1. Chapter 17, Section 1

2. Banquet Server Responsibilities Prepare for service. Inspect tables for cleanliness and proper setup. Greet guests. Serve food and beverages. Complete service. Break down function rooms and service areas. Keep a count of the number of guests served. Help take inventory.

3. Excellent Team Players Follow dishroom procedures when dropping off dirty tableware. Report needed equipment repairs to maintenance using the maintenance request system. Take soiled linens to the laundry department. Take care of internal customers (kitchen staff, maintenance staff, laundry staff, etc.) with the same concern that you show guests.

4. Superior Performance Standards Demonstrate professional behavior within the property. Refresh function rooms as needed. Greet guests warmly as they enter the room. Serve food and beverages according to high-quality service standards appropriate for the type of function. Anticipate and quickly respond to guests’ needs. Be alert to safety procedures at all times. Make sure food is served at the correct temperature, is attractively presented, and is pleasing to the senses.

5. Types of Silverware Dinner fork Cocktail fork Salad fork Dessert fork Dinner spoon Spoon Iced tea spoon Dinner knife Steak knife Butter knife

6. Serving Beverages Use the correct glass for the beverage. Pour beverages only into sparkling clean glasses without cracks, chips, or spots. When pouring at a table, leave the glasses on the table. (Only pick up a glass to pour if there is not other way to pour without spilling.) Pour from the right side with your right hand. Never add ice to a hot glass. Always use an ice scoop or tongs- not your hands or a glass-to pick up ice.

7. Before Delivering Meal Orders: Inspect all china carefully to make sure it is spotless and free of cracks and chips. Throw away cracked or chipped china and tell your supervisor about it. Return spotted china to the dishroom. Use the correct items for the food you are serving.

8. Be Prepared to Inform Guests About: Hours of service Types of food served and price ranges Specialties Reservations policy Dress code (if any)

9. Section 17.1 Quiz