1. Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 9 Banquet Service in the Restaurant

2. Copyright © 2014 The Culinary Institute of America. All rights reserved. Learning Objectives Explain the advantages of banquets and special events to a restaurant. Discuss how to plan for remarkable banquet service. Explain how to arrange the room and tables for a banquet or special event. Explain how to provide appropriate bar service for a banquet. Describe and execute the sequence of service for a banquet. Describe styles of banquet service.

3. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquets can bring in more money without incurring additional expenses. Events may bring in guests who have never been to your restaurant. Deposits can immediately be used to cover expenses. Advanced notice of guest count is helpful to the kitchen and staff. Servers typically earn good money, with a flat hourly fee and tips. Banquets and Special Events Advantages of Banquets and Special Events

4. Copyright © 2014 The Culinary Institute of America. All rights reserved. Try booking large parties at different times than your regular dinner reservations. For a buyout (renting the whole restaurant for an evening), consider what you would normally bring in that evening. – A Wednesday night buyout might be less expensive than a Saturday night buyout. Banquets and Special Events (cont’d) Booking Considerations

5. Copyright © 2014 The Culinary Institute of America. All rights reserved. Keep a banquet event order to track all of the details of the event. There will be an external component (shared with the host) and an internal component for financials and staffing needs. A BEO should include: – Client information – Type of event and its details (time, description) – Menu – Special requests Planning for Remarkable Banquet Service The Banquet Event Order (BEO)

6. Copyright © 2014 The Culinary Institute of America. All rights reserved. Planning for Remarkable Banquet Service (cont’d) Staffing for a Banquet American Service Russian Service Buffet ServiceButler Service 1 server for every 20 guests 2 servers for every 30 guests 1 server for every 30 guests 1 server for every 30–40 guests

7. Copyright © 2014 The Culinary Institute of America. All rights reserved. Your client may have some specific requests regarding table arrangements. For sit-down affairs, from 12 to 15 square feet per person should be allowed. – Buffets call for 10 to 12 square feet for person. Draw up a seating chart before the event and number tables to correspond. Position head tables of podiums for maximum visibility. Round tables are ideal for banquets. Arranging the Room and the Tables

8. Copyright © 2014 The Culinary Institute of America. All rights reserved. Arranging the Room and the Tables (cont’d) Decorations Plan décor ahead of time, so that servers know how to set the table. A florist may drop off centerpieces for the servers to place. Garlands should not interfere with the place settings. © 2014 The Culinary Institute of America

9. Copyright © 2014 The Culinary Institute of America. All rights reserved. The florist may supply candleholders. Local fire codes should be followed. Candles should be lit before guests arrive. Watch carefully to ensure items don’t get tossed onto candles. Hurricanes or small glass vases can lessen the danger of an open flame. Arranging the Room and the Tables (cont’d) Decorations (cont’d)

10. Copyright © 2014 The Culinary Institute of America. All rights reserved. Buffets can be as elegant or informal as the client wishes. Allow about 2 feet of space around all sides of a buffet line. Use skirting or large tablecloths that drape to the floor for buffet tables. Place items on improvised platforms (like covered milk crates, glass racks) to create visual interest and height. Hand-wipe plates before service. Place flatware at the conclusion of a buffet line or pre-set it on the tables. Arranging the Room and the Tables (cont’d) Setup for the Buffets

11. Copyright © 2014 The Culinary Institute of America. All rights reserved. The table setting should reflect the occasion as well as the menu. The table may be crowded, so be sure to make the setting neat and compact. Place the napkin in the center of each setting, either on the table or on a charger plate. Set the flatware from the inside out, with the last set being the first used. Set dessert silverware above the place setting, and the water glass above the knife. Arranging the Room and the Tables (cont’d) Table Setting

12. Copyright © 2014 The Culinary Institute of America. All rights reserved. Arranging the Room and the Tables (cont’d) Table Settings (cont’d) Presetting food and drink is efficient for time-limited events. Set ice water, bread and butter, and a first course. Wine for a toast can be pre- poured if assured everyone will be of age. © 2014 The Culinary Institute of America

13. Copyright © 2014 The Culinary Institute of America. All rights reserved. Bar Service for Banquets Open BarConsumption BarCash Bar - Guests may have as many drinks as they like. - Host pays for drinks at a prearranged hourly rate/person. - Guests may have as many drinks as they like. - Host pays for all drinks consumed at pre-arranged price per bottle. - Guests pay for their own drinks when they are ordered. - Servers carry money from the guest to the bartender.

