. Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest/ unfold the napkin if sit down buffet • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary

Host gives instructions to serve the meal 8. Meal period • Invite guest to the buffet 5

• Assist guest at the buffet • Check table maintenance and body language of the guest constantly • Check guest satisfaction • Clear all tables/ area of soiled equipment when meal is over • Check table maintenance 9. Program • Guest announces commencement of program • Station sufficient staffing in the room to service the requirements during the program • Check with host for coffee break timing 10. Coffee break • Proceed same as morning coffee break • Program commences 11. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Take the guest comments on the Comment Card • Station staff in the foyer • Bid Farewell to the guest

Seminar Cocktail Dinner 1. Pre- program duties • Board to read to be checked both in the Banquet reception and the function area • Set up to be checked as mentioned in the FP • Audio visual equipment checked and in place • Coffee station/ Beverage station in the pre function area to be set as per the FP 2. Awaiting arrival of the guest • Bottled water to placed on the table ( or water glasses filled as per the guest request) • Mint to be placed on tables • All the counters to be manned • Tea/coffee station/ Bar counter to be manned and ready for service • Audio/ visual attendant in place 3. Arrival of host/guest coordinator for the day • Manager and Captain to greet the host at the entrance • Walk through the set up for confirmation, changes if required to be executed 6

• Program of the day to be discussed with various breaks • Various position of staff to be discussed 4. Pre-meal Drinks • If Tea/ coffee is to be served, offer them on arrival • If soft/ regular bar is required Pre-pour beverages • Set ashtrays and titbits on cocktail rounds • Check set-up of foyer • Staff to be stationed at the foyer for pre-meal drinks • Greet and welcome the guest. • Verify name of event that guest is attending • Direct guest to reception • Offer assistance with guest's belongings Serve beverages and canapés • Constantly monitor maintenance of beverage and canapé service • Pre-pour ice water where applicable 5. Program • Guest announces commencement of program • Lighting to be adjusted as per the host request • Station sufficient staffing in the room to service the requirements during the program • No disturbance during the meeting • Guest request during the meeting to be dealt with as per the host requirement and discreet • 15 minutes before the dinner break, the staff in the hall to coordinate with the host for dinner arrangements. 6. Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest/ unfold the napkin if sit down buffet • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary • Host gives instructions to serve the meal 7. Meal period • Invite guest to the buffet • Assist guest at the buffet • Check table maintenance and body language of the guest constantly • Check guest satisfaction • Clear all tables/ area of soiled equipment when meal is over

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8. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Take the guest comments on the Comment Card • Station staff in the foyer • Bid Farewell to the guest Set Lunch/Dinner • Pre-meal Drinks • Pre-pour beverages • Set ashtrays and titbits on cocktail rounds • Check set-up of foyer • Staff to be stationed at the foyer for pre-meal drinks • Greet and welcome the guest. • Verify name of event that guest is attending • Direct guest to reception • Offer assistance with guest's belongings • Serve beverages and canapés Constantly monitor maintenance of beverage and canapé service • Pre-pour ice water where applicable Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest • Unfold the napkin • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary Host gives instructions to serve the meal Meal period • Serve appropriate beverage • Serve bread and butter where appropriate • Proceed to serve meal according to instructions of host • Serve various courses of the meal according to the standards laid down • Clear the table of all soiled equipment. Program 8

• Guest announces commencement of program • Station sufficient staffing in the room to service the requirements during the program • Check table maintenance. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Station staff in the foyer • Bid Farewell to the guest Birthday party 1. Pre- event duties • Board to read, to be checked both in the Banquet reception and the function area • Interior décor done through the agencies to be checked • Set up to be checked as mentioned in the BEO • Check if cake trolley is properly decorated & all equipment are kept on the trolley • Check if the cake knife is properly decorated as per specification • Keep candles & match box ready • Audio visual equipment if required to be checked and in place • Coffee station/ Beverage station in the pre-function area to be set as per the BEO 2. Awaiting arrival of guest • Bottled water to placed on the water station ( or water glasses filled as per the guest request) • Coffee station/Beverage counter manned • Hot/ cold towels for the invitees • Beverage station/ Coffee station to be manned • Arrival of host/guest coordinator for the day

