Banquet Beverage Service

BANQUET BEVERAGE
SERVICE –
SERVICE STANDARDS & STANDARD
OPERATING PROCEDURES
Bar Types

• A hosted bar is one where the drinks are charged on a consumption basis by the drink (in
the case of liquor) or by the bottle (in the case of beer or wine). In general, wine in banquet
on a hosted bar must be sold by the bottle, not by the glass.

• A cash bar is where each guest pays on their own at the time the drink is served. Bartenders
may self-cashier if, and only if, they use an electronic cash register that runs a tape and an
audit function. Otherwise, a separate cashier must be assigned to sell tickets that are then
turned in to bartenders for drinks.

• An open or package bar is where beverage service is unlimited and charged per guest for a
specified time period. Throughout the time contracted for on the BEO, the guests may
order as many drinks as they like (within the limits of responsible alcoholic beverage service)
and the meeting planner pays a set fee per guest.

• A self-service bar is not permitted at any Marriott Hotel banquet event. The lack of an
attendant increases exposure to claims and litigation as a result of over-consumption. It is
a firm, standard operating procedure that a Marriott associate attendant be required on all
bar-related events, even if the customer does not pay for the service-related fees.

Note: It is standard to charge for a bartender, and cashier if needed. It is not standard to
apply “consumption waivers” for a minimum amount of consumption; (e.g., it is against
policy to state “We will waive the bartender fee of $175 if bar revenue exceeds $750,” or “A
bartender fee of $175 will be added if bar revenue does not exceed $750”).

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BANQUET BEVERAGE
SERVICE – SOPs
Bar Service Standards
• Staffing ratios must be met to provide excellent service and maximize revenues. At a
minimum, one bartender per 100 guests for cash bars is required. One bartender per 75
guests is required for host bars. One bar attendant per 175 guests (host or cash bars) is
required to restock for products, service pieces and ice for bartenders.

• In order to ensure a smooth-running banquet bar function, it is essential that the bar initially
be adequately and completely stocked to last through the entire function. Bartenders must
not access storeroom inventory directly. They must be issued all products through a
supervisor, captain or manager.

• When inventorying bar supplies and stocks at the conclusion of the event, the bartender
must not be responsible for counting return inventory. This function must be performed by
a supervisor, captain or manager.

• Bar set-ups must include appropriate glassware, ice, hotel-supplied jigger, bar mat, salt
rimmer, condiment tray, bar napkins, stir sticks or sip straws, stainless steel shaker, strainer,
bar spoon, bar cloth, pourers, corkscrew, ice scoops, complimentary dry snacks, nuts, and
votive candles (where permitted by law). See complete bar set-up checklist following this
section.

• A bar mixer (blender) must be provided on all bars for frozen and blended drinks.

• Set-ups generally include: Bottled waters (still and sparkling), soft drinks (Pepsi, Sierra Mist,
ginger ale, club soda, tonic water and diet), mineral waters, sour mix, simple syrup, Bloody
Mary mix, orange, tomato, grapefruit, and cranberry juices, lime juice, jumbo pitted olives,
stemmed cherries, lime wheels and wedges, lemon twists, salt and pepper shakers, Tabasco
Sauce, Worcestershire Sauce, Angostura bitters, coarse salt for Margaritas and Margarita
mix. See complete bar set-up checklist following this section.

• Bar products must be from the Marriott Gold Standard product listing.

• At a minimum, the bar must provide the following:

Spirits: Bourbon, scotch, vodka, gin, Canadian whisky, rum, brandy and tequila
Beers: Imported, domestic and non-alcoholic
Wines: Red, white, blush and sparkling

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BANQUET BEVERAGE
SERVICE – SOPs
Bar Service Standards (continued)
• All drinks must be prepared in accordance to Marriott Gold Standard Beverage Recipes.

• Bartenders must use hotel-supplied jiggers. No “free-pouring,” “speed pouring” or

“shot pouring” will be permitted.

