Our Top 5 Cocktail Reception Service Tips for Service Staff to keep in mind:
Bus with a tray during cocktail hour.
All items should be placed on a tray when being transported, not in one's hands. Keep an eye out for dirty glasses collecting at the bar, plates at a buffet, and guests holding skewers or porcelain spoons from passed hors d’oeuvres.
Know the details of the hors d'oeuvres that are being served.
Know the sauce, know the garnish, etc. Not only will guests want to know, but oftentimes people have specific dietary needs and need to know what they are being served.
When passing hors d’oeuvres, have a tray in one hand and cocktail napkins in the other hand.
Napkins should be fanned out so they are easy for the guest to grab.
When standing or moving through a room with an empty bussing tray, have the tray at one's side with the “front” of the tray facing up.
When serving champagne, gently keep the flutes in place by spreading your fingers and placing them between the stems of the flutes.
We ask our servers / waitstaff to keep these service guidelines in mind when working at any catered event - small or large, social or corporate - good service is always top priority!