Quote:
Originally Posted by mjancel
Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi
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only you can decide what you're free time is worth.
It doesn't sound like you have an actual catering business... Make sure the risk is worth the reward. Are you looking to get into business ? get experience ? Just make some $$ ?
Consider the benefits of having proper health permits and insurance if your cooking for strangers.
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Vinny
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
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