• Standard bar jigger size is 1 ounce over 2 ounces. Pouring standards are consistent with
Gold Standard:
- Liquor pour is 1 ounce
- Rocks, cordial, and Cognac pour is 2 ounces
- Martini, Manhattan, and Sherry pour is 3 ounces
- Wine pour is 6 ounces

• Bartenders are to pour the spirits and wines with the label facing the guest, not “hiding”
labels while pouring.

• Brands are never to be substituted.

• Drinks are to be served in correct glasses. Bar must be stocked with all-purpose glasses,
martini, white and red wine glasses. No plastic glasses are permitted, unless used for
outside or pool-side service.

• All glassware must be handled only by the base or stem.

• All drinks are served with a beverage/cocktail napkin.

• Bottled beer is always served with a glass and beverage/cocktail napkin.

• The bartender must never leave a bar unattended.

• No drinking, smoking or eating is permitted behind the bar.

• No tip glasses, jars, or other containers are to be kept in view at the front bar.

• Ice scoops are to always be used. Hands or glass must never be used to scoop ice.

• All liquor brands must be merchandised and displayed on the back bar. This includes wines
and beers being served.

• The selling strategy in bars must be to offer all brands of spirits and as many wines as
possible from two adjoining tiers of the Gold Standard program.

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BANQUET BEVERAGE
SERVICE – SOPs
Bar Service Standards (continued)
• For potential calculation purposes, a liter of spirits yields 33 drinks (1 ounce portions).

Drinks Per Bottle of Spirits (for 1 ounce drinks — 1 liter bottle):

1 tenth = 3.3 drinks
2 tenths = 6.6 drinks
3 tenths = 9.9 drinks
4 tenths = 13.2 drinks
5 tenths = 16.5 drinks
6 tenths = 19.8 drinks
7 tenths = 23.1 drinks
8 tenths = 26.4 drinks
9 tenths = 29.7 drinks
1 bottle = 33 drinks*

* There are actually 33.81 fluid ounces in a liter bottle. We round down to the nearest ounce.

Note: When calculating the potential, round the number of drinks down to the
whole number. Example: .4 or 4 tenths equals 13 drinks not 13.2.

• Wine = 4 glasses per bottle, 6 ounces each — there are actually 25.4 ounces of wine in a
standard 750 ml. bottle of wine. We round down to the nearest ounce.

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BANQUET BEVERAGE
SERVICE – SOPs
Key Banquet Beverage Controls
• In all cases, control is key to a successful banquet bar operation. Some of these controls are:

- Potential liquor cost must be calculated for all events, for each bar.

- Blind cash drops for all cash handling positions must be made — See Accounting SOP.

- All cash drops must be witnessed by an associate in a department outside of banquets.

- Surprise audits of cash banks, ticket rolls and perpetual period stickers should take
place per SOP.

- Observe bartender actions at bars for counting methods or short-pouring.

- Enforce jigger use on all spirits-based drinks.

- Strict coaching and counseling when overs/shorts occur.

- Use perpetual inventory methodology and practices.

- Change storeroom locks and keys at least quarterly.

- If possible, integrate all storage into one central storeroom.

- No marrying of bottles is permitted.

- Partial bottles are only used on cash bars or packaged bars.

- Requisitions are used for all additions and deletions to inventory.

- Access to the central storeroom is limited and accessed only through the Loss
Prevention Department.

Cash Wine Sales Standards

• Whenever wine is not requested on the BEO, the planner must be asked if it is acceptable
for the hotel to place cash wine lists on each table. The list must have at least two offerings
in each varietal category with different price points. The hotel must be ready to accept cash,
credit cards, and room charges. Bottles must be presented to the host that ordered the wine
and opened as if it were a restaurant setting. Controls for cash, POS terminals or other
methods of charging to a room, product and credit card machines must be in place.
Incentive contests such as buck-a-bottle for servers are acceptable.

