Partial tent Bookings

Setup & SOP

DRESS CODE:

EVENT MANAGER (NAME):

Put up closed signage and welcome sign "whatever client would like it to say" on music stand at tent division. Put out stanchions to divide the space.
Make sure heaters are on
Instruct server on set up
Put on guest's Spotify playlist: saved on iPad with connection to bluetooth speaker
Enter POS intructions - close out Admin tab - open Master tab for server

EVENT SERVER (NAME):

Set space per this layout: If catering: put two picnic tables in "L shape" in the back right of the tents. Space the rest of the furniture for flow and comfortability of guests
Set space per this layout: If no catering, move one of the 3 picnic tables in the space to the left side of the tent (put it vertically) to replace 2 of the green square tables. Space the rest of the furniture for flow and comfortability of guests. Total furniture in the space should be: 3 picnic tables with benches, 1 green square table with 4 chairs, 1 small green round table with 2 chairs.
Cover catering tables with tablecloths
Gather catering risers, food signs and stands, menu holders, bev naps, flameless candles
Polish xx black-rimmed plates & forks/knives and put on linen-lined tray
Set up catering table for service
Put out flameless candles and votives on tables.
Put out MB menus in holders.

EVENT SUPPORT (NAME):

SCHEDULE

Schedule goes here!

BREAKDOWN:

Server: Clear menu display holders, remove menus, and bring to MB. Reset furniture to normal yard layout. Put away event materials.
Event Support: Assist server in resetting the space for regular service.

POS Instructions:

TAB 1- ADMIN TAB

Admin Fee: $

Tax: TBD

Close out to Tripleseat

TAB 2- MASTER TAB

Event Remainder of Beverage Minimum: <$

Event Food:

Tax: TBD

Auto-Gratuity: 20% (approx $)

Split check. Apply deposit of $xx and close to Tripleseat.

Close remainder out to Tripleseat.

EVENT MANAGER:

guests should be out of the space by the time one-hour prior to start of the event
back three picnic tables and 2 green square tables are designated for Partial Yards
stanchions should be placed inside tents to separate the space, along with sign saying time space is closing, and chalkboard sign and music stand, closing it off to the general public
put reserved signs on each table
distribute regular, printed beverage menus or custom menus
If catering is arranged, one or two picnic table should be allocated to food (risers, signage, tray with silverware, napkins, and a linen) in an L format
when client/host arrives to the space (up to 30m prior to start time) these steps should be all be completed.

SERVER:

Server will be responsible for taking drink orders, serving catering platters, and assisting client with anything else they need.
Support staff (managers, other servers, and back waiters) should assist server with these tasks if it becomes busy or have extra time, especially clearing the space.
Regular drink orders should be ordered via the event server. Individual tabs can be started, but should NOT have a table assigned so they can be accounted for in "Custom" transactions, as outlined in the Beverage Minimum SOP

Closing an event:

25-30 minutes prior to the end of the event time, start to do last call - ask guests if they'd like any additional drinks before we begin closing tabs. All last call drinks should be served no later than 15m prior to the end of the event time. Add'l staff should assist in making sure these drinks go out quickly so guests have time to enjoy them before the end of the event.
At this time, calculate the minimum spend, and build the master/event tab. Instructions will be outlined in the prep email to staff.
If there is leftover catering, ask the client if they'd like boxes to take it home. If not, clear the buffet.
Event Manager/MOD should follow POS intructions to close out Master event tab.
At the end of the contracted time, let the client know guests should begin clearing out so we can seat our next parties.

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