Professional Documents
Culture Documents
BanquetChecklist 1
BanquetChecklist 1
Make sure all linen needed has been ordered through housekeeping agent
Are special napkin colors required?
Develop mise en place (MEP) information for service:
Table set-up for the foyer and dining room
Glassware needs to be polished for the reception and dinner service
Silverware needed
Bread napkin needs
Butter plate to be prepared
Coffee cup needs
If there is a reception beginning at 6:00 P.M., the reception area needs to be set up by 5:30 p.m.
Will there be a registration table?
Table size
Skirting
Number of chairs
Supplies (diagram, name tags, pens, cash box, credit card processing, etc.)
Do we schedule people for the table (cashier, host)?
Make sure water is made and placed at the table before guests are seated.
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.
Someone needs to start brewing the coffee during the appetizer course and keep it held in coffee
cambros.