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Plating Master Series: Part 3 - How To Execute Plated Service With Finesse, Speed & Accuracy - Six Different Methods!

Roy Porter  (Activities Director, Engage Works Inc.)

Keith Lord  (Chief Disruptor, Stratəjē Fourteen)

Greg Shapiro  (Disrupter East, Stratəjē Fourteen)

Ron Knoll  (Assistant, Engage Works)

Bryce Cherven  (Chef, Strateje Fourteen)

Location: 251

Date: Tuesday, May 3

Time: 3:15 pm - 4:15 pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Culinary

Associations & Accreditations: CMP

Vault Recording: TBD

Audience Level: All

A FOH (Front Of House) professionals hands-on masters class that’s essential for new Event Managers, Captains, or a refresher for seasoned pros.

This is a home turf class taught by several of Southern California’s top catering and event professionals. I have persuaded several professionals who are executing large, complex, high-end plated service events to join us and share experience and expertise with you.

There will be explanations, demonstration, reference notes, and hands-on practice with close quarters coaching of six different methods of delivering plated meals from the pass to the guest tables quickly, accurately, and without chaos.

Our dinner dance serving repertoire includes: dedicated serving teams; delivery and service (with or without trays), 2UP, Zone or a Room Sweep, and Restaurant Switch Out. You’ll leave knowing when to use what method and practice them.

Review of room-table layouts, TCO (Table Cover Orders), TSO (Table Service Orders) and the Expo Grid.

Plus, comments on assignments and responsibilities of The Expo, Captains, A & B Waiters, Fixers, Carriers, Rovers, and Beverage Stewards.

Gain understanding, experience, and points on explanations to your staff!