Event Services Standards

• Project a warm and friendly attitude.
• Appearance is clean and crisp throughout your shift.
• Have complete knowledge of the event you are serving.
• On-site contact(s) are recognized as VIPs.
• Always engage in professional conversations.
• Servers are fully dressed in uniform and work quietly during event room setup.
• Ensure tables and buffets are properly set and the surrounding area is clean.
• Event is set and ready 15 minutes prior to the start of the event.
• Anticipate guest arrival and greet guests as they arrive.
• Be resourceful and fill guest requests in a timely manner.
• Focus on food presentation.
• Service is attentive and personal.
• Continue service until the last guest has left.
• Pay proper attention to preparing for the next event.

• Posting posture:
• Never slouch, lean, or have hands in pockets.
• All grooming standards followed.
• At your station, Servers to be at attention, facing guests and evenly spread throughout the room when doors open.
• Guest assistance at doors open:
• Smile and warmly welcome guests, using names if available.
• For example, “Good evening, Mr. Smith.”
• Collect empty glassware if guests are coming from a reception into the meal room.
• If assigned seating: consult table diagram to direct guests to appropriate table.
• For example, “Mr. Smith, table 20 is located in the second row to your left.”
• If seating is not assigned: inform guests, they are free to sit where they please.
• For example, “Seating is open this evening, Mr. Smith. Please feel free to sit wherever you would like.”
• If guests should proceed directly to buffet: inform guests of buffet location(s).
• If seating is assigned, direct guests to the buffet closest to their place setting.
• If seating is not assigned, inform guests they are free to visit whichever they please.
• For example, “We have two identical buffets this evening, located on the right and left sides of the room. Please visit whichever you would like.”
• Use open palm to indicate the correct path.
• As guests approach the table, pull back their chairs for easy access, and as guests are seated, assist them to push in their chairs.
• Smile and warmly welcome your guests, giving your name and that of your service partner.
• For example, “Good evening, everyone. My name is John, and this is James. We are looking forward to serving you this evening.”
• Describe the menu for the evening so that the guests pleasantly anticipate each course.
• For example, “For your first course, our chef has prepared a Hearts of Palm and Tender Greens Salad with Vinaigrette. Your second course will be a Rosemary Crusted Rack of Lamb with Truffle Mashed Potatoes and Thyme Bordelaise Sauce, and to finish the evening, a Vanilla Crème Brulee as your final course.”
• Inquire about any dietary preferences or needs.
• Stand at the door as guests exit the event, offering assistance to breakouts, parking, etc.
• As guests depart, thank them and invite them back.
• For example, “It was a pleasure serving you today. We hope to see you again very soon.”

• Pre-shift communication includes detailed menu review, alternate options for dietary preferences & needs, presentation of courses, and event agenda.
• Service associates display comprehensive product knowledge and are knowledgeable about the menu offerings, dietary inclusions, and alternative options.
• A printed copy of the menu is available for Servers.

If a meal room is provided, full table set-up is the standard for all meals. A sample table is set with one place setting and table center, then is reviewed with Servers with the following items:

• Appropriate flatware set for each course:
• Flatware and plates placed 1" from edge of table.
• Flatware placed at a 90-degree angle from each chair.
• No more than 6 pieces per set; salad course has fork and knife, not including butter knife.
• Forks placed on left side of place setting. If applicable, the salad fork placed on the far left.
• Knives placed on right side of place setting with the cutting edge of each knife facing inward.
• Spoons placed on the right side of the knife.
• Dessert and coffee service flatware placed horizontally at the top of place setting.
• Water glass placed above the knife and teaspoon.
• Water offered as guests are seated, do not automatically serve or preset unless specified on EO.
• Preset water pitchers are by customer request or EO specification only.
• Napkins are creatively folded and are never placed in glassware or coffee cups.
• Two (2) sets of salt and pepper shakers per banquet round.
• Placed at 6:00/12:00 on table from a designated point of the room.
• Confirm they are full and clean.
• Hotel’s choice of centerpiece.

PRE-SET CONSIDERATIONS:

• Breakfast
• Coffee cups and saucers placed 1" from edge of table with handles at 4:00.
• Two (2) small bulk creamer and two (2) single-serve sugar caddies per banquet round.
• Juice glass – juice offered as guests are seated, automatically served or preset.
• Pastries or Rolls:
• Individual B&B plate and knife.
• Butter and preserves placed in the middle of each banquet round.
• Lunch/Dinner
• Iced tea glass- iced tea offered as guests are seated, automatically served or preset.
• Two (2) single sugar caddies per round and one (1) small plate of lemons.
• Bread or Rolls:
• Individual B&B plate and knife.
• Butter placed in the middle of each banquet round.
• Votive candles.
• Wine glasses: meals including wine.
• Champagne glasses: meals including sparkling wine and/or toast.
• Roll-Ups
• To be used for working meals or as specified on EO.
• Pair of roll-ups available.

