Practical 3A: Taking Orders in Banquets

Department: Food and Beverage Service

Date Issued:
Time to Train: 45 Minutes
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?