Catering servers, bartenders, and chefs are charged at an hourly rate. All service labour charges are calculated at a minimum of 4.5 hours per employee. This 4.5 hours per employee minimum includes 1.5 hours of set-up (starting in the kitchen), 1 hour of take-down (ending in the kitchen) and 2 hours of service. If the Activity exceeds 2 hours of service time, additional hours will appear on your final invoice.
| Catering Food and bar staff | Minimum servers required |
|---|---|
| Receptions with served canapés | 1 server per 30 guests |
| Buffet, breakfast, lunch, or dinner | 1 server per 30 guests |
| Served/plated breakfast, lunch, or dinner | 1 server per 20 guests |
| BBQ | 2 servers required minimum After 120 guests - an additional 1 server per 60 guests |
| Wine Service at tables | 1 server per 32 guests |
| Bar Service | 1 bartender + 1 attendant per 60 guests |
An additional server is recommended for all executive service catering orders for more than 40 people to clear dishware.
Confirmation of all orders with dedicated staffing (i.e.: executive service, bar and BBQ) must be obtained within 12 business days or more from the start date of the event.
Confirmation of all orders without dedicated staffing (On the Go items, cold classic service) must be obtained within 7 business days ore more from the start date of the event.
