Banquet Staff Manual
- The Employee Handbook is not an employment contract for any specific period. Calls, and meal costs when required to attend a luncheon or banquet, are all.
- Banquet Staff Manual. The rise of the Internet and all technologies related to it have made it a lot easier to share various types of information.
Banquet Server Training Program. Banquet Server Training Tactics Remember that guests can see you whenever you are in the room! Smile, be efficient, and be quiet.
$45 an hour had to be as a regular server for meals, coctails, etc. I would guess. That doesn't sound like any 'banquet servers' wages that I know. When restaurants charge $10 for a potato and $50 for steak, plus bottles of wine, etc. Your total cost of the check rises fast.
With a 15-20% tip, you may average $45/hour. But for most, that would be the exception to the rule. You may be lucky enough to earn a fair wage in that still share gratutity, but most are starting to keep it for themselves. After reading some of the comments made, $10/hour could be a good wage for some people in certain areas of the country.
But, if you live where there is a higher cost of living (like where I do), the $10/hour doesn't make it (especially if you are single with ). Most have to look elsewhere for a better paying job or take on more than one job. Several years ago, I was hired at a that shared gratutity.
After a couple years, it was bought out by a different hotel chain that opted to pay a flat $10 wage with no gratuity. I left before the switch. When the chain bought the hotel, they decided to let ALL the workers go them and not rehire them. Several of the older workers who had worked there most of their lives applied again but none of them were hired. They took the younger people, saying they were better able to lift the trays and had the speed to work faster. (The hotel could also pay a flat $10/hour with no tip to the younger kids who weren't used to anything better.) Rules change with new ownership. Depends on what side of the fence you were sitting on.managment or worker.
I say if you have the banqueting skills and they won't share gratuity, look for a regular serving job that allows you to keep your tips. You earned them. Usually the bigger the check total, the bigger the tip. Use those banquet serving skills to get into regular restaurant where you get paid for the work and skills you use.
The fact is most clients see the banquet gratuity added to the bill they think that the money goes to the servers. It is in the best interest in the sales marketing people not to explain the details of the banquet gratuity or service charge to avoid any confusion. So when the or function facility pockets the money that is implied to go the the people actually making the happen, it is wrong.
When a 15,000 wedding bill has a 3,000 gratuity on it most would assume that the service staff is taken care of. The truth is the majority of the server never sees. Although most places do the same practice, most would still say it is deceiving. $10 may not seem low to some people but given the nature of the hours and working conditions, these people don't have understanding on current social and economic hardships these people sacrifice to make a honest living. When people spend big bucks on wedding on high end corporate, exceptional service is expected.
Many people working at McDonald's and Target get $10 an hour and most of these people don't have a concept on what actually is. Not to mention the hours of a banquet server are extremely inconsistent. Basically you are working long hours and late nights when it is busy and not at all when it slow. I don't know any banquet servers with a so called regular schedule. With such an inconsistent schedule it makes it hard to work other jobs or adapt to any type of routine schedule. Sometimes I get a few a bucks left behind by either the contact or the guests.
Usually it is not much, but just enough to let me know that my hard work is recognized and appreciated. So next time you are a wedding or event and you get great service, let your server know that you appreciate their efforts. Baz in Clearwater, Florida said: I have been a banquet server for 26 years.
You need to not for companies that pay flat hourly rate. Work for a, I work for a well named hotel and make 50k per year 50K a year is great wages and tips for a banquet server. You are very lucky. Unfortunately, all the in my area have switched to the flat rate for banquet servers as they are learning there is more money in it for themselves.
They are in to make money.from their customers.employees.vendors.whoever. It is a vanishing hotel chain that still shares gratuity with the servers.in Minneapolis anyway. First, I am the same mgmbeatle from Seattle earlier in this posting about a year ago. I relocated to Virginia Beach, VA.
About 2 months ago. What I am finding here in the Virginia Beach/Norfolk area is that they can get away paying $2.13hr to tipped employee's. I stayed in because I like the side of it. I am now starting to rethink this. Yes, I will always like the catering end but it would be extremely difficult to stay in this career choice here.
