| Staff
Requirements |
|
| Reception
(buffet style) |
1
server for each 50 guests |
| |
|
Receptions
(served)
Sandwich buffets |
2
servers for each 50 guests
1 server for each additional 50 guests |
| |
|
| Buffets |
2
servers for first 40 guests |
| |
1
server for each additional 25 guests |
| |
|
| Full
Service |
1
chef & 1 server for first 15 guests |
| |
1
server for each additional 15 guests |
| |
|
| Staff
Charges |
|
|
| Wait
staff & Bar staff |
$75.00
per 4 hour period |
| Chefs & Supervisor: |
$95.00
(overtime rate is $20.00 per hour) |
| |
Delivery |
Pickup |
| In
town: |
$20.00 |
$25.00 |
| Outlying
areas: |
$25.00 |
$35.00 |
|
Rental
of China, Cutlery and Linen
|
| reception |
$0.60
per person |
| cold
breakfast |
$1.25
per person |
| stand
up lunch |
|
| |
|
|
hot
breakfast
|
$3.25
per person |
| brunch,
lunch, hot and cold buffet |
| |
|
| three
course full-service |
$3.75
per person |
| |
|
| four
course full service |
$4.75
per person |
| |
|
| white
china |
$3.50
per dozen |
| cutlery |
$2.40
per dozen |
| (silver
service available upon request) |
| bar
set-up |
$1.50
per person |
| (glassware,
ice, garnishes) |
|
| stem
glasses |
$4.00
per dozen |
| highball
glasses |
$3.00
per dozen |
| champagne
flutes |
$6.00
per dozen |
| votive
candles and holders |
$1.50
each |
| table
numbers and holders |
$2.00
each |
