| INTENT Our intent is to provide you with as much
information as possible so that we can aid you in the creation of a highly
successful menu and event. Please, do not hesitate to contact any of us
from the included "Call List" with your questions.
Reception Service
There will be (state quantity) of wine to accompany the hors d'oeuvres.
Please, open only (state quantity) bottles initially and then additional
bottles as needed. Servers should make 4 oz. pours and, during the
reception only, circulate to offer more wine to guests desiring more.
Dinner Service
The first wine should be poured as soon as guests are seated. with the
first course served as soon as possible thereafter. All subsequent wines
should be poured after the previous course has
been cleared and immediately before the next course is served.
There will be (state quantity) of the remaining wines, which should
be poured in 4 oz. pours (2 oz. pours in the case of dessert wines). A case should serve 72 guests.
Please open only (state quantity) bottles initially and then additional bottles as
needed. In contrast to the reception, second pours are to be performed
only if the guest requests it and if there is wine available. Any unused
bottles should be returned to (Chaine person) at the close of the event.
Instructions to the Waitstaff
A copy of these instructions, available on the following Website page,
shall be reviewed by both parties:
http://www.chaineus.org/resources/events_planning/bas_waitstaff.html
Wine Delivery (if applicable)
The wine will be delivered by a representative of the Chaine on the last
business day prior to the event or at another time more suitable to the
host restaurant.
Chaine Wine Glass Delivery and Care (if applicable)
Our organization’s wine glasses (describe glasses and give quantity)
will be delivered on (Day), (Date) at (Time). We understand that breakage
happens, but please be careful with this expensive stemware. Run the
glasses in their racks through your washer after running one cycle with no
soap. Use no soap when running the racks through the wash. Thank you for
your special attention to this request. We will pick up the glasses as
soon as possible after the event. The actual time is to be agreed upon by
(Chaine Person) and (Restaurant Person).
Tables and Seating
A table diagram will be provided (state when) as agreed
to by (Chaine Person) and (Restaurant Person). A table will be set up in the
reception entrance (state what will be there such as a table
assignment card for each guest or perhaps a seating chart mounted on a
table easel), and there will be an area where the evening's wine bottles
are displayed for
inspection by the guests (this is optional).
Musicians (if applicable)
The musicians will set up at (location in restaurant) unless agreed by (Chaine
Person) and (Restaurant Person) to position them elsewhere. Music will begin at
(Time). A schedule of exactly when the musicians will perform will be worked out
so that guests are not distracted from their enjoyment of the meal
Food Photography
Presentation plates for all courses will be completed and presented for our
photographer by (Time) just prior to the Reception or after the last plate
for each course is served, whichever approach is agreed to.
Chaine and L'Ordre Mondial Logos
The following Website page contains logos that may be downloaded:
http://www.chaineus.org/download/dload.htm
Reception and Dinner Times
The Reception will begin at (Time).
Dinner service will begin at approximately (Time) immediately after the
Reception ends and guests are seated. Service will be directed by
(Restaurant Person), whose goal will be to serve the final course no later
than (Time), after which both Kitchen and Service Staffs will be recognized during an accolades ceremony.
Final Count
The final count will be relayed to (Restaurant Person) on (Date).
Special Needs
(Induction instructions, etc.)
Call List
(Those on the Call List will be determined by the makeup and duties of
the committee planning the event)
(Baillis's name and title): for any major difficulties and for issues
dealing with payment, table concerns and any other logistical issues.
Office phone:
Chane line:
E-mail:
Chaine name and title):: For wine delivery and wine service related
questions
Office phone:
Home phone:
E-email:
Chaine name and title):: For menu related questions
Office phone:
Home phone:
E-email:
(Chaine name and title):: For table settings, ambience, entertainment
Office phone:
Home phone:
E-email:
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COST PER PERSON:
INCLUDED:
All gratuities.
All taxes.
Other (such as centerpieces, decorations, menus, beverages, etc.)
_____________________________
(Name of Bailli or Representative)
_____________________________
(Signature of Bailli or Representative)
_____________________________
(Name of Restaurant Representative)
_____________________________
(Signature of Restaurant Representative)
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