o
A selection of cocktail & reception packages shall be
permanently available. Each priced at a different level, they will fit the
needs of the different market segments targeted.
o
The different packages shall vary mainly in terms of the food
selection offered.
o
Tailor-made packages can be offered at any time, after consulting
with the Executive Chef if any special food is requested.
o
Welcome cocktails, after-meeting cocktails or other special
cocktail arrangements are available on request.
Cocktail Service:
1. Prepare Trays.
o
Only use trays that are clean.
o
Polish the trays if required.
o
Typically a 12 inch beverage service tray is used to serve
cocktails and hors d’ oeuvres at cocktail receptions. Some hotels use silver or
glass trays.
o
Line tray with linen napkins.
o
Place a stack of beverage napkins on each tray.
o
Place food or beverages on the tray but make sure that items are
centered so the tray is balanced.
2. Server Beverages to Guests:
o
At large cocktail receptions, the banquet event order may specify
that servers will pass trays of food and trays of the most popular beverages to
speed service.
o
Balance a tray of beverages on your fingertips and hold it in
front of your chest.
o
Do not try to hold beverage tray above the shoulder.
o
Approach guests and offer them a beverage from your tray.
o
Pick you a beverage napkin and beverage and hand them to the guest
with your free hand.
o
If guests try to remove a beverage from your tray, politely ask
them to let you serve them this will help you to maintain the balance of the
tray.
o
Refill the tray as and when needed.
o
As you return to the bar to refill your tray, collect empty
glasses and place them on your tray.
o
Place dirty glasses in the dirty glass racks in the service bar.
o
Wipe spills from your tray and from tables using a clean, damp
cloth.
3. Serving Snacks / Starters to guests:
o
Carry a tray of food on your fingertips above your shoulder.
o
Move among the guest and offer the snacks.
o
Lower the tray and present it at chest level to the guest. Try to
avoid interrupting conversations. Normally if you approach a group then they
will pause the conversation and pick up the snacks.
o
Refill the try when required.
o
When you return to the kitchen or other area to refill your tray,
remember to place empty plates on the tray and bring them to the dish room.
o
Crumb the table when required.
4. Other setup Tips:
o
The set-up of the different food display tables must be original,
efficient and attractive to the eye and well balanced throughout the room,
o
A limited number of different set-up shall be used as standard
set-up. On the Banquet Event Order (BEO), the kind of set-up shall be mentioned
and discussed during the weekly banquet meeting if any change is needed.
o
The bar counters, if inside the room must be set strategically to
ensure easy access for both guests and customers. The bar counter must be set
up in an efficient and attractive way, e.g., do not cover the whole surface
with glasses.
o
Sufficient working space, and space for guests to dispose of their
glasses, ist not be overlooked.
No comments:
Post a Comment