(Moved from the pre-cooked thread)

How about more of an educational, informative, exchange of ideas forum.
Send the illegals back across the border!!! Migra!!! Migra!!! Oooops wrong illegals! Now I have to hire a whole new kitchen crew!!!
How about a little more bit----- about poor tippers, or double dippers when you are passing hors d'oeuvres, how about clients who want you to wash their dishes or mop their floors, how about when clients that don't want to spend five bucks for dessert but go to the local market buy cookies that taste like cra- and then say the caterer made them, how about those rolling blackouts, cost of energy, cost of legalized extortion (I mean insurance....sorry Allstate), how about those refrigerated trucks that never seem to keep their temp. (now that's a safety problem for legals), how about those electric outlets you cannot hook up more then one item when you go to a job site or they blow!!!!!!
When I had a catering business (the legal one) I was always too busy w/ business to think about my legal/illegal competition. When someone came to me telling me the illegal down the street could do it for 5 bucks less, I said do it with him, I would.
I have a business, I know how much I need to charge and, I don't need nickel and dimers as customers because you'll try to screw me sometime during your job anyway!!!
If you have time to fanatically worry about others as some people do.....you are not busy enough or you need to get a life outside the office!!! Try Dollywood once in a while.
Thanks for the rant, I did not want Peachcreek ranting alone!!!!!

By Panini (Panini) on Wednesday, June 27, 2001 - 10:29 pm: Edit

It appears that you want to quell this but you instigate at the same time.
I personally don't have much to offer anyone here, but I respond to a lot just to get in my two cents. None of these issues are very passionate to me. My interests are on the busine4ss side. I do have many years in the industry, both hot and cold and baking. I truly like to guide the up and comers. There is a big misconception about the industry, fame and glory, it starts with the school recruiters and goes on through most of the formal culinary education. As in any other liberal education, the reality sets in when they graduate.Lawyers, doctors, chefs, they all have to start at the bottom. In Dallas, most of the successful chefs here, financial, media,skill wise have not attended culinary school or participate in the local chef's association. I never try to talk down to anyone but sometimes I can't type what I'm trying to say.
My Rant Ramble
panini

By Chefmanny (Chefmanny) on Wednesday, June 27, 2001 - 10:54 pm: Edit

That was excellent Pan.
I talk and response to make people think and get reactions on issues. It's hard when people have to make a change such as thinking the way they do it is theee way and open their cranium to a different idea, not a wrong or right idea just another idea.

By Catergreat (Catergreat) on Thursday, June 28, 2001 - 02:52 pm: Edit

From Chefmanny: "If you have time to fanatically worry about others as some people do.....you are not busy enough or you need to get a life outside the office!!! Try Dollywood once in a while.
Thanks for the rant, I did not want Peachcreek ranting alone!!!!! "

You are ASSuming that because I take time to express my views, like you do, that I have no life or no business.... Hmmmm you may be right about the no life part... but business? I did 2.3 million last year. I have a terrific staff and support. it is BECAUSE I am successful that I have the time.... Dollywood sux, that is why we travel outside of TN for our relaxation...

I agree that we need more discussion here, that is what I am trying to do... Start a topic... I am sure I will have an opinion :)

I will try to stay away from the illegal caterer issue... lol

Carl

By Chefmanny (Chefmanny) on Thursday, June 28, 2001 - 04:17 pm: Edit

Carl, I understand you are very passionate about the subject. I would be too if it was important enough to me, I guess since I don't see it as much, It does not affect me as much. I am sure you have your reasons, there may be many Susie homemakers in your area like in Texas (according to Pan.)(I think)trying to get a piece of the pie.
I certainly do not want any animosity between any of us, just healthy, lively exchange of ideas, be it popular or not.
I apoligize for getting down right rude to you, it wasn't my intention, it just came out.
I liked Dollywood!

By Catergreat (Catergreat) on Friday, June 29, 2001 - 12:27 pm: Edit

I can dish it out too Manny.... I enjoy the exchange and you make valid points... Passion is a good thing...

Apology accepted.... thanks... I am sure I owe a few as well...

Carl

By Gstv (Gstv) on Monday, October 01, 2001 - 06:23 am: Edit

I am a caterer and would like to discuss the gratuity we add to a bill

By Tmarta (Tmarta) on Monday, October 01, 2001 - 09:29 am: Edit

How about contracts? Do I have to do them for everything? I am suddenly having trouble with past clients and associates mixing communications and having to fight for payment past deposit. Mind you, these are RETURNING orders. I have, over time, increased the deposits due on confirmation of the orders, but does anyone else have this problem, and how do I throttle these people?

They just went over the gratuity business big-time. Check the archive. (They probably went over my q, too,)

By Mattb (Mattb) on Monday, October 01, 2001 - 05:36 pm: Edit

We get 50% up front and the balance 10 days before the event. Never had a problem that way. Hope that helps.

Matt

By Sam (Sam) on Tuesday, October 02, 2001 - 07:38 pm: Edit

We get 25% of the estimated billing to confirm the date, even if it is a year away....final counts due by 10:00 am 4 working days prior...balance due on or before the date of the event....we will extend NET 7 credit to established corporate clients, NET 30 to govt agencies, but everyone else pays up front....as for the contracts...imho..you should list everything that the caterer is responsible for & what they are not responsible for...everything that the client needs to handle...it may seem like a lot of paperwork, but in the long run it makes life much smoother.....sam sears, cec

By Catergreat (Catergreat) on Wednesday, October 03, 2001 - 05:10 pm: Edit

Sam, What about bad checks? If they pay by check, they must pay 7 days in advance. My contract states that. If they miss that date, they have up to 3 days before the event to bring me cash, money order or certified check. If they don't have the cash to me, we don't do their event and the event is cancelled, deposits lost.

That has never happened, but I did allow one to bring certified check the day of by 9 am. Otherwise I was going to cancel the event and keep their deposits. I got it, but I was nervous as a whore in church.

Contracts are necessary and you deserve all the heartache you get if you don't have them signed!

By Sam (Sam) on Wednesday, October 03, 2001 - 06:26 pm: Edit

You never a whore, LOL..and that can be a major consideration, Mayby I'm lucky I have had I think three bad checks and collected all of them....I should have mentioned that if the paying party is out of state, I do require certified funds.....but your point is well taken and I can see how that would happen.....will go back and review...let you know what we decide.......thx....sam

By Tmarta (Tmarta) on Thursday, October 04, 2001 - 05:56 pm: Edit

Thanks, fellas. The particular problems that we were encountering were from my past employer and the landylady's lackeys. Fortunately, everything came out...all paid in full. But I thank you for the advice, as we are ready to move the business into a bigger market and all of this will come in very handy.