Tuesday, July 26, 2011
A 60" standard dining table (seats 10) is 30" high - so 60" plus 30" + 30" (two sides of the table!) = 120".
How about a "highboy" cocktail table? Easy - 30" wide plus 42" on each side = 114"!
But, just when you think you have it all figured out, then there's the option of do you want a straight fall to the floor or a bit of a "puddle" on the floor - in which case you would go with a 120" for the highboy cocktail table too!
We suggest you leave the measurements to the caterer or rental company and instead focus on the more exciting aspects of coverage - namely color and material! Love that champagne organza!
Monday, July 18, 2011
Accommodating a client and personalizing a menu is one of the most important services we can offer. That being said, our role as a caterer is to ensure that a client’s request can be well executed and if not, recommend an alternative.
Some examples of client requests and how we’ve suggested a more effective option -
A request for a grilled steak entrée on Shabbat – sounds delicious – but since we’re not actually grilling the steak on Shabbat – we offered a different preparation of the steak entrée.
Instead of 8-10 passed hors d’oeuvres a client requested only 4 in order to save money. We explained that the reduction does not offer much of a cost savings (since we still have to prepare a certain quantity of food) AND that guests will be disappointed when the same items keep returning – half the fun of the passed hors d’oeuvres is to see what comes next!
How about a Cocktail Hour for 300 guests with only passed beverages. We recommended that waiters pass the Signature Cocktail (since passed cocktails offers a certain “je ne sais quoi!”) AND supplement with two bar stations. Thirsty guests aren’t happy guests and we don’t want your guests to miss out on the passed hors d’oeuvres because they’re trying to flag down a glass of wine!
If you have a catering quandary – let us know – we’re happy to make recommendations!