"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-21-2006, 04:40 PM   #11
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Auntdot, thankfully neither I or any of the other Chef's don't have to really deal with the guests unless they have requests that the Catering or Banquet Managers don't have the answers for, and it looks like there will be continuous back and forth questions from the guests. Usually, the Catering Manager sets the menu along with the guest and they'll ask us if the guest has any special requests that we may have challenges accomodating.

If they are having a function in the restaurant, usually the restaurant manager, the Director of F&B, or Assist. Dir of F&B will speak with the guest directly and arrange the menu. Most people with parties of 40 or more opt for a banquet room because the tables can be arranged more to their liking. If they have it in the restaurant, they are more or less at the mercy of the restaurant's floor plan. We can move stuff around to a point but if it gets really out of hand, we'll make the guest buy out the entire restaurant because it will impact the other diners. They usually then opt for the banquet room since it will cost more to buy out the restaurant at that point.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-21-2006, 05:09 PM   #12
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Robo410
looks beautiful, and hope the calories stay in the computer.

I have gotten into serving course meals...it gives my friends a little breather between parts of the meal, adds to conversation, allows slower eaters not to feel rushed, etc and makes everything less cluttered. A favorite for me is a bruscetta starter of some type, a composed salad often with a sauteed fish item, a light pasta, a main stew or braised meat, a cheese and fruit finnish. real nice
That's a really nice idea, Robo. Wish I could acclimate the diners I usually serve to a service like this.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.