Checking through different sites for work such as the newspapers, hcareers and other websites like craigslist, etc. I have come to the conclusion I would be extremely lucky to make $10 or more per hour here. I applied with a very well known chain who is internationally known and you would expect to be something a little better. What they were offering was a flat 9.50hr. No gratuity/tips.
I just don't get how places like this for instance can screw their employees when say the meal per person was roughly mid-upper 20's on the average. Then they charge a mandatory 20% gratuity charge. Lets say the meal per person is 25.00 X 20% = $5.00. If they had say 150 people they would pay $3750 for and collect an additional mandatory $750 for a gratuity. That is $4500. Perhaps they charged the client for the use of the room or maybe they waived the room rental, I am not sure.
Of course they probably would have had at least 3 to 5 or more servers. Who would never see any part of this $750. I think it is screwed up. I worked for a place in WA.
Where they would have divided the 750 giving a percentage to servers. Why should I work hard for 9.50hr when I could do a regular 40. Consistent work week making maybe 8 or 9 hr. Doing some non thinking, less physical work job?
Um, i have an interview at Cosmopolitan in Las Vegas strip for a banquet server. Now according to majority of the comments here i do believe. I've worked recently worked as Banquet Server for this huge about Ed Bozarth Chevy dealers. I had a flat rate of $9.00 an hour and thats all i got just the flat rate pay. Not too familiar with banquet serving, most of the time i have been a server for many restaurants. Servers in put up a lot stress just to make a living, sometimes selling ourselves to give the best quality service to get the best tips.
Serving definitely is not an easy job at all. Many servers lose their jobs because of the stress level, especially in Las Vegas. And Baz if it is true that you make 50K at a as a Banquet server, then this interview i have with Cosmopolitan in Las Vegas I definitely have to really try my best and show good impression. But, aside of that yes server takes a lot of knowledge its not easy, i remember when i was a server right when i turned 21 i got paid $2.14 an hour and tips usually maxed out only $40 per night. For the work and constant awareness is definitely not worth it.
But for most people they don't have a choice. That's why its considered to be a blue collar job. So it all depends on how you see it.Alot of that speak or commented are the hard workers of restaurant and.
You cant simply say we set up stuff and that is nothing. The preparation we do is a lot more then what you think, so in other words dont say get another job unless you have alot of experience in serving or have experience in the and. I always appreciate my fellow servers and back waiters. Joe in Las Vegas, Nevada said: um, i have an interview at Cosmopolitan in Las Vegas strip for a banquet server. Now according to majority of the comments here i do believe.
I've worked recently worked as Banquet Server for this huge about Ed Bozarth Chevy dealers. I had a flat rate of $9.00 an hour and thats all i got just the flat rate pay. Not too familiar with banquet serving, most of the time i have been a server for many restaurants. Servers in put up a lot stress just to make a living, sometimes selling ourselves to give the best quality service to get the best tips. Serving definitely is not an easy job at all. Many servers lose their jobs because of the stress level, especially in Las Vegas. And Baz if it is true that you make 50K at a as a Banquet server, then this interview i have with Cosmopolitan in Las Vegas I definitely have to really try my best and show good impression.
But, aside of that yes server takes a lot of knowledge its not easy, i remember when i was a server right when i turned 21 i got paid $2.14 an hour and tips usually maxed out only $40 per night. For the work and constant awareness is definitely not worth it. But for most people they don't have a choice. That's why its considered to be a blue collar job. So it all depends on how you see it.Alot of that speak or commented are the hard workers of restaurant and.
You cant simply say we set up stuff and that is nothing. The preparation we do is a lot more then what you think, so in other words dont say get another job unless you have alot of experience in serving or have experience in the and.
I always appreciate my fellow servers and back waiters. If you get into the cosmopolitan as a A list banquet server you will be making 100-120k per year. I work at a that starts the begginer's wage over the minimum and gives a raise to the worker yearly if you do a good job. I wouldnt mind a better wage since there is such an incosistency of the hours worked weekly. The use of temps seems to be another problem.
