How can you train your staff to execute different banquet service styles?

1 Define the service style

Before you start training your staff, you need to define the service style that you will use for each event. There are many types of banquet service styles, such as plated, buffet, family-style, cocktail, stations, and drop-off. Each style has its own requirements for equipment, staff, timing, and presentation. You should communicate the service style to your staff clearly and explain the rationale behind it. For example, you might choose a plated service for a formal event with a fixed menu, or a buffet service for a casual event with a variety of choices.

2 Assign roles and responsibilities

Once you have defined the service style, you need to assign roles and responsibilities to your staff. Depending on the size and complexity of the event, you may need different roles such as banquet manager, chef, server, bartender, busser, and host. Each role has its own duties and expectations, such as setting up the tables, preparing the food, serving the guests, clearing the plates, and handling the bills. You should make sure that your staff knows their roles and responsibilities well and that they work as a team.

3 Demonstrate the skills and techniques

Another way to train your staff to execute different banquet service styles is to demonstrate the skills and techniques that they need to master. For example, you might show them how to carry a tray, pour a drink, cut a cake, or arrange a platter. You should also teach them the etiquette and standards of service, such as how to greet the guests, how to handle special requests, how to deal with complaints, and how to follow the hygiene and safety rules. You can use videos, manuals, or live demonstrations to illustrate the skills and techniques.

4 Practice and test

The best way to learn is by doing, so you should give your staff opportunities to practice and test their skills and techniques. You can organize mock events, simulations, or drills to train your staff in different scenarios and situations. You can also use feedback, quizzes, or evaluations to assess their performance and identify their strengths and weaknesses. You should praise their achievements, correct their mistakes, and provide them with tips and suggestions for improvement.

5 Update and adapt

Finally, you should update and adapt your training methods according to the changing trends and demands of the banquet industry. You should keep yourself informed of the latest innovations, technologies, and preferences in banquet service styles. You should also solicit feedback from your clients, guests, and staff to find out what works and what doesn't. You should be flexible and creative in adjusting your service style to suit different needs and expectations.

6 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?