Oscar Event Handbook 6.0

HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE

11

You
are
cordially
invited
to
attend
our
Glamorous

Oscar
themed
event

At
12:00
on
the
3rd
March
2011
at

The
Goodwood
Restaurant

Chichester
College

Dress
code
is
optional
although
Glamour
is
the

theme
and
a
prize
will
be
given
to
the
best

For
bookings
please
call

01243
786321
Ext
2215


22

OSCAR
EVENT
OSCAR
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

TABLE
OF
CONTENTSTABLE
OF
CONTENTS

ACKNOWLEDGEMENTACKNOWLEDGEMENT

33

EVENT
MENU

EVENT
MENU

44--55

EVENT
BRIEFINGEVENT
BRIEFING

66

BUFFETS
TABLE
LAYOUTBUFFETS
TABLE
LAYOUT
&
EQUIPMENT
&
EQUIPMENT

77--99

DINING
TABLES
LAYOUTDINING
TABLES
LAYOUT

1010--1111

UNIFORM
REQUIREMENT
UNIFORM
REQUIREMENT

1212--1313

RESTAURANT
TEAM
RESTAURANT
TEAM

1414

RESTAURANT
TEAM
TIMERESTAURANT
TEAM
TIMETABLES

TABLES

1155--1717

HEADWAITRESS
DUTIES
HEADWAITRESS
DUTIES

1818

HOUSEKEEPING
DUTIES
HOUSEKEEPING
DUTIES
/
LINEN
/
/
LINEN
/
PAPERPAPER

1919

BAR
SERVICE
INSTRUCTBAR
SERVICE
INSTRUCTIOIONSNS

2020--2323

OSCAR
COCKTAIOSCAR
COCKTAILS
RECILS
RECIPESPES

2424--2525

HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY

2626--2727

NAPKIN
FOLD
INSTRUCTNAPKIN
FOLD
INSTRUCTIONSIONS

2828--2929

SIDEBOARDS
/
WORKSTASIDEBOARDS
/
WORKSTATIONSTIONS

3030

WAITING
STAFF
/
SERVWAITING
STAFF
/
SERVING
INSTRUCTIONSING
INSTRUCTIONS

3131--3434

KITCHEN
TEAM
KITCHEN
TEAM

3535

BIBLOGRAPHYBIBLOGRAPHY

3636--3737

APPENDIXAPPENDIX

3838


33

OSCAR
EVENT
OSCAR
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

ACKNOWLEDGEMENTSACKNOWLEDGEMENTS

I
would
like
to
thank
the
Chichester
College
Tutors
and
staffI
would
like
to
thank
the
Chichester
College
Tutors
and
staffss,
,

my
event
team
members,
Foundation
degree
students,
my
boss
my
event
team
members,
Foundation
degree
students,
my
boss

and
my
customers,
my
family
and
friendsand
my
customers,
my
family
and
friends,,
our
suppliers
and
my

our
suppliers
and
my

dogs
for
the
successful
of
the
dogs
for
the
successful
of
the
Oscar
Event.Oscar
Event.

Oscar
theme
event
management
follows
the
Health
and
Safety
at
Oscar
theme
event
management
follows
the
Health
and
Safety
at

Work
Act
1974,
Food
and
Safety
Act
1990
and
Equal
Work
Act
1974,
Food
and
Safety
Act
1990
and
Equal

Opportunities
Legislation.

Our
management
team
aims
at
Opportunities
Legislation.

Our
management
team
aims
at

working
towards
ISO22000:
2005
Food
Safety
Management
working
towards
ISO22000:
2005
Food
Safety
Management

System
standard.

WSystem
standard.

We
will
ensure
all
team
members
are
e
will
ensure
all
team
members
are

working
in
safe
and
measure
environment
and
all
customers
working
in
safe
and
measure
environment
and
all
customers

are
providing
quality
services.
are
providing
quality
services.


44

OSCAR
EVENT
OSCAR
EVENT
LUNCH
LUNCH
MENUMENU

33 RDRD
MARCH
2011
MARCH
2011

GOODWOOD
RESTAURANTGOODWOOD
RESTAURANT

STARTERSSTARTERS

Cocktail
of
Cocktail
of
PrawnPrawnss
and
Local
Crab
and
Local
Crab

French
Onion
Soup
French
Onion
Soup

Topped
with
Gruyère
Croûton

Waldorf
Salad
Waldorf
Salad

Apple,
Celery
and
Walnuts
Bound
with
Mayonnaise

MAINSMAINS

FoilFoil--poached
Salmonpoached
Salmon
with
Dill
with
Dill

Served
with
Claret
Sauce

Roast
Rack
of
Spring
LambRoast
Rack
of
Spring
Lamb

Served
with
Shallot
Purée
and
Lavender
Jus

Chicken
Bacon
Roulades
Chicken
Bacon
Roulades

Served
with
Mustard
and
White
Wine
Sauce

Caramelized
Onion
and
Goat’s
Cheese
TartCaramelized
Onion
and
Goat’s
Cheese
Tart

(All
served
with
Seasonal
Vegetables
and
New
Potatoes)

DESSERTSDESSERTS

Black
Forest
Gâteau
Black
Forest
Gâteau

Served
With
Cream

New
York
Cheese
Cake
New
York
Cheese
Cake

With
Passion
fruit
Coulis

Lemon
and
Raspberry
CrèmeLemon
and
Raspberry
Crème
Brûlée

Brûlée

COFFEECOFFEE

Price
£12.75
(Inc.
VAT.)Price
£12.75
(Inc.
VAT.)

Some
of
our
products
may
contain
nuts,
our
staffs
are
happy
to
advice.


55

OSCAR
EVENT
OSCAR
EVENT

33 RDRD
MARCH
2011
MARCH
2011

GOODWOOD
RESTAURANTGOODWOOD
RESTAURANT

OSCAR
AWARDS
COCKTAIOSCAR
AWARDS
COCKTAIL
L

Apple
Martini
Apple
Martini

Very
much
a
cocktail
of
the
momentVery
much
a
cocktail
of
the
moment,,

iit
is
smooth
and
t
is
smooth
and
very
easy
to
drinkvery
easy
to
drink..

£2.85
per
glass£2.85
per
glass

Virgin
Piña
ColadaVirgin
Piña
Colada

If
you
love
the
flavor
of
coconut
and
milk,If
you
love
the
flavor
of
coconut
and
milk,

this
cocktail
this
cocktail
willwill
be
the
choice
of
the
day.
be
the
choice
of
the
day.

£1.50
per
glass£1.50
per
glass


66

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

EVENT
BRIEFINGEVENT
BRIEFING

Oscar
Event
is
a
Glamour
event
withOscar
Event
is
a
Glamour
event
with
a
70’s
Hot
and
Cold
Display

a
70’s
Hot
and
Cold
Display

Buffets
Buffets
--
conventional
cooked
food
with
Table
/
Assisted

conventional
cooked
food
with
Table
/
Assisted

service.

Food
can
be
collected
by
the
guests
or
served
by
service.

Food
can
be
collected
by
the
guests
or
served
by

Waiting
Staff,
guests
will
be
preWaiting
Staff,
guests
will
be
pre--selected
their
Starters
and
selected
their
Starters
and

Desserts,
Main
course
will
be
served
at
the
BuffeDesserts,
Main
course
will
be
served
at
the
Buffets
Table
and
ts
Table
and

Carving
Trolley.
Carving
Trolley.

Most
ancillary
items
may
be
collected,
if
needed,
at
the
Buffets
Most
ancillary
items
may
be
collected,
if
needed,
at
the
Buffets

Table.

These
might
include
rolls,
butter,
sauces,
napkins,
Table.

These
might
include
rolls,
butter,
sauces,
napkins,

tableware
and
the
like.

The
guests
then
return
to
their
tables
tableware
and
the
like.

The
guests
then
return
to
their
tables

to
consume
the
different
parts
of
to
consume
the
different
parts
of
the
meal.

the
meal.

The
table
layouts
are
similar
to
the
standard
banquet
layouts.

The
table
layouts
are
similar
to
the
standard
banquet
layouts.

The
clearing
of
the
tables
will
be
taken
place
in
the
same
way
as
The
clearing
of
the
tables
will
be
taken
place
in
the
same
way
as

formal
banquets.

formal
banquets.

Table
service
Table
service
––
Guests
are
served
at
a
laid
table,
which
includes

Guests
are
served
at
a
laid
table,
which
includes

plated
service
or
silver
seplated
service
or
silver
service.

