You asked for it, here it is....Wedding from HELL!!

BBQMAN · Posted: Jul 25 2007 Post subject:

Mike, I certainly understand where you are coming from. Very Happy

OddThomas, here are my thoughts on the pros/cons that you asked about.

While your idea is basically a good one (and covers unforseen problems with the guest count) most of my clients would not want to pay an extra "overage contigency fee". They only want to pay for the guest count that they are planning for. Otherwise, why not just pay for "X" number of extra plates just to be sure?

The other problem is how then to figure out extra food to bring? If you bring extra food, that means it is bought and paid for by you, the caterer. Then, if the client does not need the extra, how would you refund the deposit money? What would you do with all the extra food? At this point, it's just a write-off value at the local soup kitchen.

As Big Brother mentioned, this was an out-right (or appears to be) scam by this wedding party to avoid paying another $975. The actions of this client all point in that direction, right down to the comments made by mom, who knew dang well that there wasn't going to be enough food.

Don't get me wrong, I do agree with all you guys on not making a big stink about it at the wedding. I had something similar happen to me at a wedding this past May. I addressed it after the fact with the father of the groom, and got absolutely no response either way. No dispute, no nothing. I have to assume that lack of response was because they knew what they had done. I'll post that story on a new thread.

Hey, the moral of the story is that Shizzle happens. How you deal with it is important, as reputation (and good food) is everything in this business. The worst part of this whole raw deal is that Marv came up looking like he ran out of food, and got shafted on the bill to boot!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Harry Nutczak · Posted: Jul 25 2007 Post subject:

how about using a little clicker-counter handheld device like bouncers at crowded clubs use to keep a running tally?

We know plates don't work, counting flatware wraps can be less then accurate.

Do we hire a person to count nostrils?? ( then divide that number by 2)

maybe a little 3-digit clicker?

but when would we have time to do that? Foot operated maybe?

I hope one of us can come up with a suitable idea that each and every one of us can adapt to fit our needs.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

OddThomas · Posted: Jul 25 2007 Post subject:

OddThomas · Posted: Jul 25 2007 Post subject:

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

To hell with her and her day. She looked fat in her dress anyway.

If they went to the Golden Corral and she stole 65 extra plates for her friends would the good folks at GC say "Oh, sweet heart - it's your day. Eat whatever you want and have a fabulous day." Heck no. They'd bar the doors until either they paid or the cops showed up with ZERO consideration for a fat bride on her wedding day.

If there is a wedding coordinator why in the blue f*** is the bride worrying about food?! It's her day...even though she looked really fat.

The dude that threw a plate at my wife would get a foot in the a$$ regardless of a stained reputation, dropped food, or a 'special day' for a fat chick in an over-priced white dress.

Bayou Black Iron · BBQ Fan Joined: 03 Apr 2007 Posts: 114

Cactus · BBQ Fan Joined: 09 Jun 2007 Posts: 237

BBQMAN · Posted: Jul 25 2007 Post subject:

S&S and Bayou Black Iron- I am LMFAO as I sit typing this!

Thanks for the chuckle!!!!! Laughing

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

allsmokenofire · Posted: Jul 25 2007 Post subject:

That's a pretty good solution BBI!

You could set it to lock at the number guests the host paid for. If anybody is still left in line after it locks, you just announce to them(and everyone else) "I'm terribly sorry, but the host didn't pay to feed you". Very Happy

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Mike
Team Enoserv

OddThomas · Posted: Jul 25 2007 Post subject:

Thom · Joined: 03 Mar 2007 Posts: 20

Besides the fiasco of the guest count/food count/payment count, I'm amazed at the logistics of the whole thing:

You arrive 2 1/2 hours before serving time and set up all your Marv'lous equipment, then start cooking in a rain soaked area, spill 50 servings of beans, manage to cook enough food, all on-site, for at least 285 people in <2.5 hours, (tritip, chicken, green beans and salad -no bread? drinks?), have 5 serving people, one of which is the runner. That's 57 guests/server. Must have taken a while to get them through the line.

And the wedding? In a barn, no parking, ceremony in the barn loft. The lower floor must have been full of tables and chairs. Do you as caterers have to pick up the dirty plates? Must have been a huge loft to hold 285+ people. What would you wear to a wedding like that?

I'm amazed....

