TOPIC 13. THE ROLE OF BANKET SERVICES IN THE PESTORAN BUSINESS

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• Plan:
• 1. Procedure for servicing banquets
• 2. Types of banquets
• 3. Large banquets with full-service waiters
• 4. Small banquets with partial services of waiters

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1. PROCEDURE FOR SERVICING BANQUETS

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• Reception ceremonies, anniversaries, banquets, weddings, and other events are held in restaurants. Organized banquets are conducted with full or partial participation of waiters. There are banquet - furshet, banquet - cocktail, tea - banquets. Such banquets are often organized in foreign countries. The banquet will consist of receiving orders, preparation, banquet service, and other services.

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• Order acceptance. Accepting orders for banquets, events, and weddings is fundamentally different from individual or group orders. Such orders are placed a few days or even months in advance. The restaurant should be empty on the specified day. Therefore, it is advisable for the client to act earlier. During such banquets, agreements are reached not only on food and drinks, but also on a number of other issues. An agreement consisting of a series of clauses is concluded between the customer and the restaurant administration, either orally or in writing. Experience shows that if an order is placed with the head waiter and agreed upon with him, banquets and events will be successful, because the entire service process in the restaurant is carried out under his leadership.

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• The order must specify the date of the event, start time, end time, venue, number of participants, preliminary menu, and approximate order price. The order is registered in the special order book in the established form. After the initial agreement, the customer pays an advance of at least 50% based on the accounting incoming order. Subsequently, 2 days before the start of the event, the head waiter, together with the customer, draws up an order account.

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It is important to hold event evenings in the restaurant with musical accompaniment in the prescribed manner. When holding event evenings, the restaurant administration may make changes to the event's musical program.

• If additional orders are placed during a restaurant event, the waiter will issue an invoice. Unable to write to the order account. The order is recorded in the order account if changes are made to the account on the day of service for various reasons.

• If a restaurant has already received an order but cannot hold an event for reasons beyond its control, the administration takes measures to organize the event at one of the nearest restaurants. The customer must be notified of this 7 - 8 days before the specified date.

• Rights and obligations of the customer. The Customer has the right to refuse all ordered products within a period not less than 1 day from the start of the service. If part of the attendees do not attend the event or banquet, the customer's written application is submitted 4-5 hours before the start of the event, and the amount attributable to those who did not attend is refunded. If it is notified in less time, and in such cases it is impossible to sell the dish to others, the customer may reimburse the cost of the product.

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• Also, drinks, hot and sweet dishes included in the order but not served on the table, and confectionery products are not included in the report. The customer decides what to do with the products included in the certificate. The amount of products not sold, but included in the act, is deducted from the amount paid by the customer for the service. Therefore, the customer must stay at the restaurant until the end of the event.

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BANKET TYPES

• Furshet - banquet. Such banquets are formal in nature and are held during business negotiations and the signing of trade agreements. Furshet-banquets can also be held in connection with anniversary, family, and other festive events.
• During banquets, participants do not sit on chairs, but eat and drink drinks while standing. A distinctive feature of such banquets is that the menu mainly includes an assortment of snacks, dishes, drinks, desserts, and confectionery products.

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• Another peculiarity of "Furshet" banquets is that the dishes and appetizers are served separately to each guest in small portions, making them easy to consume. Dishes and appetizers are finely chopped for ease of consumption and eaten with a fork without using a knife. Serving at banquets is 4-5 times easier than serving in a restaurant hall. Banquet duration does not exceed 1 hour.
• Another peculiarity of "Furshet" banquets is that the dishes and appetizers are served separately to each guest in small portions, making them easy to consume. Dishes and appetizers are finely chopped for ease of consumption and eaten with a fork without using a knife. Serving at banquets is 4-5 times easier than serving in a restaurant hall. Banquet duration does not exceed 1 hour.

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• Preparation for the banquet. Furshet - banquet tables are taller than ordinary tables (90 cm), the width of the tables is 1.5 m. On the tables, 15-20 cm of space is allocated for each guest. Guests are seated on both sides of the tables. Guests and banquet participants can also be on the same side, where only the side of the table with people is decorated and served.

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FURSHET TABLES ARE DECORATED WITH TABLECLOTHS LAID OUT ON SPECIAL BANQUET TABLES, THE EDGES OF WHICH SHOULD HANG SIGNIFICANTLY BELOW THE EDGE OF THE TABLE. ALL HANGING LOWER SIDES OF THE TABLECLOTHS ARE EVEN RELATIVE TO THE GROUND.

• The length of the tables should not exceed 10 m. Usually, tables are arranged in the form of letters T, P, Sh, and a seat is allocated in the center for honored guests.
• The spacing between tables and the distance between tables and the wall must be no less than 1.5 m, allowing guests to move freely.

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• In addition to the main furshet tables, there are auxiliary waiter tables in the hall. They are placed near the wall and used for dishes and utensils.

