Entertaining Planner€¦ · The Starkey Entertainment Planner was developed for Starkey...

Entertaining Planner

Copyright © 2010 Mansion Publishing

Starkey International

ENTERTAINING PLANNER

By Mrs. Mary Louise Starkey First Lady of Service Starkey International


M R S . S T A R K E Y ’ S

Entertaining Planner

A G u i d e f o r P r i v a t e S e r v i c e P r o f e s s i o n a l s

By

Mary Louise Starkey

T h e S t a r k e y A p p r o a c h t o S e t t i n g a n d A t t a i n i n g

P r i v a t e S e r v i c e S t a n d a r d s


Mansion Publishing Inc.

First Copyright, 1989 Mansion Publishing Inc. May 2007 Edition Last Modification: 07/10/17 For information about this text or material within contact: Starkey International Institute for Household Management Inc. 1350 Logan Street Denver, CO 80203 USA Phone: 303-832-5510 Fax: 303-832-5015 E-mail: [email protected] All Rights Reserved. The information and material contained in this text is the sole property of Mansion Publishing Inc. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means ˗˗ graphic, electronic or mechanical, including photocopying, electronic scanning, recording, taping or information storage and retrieval systems ˗˗ without the written permission of the copyright owner. Excerpts from The Original Guide to Private Service Management: Copyright 2008, Mansion Publishing The management system described in this manual is protected by one or more U.S. Patent applications. Patent No. US 6,745,200 B2 ISBN –


Service as a State of Mind…


Starkey International The Starkey Entertainment Planner was developed for Starkey International Graduates. It consists of information gathered by Starkey over 20 years of hosting formal dinners and other entertaining events. It is also part of the Starkey Household and Estate Management curriculums. The formal dinners were hosted for non-profits, potential clients, military personnel, and friends and benefactors of Starkey. They were typically nine-course dinners, with 12 seated at the table. They were black tie events consisting of all service styles including traditional more formal courses and mirrored service. Through trial and error, and there were many, we learned what worked for all groups; and, what could be utilized for almost any style of entertaining, cultural or ethnic expectations, family traditions, military formality, or charity fundraising events. Most people who love to entertain have never learned how to plan out their vision of a successful event; rather, they often rely on uneducated or under-experienced caterers, staff or hotels to do it for them. This Entertaining Planner can be used for hosting Barbecues to Formal Dinners and everything in between. It assists both the Principals and Staff in fully understanding what is expected. It addresses all the Technical and Staff Organization needs. This Planner includes a variety of self-describing and user-friendly forms. These forms were designed to help you set up your overall Entertainment System. Most Principals complete an Entertainer Planner well in advance of the designated date. They present it to the staff early so they may get the food, wine, alcohol, china, crystal, silver, linens, decor, flowers, candles, and overall service flow determined. It also gives time to determine what you would like to experience, who are the invited guests, learn their availability, their alcohol preferences, and food allergies which can be very diverse. This also provides an interactive tool for communication between the Principal and Staff – the Host, Household Manager, Chef, Table Servers, Housekeepers and Valet as well as other staff members – to adequately plan those special parties and projects. Finally, it identifies all inventory and costs. If your Service Standards are not being met in Entertaining, you will be able to see whether adequate time is being allotted. If not, it will allow you to determine where the time is being spent and to reassess your Standards and your staffing needs. Often Hosts pre-determine what family dinners should look like, what your business dinners are, and what your foundation might expect. They can anticipate by filling out the Entertainment Planner, edit the invited guests and other aspects you might want. It’s your dinner and it should show your vision! Know what you want.

Service as an Expertise Starkey baseline: It typically takes 8 hours to fully prepare for a formal dinner.