Assisted
service
rvice.

Assisted
service
––
Guests
are

Guests
are

served
part
of
the
meal
at
a
table
and
is
required
to
obtain
part
served
part
of
the
meal
at
a
table
and
is
required
to
obtain
part

through
selfthrough
self--service
from
some
form
of
display
as
Buffets.service
from
some
form
of
display
as
Buffets.


77

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

BUFFETS
TABLE
LAYOUTBUFFETS
TABLE
LAYOUT

Buffets
Table
(6
meters
Wide
x
1
meteBuffets
Table
(6
meters
Wide
x
1
meter
Depth)
as
Top
table
will
r
Depth)
as
Top
table
will

be
set
by
the
window
near
the
Bar
area,
leave
1
meter
Gangway
be
set
by
the
window
near
the
Bar
area,
leave
1
meter
Gangway

between
Buffets
Table
and
window
to
allow
Waiting
Staff
to
between
Buffets
Table
and
window
to
allow
Waiting
Staff
to

serve
the
guests.serve
the
guests.

Buffets
Table
will
be
dressed
with
White
Linen
clothed
down
to
Buffets
Table
will
be
dressed
with
White
Linen
clothed
down
to

the
ground
on
the
customerthe
ground
on
the
customer’s
side
with
White
Slip
cloths
and
’s
side
with
White
Slip
cloths
and

White
Table
skirts;
tabletop
will
be
decorated
with
Oscar
White
Table
skirts;
tabletop
will
be
decorated
with
Oscar

statutes,
Flambé
lamps,
Suzette
pans
and
Salt
&
Pepper
Mills.statutes,
Flambé
lamps,
Suzette
pans
and
Salt
&
Pepper
Mills.


88

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

BUFFETS
TABLE
EQUIPMBUFFETS
TABLE
EQUIPMENTENT

CHAFING
DISHCHAFING
DISH


99

OSCAR
OSCAR
EVENT
EVENT

RESRES TAURANT
HANDBOOKTAURANT
HANDBOOK

BUFFETS
TABLE
EQUIPMBUFFETS
TABLE
EQUIPMENTENT

HOT
LAMPHOT
LAMP

CARVING
BOARDCARVING
BOARD

CARVING
TABLECARVING
TABLE


1010

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

DINING
TABLES
LAYOUTDINING
TABLES
LAYOUT

Dining
Tables
(1
meter
Square)
seated
2Dining
Tables
(1
meter
Square)
seated
2

Dining
Table
(1
meter
x
2
meter
Rectangular)
seated
3
or
4

Dining
Table
(1
meter
x
2
meter
Rectangular)
seated
3
or
4

Dining
Dining
Tables
(1.5
Tables
(1.5
--
2
meters
Diameter
Round)
seated
6
or
8
2
meters
Diameter
Round)
seated
6
or
8

Dining
Tables
will
be
dressed
with
White
Linen
with
Black/Gold
Dining
Tables
will
be
dressed
with
White
Linen
with
Black/Gold

Paper
Runner
and
Black
Paper
Napkins,
Table
d’hôte
cover
with
Paper
Runner
and
Black
Paper
Napkins,
Table
d’hôte
cover
with

Silverware
and
Glassware.

The
traditional
cover
is
as
follows:
Silverware
and
Glassware.

The
traditional
cover
is
as
follows:
--

-‐-‐ Main
KnivesMain
Knives
&
Forks
&
Forks

-‐-‐ Fish
Knives
&
ForksFish
Knives
&
Forks

-‐-‐ Starter
Knives,
Forks
&
Soup
Spoons
Starter
Knives,
Forks
&
Soup
Spoons

-‐-‐ Dessert
Forks
&
SpoonsDessert
Forks
&
Spoons

-‐-‐ Side
Plate
&
KnivesSide
Plate
&
Knives

-‐-‐ Water
GlassWater
Glass

-‐-‐ Red
Wine
GlassRed
Wine
Glass

-‐-‐ White
Wine
GlassWhite
Wine
Glass

Each
table
includes
Cruet
Sets,
make
sure
Cruet
Sets
are
fill
Each
table
includes
Cruet
Sets,
make
sure
Cruet
Sets
are
fill

properly
and
polished
before
setting
on
properly
and
polished
before
setting
on
table.table.

Each
table
includes
Butter
Plate
and
knife;
hotplate
will
Each
table
includes
Butter
Plate
and
knife;
hotplate
will

arrange
butter
before
service.arrange
butter
before
service.


1111

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

DINING
TABLES
LAYOUTDINING
TABLES
LAYOUT

Each
Table
setEach
Table
setss
with
an
Oscar
Award
Movie
Name.

with
an
Oscar
Award
Movie
Name.

The
Oscars
1970The
Oscars
1970

Love
StoryLove
Story

Each
Table
setEach
Table
setss
with
A
with
A4
folded
Table
Menu
and
each
guest
will
4
folded
Table
Menu
and
each
guest
will

be
provided
with
Food
and
Drink
scrolled
Menu
tied
with
Gold
be
provided
with
Food
and
Drink
scrolled
Menu
tied
with
Gold

Ribbon.
Ribbon.


1212

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

UNIFORM
REQUIREMENTUNIFORM
REQUIREMENT

Ladies
and
Gentlemen:Ladies
and
Gentlemen:

Please
remember
personal
hygiene
is

Please
remember
personal
hygiene
is

essential
as
a
professionaessential
as
a
professional.

l.

Male
Waiting
Staff
Male
Waiting
Staff
––
White
long
sleeves
Shirt,
Black
Trousers,

White
long
sleeves
Shirt,
Black
Trousers,

Black
/
Grey
Ties
/
Silver
tiepin,
Black
Suit
waistcoat
if
Black
/
Grey
Ties
/
Silver
tiepin,
Black
Suit
waistcoat
if

available,
Black
Apron,
Black
polished
shoes
and
socks.

available,
Black
Apron,
Black
polished
shoes
and
socks.

Female
Waiting
Staff
Female
Waiting
Staff
––
White
long
sleeves
Shirt,
Black
Trousers

White
long
sleeves
Shirt,
Black
Trousers

oror
Black
Skirt,
Black
Apron,
Black
polished
shoes
and
socks.

Black
Skirt,
Black
Apron,
Black
polished
shoes
and
socks.

(Please
wear
black
tight
with
black
skirt)(Please
wear
black
tight
with
black
skirt)


1313

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

UNIFORM
REQUIREMENTUNIFORM
REQUIREMENT

All
uniform
has
to
be
cleaned
and
iron,
all
jewelry
has
to
be
All
uniform
has
to
be
cleaned
and
iron,
all
jewelry
has
to
be

removed
during
service.

Ladies
hairemoved
during
service.

Ladies
hair
has
to
be
tidy
and
pined
r
has
to
be
tidy
and
pined

up
if
require,
gentleman
hair
has
to
be
neatly
groom.

up
if
require,
gentleman
hair
has
to
be
neatly
groom.

Waiting
staff,
please
remember
to
bring
your
accessories
for
Waiting
staff,
please
remember
to
bring
your
accessories
for

crumbing
down.

Bar
staff,
please
remember
to
bring
your
crumbing
down.

Bar
staff,
please
remember
to
bring
your

waiter’s
friend
waiter’s
friend
--
bottle
opener.

Hotplate

bottle
opener.

Hotplate
––
Please
br
Please
bring
spare
ing
spare

kitchen
uniform
in
the
event
of
shortage
of
kitchen
staff.kitchen
uniform
in
the
event
of
shortage
of
kitchen
staff.

Please
text
Jenny
on
or
before
8am
if
you
are
calling
in
sick
on
Please
text
Jenny
on
or
before
8am
if
you
are
calling
in
sick
on

the
date
of
service
at
07826
927
954.the
date
of
service
at
07826
927
954.


