The document provides an event operations plan with the following key details: 1) Service objectives including zero accidents, 4/5 guest satisfaction score, zero complaints, and 80% return rate. 2) Organizational chart and staff roles. 3) Detailed timeline and tasks for staff preparation, rehearsals, service periods, and wrap-up. 4) Guidelines on uniforms, grooming, floor plan, and service sequence.

1. FOH
• Service Objectives
• To have a zero-accident operation during the whole
event.
• To get an average score 4 of guest satisfaction with
service.
• To have a zero-complaint operation during the event.
• To achieve 80% of guests’ intention to return to Bistro
1979.

2. Organizational Chart

3. Operation Plan: grooming
All
★ Uniforms are needed to be clean and well- ★ Hands and fingernails are needed to keep
pressed. clean
★ Perfumes or fragrances are not allowed, only ★ Jewellery is not allowed
accept light deodorants ★ Plastic watches are not allowed
Female Male
★ White shirt, black vest, bow-tie (we will
provide it), black skirt, black low-heeled court
shoes (polished), black stockings, name ★ White shirt, black vest, bow-tie, black
badges trousers, black shoes (polished), black socks,
★ Hair: must be off shoulders at all times and name badges
tied back as a bun and pinned up away from ★ - Hair: must be tied neatly
face
★ Discreet make-up is needed

4. Costume

5. Floor Plan

6. Operation Time Task PIC/ Staff Remarks
15:15 - 15:30 Arrival of Staff -Please be punctual and get changed!
UNO
- Check attendance
15:30 - 15:50 1st Briefing
- Job allocation (Mise-en-place)
- Schedule of the event Chester
- Floor plan (Cover setting)
15:50 - 17:30 Mise-en-place (Customer Service Area) UNO
Table Clothes
Ruby -Make sure using the correct side of table
- Unfold table clothes
Christine clothes to cover the table
- Iron table clothes
Fold Napkins
- White napkins for iced water x 8
Jackie/Ruby
- White service cloth x 20
- White napkins (Three-waves style) x 80
Polish Cutlery -Use HOT water
- Starter fork x 80 -Add one lemon slice
- Starter knife x 80 -Use a towel
- Soup spoon x 50 -Fingers never directly contact with silverware
- Joint fork x 80 Sa/Michelle/Echo -No fingerprint on cutlery
- Joint knife x 80
- Korean chopstick x 80 pairs
- Dessert fork x 75
- Dessert spoon x 75
Restaurant Set-up -Divide the work in advance
Ruby/Jackie/Melody/ -
- Refill condiments Refer to sideboard setting list and floor plan
Shawn/Mia/Sa/
- Set up sideboard & trolley -Use table clothes to cover the trolley
Michelle/Echo
- Set covers
Reception Set-up - Refer to floor plan and reservation list
- Reconfirm the bookings before 1630 Chester
- Reception setup Hansoo
Cashier Set-up
- Handling cashing and safe box
- Turn on POS system
Christine
- Supply of guests checks and patty cash

7. Operation Time Task PIC/ Staff Remarks
15:50 - 17:30 Mise-en-place (Bar Area) Brenda
Checking Refer to requisition form
-
- Check stock and suppliers
Brenda
Setting-up -Both Bistro 1979 and Vinoteca
- Check and switch on bar equipment
- Prepare ice for service and glass racks Karolyn
- Clean all bar surfaces and implements
- Prepare round tray x10
Production Brenda/
- Prepare ingredients Karolyn
Polish Glassware - To clean them in the kitchen by using the
- Water glass x 40 steamer
- Red wine glass x 5
- White wine glass x 5 Melody/
- Rock glass x 35 Shawn/Mia
- Martini glass x 40
- Highball glass x 20
- Beer glass x 20
Mise-en-place (Other Area) Bobo
Decoration
- Table decoration UNO/Bobo
- Wall decoration
In-house Devices Checking
- Check operation of projector and sound system
UNO/Bobo
- Play and check music and video
Dinner Activities Rehearsal Chester -Check the time for each activity and microphone
Prizes Handling
- Check and store prizes in a safe place
- Set up lucky draw box
Chester
- Prepare prizes list and record of winners

