SOP – Banquet Beverage service and Order taking

Department: Food and Beverage Service – Banquet

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 which 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 ID’s of the guest who order alcohol and they look under age. ( 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 to absorb spills and moisture.
• Center glasses so the tray is well-balanced. Put heavy or tall glasses in the center 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 are having 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 into the glass or cup without picking it up.
• When Pouring, use a folded linen napkin as a splash guard to protect guest.

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

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

Q3. How to assign seat numbers to chairs?

Q4. How should you palace a napkin which his having a logo?

Q5. Why the alcoholic drinks are not  placed on service stations for self service?