1414

OSCAR
OSCAR
EVENTEVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

HEAD
WAITRESS
HEAD
WAITRESS
––
JENNY
SLEE
JENNY
SLEE

TEAM
1TEAM
1

DaniDaniel
Lambeth
(Team
Leader)el
Lambeth
(Team
Leader)

Josephine
SaundersJosephine
Saunders

Eloise
SoleEloise
Sole

TEAM
2TEAM
2

Jessica
Scrivens
(Team
Leader)Jessica
Scrivens
(Team
Leader)

Lorissa
CookLorissa
Cook

Melissa
UnwinMelissa
Unwin

TEAM
3TEAM
3

Ashley
Turner
(Team
Leader)
Ashley
Turner
(Team
Leader)

Maria
KaveierosMaria
Kaveieros

Megan
CairnsMegan
Cairns

FLOW/HOTPLATE
TEAMFLOW/HOTPLATE
TEAM

Georgina
LeonardGeorgina
Leonard

BAR
TEAMBAR
TEAM

John
Cadman
(Team
John
Cadman
(Team
Leader)Leader)

Luis
Angel
GonzalizLuis
Angel
Gonzaliz

PHOTOGRAPHER/RUNNERPHOTOGRAPHER/RUNNER

Marius
AgafiteiMarius
Agafitei


1515

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

TIMETABLETIMETABLE

8:38:30AM
0AM

TEAM
MEETINGTEAM
MEETING

Head
Waitress
and
Team
Leader
Head
Waitress
and
Team
Leader
--
Go
through
table
setting

Go
through
table
setting

plans
and
presentations
of
the
dishes.plans
and
presentations
of
the
dishes.

9:09:00AM
0AM

INDIVIDUAL
TEAM
MINDIVIDUAL
TEAM
MEETINGEETING

Head
Waitress
Head
Waitress
––
Check
and
ensure
all
Restaurant
team’s

Check
and
ensure
all
Restaurant
team’s

attendance,
report
immediate
if
anyone
is
late
or
absence.attendance,
report
immediate
if
anyone
is
late
or
absence.

Team
Leader
and
all
Restaurant
Team
Team
Leader
and
all
Restaurant
Team
--
Go
through
table
setting

Go
through
table
setting

plans
and
presentations
of
the
dishes,
check
with
Head
plans
and
presentations
of
the
dishes,
check
with
Head

Waitress
if
therWaitress
if
there
is
any
question.e
is
any
question.

9:19:15AM
5AM

ALLOCATE
OF
RESOURCEALLOCATE
OF
RESOURCESS

Team
Leader
Team
Leader
--
Organize
Linen,
Tables,
Chairs,
Napkins
fold,

Organize
Linen,
Tables,
Chairs,
Napkins
fold,

Check
with
store
if
there
is
anything
missing.Check
with
store
if
there
is
anything
missing.

Bar
Team
Bar
Team
––
Stock
check,
glassware
preparation
and
Cocktails

Stock
check,
glassware
preparation
and
Cocktails

preparationpreparation

Hotplate
Hotplate
––
Organize
Cut
Organize
Cutlery
and
Crockerylery
and
Crockery

9:39:30AM
0AM

FOOD
PROCESS
STARTFOOD
PROCESS
START

Head
Head
Waitress
Waitress
––
Go
through
serving
dishes
and
e
Go
through
serving
dishes
and
equipment
with
quipment
with

Head
Head
ChefChef

Team
Leader
Team
Leader
--
Allocate
their
team
member
duty,
start

Allocate
their
team
member
duty,
start

Restaurant
settingRestaurant
setting

11:311:30AM
0AM

RESTAURANT
READY
TO
RESTAURANT
READY
TO
SERVESERVE

Team
Break
for
15
minutes
if
Team
Break
for
15
minutes
if
finished
set
up
finished
set
up


1616

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

TIMETABLETIMETABLE

11:45
NOON
RESTAURAN11:45
NOON
RESTAURANT
TEAM
READY
AS
PER
T
TEAM
READY
AS
PER

JOB
ALLOCATIONJOB
ALLOCATION

Head
Waitress
Head
Waitress
--
Meet
and
greet
Meet
and
greet

With
the
assistant
of
other
team
members,
organizing
garment
With
the
assistant
of
other
team
members,
organizing
garment

and
showing
guests
to
the
allocated
tablesand
showing
guests
to
the
allocated
tables

PhoPhotographer
tographer
––
Taking
pictures
of
guests
on
arrival
Taking
pictures
of
guests
on
arrival

Team
1Team
1--3
Taking
drinks
order,,,
Serving
Water,,,
Serving
Bread,
3
Taking
drinks
order,,,
Serving
Water,,,
Serving
Bread,

Serving
Cocktails
/
Wine,,,
Changing
Cutlery,..
Put
order
on
Serving
Cocktails
/
Wine,,,
Changing
Cutlery,..
Put
order
on

EPOS
/
KitchenEPOS
/
Kitchen

12:00
NOON
STARTERS12:00
NOON
STARTERS
READY
TO
SERVE
READY
TO
SERVE
/

/

OSCAR
FILM
PREVIEW
OSCAR
FILM
PREVIEW

Head
WaHead
Waitress
itress
––
Sort
out
Oscar
Viewing
Sort
out
Oscar
Viewing

12:15AM
12:15AM

STARTERSSTARTERS
READY
TO
SERVE
READY
TO
SERVE

Team
1
Team
1
--
3
getting
ready
to
serve
according
to
the
tables
they

3
getting
ready
to
serve
according
to
the
tables
they

assign…Clean
up
table
as
per
normal
service...Check
Water
&
assign…Clean
up
table
as
per
normal
service...Check
Water
&

Wine…Wine…

12:4512:45AM
AM

MAINSMAINS
READY
TO
SERVE
READY
TO
SERVE

Flow/Hotplate
Team/Bar
Team
hFlow/Hotplate
Team/Bar
Team
helping
setting
Buffets
Table
for
elping
setting
Buffets
Table
for

MainsMains

Team
1
Team
1
--
3
getting
ready
to
serve
according
to
the
tables
they

3
getting
ready
to
serve
according
to
the
tables
they

assign…Clean
up
table
as
per
normal
service...Check
Water
&
assign…Clean
up
table
as
per
normal
service...Check
Water
&

Wine…Wine…


1717

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

TIMETABLETIMETABLE

13:1513:15AM
AM

COFFEE/DESSERTCOFFEE/DESSERT
READY
TO
SERVE
READY
TO
SERVE

FlowFlow/Hotplate
Team/helping
prepare
coffee,
milk,
cup
and
/Hotplate
Team/helping
prepare
coffee,
milk,
cup
and

saucers
and
spoon…saucers
and
spoon…

Team
1
Team
1
--
3
getting
ready
to
serve
according
to
the
tables
they

3
getting
ready
to
serve
according
to
the
tables
they

assign…Clean
up
table
as
per
normal
service...Check
Water
&
assign…Clean
up
table
as
per
normal
service...Check
Water
&

Wine…Wine…

Head
Waitress
Head
Waitress
––
Collect
Feedback
from
guests
and
prom
Collect
Feedback
from
guests
and
promotion
of
otion
of

upcoming
eventupcoming
event

14:0014:00AM
AM

CLEAN
UP
AND
CLOSE
DCLEAN
UP
AND
CLOSE
DOWNOWN

Head
WaitressHead
Waitress

––

Announce
Best
Dress
Award,
thanks
guests
for
Announce
Best
Dress
Award,
thanks
guests
for

their
supporttheir
support

Bar
and
waiting
staff
clean
up
and
close
downBar
and
waiting
staff
clean
up
and
close
down

14:3014:30AM
AM

CLOSE
DOWN
AND
TEAM
CLOSE
DOWN
AND
TEAM
BRIEFINGBRIEFING

Head
Head
Waitress,
Restaurant
Team
LeaderWaitress,
Restaurant
Team
Leader,
Restaurant
Team,
Restaurant
Team


1818

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

HEADWAITRESS
DUTIESHEADWAITRESS
DUTIES

-‐-‐ Check
the
booking
diary
for
reservationsCheck
the
booking
diary
for
reservations

-‐-‐ Make
out
the
seating
plan
for
the
event
day
and
allocate
Make
out
the
seating
plan
for
the
event
day
and
allocate

customers
accordinglycustomers
accordingly

-‐-‐ Make
out
a
plan
of
the
various
stations
and
show
wherMake
out
a
plan
of
the
various
stations
and
show
where
e

the
staff
will
be
workingthe
staff
will
be
working

-‐-‐ Go
over
the
menu
with
staff
immediately
before
service
is
Go
over
the
menu
with
staff
immediately
before
service
is

due
to
commencedue
to
commence

-‐-‐ Check
that
all
duties
on
the
duty
rotaCheck
that
all
duties
on
the
duty
rota
is
is
covered
and
that
a

covered
and
that
a

full
team
of
staff
is
presentfull
team
of
staff
is
present

-‐-‐ Design
Buffets
Table
settingsDesign
Buffets
Table
settings

-‐-‐ Check
the
Carving
trolley
for
cleCheck
the
Carving
trolley
for
cleanliness
anliness
––
Lay
up
for
the

Lay
up
for
the

bottom
shelf
service
plate,
to
include:
Service
spoons
and
bottom
shelf
service
plate,
to
include:
Service
spoons
and

forks,
sauce
ladles,
service
plate
with
carving
knife,
fork
forks,
sauce
ladles,
service
plate
with
carving
knife,
fork

and
steel.and
steel.

