SOP – Banquets – Sit-Down Buffet Service

Support Our Work

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

Procedure For Sit-Down Buffet Service in Banquets

Prepare a table for each course before serving:

  • Always ask guests if they are finished before clearing.
  •  Clear any empty plates or glasses from the guest’s right with your right hand.
  •  Never stack dirty plates in front of guests. Pick them up separately and stack them away from guests.
  •  Bring all condiments and accompaniments to the table before serving the order.
  •  Only bring full- not partially-full condiment bottles to guests.
  •  If you will be serving an item that guests will share bring a plate for each guest.

Pick up each course For A Sit-Down Buffet:

The Banquet manager or supervisor will signal when to serve each course.

Serve the courses in the below order:

  • Appetizers.
  •  Soup.
  •  Salad.
  •  Entrees.
  •  Dessert.
  •  Cordials.
  •  Coffee.

Check the order before you take it out of the kitchen:

  • Does the food look fresh and appealing?
  •  Have all preparation instructions been followed?
  •  Is the presentation garnished?
  •  Have all special requests been met?
  •  Is hot food hot and cold food cold?
  •  Ask the Chef to make any required corrections necessary to meet the operations standards.
  •  Notify the Manager or supervisor immediately of any problem with the food so that they can speak to the guests and correct the situation.
  •  Don’t let the guest suffer because you are busy. If you are having trouble meeting guest needs, ask either the supervisor or colleagues to help you until you can catch up.

Deliver Each Course For the Sit-Down Buffet:

  • Carry loaded service trays to tray jacks in the function rooms.
  •  Serve guests from the left side whenever possible. Don’t reach over guests while serving.
  •  Place the plate with the first course on top of the base plate, If a base plate is included in the table setting.
  •  Place the entrée plate so that the main item is closest to the guest.
  •  Place side dishes to the left of the entrée plate.
  •  If the guest is asking something else they try to deliver it as quickly as possible so that the meal does not get cold.
  •  Ask if the guest would like you to bring or do anything else for them at this time.
  •  Remove empty beverage glasses and exchange ashtrays as needed.

Training Summary questions:

Q1. Why it is important to ask the guest if they have finished before clearing the plates?

Q2. What is the standard for bringing in condiments?

Q3. What is the order for serving courses?

Q4. From which side is the guest to be served?

Q5. What should be done if you are busy and not able to catch up with the service?
SOP Number: Food and Beverage Service SOP - 61
Department: Food and Beverage Service – Banquet Server
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 30 Minutes
Spread the love

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