Event Execution
After the sanitation captain has administered setup, they are responsible for executing sanitation throughout the event. This includes managing five primary components:
1. Prepare for Guests
At least 15 minutes prior to guest arrival, the sanitation captain should ensure that sanitation station setup is complete and all service professionals (including any sanitation staff) are aware of sanitation protocols.
By the time the service professional team (wait staff) is welcoming guests, the sanitation captain should be anticipating the first influx of glassware, dishware, utensils, and/or silverware.
2. Respond to Beverage Service
Direct the wait staff as they return items from beverage service, assisting with the collection and organization of glassware and (if applicable) hors d'oeuvres trays, skewers, linen or reusable napkins, and coffee cups. Monitor the proper disposal of waste.
3.Respond to Food Service
Direct the wait staff as they return items from food services, whether this is a conference service or a buffet service, a plated service or an American service, or a hybrid service. Assist with the collection and organization of equipment, dishware, utensils, and silverware. Monitor the proper disposal of waste.
In (2) and (3), it is important to:
Maintain a clean and organized station
Inform the service professional team of the arrangement of the organized station
Prepare for transitions in service type, service area, and phases (e.g., courses)
Prepare for the timing of these transitions to anticipate the influx of items by communicating frequently with the event captain
Organize items by type (e.g., glassware, dishware) as well as by item owner (i.e., rental item or house item)
Organize items safely (e.g., without overstocking)
Address accidents (e.g., spills, breaks) promptly
4.Manage Refuse
Manage refuse throughout the event. Proper management involves:
Following venue protocols for refuse separation and removal
If applicable, communicating protocols for refuse separation and removal to the sanitation staff
Regularly separating and removing refuse at both sanitation stations and in high-volume areas (e.g., food stations, buffet stations, bar stations)
Ensuring refusal containers (e.g., crates, bins, garbage cans) have fresh bags
5.Monitor Staff Performance
If applicable, the sanitation captain must monitor the performance of any sanitation staff.