Banquet Basics
A collapsible stand used to support trays during service.
Tray jack or X-stand
Style of service where guests serve themselves from a variety of dishes.
Buffet service
The staff member in charge of coordinating food and beverage service.
Banquet captain
This piece of flatware is placed to the left of the dinner plate.
Fork
A large tray used to carry multiple items.
Oval tray
A standing event with passed hors d'oeuvres and drinks.
Cocktail reception
A quick meeting held with staff before an event to review responsibilities.
Pre-shift meeting
This item is placed on the guest's lap once they are seated.
Napkin
The document that outlines all the details of a banquet or catered event.
BEO
In this service style, meals are individually prepared and served to each guest.
Plated service
A staff member whose main job is to clear dirty dishes and reset tables.
Busser
This small piece of flatware is placed horizontally above the plate.
Dessert spoon or fork
This portable container uses Sterno to keep food warm during events.
Chafer
Style of dining where food is served on shared platters to each table.
Family-style service
The process of checking tables to ensure condiments, utensils, and setups are complete before guests arrive/food arrives.
Pre-setting or mise en place
The glass used for water is typically placed in this location relative to the plate.
Above the knife (top right)
This large cart is used to transport dishes and banquet equipment
Queen Mary
A live-action station where meat is sliced for guests.
Carving station
The team member responsible for pouring wine and managing beverage service at formal events.
Sommelier
Cutlery is set in the order it will be used—this is the direction you work in.
Outside in