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SET-UP CHECKLIST –
BANQUET BAR
Check Bar Set-up, Check Mixers &
List Tools & Equipment QTY List Non-alcoholic QTY
bar cloths bar mixer for frozen and
bar mat blended drinks
bar spoon Bloody Mary mix
beverage/cocktail napkins bottled water — sparkling
blender (with two pitchers) bottled water — still
bottle/can opener cream and/or half and half
cocktail trays grenadine
complimentary dry snacks, nuts juice — cranberry
condiment tray juice — grapefruit
corkscrew juice — orange
garnish picks or toothpicks juice — pineapple
glassware: all purpose glasses, juice — tomato
Martini, white and red wine glasses, lime juice, bottled
Champagne flutes lime juice, fresh
gloves (Only used for preparing food/ Margarita mix
garnishes. Not to be used during service) milk
Hawthorn strainer (spring) mineral waters
ice simple syrup
ice scoops soft drinks — club soda
jigger, hotel-supplied soft drinks — diet
juice containers (Store-N-Pour) soft drinks — ginger ale
julep strainer (concave) soft drinks — Pepsi
paring knife & cutting board soft drinks — Sierra Mist
(Note: If the garnishes are precut, these soft drinks — tonic water
two items may be removed) sweet & sour mix
pourers
salt rimmer
sparkling wine closure
(clamshell stopper)
stainless steel shaker and glass
(Boston shaker)
stir sticks or sip straws
straws

(checklist continues on next page)

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SET-UP CHECKLIST –
BANQUET BAR
(continued)
Check Garnishes & Check Bar Brand
List Cocktail Ingredients QTY List Products Names QTY
Angostura bitters Spirits:
bar sugar and/or sugar packets Bourbon
celery stalks for Bloody Marys Brandy
cherries, stemmed Canadian whisky
cocktail onions Dry Vermouth
Kosher salt for Margaritas Gin
lemon twists Rum
lemon wedges Scotch
lime wedges Sweet Vermouth
nutmeg Tequila
olives, pitted jumbo Triple Sec
orange flags Vodka
orange slices Beers:
salt and pepper shakers Domestic — light
Tabasco sauce Domestic — regular
whipped cream & whipped cream Imported — light
dispenser Imported — regular
Worcestershire sauce Non-alcoholic
Wines:
White
Red
Blush
Sparkling

Check Additional Items for Specialty Bars or Guest Request

QTY
List (pineapple, flavored vodka, etc.)

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WEDDING BEVERAGE –
SERVICE STANDARDS &
STANDARD OPERATING PROCEDURES
Options/Upsell Opportunities
Clearly, a full bar, open throughout the event, would be the ideal scenario for every wedding
held in a Marriott hotel. However, if budget reduces the viability of that prospect,
the following list outlines alternatives to a full bar that could still meet everyone’s needs.

Revised bar availability

• Suggest opening the bar for a limited reception time prior to dinner, closing it during dinner
service (as long as wine is served along with dinner), then re-opening the bar after dinner.

Reception events
• Target a selection of beers, wines and mixed drinks, and serve each at reception stations,
as appropriate. For instance, pair two or three wines with the pasta station, create
a signature Margarita for the event and serve it at the main buffet line, and choose two or
three high quality beers that can be paired with items at a carving station.

Beer and/or wine bars

• A nice selection of either premium or back bar quality beers and wines provides
a compelling alternative to a full bar, and can speak volumes about the quality taste of
the wedding couple.

Champagne bars
• Either in addition to any of the other options, or as a stand-alone option, Champagne bars
serving both straight Champagne and a limited selection of Champagne cocktails could
be a great way of helping the attendees to celebrate the event.

Passed drinks
• Although not terribly efficient, one way to add a level of service while perhaps decreasing
cost is to pass selected drinks during a reception.

Morning/afternoon events
• While a full bar may be frowned upon for events held earlier in the day, a Champagne bar
serving Mimosas, wine bar, or Bloody Mary bar could be very desirable alternatives.
Additionally, don’t forget about the punch bowl. Wine, Champagne or spirit-based
punches offer a very celebratory way to include good cheer in a daytime celebration.

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WEDDING BEVERAGE –
SOPs
Options/Upsell Opportunities (continued)
Desserts and cordials
• An alternative to a full bar being offered after dinner is to provide an upgraded cordial bar
with dessert service. This works particularly well with a Viennese table or dessert buffet
service.