-‐-‐ Organize
table
numbers
and
settings
with
Team
LeadersOrganize
table
numbers
and
settings
with
Team
Leaders

-‐-‐ Organize
Butter
dishes
with
HotplateOrganize
Butter
dishes
with
Hotplate


1919

OSCAR
OSCAR
EVEV ENT
ENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

HOUSEKEEPING
DUTIESHOUSEKEEPING
DUTIES

-‐-‐ Clean
and
polish
doors
and
glassClean
and
polish
doors
and
glass

-‐-‐ Brush
and
dust
the
chairsBrush
and
dust
the
chairs

-‐-‐ Polish
all
sideboards
and
cash
deskPolish
all
sideboards
and
cash
desk

-‐-‐ Clean
and
tidy
the
reception
areaClean
and
tidy
the
reception
area

-‐-‐ Line
up
tables
and
chairs
for
laying
upLine
up
tables
and
chairs
for
laying
up

LINEN
/
PAPERLINEN
/
PAPER

-‐-‐ Collecting
the
clean
linCollecting
the
clean
linen
from
the
housekeeping
en
from
the
housekeeping

department,
checking
items
against
list,
distributing
them
department,
checking
items
against
list,
distributing
them

to
the
various
service
points,
laying
tablecloths
and
to
the
various
service
points,
laying
tablecloths
and

folding
napkinsfolding
napkins

-‐-‐ Spare
linen
should
be
folded
neatly
and
return
to
Spare
linen
should
be
folded
neatly
and
return
to

housekeepinghousekeeping

-‐-‐ Ensuring
that
stocks
are
sufficient
to
Ensuring
that
stocks
are
sufficient
to
meet
needsmeet
needs

-‐-‐ Ensuring
that
glass
cloths
and
waiters’
cloths
are
Ensuring
that
glass
cloths
and
waiters’
cloths
are

availableavailable

-‐-‐ Providing
dish
papers
and
doilies
as
requiredProviding
dish
papers
and
doilies
as
required

-‐-‐ The
preparation
of
the
linen
basket
for
return
to
the
linen
The
preparation
of
the
linen
basket
for
return
to
the
linen

roomroom

-‐-‐ The
preparation
of
the
linen
basket
and
list
for
laundryThe
preparation
of
the
linen
basket
and
list
for
laundry


2020

OSCAR
OSCAR
EVENT
EVENT

RESRES TAURANT
HANDBOOKTAURANT
HANDBOOK

BAR
SERVING
INSTRUCTBAR
SERVING
INSTRUCTIONSIONS

Oscar
Award
Cocktails
Oscar
Award
Cocktails
––
Apple
Martini
or
Virgin
Piña
Colada
Apple
Martini
or
Virgin
Piña
Colada

Cocktail
will
be
prepared
by
Bar
staff,
serve
to
the
guests
Cocktail
will
be
prepared
by
Bar
staff,
serve
to
the
guests

according
to
order
with
Supplement
charge,
recipes
as
below.

according
to
order
with
Supplement
charge,
recipes
as
below.

Bar
staff
requires
preparing
Bar
staff
requires
preparing
the
nonthe
non--alcoholic
cocktails
in
alcoholic
cocktails
in

advance.advance.

Goodwood
Wine
Menu
available
as
per
request,
serving
Goodwood
Wine
Menu
available
as
per
request,
serving

instruction
takes
place
in
the
same
way
as
formal
banquets.instruction
takes
place
in
the
same
way
as
formal
banquets.

Bar
Team
will
assist
Flow
Team
/
Hotplate
on
setting
up
the
Bar
Team
will
assist
Flow
Team
/
Hotplate
on
setting
up
the

Mains
Buffets
Table
after
Waiting
Staff
sMains
Buffets
Table
after
Waiting
Staff
served
the
guests
their
erved
the
guests
their

Starters.Starters.


2121

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

BAR
SERVING
INSTRUCTBAR
SERVING
INSTRUCTIONSIONS

Duties
include:
Duties
include:
--

-‐-‐ Open
the
barOpen
the
bar

-‐-‐ Wipe
down
bar
topsWipe
down
bar
tops

-‐-‐ Clean
shelves
and
swab
the
bar
floorClean
shelves
and
swab
the
bar
floor

-‐-‐ Check
opticsCheck
optics

-‐-‐ Restock
the
bar
with
beverage
items
as
requiredRestock
the
bar
with
beverage
items
as
required

-‐-‐ PreparePrepare
ice
buckets,
wine
coolers,
service
trays,
water

ice
buckets,
wine
coolers,
service
trays,
water

jugs
and
cocktails
jugsjugs
and
cocktails
jugs

-‐-‐ Check
pads
and
wine
lists;
line
up,
clean
and
polish
Check
pads
and
wine
lists;
line
up,
clean
and
polish

glassesglasses

Glassware
Glassware

-‐-‐ Collecting
of
the
required
glassware
from
the
glass
pantry
Collecting
of
the
required
glassware
from
the
glass
pantry

(store)(store)

-‐-‐ Checking
and
polishing
glassware
needed
forChecking
and
polishing
glassware
needed
for
the
general

the
general

laylay--upup

-‐-‐ Checking
and
polishing
glassware
needed
for
any
special
Checking
and
polishing
glassware
needed
for
any
special

eventevent

Red
Wine
Glass,
White
Wine
Glass,
Cocktail
Glass
and
Water
Red
Wine
Glass,
White
Wine
Glass,
Cocktail
Glass
and
Water

Tumbler

Tumbler


2222

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

BAR
SERVING
INSTRUCTBAR
SERVING
INSTRUCTIONSIONS

Duties
include:
Duties
include:
--

-‐-‐ Prepare
the
bar
service
tPrepare
the
bar
service
top
according
to
the
event
op
according
to
the
event

requirement
which
may
include:
requirement
which
may
include:
--

oo Cutting
boardCutting
board

oo Fruit
knifeFruit
knife

oo Waiter’s
friend
Waiter’s
friend
––
Bottle
opener
Bottle
opener

oo Fruit
Fruit
––
Lemons,
Limes,
Apples,
Oranges
Lemons,
Limes,
Apples,
Oranges

oo Mixing
glass
and
spoonsMixing
glass
and
spoons

oo Hawthorn
strainerHawthorn
strainer

oo Angostura
bittersAngostura
bitters

oo Peach
bittersPeach
bitters

oo Worcestershire
sauceWorcestershire
sauce

oo CockCocktail
stickstail
sticks

oo Cocktail
shakerCocktail
shaker

oo Wine
coastersWine
coasters

oo Wine
and
Spirit
measuresWine
and
Spirit
measures

oo Soda
siphonSoda
siphon

oo Ice
bucket
and
tongsIce
bucket
and
tongs


2323

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

BAR
SERVING
INSTRUCTBAR
SERVING
INSTRUCTIONSIONS

BII
Code
of
conduct
(Licensing
Act
2003):
BII
Code
of
conduct
(Licensing
Act
2003):
--

-‐-‐ always
operate
lawfully
and
socially
responsiblyalways
operate
lawfully
and
socially
responsibly

-‐-‐ alalways
check
valid
ID
if
the
customer
appears
to
be
ways
check
valid
ID
if
the
customer
appears
to
be

underageunderage

-‐-‐ refuse
to
serve
intoxicated
customersrefuse
to
serve
intoxicated
customers

-‐-‐ market
drinks
responsibly
and
promote
sensible
drinkingmarket
drinks
responsibly
and
promote
sensible
drinking

-‐-‐ always
be
professional
and
customer
focusedalways
be
professional
and
customer
focused

