serve times

Hi all...anyone have a clue as to how long is should take 7 servers to serve a plated meal for 200 people???

Let me know...is an hour and 15 minutes too long???

smiles

i like your name but don't understand your question. An answer would require more info concerning the layout of the room i.e. the spacing between tables? are you serving on carts? or just 2 plates per server? etc

An hour and 15 minutes is absolutely too long. Even with 7 servers.
In a typical setting (lets just say a wedding) you will have tables of 10, so the total number of tables would be 20. 5 servers should be on the floor (4 tables per server) and the other 2 should be your runners. It should take you less than 30 min to put out the dinners in the above senario.
I like to work with larger number of servers (2-3 tables each) and I use 2 runners up to 150 guests and 3 runners above that.
I've been working on a theory that a plated dinner should go out in 10% of the number of guests. For example, if the party has 190 guests, the dinners should go out in 19 minutes.

Hey everyone...thank you sooo much for your responses...I've been in the hotel/catering/sales/operation business for 15 years!...

A guest let meknow that my servers took an hour and a half, but actully it was almost 30 minutes for about 200 people...seating was tight which I believe contributed to the circumstance with 7 servest..we have rounds of 8..no carts..trays with 6 plates on each..

Part of our concern was lack of help in the kitchen plating up...and the plates were 3 different entrees...some banquests had 2 entrees....is it unusual to have more than one entree for a larger banquet...

One other question for everyone...for hors d'oeuves buffet for say 300 people how many pieces per person do you recommend??..I usually go with 20..for a function, especially a wedding close to dinner time....advice???...

Is anyone having trouble getting help in the respective departments of your property???...we think it might be the pay...

Heck, I'm a DOS and don't even make $30K...no perks, especially being on a salary...does anyone get a percentage cut of actual group rooms????...grrrr....something wrong with this pic???.. ;) I think so.....

harold birnbaum in New York, New York said: i like your name but don't understand your question. An answer would require more info concerning the layout of the room i.e. the spacing between tables? are you serving on carts? or just 2 plates per server? etc

Hi Harold....thankx for the note....the space is about 2300 sq feet...round tables of 8..for about 200...I sent a response and made it general to everyone who responded....what flag are you with???...thankx again.....

Best Western Babe in Casper, Wyoming said: Hi all...anyone have a clue as to how long is should take 7 servers to serve a plated meal for 200 people???

Let me know...is an hour and 15 minutes too long???

smiles

way too long, matter of fact 15mins for five people.

Best Western Babe in Casper, Wyoming said: Hi all...anyone have a clue as to how long is should take 7 servers to serve a plated meal for 200 people???

Let me know...is an hour and 15 minutes too long???

smiles

15 to 20 min, no more to give a great service

I can serve up too 100 people per line per hour with two servers and one runner, provided there is a seperate drink station (add one more server). If drinks included on line, add one extra person per line.

Best Western Babe in Casper, Wyoming said: Hi all...anyone have a clue as to how long is should take 7 servers to serve a plated meal for 200 people???

Let me know...is an hour and 15 minutes too long???

smiles

ambela in Winter Springs, Florida said: I can serve up too 100 people per line per hour with two servers and one runner, provided there is a seperate drink station (add one more server). If drinks included on line, add one extra person per line.

How much you Make hour?

It seems that most of you have very different experiences in the banquet business. The easy answer is it should take (?) number of minutes to serve but yes, it depends on many factors. How far do the waiters need to walk to get the food to the tables, is it 1 entree or is there a choice of 3, do the waiters serve their own tables or serve "round robin or sweep" style, do you use front & back waiters or does the same waiter go from the table to the kitchen or hotbox to pick up the food?

Many variables, yes? I started a blog for people to try to understand what banquet managers need to deal with on a daily basis and where we can RANT, uh I mean comment on what we do. Please visit and leave a comment. Good luck & see you soon.
soyouwanttobeabanquetmanager.blogspot.com/

Hey Steve..love the blog..and hey, who doesn't want to RANT in this business??..do you have lazy workforce issues, people who say they want to work, might show up, and expect to be a clipboard manager, lazy Sales and Catering co-ordinator????..thats what I'm dealing with, the department heads have chipped in, but we are all on a salary and 14-16 hour days are not a good thing..we're getting burnt out...I work for a smaller hotel, 117 rooms, full service hotel..5000 sq ft meeting facility, restaurant and saloon...I see you are in New Jersey...are you a brand hotel??..

Will be back to 'vent/rant' no doubt! hahaah!

patty

Thanks for visiting my blog, I'm glad you liked it.

I think you need to find a way for the other departments and staff to take responsibility for their own actions instead of you having to work 12-14 hour days, probably needing to cover their backsides. If the waiters don't show up, either don't call them back (for on call/part timers, or write-up your full time staff). Don't ever let them get the best of you. Because when they're home relaxing with their loved-ones, you still at work. Fix it now or you'll never get a break.

soyouwanttobeabanquetmanager.blogspot.com/