What are the steps for training staff to execute French banquet service style?

1 Understand the basics

Before training your staff, you need to make sure they understand the basics of French banquet service style. This means explaining the history, purpose, and characteristics of this service style, such as the use of gueridons, platters, silverware, and cloches, the sequence of courses, the presentation and carving of dishes, and the etiquette and communication with guests. You should also clarify the roles and responsibilities of each staff member, such as the maitre d', the chef de rang, the commis de rang, and the sommelier, and how they work together as a team.

2 Practice the skills

Once your staff has a clear idea of what French banquet service style entails, you need to help them practice the skills they will need to perform it. This includes training them on how to set up the dining room, the gueridons, and the platters, how to carry and serve the food and beverages, how to use the silverware and cloches, how to carve and portion the dishes, how to clear and reset the tables, and how to handle any special requests or issues. You should also teach them how to interact with guests in a polite, professional, and attentive manner, and how to anticipate their needs and preferences.

3 Review the menu

Another important step for training your staff is to review the menu for the banquet, and make sure they are familiar with the ingredients, preparation, and presentation of each dish. You should also inform them of any dietary restrictions, allergies, or preferences of the guests, and how to accommodate them. You should also train them on how to pair and serve the wines and other beverages that match the menu, and how to describe and recommend them to the guests.

4 Conduct a rehearsal

Before the actual banquet, you should conduct a rehearsal with your staff, and simulate the whole service from start to finish. This will help you identify any potential problems, errors, or gaps in your staff's performance, and correct them before the event. You should also use this opportunity to give your staff feedback, encouragement, and tips on how to improve their service. You should also check the equipment, supplies, and logistics for the banquet, and make sure everything is ready and in place.

5 Monitor and support

During the banquet, you should monitor and support your staff, and make sure they are following the steps and standards of French banquet service style. You should also be available to assist them with any questions, issues, or emergencies that may arise, and to communicate with the kitchen, the guests, and the other staff members. You should also praise your staff for their efforts, and recognize their achievements.

6 Evaluate and learn

After the banquet, you should evaluate and learn from your staff's performance, and assess the feedback and satisfaction of the guests. You should also thank your staff for their hard work, and celebrate their success. You should also identify any areas of improvement, and plan how to address them in the future. You should also encourage your staff to share their experiences, insights, and suggestions on how to enhance their service skills and knowledge.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?