Banquet Service Etiquette

Today's banquets are the contemporary equivalent of ancient feasts, and the goal remains much the same as in medieval times--to gather, to celebrate and perhaps more importantly, to impress. While little of the protocols of professional banquet serving recall the rules of feasts and celebrations of yore, understanding the basic etiquette of banquet serving goes a long way toward the goal of impressing the guests.
Setting Up
1. Even before the first guest arrives, a banquet server's knowledge of etiquette is tested. A fork on the wrong side of the place setting or knife pointed towards the spoon is as noticeable a faux pas as mispronouncing the entree du jour. According the Emily Post Institute, the most recognized authority on matters of etiquette, specific rules govern table setting. Forks should be placed to the right; while knives, then spoons, go to the left of the place setting. Knives should be positioned with the hilt or blade facing toward the center or to the left. Glasses should be placed to the right of the place setting and bread plates to the left of the forks. All should be precisely aligned so that every setting looks exactly the same. Most importantly, every piece on the table should be polished and spotless. The same should be said of a server's appearance and uniform.
Beverage Service
2. "The Encyclopedia of Restaurant Training" by Lora Adruser and Douglas Robert Brown outlines beverage-serving etiquette. Drink service should continue throughout the banquet, with drinks served from the right-hand side of the guest with the server using his right hand, so the open palm and never the back of the server's hand is facing the guest. The guest of honor should be served first, followed by the ladies at the table, oldest to youngest. The gentlemen at the table should then be served, beginning with the most senior member of the party. Finally, the host of the event should be served. It's considered rude to fill half a table's water glasses and return to provide refreshment for the rest of the table.
Food Service
3. Individual caterers and banquet companies may amend the steps of service for speed or convenience, but Adruser and Brown say servers should adhere to certain basic rules. All food, appetizers, salads, entrees and desserts should be served from the guest's left-hand side. The server should use her left hand, palm toward the guest, serving in the same order as beverages were, with the host served last.

Ideally, all courses should be served to all guests in one trip. If this is not possible, then guests at each table, beginning with the guest of honor's table, should be served before food is delivered to the next table. Entree selection or the guests' choice of a main course and special dietary restrictions are generally placed before service begins. If a guest makes the server aware of any changes or restrictions at the table, the server should provide a substitution right away.
Clearing
4. There is some debate about the proper etiquette for clearing tables between and after courses, but the Emily Post Institute says dishes should be cleared as soon as, but not before, everyone at the table has finished the course. Dishes and used silverware should be cleared from the right-hand side of the guest, with the server using his right hand, and not reaching across the guest or table while clearing. Unused place settings and glassware should also be removed at this time. Once all tables are cleared, it is time to "mise en place" or provide utensils for the next course.
Invisible Service
5. By nature, banquets require what is referred to as "invisible service." Because guests' attentions are expected to be focused elsewhere, menus are often pre-ordered and seating charts are prearranged, leaving guests free to concentrate on awards presentations or wedding toasts. An ideal banquet server is always available, but barely noticed. To this end, professional appearance, posture and behavior goes a long way toward allowing the hosts to truly impress their guests.

How To Prepare for a Banquet Service
Coordinating or putting together a banquet service requires experience, know-how, and physical energy. You need to take note of all the necessary components. You have to be meticulous, as missing one particular item is surely going to affect your entire plan. It could trigger a domino-effect, and everything that you have imagined to be perfect could quickly become chaotic and dreadful. So, if you are pressured to look after the faultless planning, from the exemplary selection of the menu to the impeccable arrangement of the front-of-house service, here are some practical pointers to address:
Study your menu plan. Begin by listing all the dishes you wish to have in your banquet table. You may even draw out two listings. One would enumerate the specialties you could cook by yourself. The other, the selections the caterer could provide for you. If you would opt to create two listings, don’t forget to consolidate them. Your initial listings would simply let you brainstorm for all the possible inclusions.
After your listing is consolidated, review the choices further. How do you want them to be organized on the banquet table? How do you intend to showcase hot and cold dishes? Do you need special setups? Do you have to provide extra utensils and equipments? If organizing the choices becomes tedious, coming up with a “concept” is a good measure to consider. Do you want to serve Indian cuisine? Is an Asian motif feasible? What about some Mediterranean specialties? Once your “concept” is determined, concentrate on the specific items to be put together. Two or three hot dishes would be ideal. Then, match them with five side dishes or salad choices plus two dessert selections. Consider how your guests would be lining up when they partake your dishes. Find ways to avoid overcrowding your table. You should also not overwhelm your dear guests with a lot of choices.

Organize your team. A banquet service is obviously not a one-man job. You need to be helped by the right people. You could pool some of your trusted and dedicated family members, friends, co-workers, or neighbors. Find out who among them are familiar in handling food service. If some of them are already aware of what to do, concentrate on giving instructions to the first-timers. Even if the assigned task is as simple as making coffee for twenty guests or so, you should take time in telling what you expect to accomplish. You don’t want to have the last-minute hassles just because you assumed everything was understood. In the end, if relying to your dearly beloveds is a logistical nightmare, you could always hire professionals. Most of the reputable caterers could readily assemble a catering staff for you. Just be specific with the tasks you need to take care of.
Have the right equipments. Although resourcefulness could solve a lot of things for you, there is no substitute in using the proper equipments. For example, you need to purchase or rent industrial-size cooking pots if you plan to cook for a hundred guests or so. You also need to provide the suitable cutlery and serving utensils if you are aiming for a formal set up.
Bear in mind that despite all your preparation, you should still expect the unexpected. If that happens, keep your cool. The situation would definitely make you more creative. Everything should be all right.