• Doors remain closed during setup of room.
• Back-of-the-house service doors have views to service corridors obstructed either by blackout curtains or portable screens.
• Do not transport or stage equipment through public areas while guests are present.
• If the logistics of your hotel do not allow for this, proper draping should be utilized to hide equipment.
• All equipment, food, and buffet decor to be carried.
• House Music available and at appropriate volume level when doors open.
• Proper digital signage and directional signage in place as applicable (if digital not available, signage to be printed on recycled paper).
• When the foyer or public area is used as an event room, a Server to stay behind and continuously clear all glassware, dishes, and garbage from the area until the last guest has entered the main event room.
• Break down events in public areas promptly and restore the original floor plan immediately following use.

• Group purpose of visit and keys to success.
• Style of service.
• Menu review including dietary preferences and needs.
• VIPs, Planners, and on-site contacts - keys to success.
• Repeat group – details from the previous Event Services Report(s).
• Practical items (agenda, assignments, side duties).
• Think beyond “guarantees” – Humans behind the Headcount.
• Recognitions – Birthday, Anniversary, HySat.
• Ongoing tasks (cleaning, side duties).

Stations are prepared with all of the components of that particular service prior to the event(s).

Items standard for an efficient back of house:

• Cream, Skim Milk, 2% Milk, Non-dairy alternative.
• Soft drinks.
• Condiments – butter, dressing, and typical guest requests (salt, pepper, sugar, steak sauce, hot sauce, ranch, ketchup and mustard).
• Lemons.
• Extra bread.
• Hot tea & Coffee set ups (Cups, Saucers, Pots/Urns, Teaspoons).
• Ice.
• China and glassware (Extra B&Bs are always needed).
• Extra serving utensils.
• Rolled and folded napkins.
• Side towels.
• Single-use / To-Go products.
• Linen bins - tablecloths and napkins.
• Table stands and numbers.
• Votives.
• Wine openers.
• Labels and label holders.
• Posted pars.
• Blank consumption sheets.
• Food liability waivers- as needed based on type of event and hotel regulations.

Event Services Captain/Manager

• Service with guest convenience in mind.
• Walk the event room the way a first-time guest will - this is the time to catch anything that disrupts the guest experience.
• Pay attention to what the guest will see, hear, and feel.
• Confirm the flow supports guest comfort – accessible clear paths and no bottlenecks.
• Seating placements reinforce comfort and sightlines from every vantage point.
• Stations, tables, and décor create a cohesive visual story – not a “collection of items”.
• Look up and around the event room:
• Condition of the floor or carpet is free from stains, discoloration, tears, scuffs, etc.
• Floors, walls, airwalls, windows, and vents clean and in good repair.
• Lighting levels are conducive to the atmosphere being portrayed with no burned-out bulbs, flickering lights, broken bulbs, dust, smudges, etc.
• Ceiling is free of cobwebs, stains, discoloration, scuffs, etc.
• The layout matches the DDR and diagram.
• Tables and chairs are aligned and evenly spaced.
• Linenless tables are clean, sanitized, and in good working order.
• Linen placed on tables hem down with the four corners of the cloth positioned over the legs of the table. Seam lines are consistent and parallel to main entrance.
• Lines are clean, wrinkle-free, unfaded, and properly placed.
• Back-of-house doors blocked from guest view.
• Place settings are complete and aligned.
• China, glass, flatware are spotless.
• Salt/pepper, condiments, and centerpieces correctly positioned.
• Votives lit/on.
• Inspect the foyer and entry area:
• Clear of empty sets or carts, clean, and ready to welcome guests.
• Nearby restrooms are unlocked and lights are on.
• Doorstoppers in place.
• Verify signage and electronic reader boards display the correct event name and schedule.
• Event room doors unlocked per planner or on-site contact specifications.
• Background music set to enhance, not distract, from the environment.
• Staff is at attention and ready to welcome and greet guests.