The Champagne toast

• If Champagne is used for the toast, it is not uncommon for the head table to be served a
“tête de cuvée” (super-premium Champagne), and the rest of the tables to be poured a high
quality, but less costly alternative.

Non-alcoholic alternatives
• When planning beverages, it is important to remember that there will be event attendees
who do not consume alcohol. For their benefit, as well as for the enjoyment of anyone else
who may prefer a non-alcoholic beverage, it is important to offer high quality, unique non-
alcoholic options. Some examples may include:
“Italian” sodas — This alternative approach to carbonated beverages blends high
quality fruit flavored syrups (Monin, Da Vinci, etc.) with soda water. The results are fresh
tasting, unique fruit flavored sodas (raspberry, apple, cherry, etc.) that are sure to please.
These same syrups can be added to iced tea to create fruit flavored iced tea.
Fresh fruit juices and ‘ades — Fresh lemon or lime-ade is a treat year round, as are
freshly squeezed fruit juices.
Bottled water — No longer just for white tablecloth restaurants or questionable foreign
cities, bottled water is the default in many restaurants today, and should be for banquet
events as well.
Non-alcoholic beers — There is still a certain badge quality associated with holding
a bottle of beer, even if you don’t drink. To appeal to those non-drinkers who wish to
fit in, offer non-alcoholic beers at all bars. Imported non-alcoholic beers are also growing
in popularity and have improved significantly in flavor profile.

Finally, garnish and presentation are just as important with non-alcoholic beverages as they
are with their alcoholic counterparts. Make sure that all drinks are attractively garnished with
unique, fresh fruit or other food items, and that they are served in high quality glassware that
shows that the bride and groom thought about them carefully.

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WEDDING BEVERAGE –
SOPs
Kosher – Alcoholic Beverages
The following liquors do not contain anything made from grapes and, therefore, are considered
Kosher:
Straight Bourbon Whiskey
Straight Scotch Whisky
Straight Rye Whiskey
Single Malt Scotch Whisky
Rum
Gin
Unflavored Grain Vodka
Tequila
Blended Scotch Whisky
Soft Drinks*

* Soft drinks can usually be assumed to be Kosher, except for grape flavors.

The following liquors do contain grape derivatives or questionable ingredients, or may have
been prepared under questionable methods:
Champagne
Sherry
Cognac
Vermouth
Brandy
Grappa
Sangria
Cream Liqueurs
Certain Cordials*

* Certain liqueurs and cordials may or may not be approved (Amaretto, Kahlua, Campari,
etc.). Check with the Mashgiach overseeing the event.

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WEDDING BEVERAGE –
SOPs
Kosher – Alcoholic Beverages (continued)
Kosher Wines
Wines must be produced under special handling procedures. Here are some commonly asked
questions on Kosher wines:

How are Kosher wines made?

They are produced exactly the same way as non-Kosher wines except that all handling and
production, from receipt of the grapes through bottling, are carried out by personnel who
are supervised by a Rabbi. All elements of additives used in the production must either be
Kosher-approved or from a Kosher source.

What is the significance of the P notation next to the ®?

The “P” indicates that the wine is guaranteed not to have been produced with any grape
products, and is thus Kosher for Passover.

What does “Mevushal” mean?

This indicates the wine has been flash-pasteurized to a temperature of 175° F, and may
therefore be served by a non-observant person to an observant person. “Mevushal”
renders the wine universally Kosher.

Is flash-pasteurization harmful to the wine?

It is not harmful to the wine, but neither is it beneficial. Its effect on white wines is usually
not perceptible; the effect on red wines softens the structure and reduces the prominence
of the tannins.

Why are Kosher wines more expensive than commercially-produced wines?

In order to produce wine under the rules of the Union of Orthodox Jewish Congregations,
the process becomes labor-intensive, meticulously pure and time-consuming. Hand-crafted
products are inevitably more costly to produce.

