Indulging during the holidays is one of the fun parts of the season! But sometimes it feels good to take a little breather from the event planning and party hopping. While we are event professionals - not medical professionals - we wanted to share the info on this soothing hot beverage that really hits the spot - especially during the days after Christmas and before New Years. We hope you enjoy it as much as we do!
The event industry is definitely a business where time is of the essence and being on time means being early. We therefore we depend upon many resources to ensure that we are present and accounted for at call time. A few of these resources are navigation apps, like Google Maps, Waze and Apple Maps, which suggest shortcuts for commuters driving from Point A to Point B.
When we heard the news that the New Jersey borough of Leonia’s police force will close 60 streets to all drivers aside from residents and people employed in the borough during the morning and afternoon rush periods to fight back against congestion in mid-January 2018 - it really caught our eye. Read the New York Times article here.
When planning an event to launch a new brand or product, there are many variables to consider: venue, decor, catering menu, beverages, and staff - just to name a few. During this phase, you may wonder if hiring a Brand Ambassador is important. Our staff provided this service at a recent brand launch in New York City, where they encouraged guests to get involved with interactive stations throughout the event, kept the energy up - and made sure to spread the word about the new brand.
So what does a Brand Ambassador do at an event?
What are the characteristics of a Brand Ambassador?
So perhaps the next time you are hosting or planning a product launch, you may want to consider a Brand Ambassador - they may be just the right final touch for the event to get give your brand awareness a jumpstart!
Working as an event professional in New York City can oftentimes require a fair amount of travel - traversing the city via various modes of transportation, such as trains, buses, and bikes. So when we saw this article it certainly caught our eye - and inspired us to share the news about a new bike valet program! The Department of Transportation will install three, staffed bicycle valet parking structures near transit hubs to allow for commuters to pay a “nominal fee” for secure, on-the-street parking. Anything that contributes to peace of mind when commuting is key in our book! Check out more info in the article here.
Photo credit: Tom Olesnevich
What does a Coat Check Attendant do?
The Coat Check Attendant’s overall responsibility is to maintain and secure the coat check area during an event. The coat check process typically begins with collection of guests' coat, hat or accessories they enter a business or event. Typically, the patron is given a numbered ticket to use for retrieval. The checker then places the items in a hanger or in a specific locker assigned to that guest. When the guest returns with his ticket or to pick up items, the attendant retrieves them and returns them to him. This role provides your guests a safe and secure location to store their outerwear and belongings, giving them hassle-free peace of mind to enjoy your event. It also cuts down on trip-and-fall hazards associated with having belongings draped over chairs and left on the floor.
A few notes we ask our Coat Check Attendants to keep in mind:
How many Coat Check Attendants are needed for an event?
We typically suggest 1 Attendant per 75 guests - which of course changes throughout the year - but during this chilly New York City holiday season, our guess is that most guests and hosts alike will enjoy this event staffing option!
During the holiday season, both planning and attending events are two very popular activities! The type of event can range as wildly as one's imagination can stretch. When planning for a sit-down meal, the type usually falls into two general categories, either Formal or Informal. And when setting the table for a meal in one of these categories, we like to refer to the below Place Setting Guidelines to get each element just right!
Plate: Usually the first thing to be set on the table - set with the napkin on top of the plate.
Two Forks: Set to the left of the plate arranged according to when you need to use them. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or an appetizer.
Dinner Knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.)
Spoons: The soup spoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soup spoon, next to the dinner knife.
Glasses: Drinking glasses of any kind — water, wine, juice, iced tea — are placed at the top right of the dinner plate, above the knives and spoons.
Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains in place for any other courses, such as a soup course, until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.
Butter Plate: The small butter plate is placed above the forks at the left of the place setting.
Dinner Fork: The largest of the forks, also called the place fork, is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.
Salad Fork: If the salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.
Dinner Knife: The large dinner knife is placed to the right of the dinner plate.
Soup Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.
Butter Knife: The small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.
Glasses: These are placed on the right, above the knives and spoons. They can number up to five and are placed in the order they will be used. When there are more than three glasses, they can be arranged with smaller glasses in front. The water glass is placed directly above the knives. Just to the right are placed a red or white wine glass. Glasses used for a particular course are removed at the end of the course.
Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate. It can also go to the left of the forks, or under the forks if space is tight.
