21/11/2023
THE BANQUET
We love clients who want to fully satisfy their guests gastronomically. When food and drinks is your number one priority, you can never go wrong. We love you more for considering those serving in the event. We appreciate this thoughtful gesture.
We highly encourage event hosts to order food and drinks based on your number of guests. Do not rely on the complimentary percents and pieces. These freebies will not be enough for all your guests. The miracle of a multiplication will never happen.
To the vendors of food and beverage stations/buffets/bars, we feel you. When the client orders for show and not actually to satisfy their guests, this puts you in bad light.
'Kulang, tinipid, namera' are the usual comments of guests. How we wish we could announce the real situation, that the client ordered only 50% or way below their expected guests. How we wish we could find a way to absolve you from culpability ahora mismo, on the spot, right there and then.
We also encourage the vendors to have a realistic estimate of the food and beverage you provide based on your package. Surely, a 'good for 50 pax' clause does not mean 50 pieces only.
Focus on your items and never on the decors. Yes, presentation is part and parcel but your product should be front, back and center. Unless you just want to make up for bad quality and poor quantity . . .
We also encourage other suppliers present during the event (photographers, videographers, performers-musicians, singers, dancers, magicians, sound/lights/tech equipment operators and emcees) to please refrain from partaking of these specialty food and beverage stations/buffets. They were ordered for the guests and we are not included in the headcount. We are not guests but event partners.
If you have noticed, we at Better Days EventWorks hold this very seriously, intentionaly. We never eat and drink with the guests, even if our clients tell us so. We provide snacks and drinks for our staff before the start of the program.
However, we make sure that our event partners- the suppliers and vendors, are all fed during the preps and after the event. We do the headcount, we monitor and we order for ALL. We have never prioritized, reserved tables and kept food for ourselves.
We do not cover ingress and egress, though. This is now the look-out of the team owners, to make sure that their staff are taken-cared of.
ALWAYS - We are on-call and on our toes every second that the event is running. Stopping work to eat is a big NO.NO.