Chinese Banquet Service

Chinese Banquet Service

Click to edit Master subtitle style

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Chinese Banquet Service Setup & Mis en place

33 Chinese Banquet Service

Table top setup

According to E.O. requirements Prepare table Lay molton, underlay, table cloth & mirror Place show plates, chopsticks w/stand, Chinese serving spoon, glasses, ashtrays, matches, menus, napkins, table number & stands, chairs w/ cover and flower centerpiece
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Standard of table top setup (function room)

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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

Wine station setup

(Service area)

Waiter stand setup

Gueridon table setup & arrangement Preset all condiments on table Light all candles

Final adjustments of lighting, AV equipments, music & air conditioning AV

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Chinese Banquet Service Sequence

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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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Recommendation of Wine & Other Beverages

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

Rice & Noodles Dessert Chinese petit fours

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Chinese Banquet Service

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Floor Plan & Casuals Responsibilities

Stage
1,2 3,4 5,6 7,8 9,10 17,1 8 19,2 0 11,1 13,1 2 4

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

Table Butler Section Head Beverage Waiter P

15,1 6

Pantry in-charge Gueridon Tables 1919

B B B A A A C C C Chinese Banquet Service

Responsibilities of Gueridon staff & Table Butler

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

Sequence of Serving Guests

From 5 oclock first (occasionally) 5

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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What Utensils to be used?

Bone Plate Shark fin Bowl Knife & Fork Dessert Fork Towel plate Chinese tea cup

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What Utensils to be used?

Soya saucer
For food items with sauce A Lot of sauce

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What Utensils to be used?

Shark fin Bowl
For Shark fin soup For Chinese dessert except birds nest
Bone Plate

Bone Plate
For fish bone For fresh fruit
Towe l

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What Utensils to be used?

Knife & Fork
For fresh fruit For a whole sized abalone

Dessert Fork
For fresh fruit

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What Utensils to be used?

Towel Plate
For hot towel

Chinese Tea Cup

For Chinese tea (usually after Righ the chickent course)

Lef t

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Placing towel for guest For Ballroom

For Function Room (On left hand side of guest) (2 * towels between every two guest)

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Serving Toothpicks
Use toothpicks holder 10 pieces

Chinese Banquet Service

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What Utensils to be used?

2 * bowls + Fish head plate + soup spoon For dumplings and soup (function room only)

sou p

dumpli ngs Chinese Banquet Service 2929

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

Chili sauce/ Mustard

XO sauce
XO

(Function room & VIP Table only)

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

Prepare the next course

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Chinese Banquet Beware of table maintenance & avoid making noiseService

Demonstration of Food Distribution

(Hot Appetizer) Click to edit Master subtitle style (Sharks fin soup) (Fish)

Chinese Banquet Service

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