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Mis-en-place (Back-lane & Pantry area) Prepare chinaware & silverware, condiments, towels & teapot
Place chinaware into hot cabinet & fridge Prepare utensils & condiments list Setup a water station w/ water jugs Prepare toothpick & spare accessories Prepare service/cocktail trays, paper napkins & ashtrays & Prepare glass rack, plate trolleys in the pantry area Rearrange pantry area 66
Mis-en-place
(Service area)
Gueridon table setup & arrangement Preset all condiments on table Light all candles
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Pre-dinner Cocktail
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Pre-dinner Cocktail
A few of the beverage waiters have to be on standby in foyer (less waiter for the beginning & more waiter when there are more guests) Stand straight, carrying tray w/ drinks & napkins Pens & Captain order on tray for cash bar Greet guests with a friendly smile
Have initiative to recommend drinks Ask the guest if they would like a second drink Collect all used glasses Make sure the ice in drinks does not melt 1010
Dinner Gong
All beverage waiters replace all table servers in foyer Each table server has to stand at his table (12oclock position) inside the ballroom 12 At least 2 beverage waiters should stand at outside the entrances to collect guest used glass 2 At least 2 section heads at the entrance w/ the black card board & floor plan to escort guests to their table 2 Door open / Ring Gong
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Dinner Gong
Escort guest at the entrance Collect guest used glass
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Dinner Gong
Each table server has to stand at the 12 oclock position beside his table 12
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Seating guest
Check table number & escort guest to table Pull & push chair Unfold napkin Remove chopstick wrapper Serve water / beverage
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Seating guest
Pull & push chair for guest
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Present wine menu to guests Would you like to order some wine,sir/madam? / If not, Would you like other beverages, sir/madam? /
Remarks: Details in Beverage/cocktail service training
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Food Menu
1ST course Hot appetizer Shark-Fins Soup Abalone Fish Chicken
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P Gueridon Waiter
21,2 2 23,2 4 25,2 6 27,2 8 29,3 0
1 3 5 7 9
2 4 6 8 1 0
1 1 1 3 1 5 1 7 1 9
1 2 1 4 1 6 1 8 2 0
2 1 2 3 2 5 2 7 2 9
2 2 2 4 2 6 2 8 3 0
Take all the utensils from the Pantry by the gueridon staff Take food from the kitchen by the gueridon staff Distribute food on the gueridon table by the geuridon staff Serve the distributed food to the guests table from the guerdion table by the table butler Remove the soiled plate after the guest have finished by the table butler During the guest are eating the food, the gueridon 2020 Chinese staff repeat step one for theBanquet next course Service
Ladies first, gentlemen, then host last (if host is a lady, serve her before serving gentlemen) Serve elderly guests before younger guests Clockwise
Excuse me, sir/madam. / Serve from guests RHS Keep balance, dont urge steps Take away soiled utensils and move clockwise
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Bone Plate
For fish bone For fresh fruit
Towe l
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Dessert Fork
For fresh fruit
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Lef t
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Serving Toothpicks
Use toothpicks holder 10 pieces
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sou p
Condiments
Soya sauce
Sweet sauce (Sugar) ( ) Fresh Chili Spring Onion Red Vinegar Vinegar w/Ginger paste Sweet & Sour sauce Lea & Perrin Worcestershire Sauce Oyster sauce Shrimp Paste 3030 Ginger paste
XO sauce
XO
Lazy-Susan Service
Remove centrepiece before serving food Distribute food at position of 7 oclock (LHS of GDBR), 5 oclock (RHS of GDBR) *occasionally 7 Place bowls/plates on the rim of lazy-susan Place dish on centre of lazy-susan & distribute equally Assist guest to take their portion of food Please enjoy Clear soiled dishes
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