THE BALLET OF SERVICE F O R M A L D I N N E R A N D E N T E R T A I N I N G

E V E N T P L A N N E R F O R M S

Host/Hostess

Date: Time:

Occasion

Type:

Director/Household Manager

Location:

SERVICE STANDARDS

Ambience Location Table Setting Style: Decorations/Flowers

Apéritifs Sitting Room

Linens

Exterior Lighting Dishes/China

Interior Lighting

Main Event Dining Room

Flatware

Valet Parking Yes No

Glassware

Door Greeting Yes No

Dessert Dining Room

Silver Serving Dishes

Coat Check Yes No

Candles

Music/Musicians

Coffee/Tea Sitting Room

Place Cards

Staffing

Menu Cards

Staff Attire

Cigars/Cordials

Centerpiece

Cleanup

Parting Gifts

ADDITIONAL NOTES


THE FORMAL DINNER

Hostess: Date: Time:

Location: Theme:

Arrival time: Attire:

Departure Time:

Valet Parking Yes No

GUESTS: (Write names exactly as they are to appear on table card)

Names Telephone Alcohol Meat Allergy Caffeine Cultural/Religious Tradition

Nos

Household Manager: Total OCCASION: DATE:


THE MENU

OCCASION: DATE:

SELECTION DRINK CHEF SERVICE STYLE SERVICE PIECES


SERVICE STAFF

Chef/Caterer

Host/Hostess

Kitchen Staff: #

Food Servers: # Captain: Sommelier: Servers:

Valet Parking: #

Wine Services: # Captain: Sommelier:

Door Greeting: # Coat Check:

Cleanup: # All Staff

ADDITIONAL NOTES OCCASION: DATE:


SEATING CHART Host

Host 2

*change color if male or female *change table shape as needed


LOGISTICS AND PLANNING

Person

Time

Setup/Activity

SUGGESTIONS:


ORDER OF SERVICE Course Time Equipment Style Clear Prep Staff


ENTERTAINMENT FAVORITES

Favorites Category CATEGORY NOTES (UNLIMITED)

Allergies Food Other

Beverage-Child

Beverage-Alcohol Wine Other

Beverage-Soft

Beverage-Hot

Books/Reading/ Writer(s)

China Preferences

Flatware Preferences

Event Style Home Decorating Preferences

Fabrics Styles Colors Atmosphere

Entertainment/ Recreation

Activities Movie(s) TV Show(s) Sport(s) Hobbies Other Relaxation

Special Friends

Linen Preferences Magazines, Journals, Newspapers


Favorites Category CATEGORY NOTES (UNLIMITED)

Music Preferences (Background for Entertaining)

Personal Space (Quiet Time)

Physical Limitations Season(s) of Year

Silver Preferences Everyday Entertaining


HOUSEKEEPING TASK SHEET FOR EVENT PREPARATION

Area Time Description of Work Product

TOTAL TIME


ENTERTAINING STANDARDS FORM Entertaining Standards: Each entertaining event averages 8 hours of prep time plus 4 hours for each event.

Areas of Need

Notes

Entertaining style

Style of events

Flower arranging

Use of china, silver and crystal

Styles of service, developed ambiance

Caterer

Use of table linens and care thereof

Guests and high-profile involvement

Wine, the marriage of foods and wines & wine cellar

Beverages, alcohol

Varied dining venues

Amenities, and gift wrapping center and system

Entertaining management system


S T A R K E Y I N T E R N A T I O N A L

DAY IN THE LIFE™ OF:

Times

Work Description


STAFF CALENDAR INDICATE TIMES OF REGULAR STAFF COVERAGE ON EACH DAY - FROM ___ A.M. TO ___ P.M.