When it comes to our staff working at events, safety is a top priority for us! Whether it's reminding everyone to say "behind you" when walking through a kitchen or work area or using the proper approach to cleaning up broken glass, most tasks in an event setting have a set of systematic guidelines in which to follow to ensure that the staff and guests are all safe - and this includes the use of chafing dishes and sternos.
Chafing dishes are the heating vessels in which food is kept warm during service. The are very often ornate and pretty - but must be handled with care - especially the sternos that are below. Keep the below tips in mind while working with this equipment:
How to set up a chafing dish:
Maintaining while in use:
Important to keep in mind:
Photo Credit: www.silentcapturephoto.com
It's that time of the year! Post-Thanksgiving and Pre-New Years and holiday parties are the place to be! Our server and bartending staff had a great time passing hors d'oeuvres and pouring libations to keep the good cheer going at a recent New York City cocktail reception.
When planning for these events, a host may wonder how much food and beverage is the right amount to serve. Below are a few of our quick tips:
Outside of typical meal hours
5-6 types of hors d'oeuvres; Plan on each guest eating 1 or 2 of each.
During typical meal hours
8-10 types of hors d'oeuvres; Plan on each guest eating 2 or 3 of each.
• Each guest will drink an average of 2 drinks the first hour; and 1 each hour thereafter.
• A one-liter bottle of alcohol yields approximately 22 mixed drinks.
• To accommodate any non-cocktail drinkers, estimate one bottle of wine per 8 guests.
• One 750-ml bottle of Champagne fills six regular Champagne glasses. The amounts listed in the chart below account for how much Champagne guests will drink from the bar. If you plan to have a Champagne toast, you will need to purchase additional bottles—you only need to pour about a third of a glass for a toast, so plan on 1 bottle for every 10 guests.
• Garnishes: Plan on a 1/2 lemon and 1/2 lime and two each of olives, cherries, and onions per guest. This means that if you have 24 guests, you'll need at least 12 lemons and 12 limes plus 48 each of olives, cherries, and onions.
• Plan on one and a half pounds of ice per person. This will provide enough ice for drinks as well as any ice baths for wine or beer.
Liquor and Mixers for a Full Bar
Well, it's Thanksgiving time and you may still be recovering from either too much Thanksgiving Day food or family - or both! Now that the weekend is upon us, you may be wondering what else is going on aside from food comas and binge-watching Netflix faves (not that either of those are too bad though, come to think of it!...) Below is a list of our Top 5 Picks for this weekend if you are feeling like getting out and about in New York City. Whatever you may choose - we hope you enjoy yourself during this festive time of year!
"What if today, we were grateful for everything?" Can't argue with Charlie Brown!...Wishing everyone a safe and happy holiday! #HappyThanksgiving!
Just as many of our fellow colleagues may feel, we take great pride in our work in the event industry. Finding just the right service staff for each of our clients' events motivates us to keep going. Making our clients happy and hearing positive feedback after an event inspires us even more! Many thanks to this particular client for leaving a Google review when he needed a few extra hands for his private dinner.
"As a chef and business owner, having a good team is essential for me. I recently produced a private event and needed some additional hands. I reached out to Tapuz for a few extra cooks and some servers. Everyone showed up on time and ready for action. I will absolutely call them again next time I need any event staff!"
Looking forward to many more events together in the future!
Have you used our services and had a good experience as well?
Click here to let us know!
We were just taking a moment to appreciate our multi-talented team! With this particular staff member, juggling happened to be on his list of skills and strengths. Although definitely not a requirement to be on our roster, it certainly is entertaining - especially during our day at the Biz Bash Event Expo at the New York City Javits Center!
Working in the event industry is fast-paced -- and that's why we love it! But even though things around us are happening quickly, we can't forget about safety. One of the most common mistakes while working at an event is lifting something incorrectly, which unfortunately can result in a serious back injury. Since our industry is so physical, we definitely do not want this to happen!
A few pointers to keep in mind:
Mulled Wine With Cranberries and Rosemary
1 bottle red wine
1/2 cup water
1/2 cup sugar
1/4 cup brandy
2 cinnamon sticks
1 tsp whole allspice berries
4 star anise
1/2 tsp whole cloves
5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds
1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one)
grated fresh nutmeg (about 1/4 tsp)
8 clementines, cut in half (remove any seeds)
cinnamon stick and star anise
1/2 cup whole fresh cranberries
5 sprigs fresh rosemary
Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot. Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the 'keep warm' setting and let it sit for about 30 minutes before serving. You can strain the wine before serving, or not. garnish each glass with a sprig of rosemary and a few cranberries.