Thom

Harry Nutczak · Posted: Jul 25 2007 Post subject:

Something real easy and unobtrusive could be in infrared interrupter as a counting device. We could use on of those velvet rope barricade set-ups.
But the newer retractable type with a reflector on it, and an LED emitter/receiver strategically placed at the start of the serving line.
yes it would cost a few hundred dollars to have it all set-up correctly. but this one party overage would have paid for it threefold.

it is a bunch of crap we should not need to do, but when you get stuff like this going on what other choice do we have.

as S&S stated, good ole Golden (shower) Corral wouldn't let 65 people skip on paying, and the only real difference between us & them is where we feed them. and the quality of the food.

First or second time through?, it really does not matter. Especially if they are making a second trip before others have gotten to take their first plate.
An average of plates used, flatware wraps, and a physical count should get you in the ballpark to know where you are at for food.

To add to Marv's weekend Wedding "Tales of Woe"
I was wondering why I was getting low on ribs for my Sunday Party, My runner swore up & down that there were no more ribs in my holding cabinet after me saying I know this cant be all of them!

I just found 4 full friggin racks of spares fully cooked and picture perfect sitting in there and rotting this morning! I think i will mail them to him, along wth his check! Should I incude sauce?
I use my holding cabinet for equipment storage both before & after events for clean pans, and such.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

OddThomas · Posted: Jul 25 2007 Post subject:

Slamdunkpro · Posted: Jul 25 2007 Post subject:

adolpho · Posted: Jul 25 2007 Post subject:

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Big Brother Smoke · Posted: Jul 25 2007 Post subject:

[quote="adolpho"]Just a heads up, I combined two posted topics in this one commentary. The other topic is from the "What happened" posting.
- Adolph

Big Brother Smoke puts out a monetary figure and wow that makes me think that it is unfortunate how much money can be loss when extra people show up. Of course I don't agree with the plus gratuity mark in there, but that's just me and my personal opinion.

The issues:
Mandatory Gratuity or Service Charge? (original reason why the "what happened..." thread started)
More guests than planned for (this thread)
Bride crying (this thread)

Mandatory gratuity or Service charge - I don't care what you mask it in, but the moment you are CHARGING someone, it is not a gratuity. In fact, the term "mandatory gratuity" should not exist. I've stated in posts from the past that gratuity is an appreciation for services provided. Gratuity is something you earn. Service charge is a fee for additional work, and when you're hiring an on-site caterer, serving is part of that package, not additional. A wireless phone company sells you a phone and a calling plan. You want the phone turned on while you're at the store, the CSR tell you that you need to pay a $20 service fee or you can go home and turn it on through the internet for free. You see, additional work/service. But does it make you willing to pay if the CSR tells you "for a $20 mandatory gratuity, we will turn your phone on here at the store."

Let the tip thing go man! You are not changing my mind Laughing

I put out a consistent fine product and dammit I am charging a mandatory gratuity Wink

Besides most of my clients wonder why I only charge 15% when everyone else charges 18 -22 %.

If you lived where I lived you would charge a mandatory gratuity or be seen as a 2 bit caterer.

Big Brother Smoke · Posted: Jul 25 2007 Post subject:

[quote="adolpho"]Just a heads up, I combined two posted topics in this one commentary. The other topic is from the "What happened" posting.
- Adolph

Big Brother Smoke puts out a monetary figure and wow that makes me think that it is unfortunate how much money can be loss when extra people show up. Of course I don't agree with the plus gratuity mark in there, but that's just me and my personal opinion.

The issues:
Mandatory Gratuity or Service Charge? (original reason why the "what happened..." thread started)
More guests than planned for (this thread)
Bride crying (this thread)

Mandatory gratuity or Service charge - I don't care what you mask it in, but the moment you are CHARGING someone, it is not a gratuity. In fact, the term "mandatory gratuity" should not exist. I've stated in posts from the past that gratuity is an appreciation for services provided. Gratuity is something you earn. Service charge is a fee for additional work, and when you're hiring an on-site caterer, serving is part of that package, not additional. A wireless phone company sells you a phone and a calling plan. You want the phone turned on while you're at the store, the CSR tell you that you need to pay a $20 service fee or you can go home and turn it on through the internet for free. You see, additional work/service. But does it make you willing to pay if the CSR tells you "for a $20 mandatory gratuity, we will turn your phone on here at the store."

Let the tip thing go man! You are not changing my mind Laughing

I put out a consistent fine product and dammit I am charging a mandatory gratuity Wink

Besides most of my clients wonder why I only charge 15% when everyone else charges 18 -22 %.

If you lived where I lived you would charge a mandatory gratuity or be seen as a 2 bit caterer period!

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

allsmokenofire · Posted: Jul 25 2007 Post subject: