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Banquet Training Part 1

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

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Banquet Training Part 1

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  1. Banquet Training Part 1 Farmington Country Club August 2013

  2. 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

  3. 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.

  4. 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.

  5. Understanding a BEO • Event Name • Date & Time • Function Type • Table Set Up • Number of Guests • Room • Time of Service • Menu Items • Service Type

  6. 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.

  7. What linen do you need for? • Boardstyle for 12 • Cocktail Tables • 60” Round • 72” Round

  8. 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

  9. 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.

  10. 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

  11. 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

  12. 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

  13. House White Wines • Santa Luz Chardonnay • Man VitnersChenin Blanc • Ponga Sauvignon Blanc • House Red Wines • EntradaMalbec • 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

  14. 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.

  15. 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

  16. 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

  17. Service Standards Recap • ALWAYS serve and clear from the right (moving clockwise) • B&B plate is preset and the butter is placed at 9 o’clock • ALWAYS wait for everyone at the table to be done eating before clearing • NEVER stack plates at the table. Take them to Tray Jack first then stack • After every course, always clear all silverware that corresponds with the course • ALWAYS….ALWAYS HAVE SOMETHING TO DO • 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) • 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 • Review steps of service • TEAMWORK = be patient, be fair, always be willing to help someone out even if it is at another event going on • CELLPHONES= IT’s A CLUB WIDE RULE!! DO NOT HAVE THEM OUT • Time for discussion, concerns, and Ideas – Please ask questions!

  18. Who’s Who 2 1 3 5 6 4

  19. Continued… 7 8 9

  20. Our Team Joe Krenn General Manager/COO Wayne Hall Assistant General Manager Christy Cormons Director of Catering

  21. Our Team Tom Zimmermann Membership Director Colin O’Hanlon Food & Beverage Director AllynGuatuskas HR Director

  22. Our Team Tyler Pickens Club House Manager Rob McNamara Head Golf Pro Scott Poff Executive Chef

  23. 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 

  24. 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

  25. 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.

  26. Buffet Setup • What to check on the BEO • What’s missing? • Types of risers and where to find them • Indoor/outdoor events

  27. 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 toward the 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.

  28. Storage Areas • Please return items back to their proper storage areas. • Keep our closets neat and organized. • Tour of storage areas.

  29. Role Play • Wine Service • Plate Presentation • Synchronized Service • Clearing: Openness

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