As a banquet server on a tipical day at work, you will be faced with challenges unique to a banquet environment. Banquets differ from working in a restaurant environment, which has a menu and public clientele. Every day you will find yourself working a variety of events for a variety of guests. The first thing is the preshift with the captain, who goes over the menu, and the specifics of the funtion. Then after we have to arrange tables according to the layout specified by the party holding the banquet. We also dress the tables with linens and set them with china, silverware, napkins and glasses.
At a sit-down dinner, we deliver courses to the guests, ensuring that any pre-arranged meal selections are distributed appropriately. For buffets, sometimes dish the food out for guests or ensure that the buffet remains well-stocked.
Between courses or after the meal is finished, we clear plates, taking them to the kitchen for the dishwashers to scrape and clean.
After the banquet, servers gather any remaining plates and remove the table linens for laundering.
I learned that throughout the banquet, we are responsible for being professional and courteous to all guests. We must move quickly and work carefully so as not to drop any food or dishes.
I get alone very well with my co-workers, we do a very good teame work.
The hardest part is that we have to carrie a tray with 10 plates full of food, very heavy.
The best part is when the guests are happy and thankful.
not steady job, only when there is an event