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Banquet Event Essentials Enrollment Interest Form
Signing up on this interest form gives consent for email, text, and phone call communications regarding this and similar opportunities. This class is in English.
You are requesting enrollment in the October 19-22, 2026 class. Please confirm that you are available to attend the class during these dates.
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Yes, I can attend the class October 19-22, 2026.(No Longer Accepting Applications)
Notify Me! I'm happy waiting in the lobby for the next class.
Your Name (please use name on record with your employer)
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First Name
Last Name
Do you have a different first name that you would like us to use?
Preferred First Name
Your Email (please use an email you have access to)
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example@example.com
What is your birthdate? This is used to verify Food Worker and MAST card eligibility.
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Month
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Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Phone Number (please use the number that you check frequently)
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Please enter a valid phone number.
Format: (000) 000-0000.
I consent to the Pacific Northwest Hospitality Training Program to communicate with me via email and text message.
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Yes
Do you have a valid MAST card?
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Yes
No
Do you have a valid Washington Food Worker Card?
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Yes
No
Our classes are offered to Unite Here! Local 8 members who work for a participating employer. You must be an incumbent (current) worker, returning worker, or have an offer of employment from one of these. Where do you work or have an offer from? Please check ALL employers where you work.
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Aramark Seattle Convention Center
Aramark Tacoma Convention Center
Coast Hotel
Compass at Seattle University
Compass at Google Seattle
Delaware North Climate Pledge Arena
DoubleTree Hotel SeaTac
Edgewater Hotel
Embassy Suites Pioneer Square
Flagship Services at Facebook/Meta
Hilton Hotel SeaTac
HMS Host SeaTac Airport
Levy Lumen Field
Sodexo- TMobile Park
Westin Hotel
Please rank your previous amount of experience in one of these front of house positions: cashier, host/hostess, server, busser, food runner, etc -
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Entry level-No formal front of house experience or limited experience in a low-volume counter-service environment.
Worked in a sit-down, casual dining environment. Comfortable managing up to five tables at a steady pace.
Worked in a high-volume location like a busy downtown restaurant or sports bar. Comfortable managing six+ tables during a busy night without issues.
Extensive experience in upscale or fine dining restaurants or busy stadiums. Very comfortable with structured steps of service, multi-course pacing, and wine presentation, while attending to guest needs.
Please rank your ability to understand spoken English in a noisy banquet environment.
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I cannot understand spoken English.
I can understand clear, slow instructions when speaking one-on-one, but I find it difficult to follow fast conversations, understand strong accents, or hear clearly when there is loud background music/kitchen noise.
I understand standard orders and basic guest requests. If a guest speaks very quickly, uses slang, or there is a lot of background noise, I occasionally need to ask them to repeat themselves.
I easily understand fast-talking guests, varied accents, and complex orders, even in a loud, crowded restaurant. I can capture the details of a table's conversation without struggle.
Now, tell us more about your comfort level interacting with guests during a banquet.
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I am not comfortable interacting with English speaking guests. I would like to learn this skill during training.
I am somewhat comfortable interacting with English speaking guests, but could use some improvement.
I can say basic greetings, repeat order names, and give simple directions (like pointing to the restroom). I feel nervous explaining menu ingredients or answering unexpected questions.
I can comfortably walk guests through a standard menu, explain basic dishes, and take orders. If a guest asks for a highly detailed customization or has an unusual question, I might need a moment to find the right words or ask a supervisor for help.
I can speak fluidly and expressively. I enjoy engaging in casual small talk, confidently describing complex culinary details or daily specials, and using descriptive language to explain the menu.
It can be challenging to handle difficult situations when you are still learning English. Please rank your comfort level.
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I am not comfortable interacting with English speaking guests. I would like to learn this skill during training.
I am somewhat comfortable in these situations with English speaking guests, but could use some improvement.
If a guest is unhappy or speaks urgently, I struggle to find the right words quickly. I prefer to immediately get a supervisor or coworker to speak with them.
I can handle basic misunderstandings (like bringing the wrong drink) by apologizing and offering a simple, polite solution. If a guest becomes angry or confrontational, I lose my confidence and need a supervisor to step in.
I can think and speak clearly even when a guest is frustrated or speaking aggressively. I know how to use polite, professional phrasing to de-escalate a situation, apologize gracefully, and explain how we will fix the issue.
Have you ever worked as a Banquet Server or in a similar position at a restaurant?
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Never
Only one or two shifts
I have worked several shifts but it is not part of my normal schedule
I regularly work as a Banquet Server
How did you hear about this training opportunity?
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Please Select
My boss or workplace leadership
My union steward or representative
Training Program staff
Coworker
Flyer or mailing
Community partner or case manager
Other
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Acknowledgements
I understand that having access to the email address I provided is needed to receive essential information about the class including directions, parking information, date changes and more. I understand that I will need to check my email regularly to make sure that I am able to access the information.
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I understand
This class offers a stipend of $639 upon completion of all hours/days of the class. This stipend is dependent on your attendance and completion of the class. If you miss class time you will be given a reduced stipend. Stipends are NOT paid on the last day of class. They are usually available about four weeks after the class ends while we complete the required processing.
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I understand
After you submit this form, someone from our team will email you with the next steps. If you have any questions, email us at training@pnwhospitality.org.
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I understand
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