• Optimum lighting and venue temperature are to customers' satisfaction 30 minutes prior to the EO specified start time.
• The event is set and ready 15 minutes prior to start time.
• Including any customer requested pre-set food and beverage items.
• Staff (servers, attendants, bartenders) are in position 5 minutes prior to start time.
• Warm, welcoming smiles.
• Ready to greet guests.

• Side work is assigned and posted (2) hours before event or shift.
• Servers work quietly and sort efficiently while clearing.
• Breakdown stations are set and ready in back of house with plate caddies, glass racks, flatware bins, linen bins, garbage bins.
• China, glassware and flatware are removed by trays.
• Plates are stacked evenly to ensure balance.
• Queen Mary's accommodate MAX (3) trays per shelf.
• Trays are loaded to minimize touching of glassware – preventing vibrations during Queen Mary movement.
• China, glassware, and flatware are separated from food scraps in the service area.
• Linens are not removed until the last guest exits.
• Napkins are reserved for guest usage and not as a service tool.
• Condiments are cleaned and filled.
• Table stanchions, props and votives are cleared, cleaned and returned to storage.
• Flowers are placed in appropriate coolers to ensure no cross-contamination of food product.
• Side Work is completed and reviewed for completion.
• Event Services Captain/Manager to complete Event Services report in EAS.

STAFFING:

• Beverages Only – (1) server per (200) guests.
• Light – (1) server per (100) guests.
• Normal / Action Stations – (1) server per (50) guests.
• (1) Condiment Station per (100) guests.
• May vary based on:
• Menu complexity.
• Type and number of stations (interactive/action stations, unfamiliar items).
• Guarantee/number of people.
• Timing (10 minutes vs. 30 minutes).
• Quantity of food.

SMALL VS. LARGE:

• Small – (99) guests or below.
• Large – (100) guests or above.
• May require double-sided stations/buffets and more staff to run/replenish in addition to the standard.

STANDARDS:

• Serve food and beverage based on the EO.
• Captain and Manager to walk room and ensure set and served to EO.
• Stations are set according to theme and hotel look and feel.
• Condiments are defined as accompaniments, toppings, and sauces and spreads.
• Overall, anything additional to an item that will slow down the flow.
• Cleanliness of the space monitored during in-between times and not just the break times.
• In-Room or All Day Coffee Breaks require a conversation with the customer to ensure their service expectation for check-ins, refreshes, and replenishment.
• At a minimum, the room and items are checked every hour, in addition to scheduled break and meal times.
• Replenishment pends EO instructions or service cues you have established with the customer.

ENHANCEMENTS:

• Schedule personal greeters.
• Branded signage: Together by Hyatt.
• Local partnerships highlighted.
• Signage highlighting information about your local partners.
• Highboys are placed throughout area to promote engagement and networking.
• Background music is played.
• Single-use beverages: mini refrigerator display.
• No naked drip trays - adding coffee beans or glass stones.
• Games – one of our hotels has added games for the guests to enjoy while at break (Jenga, Connect Four, etc.).

• China and reusable glassware are the default.
• 1.5 cups per guest are set, with a back stock nearby and not on display.
• Paper cups/to-go packaging available upon request and must be environmentally preferable based on recycled content or material that can be recycled. Eco Products preferred but not mandated.
• Appropriate serving utensils.
• Attractive vessels on station(s) for:
• Soiled spoons.
• Waste.
• Beverages served in carafes, dispensers or other reusable vessels.
• If you are serving Bottled Waters, they must be served in environmentally preferrable packaging.
• If plastic bottles are served, plastic must be recyclable or made from recyclable product (Hyatt Bottled Water).
• Individual beverages (ex- soft drinks and sparkling waters) to be chilled, with ice and glassware served on the side.
• Do not serve individual beverages on ice.
• Food and beverage labels with standard dietary information on reusable or printed recycled paper. Ensure font is easy to ready and labels are cut evenly.

COFFEE AND HOT TEA:

• Coffee and Tea condiments include:
• Cream/Whole, Skim Milk, 2% Milk, One (1) non-dairy alternative (soy, almond, oat).
• One (1) flavored syrup and One (1) flavored sugar-free syrup.
• White Sugar, One (1) sugar alternative (stevia, sugar in the raw, splenda, or similar).
• Honey.
• Lemons.
• Minimum of three tea varieties offered, plus one decaffeinated.
• Pump Pots / Urns
• Clean and preheated (30) minutes prior to use.
• Appropriate vessel.
• Under (3) gallons - pump pot or smaller urn.
• (3+) gallons – large urn.
• Less than (10) people - ideal is Nespresso or Keurig machines.
• Each vessel is labeled:
• From the guest perspective, clear labeling prevents confusion and enhances presentation. No one should have to guess what they’re pouring.
• From an operational standpoint, labeling also ensures we’re using the correct equipment for the right product.
• Coffee vessels should only ever hold coffee. If a coffee vessel is used for hot water or tea, the oils and residue left behind transfer flavor — leaving tea with that unpleasant coffee taste.