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• Service characteristics are taken into account when decorating furshet tables. Experience shows that such banquets should have three glasses and one mouthpiece for each guest. Supplies for snacks, drinks, and fruit are placed in advance. Glass and crystal dishes are used to decorate the table.
• Vases with flowers, fruit, and other beverage bottles are placed around the center of the table. If the menu lists juices, glasses are placed next to the cups, which can also be placed in a row of glasses. The labels of alcoholic beverage bottles must be facing the guest.

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• Furshet - serving at a banquet. In banquets, according to the service norm, there are 18-20 guests per waiter. Waiters, standing in front of the hall tables, serve drinks to guests, put dishes and appetizers on the table. Taking into account all invited guests, including those who couldn't come to the tables, waiters should serve the remaining guests as well, providing drinks, meals, and snacks.

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• Throughout the entire service, waiters look at the tables, quickly collect used dishes and empty bottles, hand them over to the washing room, and bring clean dishes. After the banquet, cleaning is carried out in the following order:
• First of all, napkins, bottles, vases, and supplies are taken in turn;
• Porcelain and glass containers are collected;
• Bread crumbs and food scraps are removed from the tablecloths, placed on trays;
• the tablecloths and the fabrics laid under them are wrapped, and then the floor is cleaned.

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• Cocktail - a banquet. Cocktail banquets will be organized for participants of conferences, exhibitions, and meetings. Usually, such banquets are held in the evening and last 2 hours. Cocktail banquet tables are 2-4 m long and 1-1.5 m wide. There is no strict procedure for holding cocktail banquets. During the specified time, guests can come and go at a time convenient for them. A distinctive feature of cocktail banquets is that their menu includes cocktails and various soft drinks.

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• The cocktail banquet procedure is quite compact, and no extra equipment, dishes, or utensils are required. This banquet has the same requirements as other banquets. However, this banquet will be much cheaper. Although cocktail banquets are said to be non-alcoholic, alcoholic and other beverages are provided when needed. That is, sweet, fragrant drinks made from a mixture of cognac, liqueur, wine, and similar drinks with the addition of sugar and spices are offered. Such banquets are often held in foreign countries.

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• In cocktail banquets, a limited number of porcelain, glassware, and metal items are used. We'll need more glasses and glasses. The number of dishes and utensils used for cocktail banquets depends on the number and qualifications of arriving guests, the assortment of snacks and drinks, the suitability of the banquet hall, and other factors.

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• If a cocktail banquet is not held in a restaurant but in another building, it should be decorated similarly to a banquet hall. In such cases, everything is prepared on the spot. If there are two banquet rooms, one will accommodate a buffet, and the other will serve snacks and meals. This work is performed by bartenders and waiters. Several bartenders or experienced waiters are appointed to prepare the buffet, prepare cocktails, and quickly place drinks in glasses and goblets on the tables. If bartenders are serving, they are assigned assistants, who quickly serve the drinks.

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• Cocktail - serving at a banquet. At the entrance to the hall, guests are met by the banquet organizers. As soon as the first guest appears in the hall, the waiters begin serving. At the beginning of the service, depending on the number of guests in the hall, the waiters, holding them up to their elbows, first take drinks on a tray in their left hand, then other waiters take snacks and approach each guest, offering drinks and snacks.

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• Tea-banquet. Tea banquets are held on birthdays and other events. There aren't many guests at such banquets. In most cases, such events are held from 16 to 18 o'clock and last 2 hours. There are no strict rules for holding tea banquets. It is conducted freely.

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• Preparation for the banquet. Recommended items for tea banquets include round, long tables, and in their absence, square, rectangular tables - chairs, benches, armchairs, and sofas. Tea tables are placed in the center of the hall or in places convenient for guests. If several tables are placed in the hall, there should be a corridor between them for guests to pass and for waiters to walk. In addition to the main tea tables, auxiliary tables are also provided for waiters.

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• Depending on the theme of the event, colorful tablecloths with flowers and matching towels will be selected. However, tablecloths are not laid on polished, glass-covered tables.
• In addition to dishes, the banquet menu includes dried fruits, bread and confectionery products, and various types of sweets. It is not recommended to serve cold appetizers on the tea table.
• Fruit plates and utensils should be stacked in groups of 4-6 and placed in a place convenient for guests. They should also be convenient for service providers.
• On the tea-banquet table are placed small dessert plates, containers for alcoholic beverages, glasses, champagne glasses, teapot-cups, sugar container and sugar extractor, containers for filling confectionery products.

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• Wedding - banquet. The restaurant has separate halls for serving weddings. The guests gathered and waited for each other. Tables are set in the wedding hall, and the banquet table is decorated. If the restaurant has only one hall, guests gather at the entrance. Menus for wedding banquets are prepared in special covers and are smaller than for regular banquets, labeled "Wedding Menu." The menu is placed inside the cover, but the prices of dishes and drinks are not indicated.

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• Order acceptance. First, the wedding hall is shown to the customer. The date and time of the wedding, the number of guests, and wedding expenses are calculated. The following issues will be resolved in advance for the event:
• features of service provision based on national traditions;
• entrance and greeting of the bride and groom;
• availability of separate spaces for gifts and flowers;
• the procedure for accommodating guests;
• the procedure for serving hot meals and drinks, entertainment, etc.