Supervisor and Captain to greet the host at the entrance • Walk through the set up for confirmation, changes if required to be executed • Timing of the cake cutting is very important • Program for the day to be discussed • General staffing , key areas of placement to be discussed 3. Pre-meal Drinks • Pre-pour beverages • Greet and welcome the guest. • Verify name of event that guest is attending • Direct guest to reception • Offer assistance with guest's belongings • Serve beverages and canapés 9

• Constantly monitor maintenance of beverage and canapé service • Pre-pour ice water where applicable 4. Event • Coordinator gives instructions to roll in the cake trolley • Staff to assist in the process of cake cutting • If a champagne is to be opened, service trays with specified number of champagne tulip to be brought in by a waiter with white gloves • Champagne to be brought in champagne bucket with waiter's cloth in 4 fold and the bottle is to be offered to the guest with the coil and foil opened and only cork to be opened. Care is taken the champagne does not spill on to the carpet or the ceiling or wall • If more bottles are to be opened they are to be opened discreetly and all the service trays to be served simultaneously • Replenish beverage as and when necessary • Host gives instructions to serve the meal 5. Meal period • Serve appropriate beverage • Proceed to serve meal according to instructions of host • If the meal is buffet or set menu, follow the set procedures • Clear the table of all soiled equipment. • The balance cake to be packed as per the instructions of the coordinator/ host • Clear dessert 6. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Settle check as per payment • Station staff in the foyer • Bid Farewell to the guest Cocktails 1. Pre-cocktail duties • Bartender pre-pour drinks • Place tit bits on cocktail rounds • Place ashtrays on cocktail rounds • Check to ensure canapés for cocktail are ready at the back of the room • Awaiting arrival of the first guest 10

• Beverage staff picks up tray of beverage • Staff serving canapés and beverage to be stationed in the room 2. Arrival of guest • Supervisor and Captain greet guest at entrance • Staff to assist guest with personal belongings to be stationed at entrance 3. Service of guest • Staff to serve guest beverage and starters upon arrival • Supervisor to ensure that service flow is smooth throughout event 4. Guest Departure • Station staff at exit in order to bid farewell • Station Supervisor at exit in order to bid farewell 5. Bill Presentation • Prepare bill • Place in bill folder • Present to host 6. Room teardown • Await last guest to depart from room • Close the door upon departure of last guest • Commence turnaround Stand up Buffet 1. Pre-meal Drinks • Pre-pour beverages • Set ashtrays and tit bits on cocktail rounds • Check set-up of foyer • Staff to be stationed at the foyer for pre-meal drinks • Greet and welcome the guest. • Verify name of event that guest is attending • Direct guest to reception • Offer assistance with guest's belongings (Includes coats, baggage) • Serve beverages and canapés • Constantly monitor maintenance of beverage and Starter service 2. Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest 11

• Unfold the napkin • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary • Host gives instructions to serve the meal 3. Meal period • Invite guest to the buffet • Assist guest at the buffet • Check table maintenance and body language of the guest constantly • Check guest satisfaction • Clear all tables of soiled equipment when meal is over 4. Program • Guest announces commencement of program. • Place a thermal pot of coffee and tea onto table prior to commencement of Program. • Station sufficient staffing in the room to service the requirements during the program. • Check table maintenance. 5. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Clear check • Station staff in the foyer • Bid Farewell to the guest

Coffee Break • Staff to be stationed at the doorway. • Assist guest with the door when guest break from the meeting. • Staff to be stationed at the coffee break station. • Assist guest with coffee and tea service once they break from the meeting. • Staff to assist with the service of accompaniments for coffee and tea. • Replenish station as and when necessary. • Constantly maintain cleanliness and tidiness of the station. • Prepare trolley on the side prior to end of coffee break. • Staff to be stationed at the door. • Assist the guest with the door when they return to the meeting room. • Close door when last guest returns to room. • Move trolley into the foyer. • Clear coffee break. • Reset station for next coffee break.