This creates an issue where the hotel borrows temp workers that they pay a dollar less than ours, and they pay an added hourly fee to the temp service for each worker added presenting the cost of each borrowed worker a higer amount than our wage. This is irritating becuase instead of just permanent employees and increasing the amount earned biweekly for the permanent employees, they are paying more to rent out employees from temp services. There will still be a need for temp services for major that hold up to 700 to 1500 people, but the ones below that should be covered by the main crew.
Bomax in Cocoa, Florida said: Debbie, I went to work as a banquet server and left my former job of 24 years because of the of Banquets and the reputation that proceeded him. A good Banquet Job revolves around the Director. Service of requires payment by tipping. The tips are based on a percentage of the. If a facility is only paying 10 an hour, you are receiving way below 10 percent of a bill if it were broken down to per person.
The hourly amount is not relevant to regular joe smoe jobs. A lot of product is moved in a VERY short amount of time.
A server may easily move 8 hours worth of food in 1 1/2 at a banquet. The client pays for that and the servers, stewards managers and so on get normal or less than normal gratuity.
The convention company the client uses 'Contact' take a large peice as well. As a former Director of Convention services for a large and resort I must agree that your gratuities percentage is quite low. However, I must admit that I've seen a decline in perks and benefits offered to the service staff now a days than I remember not too many years back. Unfortunately, as it becomes the normal way of doing more and more properties will take on this behavior and end up with an unhappy service staff.
Jayradical in Washington, District of Columbia said: I heard you can make $45.00 an hour!!! I have worked in the 3 major areas of FL ( lower wages overall) then the Northeast and CA anyway.
And as a banquet server in the good as a leader/full-time server getting the better shifts, as they can vary from less then minimum wage to maybee $45/. But the average hourly total tips, grat and cash tips is around $20/hr. Not bad for no educational requirements and only decent skills and a few hours of real hard work. But nothing great, many of the people I have worked with in this industry should be making double that with their work ethic and skills. I was taught to work hard and quickly and to please my guests.
When there is a standard base rate and gratuity share there is little incentive to be as efficient and courteous as possible. Regardless of how well you perform you receive the same or little more than less experienced co-workers. In Tennessee, twenty years ago I earned a base of $10.00 hourly plus gratuity share. I earned between $12.50 TO $26.50 based on the management of the function. I now earn the flat $10.00.
With taxes removed I end up with less than $8.00 hourly to take home. A 40 hour week brings just $320.00. As minimum wage increases and my hourly rate does not. Bringing many like me down to poverty level. I am educated in and.
I am simply dumbfounded. Working harder than ever to stay in place.
Brian Francis Fenlon in Palm Harbor, Florida said: as a former of Convention services for a large and resort I must agree that your gratuities percentage is quite low. California algebra 1 study guide answer key pdf. However, I must admit that I've seen a decline in perks and benefits offered to the service staff now a days than I remember not too many years back.
Unfortunately, as it becomes the normal way of doing more and more properties will take on this behavior and end up with an unhappy service staff. Unhappy staff who will not respect the employers.
Have little interest in providing good service and take advantage of those who do. Are we to lower our standards, to give employers what they are paying for? Hi guys, I just had to reply after reading this thread. I live in Queensland, Australia, home of crocodile wrestler Steve Irwin. I am a banquet server and I am constantly shocked when I hear about wages in America.
Seriously dudes. You guys are being ripped off. Your wage system is absolutely brutal.
Not just, but across the board. Consider this. The Australian dollar and the U.S. Dollar are pretty much on par. It varies slightly from time to time but generally is approx the same.
You consider $10 an hour a good rate. In Australia we have a minimum wage of about $23.00 per hour. Admittedly, we hear that goods are cheaper in the U.S., but I don't think the difference warrants wages less than half that of Australia. I guess I'm not telling you something you don't already know. Your obviously supports the man before employees.
Our government also couldn't care less about the worker. But what we have, is a two party system. The Liberals ( in now ) want to keep wages low and introduce crap worker agreements. Then gets elected and the agreements get chucked out. But our underlying laws maintain a good basic wage structure.