-‐-‐ promote
equal
opportunitiespromote
equal
opportunities


2424

OSCAR
OSCAR
EVENT
EVENT

RESTAURESTAU RANT
HANDBOOKRANT
HANDBOOK

OSCAR
COCKTAIL
OSCAR
COCKTAIL
--
ALCOHOLIC
ALCOHOLIC

Apple
MartiniApple
Martini

SERVES
1SERVES
1

CRACKEDCRACKED
ICE
ICE

1
MEASURE
(25ML)
VOD1
MEASURE
(25ML)
VODKAKA

1
MEASURE
(25ML)
SOU1
MEASURE
(25ML)
SOUR
APPLER
APPLE

1
MEASURE
(25ML)
APP1
MEASURE
(25ML)
APPLE
JUICELE
JUICE

1
SPLASH
OF
LIME
JUI1
SPLASH
OF
LIME
JUICECE

1
1
THIN
THIN
SLICE
OF
APPLESLICE
OF
APPLE

 PUT
THE
CRACKEDPUT
THE
CRACKED
ICE
INTO
A
COCKTAIL
ICE
INTO
A
COCKTAIL
SHAKER
AND
POUR
IN

SHAKER
AND
POUR
IN
TTHE
VODKA,
HE
VODKA,

APPLE
SOUR,
APPLE
JUAPPLE
SOUR,
APPLE
JUICE
AND
LIME
JUICEICE
AND
LIME
JUICE

 COVER
AND
SHAKE
VIGOCOVER
AND
SHAKE
VIGOROUSLY
FOR
10ROUSLY
FOR
10--20
SECONDS,
UNTIL
TH20
SECONDS,
UNTIL
THE
OUTSIDE
OF
E
OUTSIDE
OF

THE
SHAKER
IS
MISTEDTHE
SHAKER
IS
MISTED

 STRAIN
INTO
A
STRAIN
INTO
A
CHILL
CHILL
MARTINI
GLASS
(175MLMARTINI
GLASS
(175ML
OR
250ML)
OR
250ML)

 DRESSDRESS
WITH
A

WITH
A
SLICE
OF
APPLE
SLICE
OF
APPLE
AND
SERVEAND
SERVE


2525

OSCAR
OSCAR
EVENT
EVENT

RESTAURARESTAURA NT
HANDBOOKNT
HANDBOOK

OSCAR
COCKTAIL
OSCAR
COCKTAIL
––
NON
NON--ALCOHOLICALCOHOLIC

Virgin
Piña
ColadaVirgin
Piña
Colada

SERVES
1SERVES
1

CRACKEDCRACKED
ICE
ICE

1
MEASURE
(50ML)
PIN1
MEASURE
(50ML)
PINEAPPLE
JUICE
EAPPLE
JUICE

1
MEASURE
(25ML)
COC1
MEASURE
(25ML)
COCONUT
CREAMONUT
CREAM

1
WEDGE
OF
LIME1
WEDGE
OF
LIME

 PUT
THE
CRACKEDPUT
THE
CRACKED
ICE
INTO
A
COCKTAIL
ICE
INTO
A
COCKTAIL
SHAKER
AND
POUR
IN

SHAKER
AND
POUR
IN
THE
THE

PINEAPPLE
JUICE
AND
PINEAPPLE
JUICE
AND
COCONUT
CREAMCOCONUT
CREAM

 COCOVER
AND
SHAKE
VIGOROVER
AND
SHAKE
VIGOROUSLY
FOR
10USLY
FOR
10--20
SECONDS,
UNTIL
TH20
SECONDS,
UNTIL
THE
OUTSIDE
OF
E
OUTSIDE
OF

THE
SHAKER
IS
MISTEDTHE
SHAKER
IS
MISTED

 STRAIN
INTO
A
STRAIN
INTO
A
CHILL
CHILL
TUMBLE
TUMBLE

 DRESSDRESS
WITH
A
WEDGE
OF
LIM
WITH
A
WEDGE
OF
LIME
AND
SERVEE
AND
SERVE
WITH
STRAW
WITH
STRAW


2626

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK


HotplateHotplate

Switching
on
the
Switching
on
the
hotplate,
ensuring
all
doors
are
closedhotplate,
ensuring
all
doors
are
closed..

Placing
items
in
the
hotplate
according
to
the
menu
offered,
for
Placing
items
in
the
hotplate
according
to
the
menu
offered,
for

example:example:

-‐-‐ Soup
bowl
and
plateSoup
bowl
and
plate

-‐-‐ Main
PlatesMain
Plates

-‐-‐ Serving
PlatesServing
Plates

CutleryCutlery

Collection
of
cutlery
from
the
storage
area,
polishing
and
Collection
of
cutlery
from
the
storage
area,
polishing
and

sorting
out
to
trays
the
fosorting
out
to
trays
the
following
items
in
quantities
agreed
llowing
items
in
quantities
agreed

with
the
supervisor:with
the
supervisor:

-‐-‐ Bread
KnivesBread
Knives

-‐-‐ Side
KnivesSide
Knives

-‐-‐ Starter
Knives,
Forks
&
Soup
spoonsStarter
Knives,
Forks
&
Soup
spoons

-‐-‐ Fish
Knives
&
ForksFish
Knives
&
Forks

-‐-‐ Main
Knives
&
ForksMain
Knives
&
Forks

-‐-‐ Dessert
Spoons
&
ForksDessert
Spoons
&
Forks

-‐-‐ Tea/Coffee
SpoonsTea/Coffee
Spoons

-‐-‐ ServingServing
Spoons
and
Forks
Spoons
and
Forks

-‐-‐ Cake
ServersCake
Servers

-‐-‐ Saucers
&
Sauce
ladSaucers
&
Sauce
ladlesles


2727

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK


CrockeryCrockery

Checking
and
polishing
side
plates
ready
for
layChecking
and
polishing
side
plates
ready
for
lay--upup

Checking
and
polishing
crockery
for
the
hotplate
according
to
Checking
and
polishing
crockery
for
the
hotplate
according
to

menu
and
service
requirementsmenu
and
service
requirements

Preparation
of
service
plates
for
sidePreparation
of
service
plates
for
sideboards
/
workstationsboards
/
workstations

Preparation
of
stocks
of
crockery
for
sideboards
/
Preparation
of
stocks
of
crockery
for
sideboards
/

workstations,
such
as
workstations,
such
as

-‐-‐ Soup
Bowl
and
Plate
Soup
Bowl
and
Plate
--
White
White

-‐-‐ Cocktail
Glass
for
Starter
and
under
plate
with
doilyCocktail
Glass
for
Starter
and
under
plate
with
doily

-‐-‐ 6”/6.5”
Side
Plate
6”/6.5”
Side
Plate
––
White
White

-‐-‐ 8”
Starters
Plate
8”
Starters
Plate
--
White
White

-‐-‐ 10”
Mains
Plate
10”
Mains
Plate
--
White
White

-‐-‐ 66”
Desserts
Plate
”
Desserts
Plate
--
White
White

-‐-‐ Coffee
and
tea
cups
and
saucersCoffee
and
tea
cups
and
saucers

-‐-‐ Sugar
bowls
and
under
plate
with
doilySugar
bowls
and
under
plate
with
doily

-‐-‐ Butter
/
Butter
plate
and
under
plate
with
doilyButter
/
Butter
plate
and
under
plate
with
doily

-‐-‐ Chafing
DishesChafing
Dishes

-‐-‐ Carving
Board
for
Buffets
TableCarving
Board
for
Buffets
Table

-‐-‐ Carving
TablesCarving
Tables

-‐-‐ Hot
LampHot
Lamp


2828

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

NAPKLNAPKLIN
FOLD
INSTRUCTIONSIN
FOLD
INSTRUCTIONS

Hygiene
and
safetyHygiene
and
safety

There
are
vital
considerations
especially
when
dealing
with
There
are
vital
considerations
especially
when
dealing
with

member
of
public.

Some
simple
rules
should
be
followed:
member
of
public.

Some
simple
rules
should
be
followed:
--

-‐-‐ Use
a
clean
surface
to
prepare
your
napkin
foldUse
a
clean
surface
to
prepare
your
napkin
fold

-‐-‐ Make
sure
your
hands
are
perfectly
clean,
or
wMake
sure
your
hands
are
perfectly
clean,
or
wear
glovesear
gloves

-‐-‐ Keep
handling
of
the
napkin
to
a
minimumKeep
handling
of
the
napkin
to
a
minimum

-‐-‐ If
you
need
to
practice
the
fold,
always
use
a
fresh
napkin
If
you
need
to
practice
the
fold,
always
use
a
fresh
napkin

for
the
final
result,
never
the
one
you
have
practiced
withfor
the
final
result,
never
the
one
you
have
practiced
with

-‐-‐ Don’t
use
too
much
starch
on
napkins
or
they
will
feel
Don’t
use
too
much
starch
on
napkins
or
they
will
feel

horrible
for
guests
to
usehorrible
for
guests
to
use

-‐-‐ DoDon’t
use
any
hidden
means
of
holding
a
fold
together
if
it
n’t
use
any
hidden
means
of
holding
a
fold
together
if
it

is
to
be
used
at
the
table
is
to
be
used
at
the
table

-‐-‐ NEVER
use
any
metal
objects
such
as
pins,
staples
or
NEVER
use
any
metal
objects
such
as
pins,
staples
or

paper
clips
in
folds,
as
they
can
cause
injury
to
guests
or
paper
clips
in
folds,
as
they
can
cause
injury
to
guests
or

customers,
and
distress
to
youcustomers,
and
distress
to
you

-‐-‐ Please
replace
a
new
napkiPlease
replace
a
new
napkin
for
the
customer
if
they
drop
n
for
the
customer
if
they
drop

it
on
the
floorit
on
the
floor


2929

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

NAPKLIN
FOLD
INSTRUCNAPKLIN
FOLD
INSTRUCTIONSTIONS

Please
refer
to
Luigi’s
Language
of
Napkin
Folding.

