banquet serving 101

even before the first guest arrives, a banquet server’s knowledge of etiquette is tested. forks should be placed to the right; while knives, then spoons, go to the left of the place setting. glasses should be placed to the right of the place setting and bread plates to the left of the forks. the same should be said of a server’s appearance and uniform. the guest of honor should be served first, followed by the ladies at the table, oldest to youngest.

all food, appetizers, salads, entrees and desserts should be served from the guest’s left-hand side. if this is not possible, then guests at each table, beginning with the guest of honor’s table, should be served before food is delivered to the next table. if a guest makes the server aware of any changes or restrictions at the table, the server should provide a substitution right away. dishes and used silverware should be cleared from the right-hand side of the guest, with the server using his right hand, and not reaching across the guest or table while clearing. because guests’ attentions are expected to be focused elsewhere, menus are often pre-ordered and seating charts are prearranged, leaving guests free to concentrate on awards presentations or wedding toasts. to this end, professional appearance, posture and behavior goes a long way toward allowing the hosts to truly impress their guests.

banquet serving 101 -each server should constantly monitor his/her station, refilling water glasses, and serving fresh the server works closely with the captain or head waiter/waitress to provide quality of service to the guests. • following is all food, appetizers, salads, entrees and desserts should be served from the guest’s left-hand side. the server should use , banquet server training manual, banquet server training manual, banquet server tips and tricks, banquet service style, banquet service standards.

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