8. Operation Time Task PIC/ Staff Remarks
17:30 - 18:00 Checking
- Cleanliness of all glassware and cutlery
UNO/
- Cover setup
Chester
Break Time
ALL -Refer to Uniform & Grooming standards
- Make-up and costume
18:00 - 18:10 2nd Briefing
- Remind service sequence
- Targeted sales of promotional drinks UNO -Ensure two-way communication
- Note guests’ special requests
Grooming Checking UNO
18:10 - 18:30 1st Round Rehearsal (FOH)
Role-play key steps and tasks
- Runners Christine
- Captains and servers UNO/Bobo
- Hostess Chester
- Bar Brenda
18:30 - 18:45 Final Rehearsal (FOH + BOH) ALL
18:45 - 19:00 - Standby & Clean up ALL

9. Operation Time Task PIC/ Staff Remarks
19:00 Dinner Begin
19:00 - 20:15 Meal Period
ALL
- Assorted Korean Cold Dishes
19:15 - 20:30 Meal Period
ALL
- Appetizers
19:30 - 19:35 - Acknowledgement of sponsors and
Welcome Speech
Chester performers
(On-going service)
- In Cantonese (if no foreign guests)
19:45 - 21:00 Meal Period
ALL
- Main Courses
20:15 - 21:30 Meal Period
ALL
- Desserts
20:30 - 21:45 Meal Period
ALL - Production in Vinoteca
- After-dinner drink service
21:00 - 21:15 Live K-pop Dance Performance
Chester
(On-going service)
21:15 - 21:30 Lucky Draw
Chester
(On-going service)
20:30 - 21:35 BOH Thank You Speech
BOH Team
(On-going service)
21:30 - 22:00 - Deliver when guests having after-dinner drink
Deliver comment cards ALL
- Get from cashier
21:45 - 22:00 Farewell ALL
22:00 - 22:30 -Station
serving staff are responsible for the
cleaning tasks of their own station
Clearance ALL
-Please kindly stay behind until the debriefing
finished
22:30 - 22:45 Debriefing + Group Photo UNO+ALL - Thank you everyone

10. Service Sequence
Service Utensils/
Stage of Service Details Staff Remarks
Style Tools
-Greeting by saying ‘How are
Meet and welcome guests Hostess / /
you?’ in Korean
Pen/TMS/ -
Check with reservation list Hostess / Address guests by last name
Reservation list
Re-confirm if any special
Hostess / / /
1. Guest arrive requests(Vegetarian, birthday etc.)
Escort and seat guests Hostess / / /
Introduce station servers and captain to Captains/
/ / /
guests Servers
Captains/
Ask guests if their coats need to be handled / / /
Servers
2. Unfold napkin Pick up the folded napkin from the table and Captains/ - Serve in ‘Lady First, Host
open it with right hand / Napkins Last’ sequence and from
Servers
guests’ RHS
Place it across the guest’s lap from guests’ - Refold the napkin (triangle)
right hand side (RHS) and place on the table (RHS)
Captains/
/ Napkins when guests leave table
Servers

11. Stage of Utensils/
Details Staff Service Style Remarks
Service Tools
Present promotional drink, beverage and - Suggestive selling
wine list to the guests (the tent card) Captains/ Tent card/ - First recommend promotional
/
Servers Wine list drinks and wine on tent card
Take the beverage orders - Record order in ‘Lady First, Host
Captains/ Captain’s Last’ sequence and from guests’
/
Servers Order/ Pen RHS
Transfer orders to Cashier and Bar - Keep 1 copy (Pink) of order
sheet
Captains/ - Give 1 copy (White) of order
/ Order sheet
Servers sheet to Cashier
- Give 1 copy (Yellow)of order
3. Take and
place order of sheet to Bar
promotional Input POS Cashier / POS /
drinks Prepare the beverages Beverage - Record sales
Bartender /
sales list
Serve beverages; and Offer iced water to - Double check the table
the guests without ordering any drinks number and quantity before
serving
- Serve in ‘Lady First, Host Last’
Captains/ sequence and from guests’ RHS
/ Tray
Servers - Collect the glass when the guest
finished and ask if he/she would
like to order more
- Transfer the glasses to the
Glass Return section