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Details of Customer
Company / Private person details:
Email:
*
Name:
*
Member/Senior Partner/Director
*
Company reg:
Position:
*
VAT number:
Member/Senior Partner/Director
Name of Function co-ordinator:
*
Position:
Cell no Function co-ordinator:
*
Email Function co-ordinator
*
Tel no Function co-ordinator
*
Fax no Function co-ordinator
Company Physical Address
*
Postal Address
*
Function Details
Function Name:
*
Function Date:
*
Start Time:
*
Approximate End Time:
*
Contact person:
*
Address of Function
*
Position:
*
Tel no:
*
Cell no:
*
GPS co-ordinates:
Email:
*
2
nd
Tel no:
Function co-ordinator:
*
At venue - Function contact person:
*
Cell no:
*
Cell no:
*
Service Staff
Role
Qty
Role
Qty
Role
Qty
Banqueting Manager
Silver Service Waiter
Executive Chef
Banqueting Supervisor
Boardroom Service Waiter
Chef
Banqueting Head Waiter
Cocktail Barman
Sous Chef
Banqueting Wine Service Waiter
Bartender
Swing Cook
Banqueting Host / Hostess
Bar Hand/Runner
Cook
Banqueting Waiter
Wine Steward
Griller
Banqueting Runner
Wine Service Waiter
Kitchen Assistant - FSA
Banqueting - FSA
Waiter
Kitchen Runner
Banqueting Bartender
Commi-waiter
Kitchen Sculler
Banqueting Bar Hand
Silver Service Buffet - FSA
Receptionist
Banqueting Area Cleaner
Restaurant Wine Steward
Executive Housekeeper
Banqueting Sculler
Restaurant Waiter
Housekeeper
Banqueting Set-up Crew
Restaurant Runner
Public Area Cleaner
Conference Waiter
Restaurant Cleaner/Sculler
Other
Conference Set-up Crew
Kitchen Supervisor
Other
Cashier
Store Man
Total Staff
Services
Recruitment Drive
Daily Assignments
Payroll
Permanent Placement
Short term Assignment
Mystery Guest
Hospitality Training
Medium Term Contract
Disciplinary Process
Human Resource Management
Long term Contract
CCMA
Uniform requirements
Basic Black Waist coat & White shirt & Bow tie
Set-up crew (Own T-shirt & Jeans)
Basic Gold Waist coat & Black shirt & Bow tie
Set-up crew (To be provided with a T- shirt)
With waiters apron black shirt & Bow tie
Kitchen staff (Own Chef jacked and hat)
With waiters apron white shirt & Bow tie
Kitchen staff (To be provided Chef jacked & hat)
Description of the function type
Number of guests:
*
Type of function
:
Cocktail Party
Function with Wine Steward Service
Silver Service
Function with Cocktail Barmen
Boardroom Service
Awards evening
Plated Dinner
Product launch
Plated Banquet
Birthday (Under 20s)
Wedding Plated Service
Birthday (21st)
Wedding Buffet
Birthday(50th)
Buffet Self Service
Birthday (60th)
Silver Service Buffet (FSA)
Birthday (70th)
Finger lunch
Birthday (80th)
Bar Service
Cash Bar Service
Other
Age group range
(Not required for:
Boardroom service, Cocktail party, Awards evening)
15 to 18
31 to 40
61 to 70
19 to 25
41 to 50
71 to 80
26 to 30
51 to 60
81 to 101
Description of the function set-up
Yes
No
Will the staff be unpacking trucks/containers?
*
Will the staff be retrieving equipment from an on site store room?
*
Will the staff be required to set-up an improvised bar?
Do you have an onsite bar?
Will tables be in position for the waiters to lay only?
Service required from complete set-up to F&B service clearing up and packing away of all equipment?
Transport Requirements / Order
Date
Time to arrive at venue
Approximate Departure time
Number of staff
Please note:
A travel allowance of R350.00 (per 15/21 staff) is charged for staff who start work before 05h30 and work after 21h00.
Please note:
A travel allowance of R650.00 is charged for venues outside a radius of 30km from 87 De Korte Street Braamfontein and an additional R200.00 per 30km outside a radius of 60km.
Our transport is a 24 hour service.
For long distance rates - a negotiated rate will apply.
Please note:
THA provides a door-to-door drop off service for our staff for late functions.
Special requests details - Specific instructions
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