This
book
Please
refer
to
Luigi’s
Language
of
Napkin
Folding.

This
book

and
instruction
will
be
available
on
the
event
day.
and
instruction
will
be
available
on
the
event
day.

-‐-‐ P.70
Dinner
Jacket
P.70
Dinner
Jacket
––
Th
This
is
a
flat
fold;
which
stand
is
is
a
flat
fold;
which
stand

upright.

A
sparkle
star
will
be
put
on
as
bow
tie.

(Dinner
upright.

A
sparkle
star
will
be
put
on
as
bow
tie.

(Dinner

table
per
guest)table
per
guest)

-‐-‐ P.116
Diagonal
pocket
P.116
Diagonal
pocket
––
Simple
and
modern,
this
is
a

Simple
and
modern,
this
is
a

stylish
design
for
tray
or
buffet
(Buffets
table
with
spare
stylish
design
for
tray
or
buffet
(Buffets
table
with
spare

cutlery)
cutlery)

-‐-‐ P.172
Bottle
fold
P.172
Bottle
fold
––
Fold
Fold
A
is
for
White
Wine
or
champagne,

A
is
for
White
Wine
or
champagne,

fold
B
is
for
Red
Wine
(Bar)fold
B
is
for
Red
Wine
(Bar)


3030

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

SIDEBOARDS
/
WORKSTASIDEBOARDS
/
WORKSTATIONSTIONS

After
ensuring
the
sideboards
/
workstations
is
clean
and
After
ensuring
the
sideboards
/
workstations
is
clean
and

polished
it
can
be
stocked
up.polished
it
can
be
stocked
up.

1.1. Water
JugWater
Jug

2.2. Order
pad
/
penOrder
pad
/
pen

3.3. Side
KnivSide
Kniveses

4.4. Starters
Knives
&
ForksStarters
Knives
&
Forks

5.5. Main
Knives
&
ForksMain
Knives
&
Forks

6.6. Fish
Knives
and
ForksFish
Knives
and
Forks

7.7. Soup
SpoonsSoup
Spoons

8.8. Tea
and
coffee
SpoonsTea
and
coffee
Spoons

9.9. Dessert
Spoons
and
ForksDessert
Spoons
and
Forks

10.10. Service
Spoons
and
ForksService
Spoons
and
Forks

11.11. Bread
basketBread
basket

12.12. Service
Salver
/
PlateService
Salver
/
Plate

13.13. TraysTrays

14.14. Side
PlatesSide
Plates


3131

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

SERVICING
ISERVICING
INSTRUCTIONNSTRUCTIONSS

Initially,
Bread
Rolls
Baskets
will
be
setInitially,
Bread
Rolls
Baskets
will
be
setting
ting
on
Buffets
Table
to
on
Buffets
Table
to

allow
guests
to
view
the
presentation.

Spare
cutlery
will
also
allow
guests
to
view
the
presentation.

Spare
cutlery
will
also

be
setting
on
Buffet
Table
wrapping
with
folded
napkin
on
a
be
setting
on
Buffet
Table
wrapping
with
folded
napkin
on
a

serving
plate
as
per
instructed.

serving
plate
as
per
instructed.

Bread
Rolls,
watBread
Rolls,
water
and
drink
service
will
be
served
to
guests
er
and
drink
service
will
be
served
to
guests

after
everyone
sits
down,
takes
place
in
the
same
way
as
for
after
everyone
sits
down,
takes
place
in
the
same
way
as
for

formal
banquets.formal
banquets.

Waiting
staff
takes
order
for
both
Starters

Waiting
staff
takes
order
for
both
Starters

and
Desserts
and
change
cutlery
according
to
guestand
Desserts
and
change
cutlery
according
to
guest
food

food

selection.selection.

Mains
will
be
serMains
will
be
served
at
the
Buffets
Table
as
mentioned
below;
ved
at
the
Buffets
Table
as
mentioned
below;

Head
Waitress
will
call
out
Table
Name
for
guest
to
queue
up
Head
Waitress
will
call
out
Table
Name
for
guest
to
queue
up

for
the
Mains
Buffets
service.for
the
Mains
Buffets
service.

Mains
will
be
displayed
on
the
Buffets
Table
by
Bar
Team
/
Mains
will
be
displayed
on
the
Buffets
Table
by
Bar
Team
/

Flow
Team
/
Hotplate
after
guests
started
their
Starters
apFlow
Team
/
Hotplate
after
guests
started
their
Starters
apart
art

from
the
Rack
of
Spring
Lamb.

Head
Chef
/
Head
Waitress
need
from
the
Rack
of
Spring
Lamb.

Head
Chef
/
Head
Waitress
need

to
ensure
cutting
board,
carving
knife
and
fork
is
available
at
to
ensure
cutting
board,
carving
knife
and
fork
is
available
at

the
Buffets
Table
for
the
Chicken
Bacon
Roulades
if
require.the
Buffets
Table
for
the
Chicken
Bacon
Roulades
if
require.


3232

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

STARTERS
SERVING
INSSTARTERS
SERVING
INSTRUCTIONTRUCTIONSS

Starters
will
be
served
by
Waiting
Staff
directs
from
kitchen.Starters
will
be
served
by
Waiting
Staff
directs
from
kitchen.

Team
leader
should
be
queueTeam
leader
should
be
queuedd
up
in
an
orderly
fashion
at
the

up
in
an
orderly
fashion
at
the

hotplate
for
the
Starters,
with
the
waiter
from
Team
1
at
the
hotplate
for
the
Starters,
with
the
waiter
from
Team
1
at
the

head
of
the
queue.

The
various
team
then
queue
in
order
head
of
the
queue.

The
various
team
then
queue
in
order

according
taccording
to
the
distance
of
their
station
from
the
service
o
the
distance
of
their
station
from
the
service

hotplate.

hotplate.

This
order
must
be
maintained
throughout
the
service.
The
This
order
must
be
maintained
throughout
the
service.
The

clearing
of
the
tables
takes
place
in
the
same
way
as
for
formal
clearing
of
the
tables
takes
place
in
the
same
way
as
for
formal

banquets.banquets.


3333

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

MAINS
SERVING
IMAINS
SERVING
INSTRUCTIONNSTRUCTIONSS

Poached
Whole
Salmon
will
be
served
on
a
large
serving
dish
Poached
Whole
Salmon
will
be
served
on
a
large
serving
dish

and
keep
warand
keep
warm
under
a
hot
lampm
under
a
hot
lamp,
serve
by
,
serve
by
MainsMains
Team
Leader

Team
Leader

with
the
appropriate
proportion
per
serve.

Waiting
staff
will
with
the
appropriate
proportion
per
serve.

Waiting
staff
will

assist
on
serving
sauce
and
vegetables.assist
on
serving
sauce
and
vegetables.

Sous
Chef
Sous
Chef
will
be
rewill
be
responsible
to
carve
the
Crown
of
Lamb
and
sponsible
to
carve
the
Crown
of
Lamb
and

serve
the
guests
from
the
Carving
trolley,
3
racks
of
Lamb
per
serve
the
guests
from
the
Carving
trolley,
3
racks
of
Lamb
per

serve.

Waiting
staff
will
assist
on
serving
sauce
and
vegetables.serve.

Waiting
staff
will
assist
on
serving
sauce
and
vegetables.

Chicken
Bacon
Roulades
will
be
served
on
Chafing
dish
to
keep
Chicken
Bacon
Roulades
will
be
served
on
Chafing
dish
to
keep

warm,
1
Chicken
Breastwarm,
1
Chicken
Breast
per
serve
serving
by
Team
2
Team

per
serve
serving
by
Team
2
Team

Leader.
Waiting
staff
will
assist
on
serving
sauce
and
Leader.
Waiting
staff
will
assist
on
serving
sauce
and

vegetables.vegetables.