STAFFING:

• (1) server per (40) guests.
• If there is an addition of hot food, revert to the Breakfast Buffet staffing and standards.
• May vary based on:
• Guarantee/number of people.
• Timing.
• Quantity of food.

STANDARDS:

• Serve food and beverage based on the EO.
• Captain and Manager to walk room and ensure set and served to EO.
• Stations are set according to theme and hotel look and feel.
• Require a conversation with the customer to ensure their service expectation for this meal type is self-service or the opportunity to further the conversation and offer a different experience.
• The service should never feel unattended.

ESSENTIALS

• China and reusable glassware are the default.
• 1.5 cups per guest are set, with a back stock nearby and not on display.
• Paper cups/to-go packaging available upon request and must be environmentally preferable based on recycled content or material that can be recycled. Eco Products preferred but not mandated.
• 8” plates are required.
• Appropriate serving utensils.
• Attractive vessels on station(s) for:
• Soiled spoons.
• Waste.
• Napkins and Flatware as required or roll ups on the buffet.
• Water and beverages on buffet.
• Beverages served in carafes, dispensers or other reusable vessels.
• If you are serving Bottled Waters, they must be served in environmentally preferable packaging.
• If plastic bottles are served, plastic must be recyclable or made from recyclable product (Hyatt Bottled Water).
• Individual beverages (ex- soft drinks and sparkling waters) to be chilled, with ice and glassware served on the side.
• Do not serve individual beverages on ice.
• Food and beverage labels with standard dietary information on reusable or printed recycled paper. Ensure font is easy to read and labels are cut evenly.

MENU STANDARD:

• Seasonal Fruit
• Banana and one additional whole fruit option.
• Two cut options – daily rotation.
• Bakery
• Croissant.
• Two additional options – daily rotation.
• Gluten free option available (Small % available on buffet) – don’t make the guest ask for it.
• Juice
• Orange.
• One additional option.
• Coffee and Tea.
• Infused Water – daily rotation.
• Labeled.

STAFFING:

• (1) server per (30) guests.
• (1) attendant per (100) guests.
• (1) Condiment Station per (100) guests.

LINES:

• Breakfast – (1) doubled sided buffet per (150) guests.
• Lunch/Dinner – (1) double sided buffet per (100) guests.

STANDARDS:

• Serve food and beverage based on the EO.
• Captain and Manager to walk room and ensure set and served to EO.
• If a meal room is provided, full table set-ups are required.
• Do not place roll ups on the buffet unless specified in the DDR.
• Buffets require a conversation with the customer about what their expectation for the meal event is.
• Before placing items on the buffet, understand how your buffet will function:
• In which direction will the guests go through the buffet?
• Determine the size of the buffet. Does it need to be single or double-sided based on the number of guests?
• If buffet is double-sided, ensure all food is accessible on both sides.
• Determine the size and shape of the items being served – platters, bowls, condiments, baskets, etc.
• How many serving utensils?
• Establish a base and focal point for the entire buffet. Props and décor placed at different levels.
• Check that the food items provided by the kitchen match the items described on the EO.
• Double check for presentation (ex- lettuce is pink/wilted, avocado is browning).
• Order of buffet items:
• Plates.
• Food – cold, starch, vegetable, entrée.
• Dessert – last or separate station.
• At times, you will have cold food that compliments hot food, in these cases, it is acceptable for hot and cold to be mixed.
• Set with guest convenience in mind - Ownership assigned for every buffet to have a dedicated staff member, whether that is Lead/Captain/Manager to walk the buffet as the guest.
• Were items that need to be carried considered?
• And the location to seating?
• Can the guest actually get the food in the most convenient way?
• For buffets with hot items: place designated induction units, vessels, or heat lamps on the buffet.
• Consistently monitor temperature, so that hot food items remain hot!
• Place the appropriate underlined serving utensils, next to each item.
• Food and beverage labels with standard dietary information on reusable or printed recycled paper. Ensure font is easy to ready and labels are cut evenly.
• Confirm if additional plates need to be counted and accounted for on a consumption sheet prior to adding to the buffet.
• For outdoor buffet events – fans are used to deter bugs.
• Action Stations:
• Staffed with uniformed attendants knowledgeable about the menu and items.
• Open fire: fire extinguishers required.
• Maintain food quality and presentation, along with equipment and equipment appearance throughout the meal.
• Water (and other beverages if applicable) served table-side.
• Sustainability standards – do not pre-set.
• Change buffet vessels when 3/4 empty with no marrying at the buffet or leaving an empty vessel.
• Consider last minute guests – the last buffet open offers all food selections with ample supply.
• Background music – if you have a separate meal room, music is a standard.

