Читать книгу Start & Run a Catering Business - George Erdosh - Страница 19

To be a caterer, you must be able to live with and work under pressure and not show it. Outwardly you must be cool, smiling, apparently doing your work with ease, without rushing. Inwardly you may have five different things to worry about (e.g., the guest who is back at the buffet table to pile another ten shrimps on his plate when you allowed two-and-a-half per person; whether the Sterno under the chafing dishes is going to hold out; and countless other potential minor disasters). Nothing is predictable during an event. The guests at each one are completely different: They prefer different food, eat different portions, and interact with you and your staff completely differently.

When it is obvious that the guests like your food and ooh and ah at the elegant presentation, then you can relax and quit worrying. Once the guests and host or hostess are pleased, they will overlook slight problems, such as a missing punch ladle. If they are not pleased from the beginning, however, even small errors will seem like gross negligence and there will be no forgiveness.