Confrerie de la Chaine des RotisseursBailliage du Kuwait

Before Guests Arrive

The divine is in the details and so, some say, is the devil.

Always do a quick but thorough walk through just before the guests begin to arrive. Check to see that the entertainment is ready, the candles are lit, the drinks are ready, the lights are dimmed or beamed up, and the correct number of place settings is on the tables. Talk with the wait staff to be sure they understand what is expected of them at a Chaîne event. (See Basic Rules for Chaîne Events and Instructions to the Wait Staff. Print copies of each of these pages to share with the host establishment staff.)

Stick your head in the kitchen; let the kitchen staff know that you are looking forward to their very best performance.

Accolades and Awards

The staff responsible for preparing and serving the dinner should be invited into the dining room at the end of the event (usually after the last or dessert course is served) to be recognized and thanked. The Chef is usually asked to introduce the kitchen staff, and the Maitre d' or Captain is asked to introduce the waitstaff. In situations in which the Owner, General Manager, Food and Beverage Manager, or others in management are present, they should be invited to come forward to join those being thanked.

Greet each guest warmly and spend time making each one feel welcome. Make sure each person knows where to get a drink. As you greet the first guest, realize that the party has begun, it is building its momentum, and that you and your committees have done everything possible to create a great party. Trust that the affair will be a huge success.

The Bailli or Dinner Chair should express the Bailliage's appreciation and may elect to award presentation plates, plaques, certificates of merit, and/or gifts to the Chef and other members of the staff. The National Administrative Office has Chaîne pewter and china plates available as well as preprinted certificates of merit. Alternately, Bailliages may have these items designed themselves.

Gift ideas include book on a relevant subject, or a gift which ties in with the theme of the dinner. Sometimes gifts are presented to Members of the Bailliage who have helped with the planning of the event.

Welcome

Greet each guest warmly and spend time making each one feel welcome. Make sure each person knows where to get a drink. As you greet the first guest, realize that the party has begun, it is building its momentum, and that you and your committees have done everything possible to create a great party. Trust that the affair will be a huge success.

Remember that confidence is essential when you are acting as host. Don't forget that as Bailli you are the master/mistress of ceremonies and as such you set the tone and direct the event - sometimes quite literally.

After Dinner

There's no better way to end a great meal than with coffee. These days, a selection of fine cigars might be offered, as well.

Reception

Begin with a bang, not a whimper! and elegant hors d'oeuvres will always be good starters, unless, of course, the theme dictates otherwise.

The Reception is customarily 30 to 45 minutes long -- long enough to set a tone of conviviality, allow members to become reacquainted, introduce guests to members but not so long that palates will be over-indulged and, therefore, dulled.

A reception is just that: a social function which serves as time for receiving and welcoming guests. Light offerings of food and drink during this gathering time are traditionally considered the signs of hospitality. It is preliminary to the dinner, which is the central focus of the evening.

Evaluting the Event

Expressing Thanks and Evaluating the Event

Be sure to write a complimentary note of thanks to the professionals with whom you worked at the host establishment, with a copy to their employer or immediate supervisor. Everyone loves praise for a job well done and a letter for the portfolio or scrapbook is very much appreciated.

After every event, at the next scheduled Officers Meeting, it is important to spend time discussing the positives and negatives of the recent function before moving on to the work of the next event. It is always instructive to review the successes, which bear repeating, and the things that went wrong, to avoid repetition.

Be sure your members realize that at Chaîne events they must never express criticism themselves directly to any of the establishment's personnel. Instead, any negative comments should be communicated to the Bailli or, in his or her absence, to a local officer.

Commentaries and Other Information

Commentaries and Educational Material

A short commentary about the food is often desirable, especially if extensive research has been done in order to plan and execute the menu or if special ingredients are being used. Such a commentary is usually presented by someone from the host establishment, the Vice Conseiller Gastronomique, or the Vice Conseiller Culinaire, or a guest expert. The commentary is to be scheduled between courses in such a way that it enhances the enjoyment of what is being served.

In addition to a commentary, or in its place, some Bailliages include information about the food as part of the printed menu.