In my 67 years in the hospitality industry I’ve experienced both forms of Service, A la Carte and Banquet/Catering. I’ve  worked my way from the A la Carte floor to the Banquet floor, from managing and owning restaurant operations to becoming a Banquet Captain, Maitre d’, Banquet Manager, Director of Catering & Hotel GM.  I’ve experienced it all and now I teach it all.  Presently I’ve divided my percentage of training in both fields into 60% A la Carte and 40% Banquet/Catering for A la Carte seems to have many more service problems.

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