SOP – Banquets – Beverage Service and Order Taking

Support Our Work

Since 2011 Setupmyhotel has been helping hundreds of hoteliers around the world. Support Setupmyhotel by becoming our Patron!

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
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 45 Minutes

Back Office Job Description Banquet BAR Beverage Service Cashiering Chef Chef Training Cleaning Concierge Duties and Responsibility Engineering Executive Chef F&B Setup F&B Training Finance Food Service Front Desk Front Office Formats Front Office Setup Front Office Training Guest Room Guest Services Hospitality Basics Hotel Formats Hotel Security Hotel Staff Job Description Hotel Staff Training Housekeeping Formats Housekeeping Setup Housekeeping Training Kitchen Kitchen Basics Kitchen Training Maintenance Maintenance Technician Reservation Restaurant Sales SOP SOP F&B Service SOP Finance and Accounting SOP Front Office SOP Housekeeping SOP Kitchen Staff Training

Support Our Work

Since 2011 Setupmyhotel has been helping hundreds of hoteliers around the world. Support Setupmyhotel by becoming our Patron!

Learn more