1. Chapter 17, Section 3

2. Anticipating Guests’ Needs Offer to help guests find their seats. Ask guests with young children whether they would like child seats or high chairs. Provide extra attention to senior citizens, if necessary. Refill water glasses and bread baskets. Whenever guests leave the table, refold their napkins and straighten their place setting. Remove all silver, glass, and china that guests have finished using. Provide additional supplies. Work quietly.

3. Serving Beverages Carry out beverages on a serving tray. Place the tray on a tray jack in the function room. Pour from the guests’ right, using your right hand. Pour without picking up the glass from the table. Hold a clean linen napkin in your left hand to catch drips from the pitcher.

4. Banquet Courses Appetizer Soup Salad Entrée Dessert Cordial Coffee

5. Check the Order Does the food look fresh and appealing? Have all preparation instructions been followed? Is the presentation garnished? Have all special requests been met? Is the plate clean? Is hot food hot and cold food cold?

6. Deliver Plates in This Order: 1. Children 2. Women 3. Men 4. Host

7. End-of-Shift Duties Break down ice buckets. Break down water pitchers. Break down coffee stations. Clean and restock banquet side stations.

8. Section 17.3 Quiz