Caramelized
Onion
&
Goat
Cheese
Tarts
(Serve
4)
will
be
Caramelized
Onion
&
Goat
Cheese
Tarts
(Serve
4)
will
be

displayed
on
Buffets
Table,
serve
upon
request.displayed
on
Buffets
Table,
serve
upon
request.

Vegetables,
New
Potatoes
and
Sauces
will
be
serveVegetables,
New
Potatoes
and
Sauces
will
be
served
on
Chafing
d
on
Chafing

dishes
to
keep
warm,
serve
by
Waiting
Staff.

dishes
to
keep
warm,
serve
by
Waiting
Staff.

The
clearing
of
the
The
clearing
of
the

tables
takes
place
in
the
same
way
as
for
formal
banquets.tables
takes
place
in
the
same
way
as
for
formal
banquets.


3434

OSCAR
OSCAR
EVENT
EVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

DESSERTS
SERVING
INSDESSERTS
SERVING
INSTRUCTIONTRUCTIONSS

Desserts
will
be
serveDesserts
will
be
servedd
by
by
Waiting
Staff
directs
from
Waiting
Staff
directs
from
kitchen.
kitchen.

Team
leader
should
be
queueTeam
leader
should
be
queuedd
up
in
an
orderly
fashion
at
the

up
in
an
orderly
fashion
at
the

hotplate
for
the
Starters,
with
the
waiter
from
Team
1
at
the
hotplate
for
the
Starters,
with
the
waiter
from
Team
1
at
the

head
of
the
queue.

The
various
team
then
queue
in
order
head
of
the
queue.

The
various
team
then
queue
in
order

according
to
the
distance
of
their
station
from
the
service
according
to
the
distance
of
their
station
from
the
service

hotplhotplate.

ate.

This
order
must
be
maintained
throughout
the
service.
The
This
order
must
be
maintained
throughout
the
service.
The

clearing
of
the
tables
takes
place
in
the
same
way
as
for
formal
clearing
of
the
tables
takes
place
in
the
same
way
as
for
formal

banquets.banquets.

COFFEE
SERVING
INSTRCOFFEE
SERVING
INSTRUCTIONUCTIONSS

Coffee
cups,
Milk
&
Sugar
tray
will
be
displayCoffee
cups,
Milk
&
Sugar
tray
will
be
displayeded
on
Buffets

on
Buffets

Table
before
Desserts
sTable
before
Desserts
serving,
Guests
will
be
served
by
Waiting
erving,
Guests
will
be
served
by
Waiting

Staff
accordingly.Staff
accordingly.

The
clearing
of
the
tables
takes
place
in
the
same
way
as
for
The
clearing
of
the
tables
takes
place
in
the
same
way
as
for

formal
banquets.formal
banquets.


3535

OSCAR
OSCAR
EVENTEVENT

RESTAURANT
HANDBOOKRESTAURANT
HANDBOOK

HEAD
CHEF
HEAD
CHEF
––
TINY
LAWSON
TINY
LAWSON

SOUS
CHEF
SOUS
CHEF
––
NICK
HALL
NICK
HALL

STARTERSSTARTERS
TEAM
TEAM

Angus
Dunlop
(TeamAngus
Dunlop
(Team
Leader)
Leader)

Mark
BurtenshawMark
Burtenshaw

Becci
DiffeyBecci
Diffey

MAINSMAINS
TEAM
TEAM

Nick
Hall
Nick
Hall

Jack
Mellowship
(Team
Leader)Jack
Mellowship
(Team
Leader)

Ollie
MurrayOllie
Murray

DESSERTSDESSERTS
TEAM
TEAM

Sandra
Bettsch
Sandra
Bettsch

Serge
Shingiro
(Team
Leader)
Serge
Shingiro
(Team
Leader)

Poorva
Mohan
KulkarniPoorva
Mohan
Kulkarni

VEGETABLE
TEAMVEGETABLE
TEAM

Will
Wilks
(Team
Leader)Will
Wilks
(Team
Leader)

Annekah
JohalAnnekah
Johal

Lara
PeckLara
Peckhamham

BREAD/FLOW
TEAMBREAD/FLOW
TEAM

Kim
BartonKim
Barton--SmithSmith


3636


BOOKBOOK

BUFFETS
&
RECEPTIONSBUFFETS
&
RECEPTIONS
EDITED
BY
MICHAEL
S
EDITED
BY
MICHAEL
SMALL
MALL

CLASSIC
CHICKEN
RECICLASSIC
CHICKEN
RECIPES
BY
PARRAGON
1998PES
BY
PARRAGON
1998

CONFIDENT
COOKING
CONFIDENT
COOKING
––
MODERN
GUIDE
TO
COO
MODERN
GUIDE
TO
COOKING
BY
PRUE
LEITH’SKING
BY
PRUE
LEITH’S

EVENTS
MANAGEMENT
BYEVENTS
MANAGEMENT
BY
GLENN
BOWDIN,
JOHNN
GLENN
BOWDIN,
JOHNNY
ALLEN,Y
ALLEN,
WILLIAM
O’TOOLE,
RO
WILLIAM
O’TOOLE,
ROB
B

HARRIS,
IAN
MCDONNELHARRIS,
IAN
MCDONNELL,
2L,
2NDND
EDITION

EDITION

FOOD
AND
BEVERAGE
SEFOOD
AND
BEVERAGE
SERVICE
BY
LILLICRAP
&RVICE
BY
LILLICRAP
&
COUSINS,
HODDER
EDU
COUSINS,
HODDER
EDUCATIONCATION

FOOD
PRESENTING
SECRFOOD
PRESENTING
SECRETS
BY
CARA
HOBDAY
&ETS
BY
CARA
HOBDAY
&
JO
DENBURY
JO
DENBURY

FOOD
THE
DEFINITIVE
FOOD
THE
DEFINITIVE
GUIDE
GUIDE
––
THE
PERFECT
A
THE
PERFECT
A--Z
COMPANION
FOR
FOODZ
COMPANION
FOR
FOOD
LOVERS
BY

LOVERS
BY

MURMURDOCH
BOOKSDOCH
BOOKS

GAIA’S
KITCHEN
GAIA’S
KITCHEN
––
VEGETARIAN
RECIPES

VEGETARIAN
RECIPES
FOR
FAMILY
&
COMMUNIFOR
FAMILY
&
COMMUNITY
BY
JULIA
TY
BY
JULIA

PONSONBY
AND
FRIENDSPONSONBY
AND
FRIENDS
AT
SCHUMACHER
COLLE
AT
SCHUMACHER
COLLEGEGE

HAPPY
DAYS
WITH
THE
HAPPY
DAYS
WITH
THE
NAKED
CHEF
BY
JAMIE
NAKED
CHEF
BY
JAMIE
OLIVEROLIVER

LEITHS
COOKERY
BIBLELEITHS
COOKERY
BIBLE

––
FRENCH
ONION
SOUP
P
FRENCH
ONION
SOUP
P.154.154--155155

LEITHS
LEITHS
SIMPLE
COOKERY
BY
VISIMPLE
COOKERY
BY
VIV
PIDGV
PIDGEON
&
JENNY
STRINGEREON
&
JENNY
STRINGER

LUIGI’S
LANGUAGE
OF
LUIGI’S
LANGUAGE
OF
NAPKIN
FOLDINGNAPKIN
FOLDING

PASTRY
BY
MICHAEL
ROPASTRY
BY
MICHAEL
ROUXUX

SAUCES
SAUCES
––
SWEET
AND
SAVOURY,

SWEET
AND
SAVOURY,
CLASSIC
AND
NEW
BY
MCLASSIC
AND
NEW
BY
MICHAEL
ROUXICHAEL
ROUX

SETTING
THE
TABLE
BYSETTING
THE
TABLE
BY
DANNY
MEYER,
MARSHA
DANNY
MEYER,
MARSHALL
CAVENDISH
BUSINESLL
CAVENDISH
BUSINESSS

STEPSTEP--BYBY--STEP
COOK
BOOK
BY
GOSTEP
COOK
BOOK
BY
GOOD
HOUSEKEEPINGOD
HOUSEKEEPING

THE
THE
BARTENDER’S
BOOK
BY
BARTENDER’S
BOOK
BY
PARRAGONPARRAGON

THE
FOOD
SERVICE
PROTHE
FOOD
SERVICE
PROFESSIONAL
GUIDE
TO
WFESSIONAL
GUIDE
TO
WAITER
&
WAITRESS
TRAAITER
&
WAITRESS
TRAINING
INING
––
HOW