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Exhibition 1. Pre- program duties • Board to read to be checked both in the Banquet reception and the function area • Set up to be checked as mentioned in the FP • Audio visual equipment checked and in place • Coffee/ snacks station/ Counter in the prescribed area to be set • Water station to be set • Security in place • Fire exit pathway to be checked • Wiring/load factor/ plug points to be checked by security/ electrician/ service team • Dustbins in place • Car parking facility to be in place with adequate staffing 2. Arrival of host/guest coordinator for the day • Manager and Captain to greet the host at the entrance • Walk through the set up for confirmation, changes if required to be executed • Program of the day to be discussed with various breaks if any • Various position of staff to be discussed 3. Commencement of the program • Inaugural arrangement to be executed • Station sufficient staffing in the room to service the requirements during the exhibition • House keeping/ electrician/ security team to take regular rounds for cleanliness/electrical hazard/ unwanted elements • Coffee/ Snacks counter to be manned throughout • Meal arrangements to be executed as discussed either a buffet to be set or counter service arrangement. For the latter, adequate presentable bins are required and cashiering to be arranged 4. Closing procedure • The team of Service/ housekeeping/ Engineering/ security along with the host representative to take round of the areas to thoroughly search for anything left back • Arrangements made for storing of valuables to be executed (either a room is given or an area is blocked) • Cleaning of the area to be done in the presence of the host representative • All the heavy load connections are to be switched off 5. Commencement of the event the next day • The Unit closing team along with the host representatives to take round of the area 13

• All the electrical connections to be switched on and checked • The event proceeds the way it did the previous day unless there is any change made by the host 6. Billing and bidding farewell Prepare Guest Check Upon request from host present check. Take the guest comments on the Comment Card Bills to be settled as per the instructions Station staff in the foyer Bid Farewell to the guest

Seminar Cocktail Dinner 1. Pre- program duties • Board to read to be checked both in the Banquet reception and the function area • Set up to be checked as mentioned in the FP • Audio visual equipment checked and in place • Coffee station/ Beverage station in the pre function area to be set as per the BEO 2. Awaiting arrival of the guest • Bottled water to placed on the table ( or water glasses filled as per the guest request) • Mint to be placed on tables • All the counters to be manned • Tea/coffee station/ Bar counter to be manned and ready for service • Audio/ visual attendant in place 3. Arrival of host/guest coordinator for the day • Manager and Captain to greet the host at the entrance • Walk through the set up for confirmation, changes if required to be executed • Programme of the day to be discussed with various breaks • Various position of staff to be discussed 4. Pre-meal Drinks • If Tea/ coffee is to be served, offer them on arrival • If soft/ regular bar is required Pre-pour beverages • Set ashtrays and titbits on cocktail rounds • Check set-up of foyer • Staff to be stationed at the foyer for pre-meal drinks • Greet and welcome the guest. • Verify name of event that guest is attending 14

• Direct guest to reception • Offer assistance with guest's belongings Serve beverages and canapés • Constantly monitor maintenance of beverage and canapé service • Pre-pour ice water where applicable 5. Program • Guest announces commencement of program • Lighting to be adjusted as per the host request • Station sufficient staffing in the room to service the requirements during the programme • No disturbance during the meeting • Guest request during the meeting to be dealt with as per the host requirement and discreet • 15 minutes before the dinner break, the staff in the hall to coordinate with the host for dinner arrangements 6. Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest/ unfold the napkin if sit down buffet • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary • Host gives instructions to serve the meal 7. Meal period • Invite guest to the buffet • Assist guest at the buffet • Check table maintenance and body language of the guest constantly • Check guest satisfaction • Clear all tables/ area of soiled equipment when meal is over 8. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Take the guest comments on the Comment Card • Station staff in the foyer • Bid Farewell to the guest Set Lunch/Dinner • Pre-meal Drinks • Pre-pour beverages • Set ashtrays and titbits on cocktail rounds • Check set-up of foyer 15

• Staff to be stationed at the foyer for pre-meal drinks • Greet and welcome the guest. • Verify name of event that guest is attending • Direct guest to reception • Offer assistance with guest's belongings • Serve beverages and canapés • Constantly monitor maintenance of beverage and canapé service • Pre-pour ice water where applicable Proceed into the Dining Area • Host gives instructions to open the door leading to dining area • Staff to be stationed at the entrance and areas in the proximity of the entrance • Lead the guest • Seat the guest • Unfold the napkin • Offer, take orders and serve beverages according to range stipulated in event order • Replenish beverage as and when necessary Host gives instructions to serve the meal Meal period • Serve appropriate beverage • Serve bread and butter where appropriate • Proceed to serve meal according to instructions of host • Serve various courses of the meal according to the standards laid down • Clear the table of all soiled equipment. • Program • Guest announces commencement of program • Station sufficient staffing in the room to service the requirements during the program • Check table maintenance. Billing and bidding farewell • Prepare Guest Check • Upon request from host present check. • Station staff in the foyer Station staff in the foyer • Bid Farewell to the guest.