ENHANCEMENTS:

• Branded signage: Together by Hyatt.
• Local partnerships highlighted.
• At least one component/station a guest may personalize their selection.
• Action elements.
• Separating the buffet into all-inclusive stations vs. one line.
• Offering alternative seating options (highboys, lowboys, soft seating with tables) vs. only rounds.

Plated events are staffed in teams of two. During team service, there is a “front” Server and a “back” Server. The “front” Server stays on the floor and services the tables while the “back” Server assists by running courses, assisting with additional guest requests, etc.

STAFFING:

• Staffed in teams of (2).
• (1) server per (20) guests.
• Additional servers, if required:
• Tray passed beverages.
• Wine service.
• Table-side cocktailing.
• Dessert dash.

STANDARDS:

(for additional details-see Steps of Service)

• Serve food and beverage based on EO.
• Captain and Managers to walk room and ensure set and serviced to EO.
• Coffee is not made more than (30) minutes prior to service.
• Tray jacks are not in the room when doors open. Tray jacks are brought in and set around perimeter of room, never more than two per station, and not placed in front of riser, doors, and screens.
• Servers work quietly and minimize noise throughout service.
• Trays and tray jacks are removed at conclusion of service.

ENHANCEMENTS:

• Base plates.
• Menu cards are placed at each place setting notating dietary and Food.
• Thoughtfully Sourced. Carefully Served.
• Tables crumbed at end of entrée service.
• Fresh napkins provided rather than refolding soiled napkins.
• Coursing flatware.
• Breakfast:
• Creative pastry plates / baskets.
• Tableside pastry service.
• Lunch:
• Creative bread plates / baskets.
• Tableside bread service.
• Salad course: tableside cracked pepper.
• Pasta course: tableside grated parmesan cheese.
• Synchronized meal service.
• Designated wine stewards.
• Action elements are part of meal service.
• Examples - amuse bouche, cloche lifts, dessert or beverage cart, tableside saucing, infusion or torching, etc.

Plated dinner menus generally consist of more courses and require more attentive service. Plated events are staffed in teams of two. During team service, there is a “front” Server and a “back” Server. The “front” Server stays on the floor and services the tables while the “back” Server assists by running courses, assisting with additional guest requests, etc.

STAFFING:

• Staffed in teams of (2).
• (1) server per (15) guests.
• Additional servers, if required:
• Tray passed beverages.
• Wine service.
• Table-side cocktailing.
• Dessert dash.

STANDARDS:
(for additional details- see Steps of Service)

• Serve food and beverage based on EO.
• Captain and Manager to walk room and ensure set and serviced to EO.
• Coffee is not made more than (30) minutes prior to service.
• Tray jacks are not in the room when doors open. Tray jacks are brought in and set around perimeter of room, never more than two per station, and not placed in front of riser, doors, and screens. 
• Servers work quietly and minimize noise throughout service.
• Trays and tray jacks are removed at conclusion of service.

ENHANCEMENTS:

• Base plates.
• Menu cards are placed at each place setting notating dietary and Food. Thoughtfully Sourced. Carefully Served.
• Creative bread plates / baskets.
• Tableside bread service.
• Tables crumbed at end of entrée service.
• Fresh napkins provided rather than refolding soiled napkins.
• Coursing flatware.
• Salad course: tableside cracked pepper.
• Pasta course: tableside grated parmesan cheese.
• Synchronized meal service.
• Designated wine stewards.
• Action elements are part of meal service.
• Examples - amuse bouche, cloche lifts, dessert or beverage cart, tableside saucing, infusion or torching, etc.