How do traditional Kosher wines differ from those made by more comtemporary
producers?
Kosher wines were traditionally made in a sweet style, first from fruits and raisins and later,
when first produced in the US, from the vitis labrusca vines indigenous to the New World.
Contemporary producers of Kosher wines are producing them for a sophisticated market
from high-quality vitis vinifera grapes (the European-styled varietals commonly known today
such as Merlot, Cabernet Sauvignon and Chardonnay) in a fully dry style that is far more
compatible with foods than the traditionally-styled wines.

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WEDDING BEVERAGE –
SOPs
Corkage
Whether in an attempt to reduce costs, or to offer specially selected beverages that are not part
of the hotel’s offerings, bridal couples are increasingly asking about the prospect of bringing
their own alcoholic beverages to their weddings. In many jurisdictions, this is simply illegal.
Check with the local liquor licensing authority to determine applicability. If corkage charges are
permitted by law, it would be wise to be prepared for the question by establishing a hotel policy
in advance. Any policy should take into account the following cost factors:

Labor
Ensure that the labor of the server/bartender is partially covered by the corkage fee, as is the
labor of the staff who will wash the glasses, etc.

Garnishes
Accompaniments to the drinks also have costs that should be covered by a corkage fee —
garnish, ice, mixers, etc. should be factored into any corkage charged for spirits.

Profit
Alcoholic beverages are a great source of profit during a wedding event. If guests bring
their own, a portion of the profit contribution should be recovered through the corkage
charged. One approach to corkage is to add a per person charge to the cost of the
wedding, rather than a per bottle fee. This approach does not depend on volume to recoup
costs, and is often easier to justify to the wedding organizers.

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SERVICE
Suggested Wine List Set-Up
Where — The first rule of banquet wine lists is that they should be prominent. Too often,
banquet lists are hidden deep within the presentation package — an afterthought for the venue
and the guest.

What — Just as choices are offered in the food menu, you should offer varied choices in wine
at an affordable price, so the guest is in the driver’s seat. Although we specify Tier 1 wines,
the reality is that we can offer similar pricing for many of our other Marriott Gold Standard
offerings.

How — List your selections in the progressive list order, so banquet sales pros can explain which
wines are lighter-styled, and which are fuller in body.

Pricing Strategy
First, check the competition. Your wine pricing should be in line with your competitive set,
period. That said, creative pricing alternatives can give you a competitive edge. For example:

Consumption-pricing versus inclusive pricing

Wine always seems an expensive add-on when the guest has no control over the number of
bottles opened, and the wine is priced per-bottle, on consumption. Consider offering price-
inclusive options, especially for corporate functions (conventions, meetings, etc.) and social
events (weddings and parties). Here’s how:

Offer a price-per-guest, including wine — The dinner price includes white and red wine
throughout the meal. You can offer your Tier 1, plus the comparable-cost Tier 2 selections
you carry. Increase your per-person dinner price by a little, perhaps the price of 2 glasses
in your lounge or room service, or half a bottle of your Tier 1 wine.

The result — The dinner tastes better and the guest enjoy it more, with wine; the host is
worry-free, and proud of the fine event; the evening is more beautiful, with wine; the
bottom line is vastly improved. This last point can’t be over-emphasized. For most
events, the wine consumption will be modest in comparison to the extra revenue and
bottom-line profit booked. For weddings or other wine-centric functions, increase your
price a bit if warranted to reflect the extra depletions.

Finally — Control what you open! With this strategy, the incentive is to give great service,
not open bottles willy-nilly (as it should be).

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BANQUET BEVERAGE
SERVICE
Specialty Banquet Bars & Upselling Ideas
Specialty Banquet Bars

Wine and Food Pairing

Wine tastings and/or wine receptions are increasingly popular as social and corporate events.
Wine-and-food-pairing buffet “stations” make for a fun and unique reception or dinner. For
each station, create attractive signs featuring the theme, and listing the food and wine pairing
for that station. A take-home menu of all the stations’ wines and foods makes it fun and
memorable for guests to mingle and try all the different pairings. See the ideas below, or
develop your own based on your property’s signature dishes, or foods that are specialties of
the local area.

