Entertaining Planner
Copyright © 2010 Mansion Publishing
Starkey International
ENTERTAINING PLANNER
By Mrs. Mary Louise Starkey, CEO and Founder
Copyright © 2010 Mansion Publishing
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
Copyright © 2010 Mansion Publishing
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 – 978-0-9908702-7-2
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Service as a State of Mind…
Copyright © 2010 Mansion Publishing
Starkey International This Entertaining Planner can be used for hosting barbecues to Formal Dinners. It will assist you to orchestrate all the Technical and Staff Organization needs. The following forms are designed to help you set up your Entertainment system. They also provide an interactive tool for communication between you and your staff as well as among individual staff members to plan for special projects and events. 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.
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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
Aperitifs 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
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Cleanup
Parting Gifts
ADDITIONAL NOTES
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THE FORMAL DINNER
Hostess: Date: Time:
Location: Theme:
Arrival time: Attire: Formal
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:
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THE MENU
OCCASION: DATE:
SELECTION DRINK CHEF SERVICE STYLE SERVICE PIECES
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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:
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SEATINGCHART Host
Host 2
*change color if male or female *change table shape as needed
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LOGISTICS AND PLANNING
Person
Time
Setup/Activity
SUGGESTIONS:
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ORDER OF SERVICE Course Time Equipment Style Clear Prep Staff
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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
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Favorites Category CATEGORY NOTES (UNLIMITED)
Music Preferences (Background for Entertaining)
Personal Space (Quiet Time)
Physical Limitations Season(s) of Year
Silver Preferences Everyday Entertaining
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Housekeeping TASK SHEET for Event Preparation
Area Time Description of Work Product
TOTAL TIME
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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
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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
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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 Friday Sat Sun
Household Staff
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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 5. Paid To
Amount Paid
6. Paid To
Amount Paid 7. Paid To
Amount Paid
8. Paid To
Amount Paid 9. Paid To
Amount Paid
10. Paid To
Amount Paid 11. Paid To
Amount Paid
12. Paid To
Amount Paid 13. Paid To
Amount Paid
14. Paid To
Amount Paid 15. Paid To
Amount Paid
16. Paid To
Amount Paid 17. Paid To
Amount Paid
18. Paid To
Amount Paid 19. 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 3. Paid To
Amount Paid
4. Paid To
Amount Paid 5. Paid To
Amount Paid
6. Paid To
Amount Paid 7. Paid To
Amount Paid
8. Paid To
Amount Paid 9. Paid To
Amount Paid
10. Paid To
Amount Paid
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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 7. Paid To
Amount Paid
8. Paid To
Amount Paid 9. 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 3. Paid To
Amount Paid
4. Paid To
Amount Paid 5. Paid To
Amount Paid
6. Paid To
Amount Paid 7. Paid To
Amount Paid
8. Paid To
Amount Paid 9. Paid To
Amount Paid
10. Paid To
Amount Paid
Sub Total $0.00 Total Cost $0.00
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FORMAL DINNER PRODUCTION SCHEDULE
Passed Hors d'Oeurves Monday Tuesday Wednesday Thursday Friday
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 Forrest Cake
White Chocolate Chantilly
Amenities
Chocolate Dipped Fruit
Chocolate Truffles
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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
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Bar Check ListEquipment
Shaker Strainer Jigger Bottle Opener Can Opener Juicer - hand held Muddler Cork Screw Ice Scoop Ice Bucket Bar Spoon Cutting Board Channel Knife All Purpose Pitcher Paring Knife Blender (optional) Bar Towels Tooth Picks
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
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FLAVOR PROFILE
Pame____________________________________
Favorite Flavor __________________________________ BREAKFASV: LUPEH: FIPPER: SPAEKS: EOOFORV FOOFS: LIKES: FISLIKES: BEVERAIES: AFULV BEVERAIE: FOOF ALLERIIES:
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GUEST BIOS EVENT DATE
NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME NAME
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