How about a flat hourly rate? Don't forget to include your overhead and travel costs into the rate. Simple, easy to understand and you don't have to worry about counting heads or getting into a discussion with the customer about how many or how much. You also won't be bothered if the client asks you to stay longer to help put away tables and such. Sure, I'll help - you're paying.... Make sure you have a two hour minimum or something to make a drive out worth it if something happens.
At least until you do it some more...
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller
[FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT]
[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]
"We keep you alive to serve this ship. Row well, and live."