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Set Table Make sure linens look neat, are centered on table, hurricanes are clean (if used) Silverware: 1 Knife, 1 Spoon, and 3 Forks Water Goblets and Crafts (All goblets matching at each table) 5. Fill Goblets and Crafts with Ice (fill to brim) 6. Fill with Water (~1hr before, fill head table last) 7. Light Candles if Necessary (~10 min before guests arrive) 8. Set Ambiance (Music, Lights, Decorations) 9. Set up Coffee/Water/Lemonade/Tea, as well as Cups, Sugar, Cream, Stirrers 10. Prepare Trays, Tray Jacks, Cup Racks, Lexan Containers, Silverware Bucket, Extra Dishes/Silverware Banquet Tear-Down Tasks 1. Finish Clearing Tables: Take the dirty dishes upstairs to be washed, bring down the clean dishes and put them away 2. Remove linens from tables and place in linen bag 3. Pick up all trash, Take trash to dumpster 4. Take beer bottles/Cans to shed 5. Empty and wash all gallon beverage containers used 6. Put away Liquor/Banquet Bar 7. Take all Opened Wine/Kegs up to the bar to be used as soon as possible Banquet Tear-Down Tasks Continued 8. Put away supplies from restaurant (Salt and Pepper Shakers/ Trays/ Tray Jacks/ etc.) 9. If Hurricane Centerpieces are used, run all mirror bases through the dishwasher, if necessary, and put them away neatly in the closet 10. Put away all centerpieces neatly in the closet 11. Put away necessary amount of tables/chairs neatly in the Boiler Room (Chairs in stacks of 8) 12. Clean all surfaces and put everything back in place 13. Lock Beer Cooler (Return bar keys to Kat) 14. How Much To Tip Banquet StaffBartender: Count down money bag Bussing When clearing tables, it is important to completely clear one table at a time. Make sure that all items that relate to the food service is taken from the tables (ex: Salt and pepper shakers, all utensils, plates) Pouring Champagne Setting the Table. |
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