Banquet Training Part 1Farmington 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 Tray Demonstration and Teamwork Meet Our Team BEO Setup Buffet Setup Storage Areas

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.

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.

Understanding a BEO1. Event Name2. Date & Time3. Function Type4. Table Set Up5. Number of Guests6. Room7. Time of Service8. Menu Items9. Service Type

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.

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

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

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.

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

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

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

House White Wines› Santa Luz Chardonnay› Man Vitners Chenin Blanc› Ponga Sauvignon Blanc

House Red Wines› Entrada Malbec› 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

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.

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

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

Service Standards Recap1. ALWAYS serve and clear from the right (moving clockwise)2. B&B plate is preset and the butter is placed at 9 o’clock3. ALWAYS wait for everyone at the table to be done eating before

clearing4. NEVER stack plates at the table. Take them to Tray Jack first then

stack5. After every course, always clear all silverware that corresponds

with the course6. ALWAYS….ALWAYS HAVE SOMETHING TO DO7. 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)

8. 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

9. Review steps of service10. TEAMWORK = be patient, be fair, always be willing to help

someone out even if it is at another event going on11. CELLPHONES= IT’s A CLUB WIDE RULE!! DO NOT HAVE THEM

OUT12. Time for discussion, concerns, and Ideas – Please ask questions!

Who’s Who

1 2 3

4 5 6

Continued…

7 8 9

Our Team

Joe KrennGeneral

Manager/COO

Wayne HallAssistant General

Manager

Christy CormonsDirector of Catering

Our Team

Tom ZimmermannMembership

Director

Colin O’HanlonFood & Beverage Director

Allyn GuatuskasHR Director

Our Team

Tyler PickensClub House

Manager

Rob McNamaraHead Golf Pro

Scott PoffExecutive Chef

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

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

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.

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

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 towardthe 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.

Storage Areas Please return items back to their

proper storage areas. Keep our closets neat and organized.

Tour of storage areas.

Role Play Wine Service Plate Presentation Synchronized Service Clearing: Openness