What are the best practices for training staff in Russian banquet service?

1 Know the basics

Before you start training your staff in Russian banquet service, make sure they are familiar with the basic principles and etiquette of this style. For example, they should know how to set up the table with the appropriate cutlery, crockery, napkins, and decorations, how to arrange the seating plan according to the rank and preferences of the guests, how to greet and escort the guests to their seats, and how to communicate with each other and the kitchen staff using discreet signals or codes. They should also know how to handle any special requests, allergies, or dietary restrictions from the guests.

2 Practice the skills

Russian banquet service involves a lot of skills that need to be practiced and perfected by the staff. For instance, they should be able to carry large trays or platters of food without spilling or dropping them, to use carving knives and forks with ease and precision, to serve the food from the left and clear it from the right, to pour the drinks without overflowing or dripping, and to remove the crumbs and change the plates between courses. You can train your staff in these skills by using mock tables, dummy dishes, and role-playing scenarios.

3 Coordinate the team

One of the most important aspects of Russian banquet service is the coordination and synchronization of the staff. They should work as a team, following the same rhythm and pace, and avoiding any collisions or interruptions. You can coordinate your staff by assigning them specific roles and responsibilities, such as lead server, carver, assistant, or runner, and by giving them clear instructions and feedback. You can also use cues, such as music, bells, or lights, to signal when to start or finish each service.

4 Adapt to the situation

While Russian banquet service has a standard protocol and sequence, it also requires some flexibility and adaptability from the staff. They should be able to adjust to the number, mood, and preferences of the guests, as well as to any unexpected situations, such as delays, spills, or complaints. You can train your staff to adapt to the situation by exposing them to different scenarios and challenges, such as varying the menu, the guest list, or the venue, and by asking them to solve problems on the spot.

5 Maintain the quality

Finally, Russian banquet service demands a high level of quality and excellence from the staff. They should be able to deliver the food and drinks at the right temperature, freshness, and presentation, and to ensure the satisfaction and comfort of the guests. They should also be polite, courteous, and attentive, without being intrusive or overbearing. You can maintain the quality of your staff by setting clear standards and expectations, by monitoring and evaluating their performance, and by rewarding and recognizing their achievements.