|By Aintithot (Aintithot) on Friday, June 11, 2004 - 08:56 pm: Edit|
I cater on film sets almost exclusively. Straight buffet style. I just received a contract for a party where Hors d’oeuvres will be passed. I hired 4 servers and 1 busser. I'm not sure how to staff for it and how to organize my waitstaff so that they look professional and aren't bumping into eachother. What should the timing of different things going out be? I guess I just need a game plan. I'm very organized and I get really nervous when I don't know HOW I should organize.
Any help would be appreciated.
|By George (George) on Saturday, June 12, 2004 - 01:43 pm: Edit|
How many folks at the party?
For me I send out the stuff I have the most of first. If I'm passing shrimp or anything that is particularly labor intensive or costly they go out after the guests have had the edge taken off their hunger. (obviously have staff target principals with the first wave of the good stuff)
I'd also suggest doing at least 1 display as well, even just a crudite or a cheese plater to give those that are starved a place to graze.
It's good to be nervous now instead of an hour before the gig when it's too late. ;<)
|By Catergreat (Catergreat) on Saturday, June 12, 2004 - 05:30 pm: Edit|
i agree with george on his suggestions.
it would be helpful to know the menu, the number of guests, the timeline, the purpose of the hors... is this a cocktail, heavy hors, ??
|By Corey (Corey) on Sunday, June 13, 2004 - 12:12 am: Edit|
err, I prefer the cute smaller hors myself, and, boy, do we have hors out here...
|By Catergreat (Catergreat) on Sunday, June 13, 2004 - 08:42 am: Edit|
ha, ha, ha, oh, my sides, my sides, stop it.....
nice one corey..
|By Rpd144000 (Rpd144000) on Monday, June 14, 2004 - 02:52 pm: Edit|
don't forget experience and appearance of the service staff. no piercings, tattoos, strange hair, etc. avoid the unsightly. nothing worse for some people than getting their canape from someone with a huge green spike protruding from their lower lip. and don't forget to dress proffesionally. great food is easy, great service depends on more than your culinary prowess. it must be managed well to be considered for a second event.
|By Cvincolorado (Cvincolorado) on Friday, July 02, 2004 - 12:38 am: Edit|
All suggestions so far are great. I totally agree on atleast one stationary app. Place this station close to the bar so people can graze while waiting for thier drinks. The one important tip I have is to make sure your servers know what they are serving. They should be able to tell your guests what they have on thier tray when they approach them. It also doesn't hurt for them to let the guests know an interesting fact about how it was prepared. Good luck