Overview
Breakfast
Desserts
Entrees
Hors d’Oeuvres (cold)
Hors d’Oeuvres (hot)
Soups
Salads
Theme Stations
Vegetables
Picnic Menu
Corporate Lunches
Options & Equipment
Service & Labor

  • Four hour minimum required per service person.

  • French service: One server per 10 guests.

  • Buffet service: One server per 20 guests.

SERVICE AND LABOR CHARGES
Item
Price per hour
Bartender
$30.00
Carver
$30.00
Chef
$45.00
Manager
$45.00
Pantry
$30.00
Server
$30.00

 

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