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Questions To Ask Caterers Regarding Wait-Staff

Posted on August 11th, 2008 by admin

Opting for plated meals to be served to guests by wait-staff can be more costly than a buffet but it is also a more elegant way of dining. Be sure to confirm the efficiency of the wait-staff beforehand with a caterer by asking a few basic questions.

How does the wait-staff dress?
What is the staff:guest ratio? An accepted ratio would be 1 waiter for every 8 to 10 guests.
Are the wait-staff trained in basic service etiquette?
Would it be possible to visit a reception where the company’s wait-staff are involved to get an idea of the level of service?
Are the wait-staff, also the casual workers, covered by insurance or can the client be held responsible should someone get injured while on duty?

Filed under: Gourmet Caterers | No Comments »

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