Earl Grey Hot Toddy
2 Earl Grey tea bags
1 1/2 cups boiling water
1-2 oz of your favorite bourbon
4 Tbsp of fresh lemon juice
2 Tbsp of honey (more if you want it a little sweeter)
Put the water in a saucepan and bring to a boil. Remove the water from the heat, add in the tea bags and cover. Allow the tea to steep for about 3-5 minutes. After a few minutes, pour in the lemon juice and mix in the honey. Add 1/2-1 oz of the bourbon to two coffee mugs, pour the tea mixture over each. Garnish with a slice of lemon. carolinagirlcooks.com
Hot Pumpkin Buttered Rum
½ cup butter, softened
½ cup dark brown sugar
½ Tablespoon pumpkin pie spice
½ cup pumpkin puree
1 cup dark spiced rum
3 cups boiling water
Beat butter, brown sugar, pumpkin pie spice and pumpkin puree in a blender on medium speed until combined, about 1 minute. Whisk together 2 tablespoons spiced pumpkin butter with 2 ounces dark rum in each of 4 heatproof glasses. Pour ¾ cup boiling water over each, and stir. Serve warm and enjoy! dineanddish.net
Maple-Bourbon Chai Tea Toddy
6 ounces steaming hot water
2 chai tea bags
3 ounces Knob Creek Maple Bourbon
1 ounce half-and-half
Cinnamon stick for garnish
Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick. thekitchn.com
Bourbon-Spiked White Hot Chocolate
1/2 cup white chocolate chips
2 1/2 cups milk
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/2 ounce Bourbon
In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes). Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate. Pour a small amount of the hot chocolate into two serving glasses, add one ounce of Kahlua OR one-half ounce of bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice. Use non-dairy milk and non-dairy white chocolate to make this recipe vegan friendly! minimalistbaker.com
As event professionals, we all want to put our best foot forward in our appearance, and this includes having wrinkle-free attire. Oftentimes in this industry, we are required to travel to various venues throughout the New York City area and we may want to reserve our finest duds for when arrive at our destination. So, we have found these tips to be our top favorites when determining how keep our dress shirts (the classic catered event look) wrinkle-free while traveling:
1) Fold very carefully (see below), sandwich between 2 books, place in bag for secure travelling - then spray with wrinkle release before putting it on.
2) Fold around a magazine; Check out video here:
3) The seemingly most obvious, but not used as often as we may think: the always-reliable garment bag!
Hopefully these tips help next time you're on your way to the next event and wanting to arrive with that perfectly polished look!
We are extremely proud to say that Tapuz, Inc. is a women-operated business through and through. From the executive, management, and operational teams, to the service staff who are on the front lines at every event. Our strong female staff members (including bartenders, servers, cooks, and porters - just to name a few of the roles) take care of the heavy-lifting type tasks, just like their male counterparts on our team - by setting up satellite bars, buffet tables, and chafing dishes; cooking in the kitchen; and maintaining the event spaces. Bottom line - we're proud of all of our staff members and appreciate all of the hard work it takes to produce a successful event!
Daily life for an event professional often changes, as the industry calls for varied multi-tasking from event to event - and that's what we love about the field! On this particular day, BizBash Live Expo day, we had the pleasure of being one of the staffing sponsors AND an exhibitor at this Javits Center, New York City, event, so needless to say - we thoroughly enjoyed the day from start to finish!
The day began with of course, early set up - fueled by cups of coffee from the Cupa Capana stand (thanks guys!!). With the table set up underway, we made sure our Guest Services staff members working the event were good to go - and ready to assist attendees and workshop participants.
Meeting the other exhibitors and talking with the attendees really energized us. We loved learning some of the new event innovations and hearing what may be needed in terms of staffing - and then discussing how we can help - whether it be with our servers / bartenders, registration / guest services staff, promo models / brand ambassadors, or back of house staff.
Overall, it was a fantastic event, filled with tons of great event professional energy. We were thrilled to be a part of it - thanks BizBash!! Looking forward to next time!
This weekend our New York City Street Team staff was out and about in Central Park during a large-scale fundraising walk. We were thrilled to be a part of such an important event!