• Comfortable seating at tables (no more than 8 or 10 settings per table, based on table size).
• Guests are greeted and their chairs are pulled out for them.
• Water and all additional beverages as noted on the EO are offered tableside, as guests are seated.
• Lemon is served with iced tea.
• Servers introduce themselves and review menu.
• Inform guests of vegetarian/dietary offerings and take note of guests dietary needs and preferences.
• If table includes table number and stand- remove once table is full, all guests are seated, and no other guests are arriving to table.
• Service for each course is on Captain signal unless otherwise specified.
• Head tables and VIP Tables served first.
• Server picks up exact number of meals for each table, covers secure.
• No more than (10) meals carried at one time.
• Remove the plate cover.
• Serve starting at 12'oclock in the room and continue service counter clockwise.
• While this is still best practice, if serving from the right will not interrupt a guest’s conversation, then this standard should be adhered to. The consistent practice is to use the hand on the side you serve or clear from, meaning serve or clear from the right with the right and serve or clear from the left with the left. This will prevent your arm from crossing over the front of the guest, creating a barrier and possibly making the guest uncomfortable.
• Dressings are French Served by the server.
• Warm Bread Presentation is served after the first course is served.
• Bread vessels are filled with 1.5 rolls per guest.
• Butter is tempered for service.
• Portion control margarine and butter is available on request.
• Entrée protein placed at guest's 6 o'clock to guest and centered within the place setting (unless there is a center of the plate presentation that dictates otherwise).
• Condiments are placed on the right of the guest, handles to the right.
• After the entrée has been served, check to see that each guest’s beverages are full, and a quality check is conducted.
• Plates, condiments, and designated flatware cleared per course.
• Server waits until guests are finished at the table before clearing a course-item, if timing permits, or clears when majority of guests at the table are finished.
• Replenish beverages when 1/3 full.
• Coffee offered tableside.
• Tea pots are underlined with a china plate.
• Dessert flatware pulled to position for dessert service.
• Tray stands are cleared at a maximum of ½ full.
• Thank guests upon departure.
• Offer directional assistance.

Why it was created:
Hyatt introduced Personal Preference in 2006 to stand out in meetings and events and to provide a guest-oriented dining experience unlike anything competitors were offering at the time. This program is designed to ‘differentiate Hyatt’ and serve as a major brand statement about the quality of our food and beverage experience. It was also born from guest insights. Planners and guests wanted more choice, more flexibility, and a dining experience that felt curated rather than standardized.

What is Personal Preference:
Personal Preference is a banquet service style where every guest selects their entrée tableside.

• Includes (2) pre-selected starters, (3) entrée options, and (1) dessert.
• Each guest selects their entrée tableside.
• Personalized menu cards placed at each setting; orders taken before the first course.

How it differentiates Hyatt:
Personal Preference transforms a banquet meal from something predictable into something memorable.

• It delivers a level of personalization rare in banquet dining.
• Guests feel seen, valued, and cared for—because they choose what fits their preference.
• It offers revenue opportunity: hotels price Personal Preference $7-$10 higher because of its elevated service, menu flexibility, and wine-pairing potential.

STAFFING:

• Staffed in teams of (2).
• (1) server per (10) guests.
• Additional servers, if required:
• Tray passed beverages.
• Wine service.
• Table-side cocktail service.

STANDARDS:
(for additional details- see Steps of Service)

• Serve food and beverage based on EO.
• Captain and Manager to walk room and ensure set and serviced to EO.
• Coffee is not made more than (30) minutes prior to service.
• Tray jacks are not in the room when doors open. Tray jacks are brought in and set around perimeter of room, never more than two per station, and not placed in front of riser, doors, and screens. 
• Servers work quietly and minimize noise throughout service.
• Trays and tray jacks are removed at conclusion of service.

ENHANCEMENTS:

• Base plates.
• Creative bread plates / baskets.
• Coursing flatware.
• Salad course: tableside cracked pepper.
• Pasta course: tableside grated parmesan cheese.
• Synchronized meal service.
• Designated wine stewards.
• Action elements.

