Reception: N/A

Lunch:

• First Course: N/A

• Salad: Mixed field greens salad with creamy raspberry vinaigrette; topped with house prepared croutons and toasted pecans

• Entre: Baked mahi mahi with tomatoes, lives, capers, and garlic; served with white rice pilaf, seasonal vegetables, yellow pepper coulis, and herb oil

• Dessert: Apple crisp with tahitian vanilla bean ice cream and caramel sauce

Coffee Service: At the table

Question

List and describe the sequence of service during the meal How will you handle special meal requests during the banquet? (See Banquet event order details)

See sample sequence of service and customize to meet your banquets flow

The sequence of service. (SEE FOLLOWING EXAMPLE)

Seat the guest

Pour the first course wine only if hosted.(Servers and runners)

If the host has decided on a cash bar service then beverage service is after the first course is delivered.

Runners go to kitchen after first course wine is poured

Serve appetizers.

After apps are served, servers should check on water, wine, and bread refills.

Runners bring oval trays out so that the servers can start to clear. Runners take full trays back to the kitchen and give to the dishwasher. Continue until all of the dining room is clear.

Serve salads the same way the appetizer course was delivered.

Servers are to check on water, wine, and bread refills.

Salads are cleared the same way that apps were cleared.

Everyone pours Red wine.

Entrees are served using the same method of service as before.

Servers check on water, bread, wine refills.

Clear entrees

Serve dessert

Pour coffee

Clear dessert.