Week 1 FBV

• Major bar equipment


  • Glass washing machine
  • Ice Machine
  • Refrigerator
  • Beer Panel
  • Bar Mounted Post-Mix/Post Mix Dispensing gun
  • Cash register
  • Ice well
  • Espresso coffee Machine
  • Stainless sinks
• Minor bar equipment/bar hand tools

  • Cocktail shaker
  • Blender
  • Bottle openers
  • Bottle brush
  • Buckets/stainless steel or plastic
  • Carafes
  • Champagne stopper
• Minor bar equipment/bar hand tools


  • Cleaning equipment
  • Coasters
  • Colanders/strainers
  • Corkscrews
  • Cutting boards
  • Free pourers
  • Garnish dispenser
  • Glass cleaning brush
• Minor bar equipment/bar hand tools

  • Glass rimmer (frosting/crusting)
  • Ice crusher
  • Ice bucket
  • Ice scoop
  • Jugs
  • Juice squeezer
  • Knives
  • Milkshake mixer
• Minor bar equipment/bar hand tools

  • Mixing glass
  • Muddlers
  • Perforated spoon
  • Portion control pourers
  • Store and pour containers
  • Spirit measures/jigger
  • Boston Ruler
• Glassware


  • Paris goblet
  • Paris Tulip
  • Cocktail glass
  • Brandy Balloon
  • Slim Jim
  • Old Fashioned
• Glassware


  • Colada
  • Libby cocktail
  • Port/Sherry
  • Cognac sniffer
  • Champagne Flute, Saucer, Thistle
  • Liqueur
  • Beer Pilsner, Mug, tumbler, Mixing Glass
• Bar stationery

  • Dockets/food and beverage check pads
  • Toothpicks
  • Beverage list , wine list, liqueur list, cocktail list
  • Paper napkins
  • Cocktail shades
  • Stirrers
  • Menu covers
• Banquet Server


  Responsible for the complete service of food and beverages, catering to all guests' needs
• Banquet Server


  Works closely with the captain or head waiter/waitress to provide the guest with an enjoyable dining experience
• C.A.R.E.S.


  • Customers are our focus
  • Attitude affects everything
  • Respect others – have fun
  • Earn profits for everyone
  • Service is EVERYTHING!
• Basic Roles of a Banquet Server


  • Ensure the setting of tables completely according to diagram and/or sample table
  • Serve and clear food and beverage quietly, professionally, and quickly, using proper serving and clearing techniques
  • Keep work area clean, and coordinate actions with the Banquet team members, and all other members of the front and back of the house to ensure flawless customer service
  • Maintain good grooming and personal hygiene
• Server's Etiquette


  • White Tuxedo Shirt
  • Black Dress Pants
  • Black Bow Tie
  • Black Apron
  • Black Socks / Natural Colored Hose
  • Rubber Soled Shoes
  • Name Tag
  • Hair Tied Up (if long)
  • Serviette
  • Smile
  • All shirts, pants, and aprons must be ironed
• Friendly Service


  • Remember that guests can see you whenever you are in the room - be courteous, efficient, and quiet
  • Maintain good posture - and never slouch, lean, or slump
  • While in the room, smile and, when appropriate, acknowledge guests through brief eye contact
  • All associates shall remain on the floor while guests are around
  • Each server should constantly monitor his/her station, refilling water glasses, and serving fresh coffee or tea