I have enough tables and tablecloths to set up four serving lines. I position my menu as "picnic cuisine" and use disposables for table service. In my contract, customer is responsible for the venue, including guest tables and chairs. If a customer does want the upscale tableware, I will make arrangements for an additional charge. Dan, feel free to PM me for more details.
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law