HOW

TO
DEVELOP
YOUR
STAFTO
DEVELOP
YOUR
STAFF
FOR
MAXIMUM
SERVICF
FOR
MAXIMUM
SERVICE
&
PROFITE
&
PROFIT

THE
GOOD
FOOD
GUIDE
THE
GOOD
FOOD
GUIDE
RECIPES
RECIPES
––
CELEBRATING
60
OF
T
CELEBRATING
60
OF
THE
UK’S
BEST
CHEFS
&HE
UK’S
BEST
CHEFS
&

RESTAURANTSRESTAURANTS

THE
SIMPLE
ART
OF
NTHE
SIMPLE
ART
OF
NAPKIN
FOLDING
BY
LINAPKIN
FOLDING
BY
LINDA
HETZERDA
HETZER

THE
THEORY
OF
CATERITHE
THEORY
OF
CATERING
11NG
11THTH
EDITION
BY
PROFESSI
EDITION
BY
PROFESSIOR
DAVID
FOSKETT
ANDOR
DAVID
FOSKETT
AND

VICTOR
CESERANI,
HODVICTOR
CESERANI,
HODDER
EDUCATIONDER
EDUCATION


3737


WEBSITEWEBSITE

WWW.ALLABOUTYOU.COM/WWW.ALLABOUTYOU.COM/FOOD/CRABFOOD/CRAB--PRAWNPRAWN--COCKTAILCOCKTAIL--SALAD/RECIPESALAD/RECIPE

VISIT
VISIT

DATED
04.01.11DATED
04.01.11

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPES/3692RECIPES/3692
VISIT
DATED
17.11.2
VISIT
DATED
17.11.2010010

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPRECIPES/4602ES/4602
VISIT
DATED
04.11.1
VISIT
DATED
04.11.100

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPES/10203RECIPES/10203
VISIT
DATED
17.11.2
VISIT
DATED
17.11.2010010

WWW.BRITISHLARDER.COWWW.BRITISHLARDER.CO.UK/THE.UK/THE--BBRITISHRITISH--LARDERLARDER--WALDORFWALDORF--SALADSALAD
VISIT
DATED

VISIT
DATED

04.01.1104.01.11

WWW.COOKINGINDEX.COMWWW.COOKINGINDEX.COM/RECIPES/44253/CHICK/RECIPES/44253/CHICKENEN--CLUBCLUB--ROULADESROULADES--WITHWITH--WHIWHITETE--
WINEWINE--MUSTARDMUSTARD--CREAMCREAM--SAUCE.HTM
SAUCE.HTM
VISIT
DATED
04.01.11VISIT
DATED
04.01.11

WWW.EASYDINNERRECEIPWWW.EASYDINNERRECEIPES.CO.UK/CARAMALISEDES.CO.UK/CARAMALISED--REDRED--ONIONONION--TARTTART--WITHWITH--GOATSGOATS--
CHEESECHEESE
VISIT
DATED
05.01.1
VISIT
DATED
05.01.111

WWW.
GREWWW.
GREATAT--SALMONSALMON--RECIPES.COM/OVENPOACRECIPES.COM/OVENPOACHEDSALMONRECIPES.COMHEDSALMONRECIPES.COM
VISIT

VISIT

DATED
17.11.10DATED
17.11.10

WWW.MARTHASTEWART.COWWW.MARTHASTEWART.COM/PORTAL/SITE/MSIO/MM/PORTAL/SITE/MSIO/MENUITEM.ACED15AENUITEM.ACED15A
VISIT

VISIT

DATED
17.11.10DATED
17.11.10

WWW.OSCARS.ORGWWW.OSCARS.ORG

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/CHICKEN_BAM/RECIPES/CHICKEN_BACON_ROULADESCON_ROULADES
VISIT
DATED

VISIT
DATED

04.11.1004.11.10

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/CLASSIC_RAM/RECIPES/CLASSIC_RACK_OF_LAMBCK_OF_LAMB
VISIT
DATED
03.11.1
VISIT
DATED
03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/FRENCH_ONIM/RECIPES/FRENCH_ONION_SOUPON_SOUP
VISIT
DATED
03.11.1
VISIT
DATED
03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/POACHED_SAM/RECIPES/POACHED_SALMONLMON
VISIT
DATED
03.11.1
VISIT
DATED
03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/WALDORF_SAM/RECIPES/WALDORF_SALADLAD
VISIT
DATED
04.11.1
VISIT
DATED
04.11.100

WWW.THEPUBLICAN.COM/WWW.THEPUBLICAN.COM/STORY.ASP?STORYCODE=STORY.ASP?STORYCODE=5399953999
VISIT
DATED
04.01.1
VISIT
DATED
04.01.111

WWW.UKTV.CO.UK/FOOD/WWW.UKTV.CO.UK/FOOD/RECIPE/AID/513191RECIPE/AID/513191
VISIT
DATED
04.11.1
VISIT
DATED
04.11.100


3838

APPENDIXAPPENDIX

OSCAR
EOSCAR
EVENT
A4
FOLDED
VENT
A4
FOLDED
MARKETING
LITERATUREMARKETING
LITERATURE

OSCAR
EVENT
A4
VERTIOSCAR
EVENT
A4
VERTICAL
CAL
TABLE
TABLE
MENUMENU

OSCAROSCAR
EVENT

EVENT
A5
COCKTAIL
MENU
A5
COCKTAIL
MENU

OSCAR
EVENT
OSCAR
EVENT
WINE
AND
WINE
AND
DRINK
MENUDRINK
MENU

OSCAR
EVENT
TABLE
CAOSCAR
EVENT
TABLE
CARDRD

OSCAR
EVENT
FILM
CASOSCAR
EVENT
FILM
CASTING
CARDTING
CARD

OSCAR
EVENT
STAFF
NAOSCAR
EVENT
STAFF
NAMECARDMECARD

OSCAR
EVENT
CUSTOMEROSCAR
EVENT
CUSTOMER
FEEDBACK
CARD
FEEDBACK
CARD

OSCAR
EVENT
STAFF
FEOSCAR
EVENT
STAFF
FEEDBACK
CARDEDBACK
CARD

OSCAR
EVENT
PRESENTAOSCAR
EVENT
PRESENTATIONTION

OSCAR
EVENT
RESTAURAOSCAR
EVENT
RESTAURANT
ROOM
PLANNT
ROOM
PLAN

OSCAR
EVENT
RESTAURAOSCAR
EVENT
RESTAURANT
PORTION
CONTROL
SNT
PORTION
CONTROL
SHEETHEET

OSCAR
EVENT
CONTINGEOSCAR
EVENT
CONTINGENCY
PLANNCY
PLAN

OSCAR
EVENT
DISH
SPEOSCAR
EVENT
DISH
SPECIFICATIONCIFICATION


3939

THE
SHOW
MUST
GO
ONTHE
SHOW
MUST
GO
ON

THE
OSCAR
AWARDSTHE
OSCAR
AWARDS

1 9 2 9
1 9 2 9
––
2 0 1 1
2 0 1 1

The
Oscar
Awards
are
an
annual
awards
ceremony
founded
The
Oscar
Awards
are
an
annual
awards
ceremony
founded

January
11,
1927.

It
is
the
most
prestigious
awards
ceremony
January
11,
1927.

It
is
the
most
prestigious
awards
ceremony

in
the
entertainment
industry.in
the
entertainment
industry.

Over
2,700
goldOver
2,700
gold--plated
statuettes
have
been
handed
out
since
plated
statuettes
have
been
handed
out
since

MGM
art
director
Cedric
Gibbons
designed
whaMGM
art
director
Cedric
Gibbons
designed
what
is
now
arguably
t
is
now
arguably

the
most
recognized
trophy
in
the
world.the
most
recognized
trophy
in
the
world.

OSCAR
OSCAR
EVENT
EVENT
PARTYPARTY

In
2011,
charities
in
50
cities
across
the
U.S.
are
hosting
official
In
2011,
charities
in
50
cities
across
the
U.S.
are
hosting
official

Oscar
viewing
parties.Oscar
viewing
parties.

We
are
proud
to
host
one
in
the
U.K.We
are
proud
to
host
one
in
the
U.K.

Thanks
for
your
support;
we
hope
you
enjoy
the
Thanks
for
your
support;
we
hope
you
enjoy
the
event.event.

Oscar Event Handbook 6.0

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