SOP For Banquet Order Taking & Service

SOP – Banquet Beverage service and Order taking

SOP Number: F&B  ( SOP serial number and department code )

Department: Food and Beverage Service – Banquet

Time to Train: 45 Minutes

The same basic rules for serving beverages apply as for other F&B outlets, but because of the larger numbers of guests, service needs to be quick and efficient.

Soft drinks will not be pre-poured in glasses more than 5 minutes before being served. Draught beers will only be poured as required (no carafe).

Take Beverage Orders:

·         The function host will have selected the beverages when booking the function. The banquet event order (BEO) will list these details.

·         If a guest asks for a beverage which is not listed on the BEO then know whether there is a extra charge and tell the guest what the charge is.

·         Tell Guests which beverages are available.

·         Ask if guests would like to order beverages.

·         Write down the orders on the guest check according to how guests are seated.

·         It is a good practice to assign a number to each chair at a table.( E.g.: Chair No1 is the one closest to the door or other landmark in the room)

·         Take orders from women first, then men.

·         Continue to take orders clockwise around the table.

·         Use standard drink abbreviations.

·         Listen Carefully to each order.

·         Repeat the order and any special requests.

·         Find out guest preferences for service, such as “on the rocks” or straight up” etc.

·         Verify the ID’s of the guest who order alcohol and they look under age. ( If required by your local authority).

Place Beverage on the cord-lined tray:

·         Line the tray with a clean linen napkin to improve the look of the tray and to absorb spills and moisture.

·         Center glasses so the tray is well-balanced. Put heavy or tall glasses in the center of the tray.

·         Place a stack of beverage napkins on the tray.

Server Beverages:

·         Server each beverage from the guest’s right with your right hand.

·         Place a beverage napkin on the table in front of each guest.

·         If the beverage napkins at the hotel are having a logo, then place the napkins so that the logo faces the guest.

·         Follow the guest check to serve the correct beverage to each guest. Do Not ask who orders which drink.

·         If pouring a beverage from a pitcher or bottle, pour into the glass or cup without picking it up.

·         When Pouring, use a folded linen napkin as a splash guard to protect guest.

Tips for cocktails / receptions, the following guidelines must be followed :

·         From the moment guests start arriving, a minimum of 2 waiters will be stationed at the entrance to the room with a selection of drinks on a tray

·         No drinks will be placed on any service station in the function room (i.e., no self service)

·         Each waitress/waiter will have on her/his tray a set of cocktail napkins which are nicely presented

·         Elegant, simple tray decoration is recommended to enhance the attractiveness.

For dinner, the following guidelines must be followed :

·         No pre-poured drinks will be placed on the service stations. Guest will be served directly by the bar

·         Carafes of ice water are allowed on the service station.

·         If wine is served, white wine must be kept in a wine cooler. Only one bottle per service station is allowed