T
T.K.
Guest
I will be submitting pricing for my first catering gig and have read quite a few posts on here but I can't recall seeing anything about corn on the cob. How can it be kept warm without looking nasty from srivaling up? I don't think I spelled it right but you get the point.
Also, the client is asking for 3 meats, chicken, pork, & ribs. I was going to plan for 1/4 chicken, 4 oz. of pork, & 2 ribs per person. Do you think it will be too much? It's a casual wedding of close friends.
Any help is appreciated.
Also, the client is asking for 3 meats, chicken, pork, & ribs. I was going to plan for 1/4 chicken, 4 oz. of pork, & 2 ribs per person. Do you think it will be too much? It's a casual wedding of close friends.
Any help is appreciated.