Many reputable firms and enterprises organize banquets for their employees; such events have become quite popular. Service must be at the proper level so that customers contact your institution.
Instructions
Step 1
Before the start of the banquet, arrange an aperitif in a separate room. Visitors should wait for the main guests. Various drinks are served for the aperitif. Along with this, you can offer guests canapes.
Step 2
Fill all the glasses 2/3 full in advance and place them on a small tray. The containers should be two to three centimeters apart. Tall glasses should be in the middle of the tray, and low glasses should be closer to the edge.
Step 3
The waiter holds the tray in his left hand and the right one is behind his back. He should offer drinks to the guests and tell them their names. If one of the visitors orders a drink that is not on the tray, the waiter must bring him the order. In the absence of the desired one, the employee will recommend to the guest another drink, similar to the one that he ordered.
Step 4
When there are two or three glasses left on the tray, the waiter must replenish the supply, picking up empty glasses on the way.
Step 5
During the banquet, the first to enter the hall are the waiters who will serve the farthest tables. Fish, vegetables, caviar and butter are served first. After that, the waiters come out, serving the meat. Then hot dishes, dessert, fruits and drinks are served. After serving the dishes, the waiter stands facing the table at a distance of two or three steps from the guests.
Step 6
When one of the guests makes a toast, the service stops. Meals and snacks are served on the left side and drinks on the right. Hot appetizers should be placed in cocotte makers, desserts - in bowls, soups - in plates, hot drinks - in cups.
Step 7
Before serving dishes, guests must be warned by saying “let me put”. For dishes that are usually eaten by hand, napkins and small cups with water and a slice of lemon are brought.
Step 8
Supply desserts, candy, cakes, cookies, nuts, sugar and ashtrays. The table can be pre-served with cognac glasses and coffee cups. A cup is placed in front of each guest with the handle to the left, the distance from the edge of the table is five to ten centimeters. The spoon is placed on the saucer with the handle to the right. The glasses are placed behind the cups.
Step 9
When coffee is served, the waiter should offer milk and cream to the guests. For tea, another cup, saucer and spoon are needed. Lemon is served in an outlet. The dishes freed from drinks are refilled at the request of the guest. The tea cup is not topped up, the tea is served in another cup. On each table there should be wine glasses with boiled or mineral water.
