The staff responsible for preparing and serving the dinner should be invited into the dining room at the end of the event (usually after the last or dessert course is served) to be recognized and thanked. The Chef is usually asked to introduce the kitchen staff, and the Maitre d' or Captain is asked to introduce the waitstaff. In situations in which the Owner, General Manager, Food and Beverage Manager, or others in management are present, they should be invited to come forward to join those being thanked. If deemed suitable for the occasion, the staff should be poured a glass of Champagne or wine and toasted after being introduced. The Bailli or Dinner Chair should express the Bailliage's appreciation and may elect to award presentation plates, plaques, certificates of merit, and/or gifts to the Chef and other members of the staff. The National Administrative Office has Chaîne pewter and china plates available as well as preprinted certificates of merit. Alternately, Bailliages may have these items designed themselves. Gift ideas include a special bottle of wine, a book on a relevant subject, or a gift which ties in with the theme of the dinner. Sometimes gifts are presented to Members of the Bailliage who have helped with the planning of the event.      | back to top |