How Surefire Trains Banquet Servers

By Raul Perez Delgado

We just wanted to drop in and tell you a little about how Surefire Event Staffing trains our banquet servers. Making sure you have knowledgeable staff that knows the difference between a dinner fork and a salad fork, or red and white wine glasses is important to us. So, here are 10 details that we make sure our staff knows before we send them to your events:

The most common way to set a full dinner setting and knowing when and what to change based on the menu.

Always serve from the left and pick up from the right unless unable to do so, for example, if two guests are having a close conversation.

Serve entrée with the protein facing the guest at 6'oclock unless otherwise specified by the chef. Follow all of the chef's instructions on serving salads, soups, desserts, or any other special courses.

Pick up corresponding utensils along with the corresponding course.

Beverages are served from the right-hand side with the label facing the guest. If the guest is holding the glass, politely take the glass from them to serve the beverage.

Make sure non-alcoholic beverages are constantly refilled and never get lower than halfway. If there is dinner wine, refill based on the instructions given by our client but also follow the TABC standards.

Serve ladies before men. Serve eldest to youngest.

Handle allergies or any other dietary restriction or preference with extreme care.

Constantly check on your tables and make yourself readily available for any request the guest might have.

Be polite, respectful, and courteous at all times.

There are many finer details as we all know, these are just some of the ones we make sure our people follow at Surefire Event Staffing. We are ready to help with your next event, whether it is a wedding, gala, or fundraiser. Just give us a call or shoot us an email and we will send help your way. Hope to hear from you soon!

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