I'm renting a room at a local winery for a Bar Mitzvah reception. The winery provides the location, the setup/teardown, tables/linens, and arranges the catering. I am being billed at $xx per person. How much of a tip am I supposed to leave?
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posted by neilkod
on Jan 10, 2013 -
4 answers
My fiance and I are getting married this October. We have a church and reception site, but are looking for recommendations on catering and photography for a small wedding (150 people) in Wauwatosa (near Milwaukee) WI.
If you have had a negative experience, I would appreciate hearing about that as well.
Thank you!!
posted by biograd08
on Jan 9, 2013 -
9 answers
Recommendations for good, inexpensive restaurants or caterers for a Buffalo, NY wedding? Brunch or hors d'ouevres type menus preferred.
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posted by nakedmolerats
on Nov 13, 2012 -
6 answers
Canapes & Logistics: how to create a great, professional party in limited space
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posted by Marzipan
on Aug 27, 2012 -
7 answers
I'm throwing an advertised dinner party for which guests will pay a fixed price. How can I serve alcohol?
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posted by pieliza
on Mar 5, 2012 -
13 answers
Clambake wedding: better at a Provincetown hotel with a private beach, or are there public beaches in easy walking distance? Can you recommend either a nearby public beach or a hotel with private beach that will allow outside catering?
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posted by lillygog
on Jan 16, 2012 -
3 answers
I'm looking for a catering service in the West Island of Montreal that will deliver fresh meals to private homes. Bonus points for an online menu/ordering interface. Details inside.
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posted by cleverevans
on Sep 7, 2011 -
5 answers
I want to rent an event space in NYC. Where do I start? It's basically a wedding reception without the wedding, I'd like it to hold about eighty people, with an open bar and using my own caterers. It should be three hours booked at least. I'd like it in Manhattan but totally open to nearer Brooklyn and Queens. What do I need to know and where should I go in getting a space for late October?
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posted by The Whelk
on Aug 18, 2011 -
3 answers
Anyone know of a good upscale NYC catering company who can provide food and drink for corporate cocktail party this June for 150-200 people? I've used many of the larger, more established catering companies before, and am looking for something fresh and unique.
posted by elephant8
on May 24, 2011 -
3 answers
What are some good Chicago-area catering options for a group of 10 people? We are hosting a small group of relatives at our house for the weekend in May, and we want to have some classic Chicago dishes for people to eat. But, we also don't want to spend the whole weekend in the kitchen working on deep dish pizza, either. So, we're looking for suggestions on places to check out that we can bring food home for about 10 people. So far, we're going to check out Portillo's and Jewel for Italian beef, but I'm open to other options for the beef and other Chicago specialties. (Actually, we live in Naperville, but I'm willing to go pretty much anywhere in the area if it is worth it.)
posted by achmorrison
on Apr 22, 2011 -
11 answers
Help me find a relatively cheap, relatively healthy takeaway alternative to greasy fried chicken or chain pizza to feed to groups of volunteers in Haymarket in Sydney.
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posted by Fiasco da Gama
on Jan 18, 2011 -
9 answers
What is the most logical way to cater for a BBQ and bake sale (for a non-profit organisation) when we can't confirm numbers or rely on RSVPs?
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posted by Weng
on Sep 21, 2010 -
7 answers
Perfect wedding venue (inexpensive yacht club in perfect spot in RI) wants a licensed caterer to prepare the food- but my good friends want to cook and are not licensed.
-Is there a way to get around this?
- Is there a way to find a caterer to do part of the meal and have my friend's supplement the menu with their own dishes? (ones that dont need the kitchen)
- Any other advice on getting around this dilemma?
-Do most venues have this requirement?
Thanks so much!
posted by tessalations999
on Aug 28, 2010 -
7 answers
Over the next couple of weeks I'll be hosting a cocktail hour and a semi-fancy dinner for 50 people. I'm looking for your best simple-yet-elegant recipes for cold hors d'oeuvres and little desserts, as well as general cocktail-hour/party planning tips.
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posted by pluckemin
on May 1, 2010 -
17 answers
My sibling is a baker who works all the local farmer's markets, and is interested in a
food truck- but with the only utility being display and storage, not cooking.
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posted by arnicae
on Jan 31, 2010 -
10 answers
I'm organizing a monthly event where I will be feeding appetizers to up to 100 people. I'm a good cook, who will have much of the food pre-prepared. Unfortunately, I have a negligible budget.