STAFF CALENDAR Day:

Date:

Mon Tues Wed Thurs Fri Sat Sun

Household Staff


ENTERTAINMENT EXPENSES

Tracking # Event Est Attend DATE Acct #

Expenditures Food Cost 1. Paid To

Amount Paid

2. Paid To

Amount Paid 3. Paid To

Amount Paid

4. Paid To


Amount Paid

6. Paid To


Amount Paid

8. Paid To


Amount Paid

10. Paid To


Amount Paid

12. Paid To


Amount Paid

14. Paid To


Amount Paid

16. Paid To


Amount Paid

18. Paid To


Amount Paid

20. Paid To

Amount Paid

Sub Total $0.00 Beverage Cost 1. Paid To

Amount Paid

2. Paid To


Amount Paid

4. Paid To


Amount Paid

6. Paid To


Amount Paid

8. Paid To


Amount Paid

10. Paid To

Amount Paid


Sub Total $0.00

Tracking #

Event Est Attend DATE Acct #

Expenditures Decoration Cost 1. Paid To

Amount Paid

2. Paid To

Amount Paid 3. Paid To Amount Paid 4. Paid To Amount Paid 5. Paid To

Amount Paid

6. Paid To


Amount Paid

8. Paid To


Amount Paid

10. Paid To

Amount Paid

Sub Total $0.00 Miscellaneous Cost 1. Paid To

Amount Paid

2. Paid To


Amount Paid

4. Paid To


Amount Paid

6. Paid To


Amount Paid

8. Paid To


Amount Paid

10. Paid To

Amount Paid

Sub Total $0.00 Total Cost $0.00


FORMAL DINNER PRODUCTION SCHEDULE

Monday Tuesday Wednesday Thursday Friday

Passed Hors d ‘Oeuvres

Fried Shrimp Toasts Parm Tuiles w/ Tomato Salad Blinis Napoleons w/ Caviar Melon Cucumber Mélange w/ Feta Appetizer Calif. Roll w/ Wasabi, Ponzu Sauce Finger Bowl Orange Oil Soup Beet Consommé Fish Course Crab Soufflé Intermet Grapefruit Campari Main Course Quail in Nest w/ Hazelnut Mousseline Polenta Fig and Barbara Sauce Vegetarian Alternative Vegetable Mousseline Salad and Cheese Baby Red Lettuce w/ EVOO and Orange Goat Cheese Dessert Black Forest Cake White Chocolate Chantilly Amenities Chocolate Dipped Fruit Chocolate Truffels


FOOD PRODUCTION CHART

Menu Component 1:00 1:15 1:30 1:45 2:00 2:15 2:30 2:45 3:00 3:15 4:00 Plate and Garnish


BAR CHECK LISTEquipment

Shaker Strainer Jigger Bottle Opener Can Opener Juicer - handheld Muddler Cork Screw Ice Scoop Ice Bucket Bar Spoon Cutting Board Channel Knife All-Purpose Pitcher Paring Knife Blender (optional) Bar Towels Toothpicks

Mixers Cola and Diet Cola 7 UP Ginger Ale Sweet and Sour Club Soda or Seltzer Water Tonic or Quinine Bloody Mary Mix

Bitters Grenadine

Juices Cranberry Orange Tomato Grapefruit Ice and Bus Tubs

Trash Can and Plastic Liners

Garnishes Green Olives, Lemons, Limes Maraschino Cherries, Oranges Cocktail Onions Celery Tabasco Garnish Caddy

Well Liquors Vodka Gin Bourbon Canadian Whisky Scotch Whiskey Rum Tequila

Brandy Vermouth, dry and sweet Beer Wine and Champagne Call Liquors As needed Glass Ware Tall glass – highball Short glass – rocks Martini glass Pilsner Champagne Flute Coupe (Marie Antoinette) Stem glass – red or white wine


FLAVOR PROFILE

Name____________________________________

Favorite Flavor __________________________________ BREAKFAST: LUNCH: DINNER: SNACKS: COMFORT FOODS: LIKES: DISLIKES: BEVERAGES: ADULT BEVERAGE: FOOD ALLERGIES:


GUEST BIOS EVENT DATE

NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME

Entertaining Planner€¦ · The Starkey Entertainment Planner was developed for Starkey...

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