14. Copyright © 2014 The Culinary Institute of America. All rights reserved. Work out of your existing bar if it will not disturb regular service. Set up a satellite bar for an event. Best practices for satellite bars: – Clothed tables can be used for the bar and back bar. – Assign one bartender for every fifty people. – Record the stock on hand. – Use an ice scoop and never a glass. – Be aware of standards for safe alcohol service. Bar Service for Banquets (cont’d) Setting Up the Bar

15. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquets are either assigned seating or general seating. For assigned seating, guests pick up a place card with their table assignment. Manage general seating by offering options. It may be necessary to consult the host when special seating requests are presented. The Banquet Seating the Party

16. Copyright © 2014 The Culinary Institute of America. All rights reserved. Constant communication is the key to providing smooth service during a banquet. Once the banquet begins, it is the job of the maître d’ to stay in touch with the kitchen about food levels or needs. Allow a longer lead time before the dessert and coffee service begins. – Table preparation before dessert has many steps and takes longer than other courses. The Banquet (cont’d) Communicating with the Kitchen

17. Copyright © 2014 The Culinary Institute of America. All rights reserved. Used during cocktail hour to serve hors d’oeuvre and drinks. Servers carry trays of food or drink to the guests as they mingle. Keep the tray well balanced (as guests help themselves) and offer cocktail napkins from a small plate. Make sure the tray is at a comfortable level and in full view of the guests. Some servers should carry empty trays to collect used napkins or glassware. Styles of Banquet Service Butler Service

18. Copyright © 2014 The Culinary Institute of America. All rights reserved. All of the menu items are arranged on the buffet, along with the necessary service pieces. Guests take a plate and help themselves. You can add servers to the buffet line to assist the guests. Servers or cooks might prepare dishes to order at interactive stations. Maintain the appearance, flow, and food levels at a buffet. Styles of Banquet Service (cont’d) Buffet Service

19. Copyright © 2014 The Culinary Institute of America. All rights reserved. Styles of Banquet Service (cont’d) Platter Service Often referred to as Russian/French service. Food is cooked and plated on platters, and then served to guests at the table. Timing is essential, to ensure that food is served at its peak. © 2014 The Culinary Institute of America

20. Copyright © 2014 The Culinary Institute of America. All rights reserved. The host might preselect wine for a special dinner. – You can then have the right wine and right amount available. Buyouts usually expect the wine to be served continually until the end of the event. Serve wines before the food for each course. White or sparkling wines are typically served with the first course and red wines with the main course. Styles of Banquet Service (cont’d) Wine Service

21. Copyright © 2014 The Culinary Institute of America. All rights reserved. Styles of Banquet Service (cont’d) Dessert and Coffee Service The table should be prepared before dessert is served. – Plates and glasses cleared – Table crumbed – Coffee cups, creamers, sweeteners set – Flatware set or moved into place © 2014 The Culinary Institute of America

22. Copyright © 2014 The Culinary Institute of America. All rights reserved. Dessert is served first, followed by coffee. Coffee may be served at the table or at a coffee station. A table of twelve will need three sugar caddies and three creamers; two may be sufficient for large ovals of ten. Guests may request coffee at another time during the meal, and they should be served. Specialty coffee drinks may be considered an additional charge, either to the guest or the host. Styles of Banquet Service (cont’d) Dessert and Coffee Service (cont’d)