§Before the event
- 01Review the program: number of guests, service type (buffet/plating/full setup) and schedule.
- 02Arrange roles and responsibilities on the team.
- 03Cover tables according to fixed template so all place settings are uniform.
- 04Clearly mark tables/place settings for guests with allergies or special diets.
- 05Arrange signals between team, kitchen and team leader.
§During service.
- 01Serve simultaneously across tables on agreed signal.
- 02Follow the schedule closely at conferences — breaks and catering must be on time.
- 03Keep an eye on pace so no tables fall behind.
- 04Report immediately to team leader if anything deviates from the plan.
§After the event, an invoice is sent and follow-up on customer satisfaction takes place as part of good follow-up.
- 01Clear tables and service systematically.
- 02Count and return borrowed equipment.
- 03Note damage, deficiencies or irregularities.
- 04Collect what went well and badly for the next event.