·Staff should be ready approximately 10- 15 minutes before pre-dinner drinks, awaiting guest’s arrival. Waiter should have their black napkin over their wrist and be in position at the front of the main entrance to the venue or room in readiness for guests.
All guests should be offered the complete range of canapés available, and staff must continually move throughout the guests ·All staff (both canapés and beverage) are to clear as they go
At all times, staff should never waste a trip by returning empty-handed – there are always glasses, spoons, napkins, skewers etc. that can be cleared and taken on the return trip to the kitchen.
At the end of canapé and drinks service, wait staff are to move into the room and be at their allocated job for the start of the event.
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