SOP – Banquets – Beverage Service and Order Taking

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Banquet Beverage Service and Order-Taking Procedure

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 that 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 IDs of the guest who order alcohol and they look underage. ( 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 absorb spills and moisture.
  •  Centre glasses so the tray is well-balanced. Put heavy or tall glasses in the centre 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 have 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 it into the glass or cup without picking it up.
  •  When Pouring, use a folded linen napkin as a splash guard to protect guests.

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
  •  An 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 at the service stations. Guest will be served directly by the bar
  •  Carafes of ice water are allowed at 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 the Host mentioned?  

Q2. What is the process if a guest asks for a beverage that is not listed on the BEO?

Q3. How to assign seat numbers to chairs?

Q4. How should you place a napkin that has a logo?

Q5. Why are alcoholic drinks not placed on service stations for self-service?
SOP Number:Food and Beverage Service SOP - 32 
Department: Food and Beverage Service – Banquet
Time to Train: 45 Minutes

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