We do not tip and earn a great wage without them. When you get good service from a waiter, you know he/she genuinely likes their job. I suspect that in the U.S. Many waiters who smile and give good service are doing so because their survival depends on it. That must be like some kind of modern day slavery.
I imagine that a lot of waiters must live in absolute despair at trying to make ends meet. Even your unemployment handouts terminate after a short time. In Australia, the handouts continue as long as you need them, although they are toughening up on bludgers.
They are introducing new work for the dole laws. I think you guys need to lobby for better laws supporting workers. You can always come to the Gold Coast, Australia. Party Central. 28 degree average temp.
All the best.xx. I'm a waitress at a hall in Lake Ronkonkoma NY and I get paid $10/hourly. I was recently told by one of the waitstaff that our catering hall doesn't include gratuity and I don't think that's right. We all work too hard and don't get anything out of it. Same with the other catering hall I worked for i wasnt seeing my tips there either and tips were included at that catering hall the matrie'ds and captains were taking all our tips.
They are supposed to give the tips out to the waitstaff after every party. What I have observed in my limited experience as a both a banquet and a sports venue server, is that customers/guests don't always understand.I have waited on both very generous and very stingy people and also those who are just ignorant of what service they are paying for.I really appreciate the generous people - I rely on them to make all the hard work worth my time and effort. The stingy people who know better should not go out if they can't afford it. And the ignorant people just need a little. That's the tough spot American workers who rely on tips are in.
Server in Nashua, New Hampshire said: The fact is most clients see the banquet gratuity added to the bill they think that the money goes to the servers. It is in the best interest in the sales marketing people not to explain the details of the banquet gratuity or service charge to avoid any confusion. So when the or function facility pockets the money that is implied to go the the people actually making the happen, it is wrong.
When a 15,000 wedding bill has a 3,000 gratuity on it most would assume that the service staff is taken care of. The truth is the majority of the server never sees. Although most places do the same practice, most would still say it is deceiving. $10 may not seem low to some people but given the nature of the hours and working conditions, these people don't have understanding on current social and economic hardships these people sacrifice to make a honest living.
When people spend big bucks on wedding on high end corporate, exceptional service is expected. Many people working at McDonald's and Target get $10 an hour and most of these people don't have a concept on what actually is. Not to mention the hours of a banquet server are extremely inconsistent. Basically you are working long hours and late nights when it is busy and not at all when it slow.
I don't know any banquet servers with a so called regular schedule. With such an inconsistent schedule it makes it hard to work other jobs or adapt to any type of routine schedule. Sometimes I get a few a bucks left behind by either the contact or the guests. Usually it is not much, but just enough to let me know that my hard work is recognized and appreciated.
So next time you are a wedding or event and you get great service, let your server know that you appreciate their efforts. I guess it all depends on where you are. My property is base rate plus tip pool and my captains and one have full benifits. Why should I work hard for 9.50hr when I could do a regular 40.
Consistent work week making maybe 8 or 9 hr. Doing some non thinking, less physical work job? It’s all in where you work. My servers make a base rate plus tip pool of 12%.
My captains make even more than the servers and have full benifits. It’s all about the culture of the company and how they want to take care of their employees. I work my staff to the bone during busy season, but they are well compensated for it.
Happy well paid staff = happy well taken care of guests. I was making 9 an hour no tips to start as a temp banquet server but when I went to a brewing company in Jacksonville I was making 15+ tips so 20-25 an hour for the same work.
Don't let them screw you and don't let them take your tips I worked Easter and made about 750 in tips alone on top of 13 an hour (out here in Colorado). Been doing this for about 5 years total. Colorado and Vegas are the places to be. Get a job at a high end country club they'll set you up right. Or anywhere rich people are, forget doing it at the low end or Florida ( at least not in the Northeast where I'm from) no one tips and everyone acts appallingly trashy. Come out west and make some money. Check jobs in Boulder Golden Denver and Colorado Springs.
Wouldn't try Pueblo as a warning. Just hit Craigslist with that resume it's easy to get on out here you just have to do it!