I need what is prepared to be tasty and diverse crowd pleasers, using ingredients that are as inexpensive as possible -- possibly available in bulk -- while still containing some protein. Carbs should be fairly healthy, unrefined, inexpensive ones. There can be some items made with flour, but not to excess. There will also need to be vegetarian dishes. Extra points for food that can be frozen and prepared as needed.
I am a good cook, have a wide variety of spices, etc., rice for basmati and sushi. I also have good access to Indian, Asian, and Mexican supermarkets. I'm fine with doing extensive cooking in advance, so long as what I have is both affordable and easy-to-serve on the night of the event. Any ideas / recipes?
posted by markkraft
on Jan 12, 2010 -
27 answers
Looking for a caterer for a small dinner party at a house in Napa THIS weekend. Either Saturday or Sunday, 6-8 people, near Silverado, no dietary restrictions. What options exist, or where would be a good place to look?
posted by cali
on Sep 1, 2009 -
1 answer
Small wedding in Yosemite: know of an amazing photographer with a package under $3K? Caterers too?
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posted by scazza
on Aug 18, 2009 -
4 answers
I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome.
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posted by otherwordlyglow
on Jun 17, 2009 -
19 answers
What caterers in the Brooklyn area would you recommend to deliver BBQ/picnic food for ~75 people in Prospect Park on a Saturday afternoon in September?
posted by juliplease
on May 12, 2009 -
1 answer
How much food do I need for 14 or 15 people for dinner? I know what I want to cook, but am not sure how much of each dish I should prepare.
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posted by AnnaRat
on May 11, 2009 -
6 answers
I'm getting married next Fall (hooray!) in Chicago, and we're currently close to finalizing plans to have the reception at Maxim's. As we begin the process of looking for caterers, I'm interested in hearing about any Chicago-based caterers that MeFites have used, and any they would recommend.
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posted by avoision
on Sep 19, 2008 -
2 answers
I am interested in doing some bartending this summer and fall. I worked in several restaurants before, but not as a bartender. What is it really like?
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posted by sixcolors
on Jun 25, 2008 -
7 answers
Are there any Chicago-area wedding/reception venues that don’t require you to use their caterer?
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posted by Meg_Murry
on Feb 24, 2008 -
9 answers
Has anyone in the D.C. area used Matters of Taste catering for an event (or been a guest at such an event)? My fiance and I were considering them for our wedding, and curious for any impressions others might have. (Due to location choice, our options are limited--so suggestions of other caterers won't be of any use to us.)
posted by stevis23
on Jun 19, 2007 -
3 answers
How do I know how much to charge for an amateur catering gig I've just been offered? The potential client wants me to call him with an estimate, but I neither am a caterer nor have I ever hired one, so I really have no context at all.
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posted by mostlymartha
on Jun 4, 2007 -
14 answers
Resources/links for planning a 60-person private anniversary party in San Francisco in February? Recommendations for spaces, rentable bars, sound systems, furniture, caterers?
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posted by Señor Pantalones
on Nov 25, 2006 -
3 answers
I need to sell our catering company's equipment and get someone to take over our lease. What's the best way to do this?
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posted by lemoncello
on Aug 3, 2006 -
3 answers
We're gettin' hitched in Pittsburgh!
I need help finding a reception/ceremony venue that 1) will hold at least 150 people, 2) will let me bring in my own catering, 3) will have a bar or a way to bring in a few kegs, and 4) be in a tent or indoors.
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posted by Alison
on Jul 21, 2006 -
11 answers
I'm considering starting a small catering company. I know nothing of catering, waitering, or anything connected to the business. I just like making desserts, dips/spreads, and soups that just about everyone who's tasted 'em thinks I should sell 'em. Advice? Book recommendations? Next steps? Caveats? What should I charge? More questions inside.
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posted by dobbs
on Jun 2, 2006 -
21 answers
There is a company in the Twin Cities that will bring live fish ponds to your catered event and let people fish in them...
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posted by BigLankyBastard
on Mar 31, 2006 -
5 answers
I'm going to be making the food (a table of hors d'oeuvre type stuff for about 200 people) for my university's student art show opening. I'm pretty much stuck at hummus. Ideas/recipes/tips?
posted by cilantro
on Mar 28, 2005 -
19 answers