• Comfortable seating at tables (no more than 8 or 10 settings per table, based on table size).
• Guests are greeted and their chairs are pulled out for them.
• Water is offered tableside as guests are seated and printed menus are referenced.
• Lap napkins as available if the guest has not.
• Servers introduce themselves and review the menu.
• Inform guests of vegetarian/dietary offerings and take note of guests dietary needs and preferences.
• Adequately explain entrée options.
• Servers collect entrée orders from each guest, beginning at 12 o'clock on the table.
• If table includes table number and stand- remove once table is full, all guests are seated, and no other guests are arriving to table.
• Counts are delivered to the Captain/Culinary/Lead Steward.
• All additional beverages as noted on the EO are offered tableside and delivered to the table on cocktail trays.
• Wines are kept at side stations.
• White wine and champagne (if applicable) are chilled in service area coolers (no ice baths!).
• First course is served after entrée counts are delivered.
• Server picks up exact number of meals for each table, covers secure.
• No more than (10) meals carried at one time.
• Remove the plate cover, first course is served.
• Serve starting at 12'oclock in the room and continue service counter clockwise.
• Serve items from the left and clear from the right, never disturbing a guest.
• While this is still best practice, if serving from the right will not interrupt a guest’s conversation, then this standard should be adhered to. The consistent practice is to use the hand on the side you serve or clear from, meaning serve or clear from the right with the right and serve or clear from the left with the left. This will prevent your arm from crossing over the front of the guest, creating a barrier and possibly making the guest uncomfortable.
• If salad course: dressings are French Served.
• Warm Bread Presentation is served tableside after the first course is served.
• Bread vessels are filled with 1.5 rolls per guest.
• Butter is tempered for service.
• Portion control margarine and butter are available on request.
• Captain signals each additional course.
• Entrée protein placed at guest's 6 o'clock to guest and centered within the place setting (unless there is a center of the plate presentation that dictates otherwise).
• Condiments are placed on the right of the guest, handles to the right.
• Plates, condiments and designated flatware cleared per course.
• Each course cleared when guest is finished.
• Quality checks are conducted after each course is served.
• Replenish beverages when 1/3 full.
• When a guest leaves their seat, a fresh napkin is provided, quartered and placed at their place setting.
• Tables are crumbed at the end of entrée service.
• Coffee offered tableside.
• Tea pots are underlined with a china plate.
• Dessert flatware pulled to position for dessert service.
• Tray stands are cleared at maximum 1/2 full.
• Managers/Captains perform table touches for VIP and Event Planner Tables.
• Thank guests upon departure.
• Offer directional assistance.

STAFFING:

• Cocktail (No Food) – (1) server per (100) guests.
• Light – (1) server per (75) guests.
• Normal – (1) server per (50) guests.
• (1) attendant per (50) guests.
• Heavy / Action Stations – (1) server per (40) guests.
• (1) attendant per (50) guests.
• May vary based on:
• Menu complexity.
• Type and number of stations (interactive/action stations, unfamiliar items).
• Guarantee/number of people.
• Timing (60 minutes vs. 120 minutes).
• Quantity of food.

CATEGORIES:

• Cocktail Reception - beverage focused and does not have food.
• The experience is centered around social interaction and networking with bar service as the primary feature. Is often used as a pre-function gathering before a meal or main event, and short in duration (60-90 mins).
• Light Reception - typically includes a smaller selection of hors d’oeuvres—usually a mix of 2-4 passed or displayed items.
• The experience is meant to be light, conversational, and short in duration (60-90 mins).
• Normal Reception — an expanded mix of hors d’oeuvres (5-7) and up to 3 stations or displays.
• This type supports a longer reception window (90-120 mins) or events where guests are expected to feel more satisfied.
• Heavy Reception - serves as a full meal replacement. This includes multiple stations—cold, hot, carving, or themed—plus an expanded assortment of hors d’oeuvres and a dessert station.
• A heavy reception requires intentional flow and close coordination.
• Guests should feel comfortably satisfied without needing a seated meal.

STANDARDS:

• Final diagram based on collaboration of Culinary, Events, and Event Services.
• Serve food and beverage based on the EO.
• Captain and Manager to walk room and ensure set and served to EO.
• Stations are set according to theme and hotel look and feel.
• Require a conversation with the customer to ensure their service expectation for this meal type.
• The service should never feel unattended.
• Coffee is not made more than (30) minutes prior to service.

ENHANCEMENTS:

• Greet and offer recommendations – bring the experience to the guest.
• Guide the experience - guests shouldn’t have to “figure out the layout”.
• Batched cocktails.
• Separate station for dietary needs/preferences - this creates a sense of being considered.

Front Bar:
When determining the placement of bars in a room, it is key to think about flow, congregation of guests, and service.

Items standard for an bar:

• Alcohol listed per EO.
• Mixers (sodas, juice, etc.).
• Bottled water.
• Bar condiments (Tabasco, Worcestershire sauce, salt).
• Garnishments (lemons, limes, olives, cherries, etc.).
• Ice.
• Beverage napkins.
• Glassware.
• Beer/wine opener.
• Tools (jiggers, mixing cups, stirrers, etc.).
• Towels.