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• The menu, location of banquet tables, and guest accommodation plans are agreed upon with the host.
• The wedding menu includes various cold dishes and appetizers, meat dishes, 2-3 hot dishes, confectionery products, fruits and beverages.

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• Preparation for the wedding banquet. In the process of preparing for service, a group of waiters arranges the equipment, prepares dishes and utensils, and decorates the table. Depending on the number of guests invited to the wedding, the tables and chairs are arranged uniformly. One waiter serves every 10-12 guests at the wedding banquet. The head waiter gives instructions to all waiters, defines the duties of each, assigns a service location, and explains the order of serving meals and drinks.

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• Serving at a wedding banquet. The bride and groom sit first, the bride sits to the left of the groom. The bride's parents sit on the groom's left side, and the groom's parents sit on the bride's right side. In this row sit the groom's friend and bride's friend

• 5-10 minutes before the wedding banquet begins, the head waiter informs the host about organizational matters and the need to invite guests. At this time, all the assigned waiters wait for the guests in the hall, help them sit, and then offer drinks and snacks. If necessary, waiters remove plates and utensils and replace them with clean ones. This sequence continues until the end of the wedding.

LARGE BANQUETS WITH FULL-SERVICE WAITERS

• Such banquets are held at diplomatic gatherings and official receptions. Considering such receptions as exclusively for diplomats would limit the restaurant's operations. In restaurants, hosting and serving such guests is considered free for everyone. Such banquets are attended by 8 to 50 guests, sometimes up to 100 people.

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• Order acceptance. The head waiter receives orders from the banquet organizers and first determines the date and time of the event, knows the number of guests, their composition (gender, age, nationality, profession), determines the purpose of the event, expenses (for each person), payment form (cash, credit), list of invited honored guests. Then the head waiter introduces the customer to the hall and indicates the venue for the banquet. The arrangement of tables and guest accommodation plans are agreed upon.

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• In addition, the main waiter's duties also include:
• 1. When guests from various embassies of foreign countries visit, hang the flags of these countries;
• 2. Inviting honored guests to the restaurant;
• 3. Ensure the presence of microphones on the tables;
• 4. If necessary, determine the orchestra's program and provide it with the necessary equipment and instruments;
• 5. Providing banquet participants with the opportunity to talk over the long-distance and international telephone, take pictures, and play the piano;
• 6. Organizing the arrival of cars before the departure of guests, etc.

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• Preparing waiters for service. The head waiter's task is to explain to the waiters about the event or banquet, and on the day the banquet begins, the head waiter gathers all the waiters and informs them about when the banquet will begin, the number of guests, their composition (nationality, gender, age). He receives guests, familiarizes them with accommodation plans, gives instructions on the menu of dishes and drinks, and the features of decorating banquet tables. The head waiter also trains waiters for service, decoration of the banquet table, preparation of coffee tables, receiving products from the buffet, and preparation. The head waiter manages based on the principle of division of labor. One waiter serves 2-4 guests. Or if one waiter brings food, another brings drinks.

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• If the banquet lasts 50-60 minutes, the service can be organized as follows. Three waiters serve 12-16 guests, two bring food, and one brings drinks. All guests are served equally. In some cases, a single waiter can serve the appropriate number of guests, providing both food and drinks.

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• Serving at a banquet. The head waiter makes a plan in advance regarding the service procedures. The plan includes the names of the waiters serving the tables. In advance, an auxiliary table is set for each waiter, which are used by waiters under the supervision of the head waiter. For each waiter group, the head waiter plans the service, orders and monitors who brings food, drinks, and other items, and when. He preliminarily determines which waiter will collect used dishes and utensils, bring clean ones, and place them on the table. Every waiter should know these tasks before they begin. After the guests enter the coffee room, the head waiter takes control of which waiters will serve and who will clean the banquet tables.

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• The success of the banquet depends on the head waiter. He, in agreement with the kitchen staff and cooks, determines the time for preparing and serving dishes and snacks included in the menu. Waiters must follow the head waiter's instructions without question. While monitoring the service process, the head waiter must ensure that meals are served in the hall on time, that the next meal arrives, and that clean dishes are placed on the tables. Due to the large number of guests at the banquet, the efforts of a single headwaiter will not be enough. In such cases, the head waiter takes one or two waiters as assistants.

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• Assistant waiters are connected with the restaurant's production department and supervise other waiters serving in certain areas of the banquet hall. The head waiter is in the hall at this time. The most responsible moment in the service process is when all waiters bring food and drinks to the hall at the same time and leave the hall. At the banquet, it is necessary to maintain the order of queues, and if the order of queues is violated, there will be noise and commotion among the waiters, collisions, touching and stumbling on chairs. As a result, the service delivery process is disrupted. Therefore, the head waiter conducts a special lesson with the waiters in advance for the banquet.

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