Posted by Carl Jones, Premier Catering on January 01, 1998 at 09:22:04 :
In Reply to: Re: Using the Customer's Food, Prepared or Raw posted by Sharon Odmann on December 31, 1997 at 09:14:14 :
Hello All!
That is a tough situation.... I think everyone's thoughts above
are in line with mine.... The worst outcome is the GUESTS think
that you are responsible for the poor taste, presentation, etc...
I can assure you that the host will not make an announcement that
the food in question was HIS fault.... you are a convenient scapegoat
and I would explain this to the client up front....
Sometimes grandma wishes to bring her famous chicken pastry puffs
that she usually does so well at home and everyone raves, but since
so much is going on with the wedding, she needs to bring the ingredients
to her daughters house... oh, the chicken will be ok for the 2 hour trip
oh and she must do them in advance, because so much is going on...
and she keeps getting interupted.. so it takes longer...
hmmm no room in the fridge... well, they are cooked so they'll be ok until the
reception.... wow, those pictures sure did take a long time.. reception
is late getting started.... Hey, look, grandma's famous chicken
puffs!!!! yum... they are still good even though they are not hot.
****3 hours later***** 60 very sick guests.... bride is puking
and honeymoon is cancelled..... THAT DAMN CATERER!!! I TELL YOU
WHAT, WE ARE GOING TO SUE! MUST HAVE BEEN THOSE MARINATED PORTABELLAS
OR THE CRAB DIP......
It really is not worth the risk.... I might let grandma bring some
butter mints or cookies, butI would want the option of removing them
at my discretion....
Carl Jones
Don't Postpone Joy!
: Dear Karen,
: Boy, I'd hate to be in that postition. Is there anything you can do with the lobster to improve or disguise its taste? I hope so.
: Generally speaking, while I have let clients prepare some of their own food, but I try to discourage them by telling them that is what they hired me to do, so they shouldn't go to the trouble. In this case, I would be very honest with the client and tell them that the lobster is not up to standard. Try to be as sympathic as possible but point out that the lobsters weren't handled properly and their quality is off.
: Cheers,
: Sharon
: : I occasionally am asked to prepare something that belongs to a client. This time it's lobster that arrived today from the Northeast. It was cooked and then frozen. It is now tastes and feels like waterlogged plastic. I understand it's the client's problem, but the guests at the party aren't necessarily going to know that I didn't make this mistake on my own. Also, sometimes customers like to prepare one or two items themselves, but I'm never sure how that looks to guests. They'll ask the catering staff why something ran out or why it isn't presented properly (i.e., the day someone decided to make crudites and forgot dip) and we have no control over it since it isn't ours. Any ideas on an appropriate way to say, "It's not my job"? Does your company have a policy regarding these issues.
: : Karen Upright