Back Bar:

• Intentionally showcase the beverage products listed on the EO.
• This is not just storage—it’s a visual statement.
• Bottles are clean, labels facing forward, and arranged in a thoughtful, visually appealing way that highlights the quality of what’s being served.
• Glassware represents what is being served and part of the visual storytelling of the bar.
• The right glass reinforces the beverage choice, elevates perceived value, and helps guests quickly identify options.
• Back bar décor and lighting align with the event type and the hotel’s look and feel.

Allocations:

• Each bar receives the full beverage package listed on the EO.
• Separate bars may be allocated to a specific beverage experience (Flights or Tastings, Sip2Sell, Bloody Mary Stations, etc.).
• Alcohol and mixers quantities distributed for each bar by taking into account the number of guests to be served and the time frame that the bars will be serving.
• Be prepared to have back up inventory accessible for replenishment.
• Document all movement of product to bars as it occurs.

Consumption Sheets:

• Proper documentation of beverage sales.
• To be completed for each bar, whenever beverages of any type are served at an event.
• Report to always match the banquet check.
• Each bar to be counted separately - double bars at the same station can be combined.
• Liquor consumption is calculated by doing a tenth count of bottles, then multiplying the combined tenths times the number of drinks per bottle.
• Wine is calculated at 5 glasses per 750 ml bottle.
• Wine by the bottle served for dinner is calculated per bottle with no allowance for partials.
• Beer count is individual.
• Bartenders must keep a county of how many specialty drinks and soft drinks are consumed.
• Still complete a consumption report - even if it’s a hosted per person package.
• This historical data helps support when servicing repeat groups and helps your hotel evaluate pricing and popular items.
• Donated wine / wine corkage to have a beginning and ending inventory that is confirmed with the Captain/Manager and planner or on-site contact.
• Paperwork forward to the Events office.

There are two different types of bar service:

• Cash bar/no host- guests pay for their own beverages.
• Host bar/open bar- the host of the event pays for all beverages. Guest consumption is typically higher during a host bar than during a cash bar.

STAFFING:

• Host Bar- (1) bartender per (75) guests.
• Host Bar Beer/Wine only – (1) bartender per (100) guests.
• Cash Bar- (1) bartender per (150) guests.
• Cash Bar POS Attendant – (1) attendant per POS station.
• Bar Back/Bar Runner (1) per (2) bars.

STANDARDS:

• Serve beverage based on EO.
• Captain and Manager to walk room and ensure set and serviced to EO.
• Beverage areas bussed and kept clean.
• Bars are attractively set and well maintained, featuring an attractive back bar display.
• Condiment caddies, bar caddies, and beverage napkin holders are complimentary to hotel décor.
• Straws available on request only – follow local laws in regards to straws.
• No tip jars are permissible on a host bar.
• Bartenders must use jiggers when pouring liquor – standard pour is 1.25 ounces per serving.
• Wine glasses are filled to 5 oz.
• Offer a beginning inventory count and an end inventory count with the customer.
• Confirm if there is a time-period check-in or a revenue check-in period that you can touch base with the customer.
• Ensure the consumption reports tell a clear, logical story.
• For foyer to ballroom moves- suggest to pre-set bars in the ballroom to assist with noise and movement.
• An authorized signature by the customer is required for any monetary additions being made in both food and beverage.

STAFFING:

• Butler Passing - (1) passer per (50) guests.
• Consider adding additional wine stewards to your standard meal staffing.

STANDARDS:

• Serve beverage based on EO.
• Captain and Manager to walk room and ensure set and serviced to EO.
• Beverage areas bussed and kept clean.
• Wines are kept at a side station unless otherwise requested or noted on the EO.
• White wines and champagnes are chilled in service area coolers and not in ice baths.
• Wine is not opened at the table – completed at a side station.
• Wines are presented and described to guest prior to pouring.
• Wine label is visible during service.
• Neatly folded napkin is used during wine presentation and service.
• Wine glasses are filled to 5 oz.

STAFFING:

• (1) attendant per (50) guests.
• Two (2) hour service time maximum (pending your hotel’s current hotel service maximums).

STANDARDS:

• Displayed deconstructed unless guests are taking off-site.
• Single Use Packaging - environmentally preferable materials (EcoProducts).

ENHANCEMENTS:

• Branded signage: Together by Hyatt.
• Local partnerships highlighted.
• Separating the buffet into all-inclusive stations vs. one line.
• Single-use water in environmentally preferable packaging.
• Typically aluminum bottle or other packaging (glass or cardboard) that your recycling service provider has confirmed they recycle.

COMING SOON!