Suggested wine and food pairing buffet stations:

Antipasti and Italian Chianti or Prosecco

Sushi and sparkling wine or Riesling
Hand-crafted cheese and wine
Tex-Mex and white Zinfandel
East meets west: dim sum or stirfry with California wines
Port and chocolate or petits fours
Raw bar with Riesling
“Big” reds and barbecue
California Chardonnay and clambake fare
Ceviche and Sauvignon Blanc
Beaujolais and bistro fare — charcuterie, patés and terrines
Bubbly and eggs Benedict
Chianti and a pasta station
Oysters and Sancerre (Sauvignon Blanc)

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BANQUET BEVERAGE
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Specialty Banquet Bars
& Upselling Ideas (continued)
Spirits, Beer and Specialty Themes

Presenting cocktails and specialty beverages in creative ways can add enormous cachet, class
and “buzz” to an event. They can be themed to the occasion, the season or the group.
Specialty drink “bars” can be paired to food buffet stations for a dramatic, and delicious,
presentation. For example:

• Beverages themed to the group — For an international business meeting, honor the
attendees with beers or wines from their home “port of call.” For a wedding, choose
beverages with names or origins that pay tribute to the couple’s family heritage.

• Local specialties — Offer signature Margarita bars in the southwest, a wine bar featuring
local wines (California, or whatever), a tropical drink bar, your best local micro-brews, country
“lemonade” for grownups, or whatever’s fresh in your marketplace.

• Beer and spirits pairings — Most guests love to sample new pairings and new tastes. Here
are some to try:

Barbecue and brew

Stout and oysters
Vodka and caviar or gravlax
Margaritas and Mexican food
Mojitos and Cuban sandwiches
English ales and roast beef, prime rib or Beef Wellington
Cordials and desserts
Classic cocktails-and-canapé bar featuring Martinis and Manhattans
Mai Tais and luau fare such as roast pork and pupus (Hawaiian appetizers)
Australian beer with “shrimp on the barbie”
“Mocktail” bars for childrens’ events
Beer and barbecue
Microbrews and meat (rotisserie, carving, or churrascaría presentation)
Sake and sushi/sashimi
Sake and a dim sum, stirfry, or noodle station

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Specialty Banquet Bars
& Upselling Ideas (continued)
Upselling Banquet Wine: Keep it Simple, Make it Special

Which wine?
For sit-down or buffet dinners, recommend a white and a red, and suggest that both be offered
throughout the meal. “Rules” about color and food-matching are old hat — everyone will enjoy
the occasion best when they can drink what they like.

“What was that wine we had?”

A printed menu, including the wine names, is an easy guest amenity that helps attendees
remember the wine and food, and the occasion.

Wedding wines
• Bubbly options for the reception and toast have never been broader or more affordable. When
the group size makes French Champagne too costly, consider cava from Spain, Prosecco from
Italy or sparkling wines from the United States. You get great flavor for a great price.

• Consider wine-inclusive pricing. During the festivities, the couple and their families
shouldn’t have to be pre-occupied with worrying that every cork pulled is another line-item
on the bill. A savvy venue can offer a quality menu that includes delicious wine and food,
within budget, priced per guest in a way that guests can understand — that is, all-in-one.

• You are making memories — consider wines that reflect the origins of the families being
joined, or from places where you’ve traveled or worked. A wine from Argentina, the land
of the tango, symbolizes that “it takes two.” A local wine will linger in memory — Texas
Chenin Blanc, Rhode Island Vidal, Arizona Cabernet, for example — by adding a home-
grown, truly distinctive touch.

• Wine isn’t just for the ceremony. As bridal-party gifts or in-room amenities, a bottle, with
a family recipe, is wonderful and personal.

• For dinner selections, you can branch out from Chardonnay, Cabernet and Merlot. For whites,
Pinot Grigio and Sauvignon Blanc are both crowd-pleasing and food-versatile. For reds,
consider Australian Shiraz or American red Zinfandel.

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