Read Online Emily Post's Great Get-Togethers by Anna Post - Free Book Online

dishes and utensils, trays, and linens. Do you need a grill, a tent, an outdoor heater, or a portable oven? As you develop your party plans and your menu, the caterer will be doing a cross-check of what you have and what she needs to supply.
    Choosing your menu. Now for the fun part! It’s easy to go overboard with all the tempting choices of hors d’oeuvres, entrées, sides, and desserts, but a good caterer will be able to gauge just how much food you’ll need and help you build an interesting and balanced menu—one that also meets your budget. Always ask to set up a food tasting to narrow your selections.
    The contract. Once you’re satisfied with your menu choices and have established staff and supply needs, it’s time to sign the catering contract. Get all the details in writing: an itemized list of the food, supplies, and the staff, including duties, and arrival and departure times, each matched with a price. The contract should list separate amounts for food, labor, tax, and gratuity—otherwise, ask if it’s included. Ask if you’ll be charged extra for things like garbage disposal, ice delivery, or linens. Once you’ve signed the contract, you do have some leeway for making changes, but be sure to get a new price each time so there are no surprises. Expect to pay a deposit on signing the contract, and establish when and how the balance will be paid. Be sure cancellation policies are clearly spelled out.
    Two weeks before your event, all the details of your party should be finalized. Remember, you’ve hired a caterer so that you don’t have to micromanage your party. One week before the event, you have carte blanche to call any absent-minded guests who haven’t RSVP’d and give your caterer a final head count.
    Before Help Arrives
Designate parking areas.
Have as much cleared, clean counter space as possible in the kitchen. Consider providing an extra table for a prep area.
Empty the dishwasher.
Have emptied bins for trash and recycling and a good supply of trash bags.
    Who’s the Boss?
    Y ou are! Whether you use a caterer or hire help on your own, you’re still the one in charge, and it’s up to you to give the staff instructions. They’ll need to know how the party will flow: when hors d’oeuvres should be passed and which hors d’oeuvres should be placed on tables; when to stop serving drinks; when dinner or dessert will be served. A caterer’s staff should be able to take it from there, leaving you free to relax and have fun.
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    Tipping Your Help
    If you’re working with a caterer, check the contract to see if the gratuity is included. It should be listed separately and based on a percentage of the food and beverage bill, not the tax or labor, just as it is in a restaurant. An 18 percent gratuity is average. If it’s not included, calculate it as you would a restaurant tip, and deliver it to the staff directly or to the captain, or add it when you make your final payment with a note to the caterer expressing how pleased you were with the staff.
    When you hire your own help, you should tip a percentage of the hourly rate. Be prepared to pay and tip the staff before they leave—but don’t pony up until the cleanup is done to your satisfaction.
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    A Word About Insurance
    A ny time you serve alcohol to a guest, you are considered responsible for his sobriety when he leaves your premises. If you hire a bartender, check to see if he comes with a liquor license. If so, he (or his company) is required to carry liability insurance, and thus assumes the responsibility of serving alcohol, not you. If you hire a local college student with no liquor license, you, the homeowner, are liable—which makes hiring a professional a very good idea. Remember, no one under twenty-one is allowed to serve liquor. Depending on the nature of your party, consider adding a rider to your homeowner’s policy to cover your event. Whatever the scenario, never let a guest drive under the influence.

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