5. Review, Organize, and Verify Equipment

Review, Organize, and Verify Equipment and Inventory

After reviewing relevant documentation and conducting an area walkthrough, the floor captain should review, organize, and verify equipment and inventory using the rental list.

First, the floor captain should carefully review the rental list. In this they should attend to details on rented equipment, house equipment, inventory, and any additional instructions.

Then, the floor captain should organize rented equipment for check-in, grouping items by type. This will streamline the process of check-in. When planning for seated plated service, ensure the culinary team receives any plates and china they'll use during plate-up and service.

Next, the floor captain should verify all rental equipment during check-in. This involves ensuring every item is present, functional, and in good condition. This requires documenting and reporting discrepancies immediately. They, should also check beverage and food inventory levels (communicating with the BOH culinary team).

The floor captain should be familiar with all essential equipment, and after they have confirmed the table layout, they should work alongside the team to ensure an effective setup of this equipment.

Essential Equipment

The basic equipment required for the guest-facing aspect of a plated dinner is as follows:

• Round tables. Large round tables sized 54”, 60”, 66”, and 72”.

• Round linens. Linens sized 114”, 120”, 126”, and 132.”

• Rectangle tables. Large rectangular tables sized 6’ and 8’.

• Rectangle linens. Linens sized 132”x 90” and 156” x 90”.

• Silencer. Protective, often foam, pad that underlies linens.

• Overlays. Protective pad or linen that overlays a table.

• Chairs. Chairs to match tables with cushions.

• Dishes. Chargers, dinner plates, bread and butter (B&B) plates, and dessert plates.

• Napkins. Server napkins. Dinner napkins. (Optional: napkin rings.)

• Silverware. Knives, forks, spoons, and any specialty utensils.

• Glassware. Water glasses, red wine glasses, white wine glasses, champagne glasses, and coffee cups.

• Salt and pepper shakers.

• Wine coasters.

• Table numbers (and number stands).

• Guest seat numbers.

• Printed menus and/or programs.

• Votive candles (and holders).

• Floral arrangements.