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Banquet Service Sequences: 4. Although the service sequences for the Banquet Department are basically the same as these for other F& B outlets, they have to be adapted, prepared and, if needed, rehearsed in order to cope with larger numbers of guests. 5. When the organizer arrives at the hotel, she/he must be welcomed by the staff member who booked the event. This person will introduce the guest to the Banquet Captain in charge of the function and, together with the guest, the function sheet shall be checked to make sure that everything is according to her/his order. 6. The function room where the event will take place must clearly indicate the name of the function as well as the status in order to indicate whether the function is in progress or not. 7. Every staff member, especially all casual staff, must be informed about the selected service sequence during the briefing session before the function starts. 8. During the banquet meeting and daily banquet briefing, all the steps of the service sequence must be clarified to everybody. The layout of the function room(s), the assigned service area(s), bar counter(s) and/or buffet(s) must be organized before each function. 9. All required equipment must be prepared and cleaned to ensure a smooth set-up and service.

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Table setup specifications (including the sizes, types and colors of table cloths and table skirts.)

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The menu for the function (including beverages, number of courses and desserts.)

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Review time for guest will arrive, food should be plated, serve each course etc.

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The type of event / function.

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Any Special request made by guest.

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The other subjects covered during the briefings include :

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Employee personal hygiene : no body or smoking odor, clean hair and fingernails

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Uniforms : correct, complete and impeccable

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Food service : menu, way of serving, operating equipment

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Standards of service : mention the do’s and don’ts of banquet service

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VIP guests present and special requests

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A good briefing will avoid many service problems during the function.

Prepare table for each course before serving:  Always ask guest if they are finished before clearing. 

Clear any empty plates or glasses from the guest’s right with your right hand.

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Never stack dirty plates in front of guests. Pick them up separately and stack them away from guests.

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Bring all condiments and accompaniments to the table before serving the order.

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Only bring full- not partially full condiment bottles to guests.

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If you will be serving an item that guest will share bring a plate for each guest.

Pick up each course: The Banquet Captain or supervisor will signal when to serve each course. Serve the courses in the below order:       

Appetizers. Soup. Salad. Entrees. Dessert. Cordials. Coffee.

Check the order before you take it out of the kitchen: a) Does the food look fresh and appealing? Have all preparation instructions been followed? Is the presentation garnished? d) Have all special requests been met? e) Is hot food hot and cold food cold? f) Ask the Chef to make any required corrections necessary to meet the operations standards. b) c)

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Notify the Manager or supervisor immediately of any problem in the food so that they can speak to the guests and correct the situation. h) Don’t let the guest suffer because you are busy. If you are having trouble meeting guest needs, ask either the supervisor or colleagues to help you until you can catch up. g)

Deliver each course: a) Carry loaded service trays to tray jacks in the function rooms. b)

Serve guest from the left side whenever possible. Don’t reach over guests while serving.

c)

Place the plate with the first course on top of the base plate, If a base plate is included in the table setting.

d)

Place the entrée plate so that the main item is closest to the guest.

e)

Place side dishes to the left of the entrée plate.

f)

If the guest is asking something else they try to deliver it as quickly as possible so that the meal does not get cold.

g)

Ask if the guest would like you to bring or do anything else for them at this time.

h)

Remove empty beverage glasses.

Serve Beverage to the guest: a) Always Serve ladies first and host of the group last.

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b)

If the beverage napkins are having a logo, then place the napkin in such a way that the logo faces the guest.

c)

Avoid reaching across guests. Move around the table and serve every guest from him right side with your right hand when possible.

d)

Handle stemmed glasses by the stem or base. Your hands will warm the drink if you touch the outside of the glass. Never put your fingers inside the glass.

e)

Place the glass on the center of beverage napkin.

f)

Follow the guest check or order pad to serve the correct drink to each guest. Do not ask who ordered which drink.

g)

It is also a good practice to repeat the name of the drink and any special requests as you serve each drink to ensure that it is correct.

h)

Be sure that all the beverage items for the table concerned have arrived.

Prepared by: Macky Amores

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