The oysters ran out after 15 minutes.- The bread was stale (and not nearly enough).
- The demi on the filet was too runny and made a mess of the whole plate.
- No food backup at all.
- The caeser salad was pre-made.
- Not enough sliced fruit for the chocolate fountain.
Well, I need to be thankful for the "little things".
Next Post: It's Time For The Holiday Parties
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8 comments:
I have found the biggest breakdown in banquet operations is the lack of communication through the organization. It is like everyone just wants to keep everything secret.Don't tell the one who is cooking the meal the guy needs a special chicken dinner.Your sales person is special too that way. My wife works in a place for breakfast and she comes in and the cook doesn't know there is a hot breakfast for the group.Amazing how many times stuff like that happens.
Well, finally a chef who likes to take care of the servers. We are usually the ones who get the shaft!
In any event, holiday parties are great this year. I haven't been on the floor in about 2 weeks because of them, and thank goodness too. With the economy basically in the shit hole, my floor tips would be paltry compared to what i get from the parties.
Dietrich
http://dietrichduke.com
Yeah...comunication!
If the planner wants a special meal , they need to send out a revised BEO Sheet.To expect the Chef to take a verbal communication, scribble it down at a BEO meeting on something like a chicken dinner and actually pass it on to the Banquet Chef...well...thats poor communication.
Give him a revision, on paper, and copy the Banquet Chef.
In the heirarchy of things happening in the Kitchen, the Chicken Dinner is pretty low.
It always looks good when the team gets it done.
Oh yeah....
"MEETINGS-
None of us is as dumb as all of us"
You guys hit it right on the head. Non-operational staff like sales people don't understand what's it's like to actually manage someone other than themselves. Just dropping a comment doesn't make it happen. There needs to be a paper trail like a BEO, change log, even a damm email will do sometimes.
So You Want To Be a Banquet Manager
as a former caterer in NY, gone innkeeper in Montana.. nothing like ye ol paper trail and actually communicating ..
happy trails :)
gp in montana
Wow, a place where I can vent about shop...love the roll pic...yes, I once dreamed of being in the glamorous lights of catering and being the executive chef! Like prescriptions the long list of side effects and PTSD :)
Establish goals for the department and communicate those to banquet associates. develop and implement policies and controls on issues concerning banquet operations to include, service standards, food and equipment handling, safety.
Wow! What a nice piece of blog shared. Thanks and keep it up
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