HOW TO SERVE A VIETNAMESE BANQUET?

OBJECTIVE

That they are being served by friendly, efficient and smiley staff following the sequence and the vietnamese custom of serving a Banquet

POLICY

To maximize guests satisfaction

To ensure that the service is friendly

To ensure that the vietnamese banquet sequence is followed

To ensure the service is efficient and soiled dishes are cleared on time

PROCEDURE

Check the table

Check the table: complete equipment sets, clean linen, center pieces, clean lazy Susan, etc

Get ready all condiments, e.g. soy sauce, chili

Welcome the guest

Staff to be ready and stand by their assigned table

Greet the guest by say:Xin Chao, Thank you for coming, Mr/Mrs/Ms XXX or Sir/Madam. Have a pleasant day

Seat the guest by hold the shoulder of the chair pull the chair out and when the guest seat push the chair in slowly

Beverage service

Serve local tea and ensure tea is hot and fresh

Ask for the beverage order to guest

Say: “Would you like to have something to drink Sir/Madam?”

Food service

The food runner will bring the dish on a tray to the designated tables.

The service staff takes the dish and puts it on the lazy Susan and mentions the dish name to the guest

At the same time empty dish plates can be taken off

To clear space on the lazy Susan as more dishes will be coming, food of half empty plate can be transferred to a smaller plate and returned to the table

Maintaining & clearing the table

During the meal the “bone plates” must be replaced continuouslyby clean ones

Farewell

Once the guests get up, assist with the chair by pulling it backwards and bit the guest farewell

Say: “Thank you for coming, hope to see you again soon”