Banquets Serving Training

The restaurant I work at and am the Banquet Captain and an events coordinator for the events there has elevated and we are now fine dining. Does anyone know any educational programs that might be helpful in learning to up my skillset and knowledge? I know some of this, but why are there two knives at the onset? You don't set your mis and place (Spelling) by course, is this a rule, or is it dependent on what is typically acceptable at a fine dining event/restaurant? Think James Beard or moving into Michelin Star type restaurants?? Please help…..

Having this job in the past it keeps you busy.

Tips on Banquet serving
1. The proper order to serve is oldest to youngest lady, then oldest to youngest man.
2. Serve from their left side, buss plates from the right.
3. Carrying trays is 80% skill and 20% strength. The hardest part is getting the tray down onto the jack.
3:1. What you should focus on is being able to squat down with a lot of weight, if you bend over to try to put it down it might tip over get front heavy and fall over, best tip is get right in front of the jack, get on ur knees to get low and let the tray hit the jack, stand up slide it into the middle and shake it to make sure it’s sturdy. So basically ur setting the tray down on the jack and centering it. Any other way is asking for a disaster. (Keep in mind this is with large tables, if you’re carrying over 8 use this technique if you’re starting off.
4. With smaller tables, when carrying, I like to hold the tray with my fingertips, allowing for my palm to be a little safety in case it falls. Same concept with larger trays but if you’re not strong if it falls into your palm it’ll most likely just drop, also harder on your fingertips but if you can do it it’ll help you.
5. There’s a strategy to plating up. Put the 4 down on the bottom (2 in the middle then on the outside) the reason for this is because the lids on the outside plates will overlap the middle and lock them into place. Repeat for the 4 on top of that. If you can’t carry a lot stop at 8, I’m not strong by any means I’m really weak compared to my other coworkers but at minimum 8 you should be able to carry. But 8 is a good amount and if you have a 10 top you can either just run and get 2 plates real quick or have a coworker come with u and bring those 2 plates. If you think you can do 10 (test before u do this for the first time in an event) then the 2 remaining will go in the middle.
5:1. It’s important when carrying a tray it’s balanced which is why you should only really carry either 4,6,8,10. Odds offset the balance and can cause u to mess up. Say u had 2 7 tops, just carry 8 serve the 7 1 from the next, get 6 on ur next trip. Anything above 5 you should use the balance technique.
6. My work used to try to tell us we had to carry 10 it was expected of us. Don’t listen to BS like that, Carry what you’re comfortable with and dont push your limits it’s better to go slower have to get plates then to drop it especially during an event.
8. Shit happens if u drop shit it’s not the end of the world. Don’t freak out just stay calm accident happen. I tried to carry 9 one time (probably happened bc it was an odd number) I made it all the way to the back of the room literally right in front of the tray jack, passed out dropped all 9 on somebody 😂 it’s whatever u learn and u get better. See for me dropping plates is a routine for me. We have this big monthly event of 430 ppl. I usually got like 6/7 10 tops. And it’s always the same I get tables 5,6,7,8,9,10,11 and there’s this one girl who has a wheelchair and she always sits right where we come out with trays, no joke every month, always just before serving her table, 1 plate always slides off when I come around the corner and turn around and either hits her or is like in her purse 😂. We always share a laugh it’s not like I do it on purpose like that’s the last thing I’m tryna do is ruin someone’s fit but accidents happen. Don’t stress yourself out if it happens.
9. Next month will be my 10th time I did our monthly event. I always get so nervous even tho I’ve gotten to a point where I run these events. It’s like the ppl and not wanting to mess up makes me mess up. But u just gotta remain calm and collected and just do what u do best. Don’t let the environment get to you if it’s something you’re not used to it can be hectic when an event is actually happening but just remain calm.
10. This isn’t really a serving tip but just an overall tip that helps. So at these big events there’s a lot of plates that need to be bussed right, and if there’s not a system in place it won’t really get done quickly. Here’s what I do. Our event is 430 ppl on each side like 215 plates, salads, entrees and desserts so like almost 1300 dishes. So in the banquet hallway or a spare room if you have one accessible, I’d setup like 3/4 6 foot tables for each side, the more you have the more plates you can buss so if you don’t have the fastest team but you are in a crunch for bussing plates (say ur only allowed in the room for a set time) the more tables the more plates u can get out of the room. Now usually there’s 5 servers on each side about so I’d have 3/4 people buss plates and either 1/2 ppl clearing plates. So instead of everyone crowding around the bussing stations, 1/2 ppl have no restrictions and can clear plates as fast as possible. Also depending on the silverware setup in the room (big fork, small fork, spoon, butter knife, potentially steak knives) if ur event has salad and dessert u would need a bigger pan bc it’s double the amount of small forks. But I use big food prep pans and we put silverware. It’s good to have it separated bc if ur cool w the dishwasher he’ll wash everything separately bc u have everything separately already and when u have to polish for ur next event it’s easy and u don’t gotta do hella sorting. Also if u have chair covers, sashes, napkins. Like a good amount, if u take a tray jack put a trash bag in it u can put all the napkins or whatever in there. After the event easily drag it around the room and get all napkins or whatever super quick. Also another tip use a dirty linen on the ground under ur bussing station so when u clean that up all u do is pick up the linen instead of having to swoop and mop or whatever ur cleaning situation is.

Been doing this for like 10 months and atleast where I work most of this stuff I had to learn by experiencing it. So if ur just starting off follow these tips and you’ll be set. Thanks for reading my banquet essay lol but I really do love my job it’s fun

Show them you care even if you do not

Can't one train online

For showing me what a banquet is because I got a banquet today

I think she shouldn't have to insert her full body while serving the food.

Wow excellent keep it up 🔥🔥🔥

As a hospitality worker and running conference and events in banquets for years…the table setting drives me crazy. The entree fork and knife being raised like that makes the table look unfinished as they are not straight. The entree knife to be a main knife instead and why is the side plate above the dessert cutlery? So the guest has to reach over their plate to get to their bread and butter? That would also create space problems if there were entree platters for each table or a specific table centre peice if it was a gala dinner.

Why is everybody wearing ID badges ?

Everything about this video is incorrect

I felt u r at gym when u try to carry the tray…👍😉( just kiding)
I have a doubt from which side we have to serve the preplated food like salad.
All d best for ur channel

Seriously it becomes difficult to smile after standing for whole day, when you are starving!