SOP – Banquet Beverage service and Order taking
SOP Number: F&B -XX ( SOP serial number and department code )
Department: Food and Beverage Service – Banquet
Date Issued: DATE THE DOCUMENT WAS CREATED
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 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.
Training Summary questions:
Q1. Where will be the Beverage list selected by Host mentioned?
Q2. What is the process if a guest asks for a beverage which is not listed on the BEO?
Q3. How to assign seat numbers to chairs?
Q4. How should you palace a napkin which his having a logo?
Q5. Why the alcoholic drinks are not placed on service stations for self service?