Banquet Service

             Once a table becomes filled with guests, the server then proceeds with beverage service. Service begins with the twelve o" clock position, the guest with their back facing the entrance, proceeding clockwise, with serving and retrieving occurring from the right side of the guest. Offering either stilled or sparkling water, the server places a lime wheel on the glasses of those guests choosing sparkling water. Pouring enough water to fill three fourths of the glass, the server shows the label of the bottle while pouring. When removing the bottle away from the table after pouring a glass, the server avoids spillage by twisting the bottle, while raising the nozzle and placing a napkin beneath the nozzle. While offering white wine, the server first presents the bottle to the head of the table by showing the bottle's label and stating the kind of wine as well as the region it originates. Beginning with the head of the table pouring half a glass and using the same technique that is used for water service to avoid spillage.
             Following beverage service, the server then begins the first course by offering a choice of bread to each guest, grasping the bread with metal tongs and placing the bread on the four inch plates above the base plate. Once finished serving bread, before retrieving the appetizer platters the server awaits a signal from the floor captain, which would be a raised hand from the manager assigned to the floor. Upon signal the server departs to the kitchen placing five or six platters on a three foot oval tray and after bringing the tray to the side station, serves the guests while announcing the appetizer's main ingredients. When the table becomes completely served, then refilling water and wine becomes the server's task. As soon as the captain signals, the server begins to clear all appetizer platters along with any used silverware. Proceeding by stacking dirty dishware at the side station, covering with a napkin and then taking the dishes to the dish room using an oval tray, the server then awaits for the next course.