7. Administer Setup

Administer Setup

After reviewing, organizing, and verifying equipment and conducting a staff meeting, the cocktail captain must administer setup of the area.

In addition to following the general setup of both the bars and the floor, the cocktail captain should be attentive to the requirements of navigating and aligning the processes of both BOH and FOH.

BOH

• Communicate with the culinary team to confirm the planned timeline for preparing and serving hors d’oeuvres (as well as the proper order of delivery)

• Establish clear communication channels between the BOH culinary team and the FOH service professional team to

  • Confirm expected preparation and serving timeline

  • Confirm the proper order of delivery of hors d’oeuvres

  • Clarify existing allergens

  • Clarify possible modifications to accommodate dietary needs and preferences

• Confirm the best placement of areas for trays and dishes for passing hors d’oeuvres (and potentially a beverage passing station)

FOH

• Communicate with the bar staff to confirm the planned timeline for offering beverages (as well as the proper order of delivery in the event there are transitions in service between, e.g., a champagne toast and cocktail service)

• Align the timing of the culinary team and the bar staff to ensure hors d’oeuvres and beverage offerings are thoughtfully coordinated

• Review the menu with the wait staff and ensure all members are aware of communication channels between the BOH culinary team and the FOH service professional team in the event of questions about

  • Preparation and serving timelines

  • Proper order of delivery of hors d’oeuvres

  • Existing allergens

  • Possible modifications to accommodate dietary needs and preferences

• Assign wait staff to different tasks: passing hors d’oeuvres, serving beverages, and bussing

• Confirm the best placement of areas for trays for passing beverages