Pre-Event Preparation and Setup
Conduct a Captain and Staff Meeting
Pre-event preparation and setup involve conducting a captain and staff meeting. The floor captain should conduct this meeting, following the protocols defined in the Captan Fundamentals course (CAPT 1000).
However, the floor captain also has some additional considerations to address when conducting this meeting. Some of these are logistical while others are related to the guest experience.
Review the order of service and the style of service, including timing and expectations.
Review table positions, table assignments, and menus. Indicate any specific guest or client requests.
Assign and clarify roles.
Captains. Ensure captains understand their stations and direct reports.
Wine stewards. Identify which bar or bars from which they will be collecting wine and remind them of their standing positions (on the opposite side of the table, facing guests as they enter). Clarify the wine varietal.
Service professionals (wait staff). Remind them of their standing positions (on the far side of the table, facing guests entry points, prepared to serve).
Teams for serve-out. Assign teams to tables for the serve-out of courses.
Expeditors. Identify the expeditor and inform the team of where they will be submitting their order forms.
Review following points of service:
Hand signals.
Chain of command.
Channels of communication.
Room readiness expectations (30 minutes before guest arrival).
Retrieval points for supplies and inventory
Wine management and handling of bottles
Labels facing away
Bottles at chest height
Use of a service napkin when necessary for a clean, polished presentation
Pouring as an extension of the arm, never touching the rim
Pouring in front of the guest using the right hand