Posted by Carl Jones on February 22, 1998 at 18:00:32 :
In Reply to: Re: What is a newbie, real caterer posted by Sharon Odmann on February 21, 1998 at 11:41:17 :
: Carl, oh, Carl,
: Those are great questions, but don't you see flaw in your thinking? THEY DON'T KNOW, THEY DON'T CARE (sorry for shouting). That is why they are hiring a caterer. Not every caterer is going to be professional. Just like not every doctor is a professional, or lawyer, or President. The questions don't matter. What matters is the client perception at the beginning. And I have found in life that people are willing to assume that one is what one says one is. After that it is up to the individual to live up to what he/she is passing themselves off to be.
WHAT???? that IS the point... to find ways of educating the public or for we PROFESSIONAL caters to expose the Non professional ones... i am looking for ideas, not attacks....
If they dont live up to it then they will not make it...eventually, but in the mean time it means poor events...
Damn it, if you are going to open a can of green beans and heat them up then the client needs to know up front...!!!!
: General people, the clients who are in need of a caterer, don't know the safe holding temp for food, so why would it be something they would ask? And the questions that begin with "tell me" are moot because anyone can answer any question any way. The real proof of professionalism is in the pudding (pun intended). *How* did the event turn out? That is all that matters. The good caterers stay in business, especially if they have a lot of patience to wait it out will the incompetents drop out. It is a shame, but it is the way it is.
They will know the safe holding temps if they ask enough caterers.. the point being, dont hire the caterer who doesnt seem to know the answers or seems unsure.... You can tell a professional caterer from a non professional by listening to them.... If i were the client, i would want to KNOW up front, not AFTER the event... tis too late then...
If you can answer the questions, why worry?
: The other thing I want to say is this: You seem to indicate that having a restaurant or catering kitchen to work out of shows some proof of professionalism. I think you are wrong. The reason I don't work back of the house (b-o-h) in a restaurant is because nearly all of the ones I have ever been in are so dirty that it makes me sick just to think about it. And I have not experienced much professionalism b-o-h; training is sorely lacking, and they run on emotions, drugs, violence.
Moi? I have never indicated such, in fact, I JUST RECENTLY revealed to all that i actually own a restaurant...
and the initial question i asked.... "what would you do?" dealt with the OPPOSIT, dont you remember that i said that just because someone has a restaurant doesnt make them a caterer.... this thread has gotten so long and off the point that you are confirming things i have already stated...
i could care less what type of kitchen some one has.... i only wanted to ask some advice on dealing with a problem in my market with unqualified caterers who underbid to get a job then screw it up... that's all!! instead, the debate has turned to definitions of newbies and unqualified..
if you CAN cater, i am not talking about you, if you CANT cater, then i AM.....next topic.... :)
: Sharon