The season runs from now till September out this way. Also working for out here will get you discounted rooms. As cheap as 25 a night depending. Shangri-la on Monkey Island in Oklahoma only pays their Housemen $7.25.
They work on average 12-16 hour days. Along with all the physical (transporting tables and chairs,to any location booked for an. 15 or more tables set for 10)they also help servers polish glasses, silverware etc. And even serve during banquets upon request. They handle all a. Equipment, transport and beverages, decorations and equipment to off-premises event locations when booked.
And help other departments in the any time they are needed. There are 2 of them. For all that work that work they only make $7.25. Meanwhile the hostess of the restaurant who does nothing but stand there all day, who's most physical labor she has to do is walk customers to their chairs. And sweep her tiny little hostess area, makes $9.
These Houseman do not get included in any tips or gratuity. These Housemen never complain and bend over backwards for this hotel. It's really heart breaking when a server who worked half as many hours.makes twice as much. These banquets would not be possible without these Housemen. Bartenders get cash tips plus the gratuity and pretty penny an hour. Servers and Housemen polish their bar glasses for them. They basically come in and serve drinks then leave.
Why should they get a piece of the gratuity if the men who worked so hard to make it all even possible do not? I know the servers or bar tenders don't want to be the ones to do all the manual and mental labor it takes to do a Houseman's job.
When guests walk through the door to your event, it’s your event staffers who will ensure that they experience the event as you’ve planned and envisioned it. Are they up to the task? Help them offer flawless service with these four training best practices. Role-play your event as a guest.
The difference between a good event and a great event is attention to detail. How should arriving VIPs or speakers be greeted and managed? Should pre-registrants be processed in a different line from on-site registrants?
You know how to handle these “simple” situations instinctively, but don’t assume that your volunteers or local staff share your hard-learned skills. Role-playing, where you take on the persona of different types of guests, gives you an opportunity to show your volunteers how to properly attend to all of them. And if you can, literally walk the venue as different guests would. Knowing, in detail, how they will flow through an event can help you prepare volunteers and station them where you predict confusion. Prepare your staff for FAQs. You’re an event planner.
You know that there is no amount of signage or advance information that will prevent guests from asking questions. Prepare your volunteers or staff with a list of responses to frequently asked questions. These might include queries about food allergies, coat check, restrooms, the business center, or other issues. If necessary, coach them about how to handle a registered guest who brings unregistered friends to a limited-seating event. For cases that can’t be anticipated or otherwise need your attention, make sure your staff knows how to get in touch with you. They don’t need to have all the answers, but they should be able to quickly find them.
Confident staff will ensure a positive experience for every guest, even those who require special consideration. Allow enough time for training.
Banquet Staff Training Manual
Training an hour before an event leaves little time for staff to internalize your instructions. Consider holding a training session at least a few hours—if not days—prior to the event. Make it more appealing by offering free food or organizing an outing after. The more excited staff are about the event, the more enthusiastic they will be when helping your guests.
If prior training is impractical, consider printing a “cheat sheet” that briefly explains what’s required and covers any frequently asked questions. E-mail the checklist to volunteers before the event so they can look it over on their own. Thank them, and then thank them again. Have you ever worked for a boss that didn’t appreciate your efforts? Don’t be that boss. If you make your volunteers feel like they are a crucial part of the team, they are way more likely to adopt your goal of event success.
They represent you during the execution of the event and will be most effective if they’re happy to be there. Besides, a positive experience will make them more likely to volunteer at an event in the future and could save you the trouble of recruiting and re-teaching inexperienced staff. Recognize your staff as your greatest support in the execution of the event and acknowledge them with thanks before, during, and after an event.
Banquet Staff Duties
They’ll show their gratitude with their performance. Drew D’Agostino is founder of communication software company Crystal. He previously was CTO and cofounder of, online software designed to simplify and automate event management processes. Prior to founding Attendware, D’Agostino served as a contracted CTO for several startup companies, was a member of the product team at Gemvara, and was director of business development at Jola Venture, a funded startup that launched a sustainable food-preservation technology in Cameroon, Africa. Note: This article was originally published in February 2014.