So what does our Street Team do at a fundraising walk?
- Sets up the event (sometimes the day ahead or overnight right before the event begins)
- Cheers on participants
- Engages with attendees to share information
- Passes out giveaways or samples
- Maintains appearance of event
- Breaks down all of the signage and supplies at the end
Of course all of these details can vary from event to event, based on what is needed - that's what makes this industry so exciting!
When preparing for an event and ordering glassware, general rule of thumb for quantity is to order 1.5 Glasses / Per Person / Per Hour. And of course, always best to err on the side of more not less. Below is a quick reference for the most-requested types and sizes:
All-Purpose; Red or White Wine
Sparkling Wine, Champagne
Water, Iced Tea, Soft Drinks
Martinis / Drinks Served “Up”
Liquor With Carbonated Mixers
Liquor “On The Rocks” / With Ice
LOOKING TO SIMPLIFY YOUR GLASSWARE ORDER?
Opt For a Stemless All-Purpose For All Beverages
It was an evening of much excitement, as Tapuz Event Staffing had the honor of attending the The Historic Essence of Events at the Ziegfeld Ballroom in the heart of New York City, hosted by ILEA (International Live Events Association, New York Metro Chapter) and WIPA (Wedding Industry Professionals Association).
Firstly, we were thrilled to see the venue as the newly unveiled, Ziegfeld Ballroom, formerly the Ziegfeld Theater. We could all feel the history and tradition in the building! Secondly the panelists were event professionals with vast experience in the industry, who shared their perspective on the past and present trends. Lastly, may we just say that the room was gorgeous! Between the high ceilings, art deco decor, and their top-notch team, we can't wait to see the myriad of events that we are sure will be enjoyed there for years to come.
Our NYC Promotional Model and Guest Services Staff had some great fun at a pop-up exhibit in Soho. It was an exciting multi-day event where visitors were able to immerse themselves in photographic an interactive installations - we were thrilled to be a part of it!
So what does a Guest Services staff member do?
As we all know, the number of variations for of an event are infinite, so this is just a general overview of what our Guest Services Staff may do:
- Greet guests
- Guide them through the event space
- Engage in conversation - see if they are enjoying the event
- Assist with any questions they may have about the event or physical space
- Offer giveaways, if any, for event
- Provide general support to guests, if needed
- And as always for all of our staff, smile and convey a great positive attitude to ensure that all attendees have a pleasant experience!
When it comes to the event industry, there is nothing like an expo with over 135 vendors and 2,500 guests to really feel inspired! This week, a few members of our team had the pleasure of attending this annual showcase at New York City's Metropolitan Pavilion. The space was filled wall-to-wall with fellow event professionals, such as caterers, venues, corporate event spaces, event planners, and a myriad of other hospitality and event services. And with Martha Stewart, Colin Cowie, and Randi Zuckerberg as speakers of the evening, it can't get any better than this when it comes to this industry. Thanks to The Event Planner Expo for a fantastic evening of seeing old friends, making new ones, and inspiring us for future events!
As the New York City event season starts really kicking into high gear, our event staff is ready for action throughout the New York metropolitan area. This weekend our staffing duties brought our team out to Ellis Island and we couldn't have been more captivated by this glorious view! As we were setting up, we thought it would be handy to have a few tips for when working an outdoor catered event (but we can't always promise this panoramic scenery though...)
1) Familiarize Yourself with the Venue / Event Space
If you are able, visit the site well in advance of the event, so you can plan your outdoor catering setup and see the resources that are available to you. The venue layout could dictate what equipment you’ll need to bring, and it also could impact your serving plan. For example, if you’re working out of a truck that needs to be parked out of sight from guests, it’s important to know how far your servers will need to carry dishes and other supplies from your preparation space. A long distance or unmaintained path could slow things down and cause a holdup if you don’t account for it ahead of time.
If you are unable to go to the venue before the day of the event, be sure to contact the location’s representative and talk to them about the site plan. Remember to ask about even the smallest details that you might have discovered if you had seen the site. Asking about the terrain, electrical hookup placement, and light levels can easily be overlooked, but these details could influence how you are able to work on the day of the event.
2) Know Your Zoning Restrictions and Have the Required Permits
Especially if you are working in a temporary event space like a closed street or parking lot, there may be zoning restrictions for the event based on your local government’s policies. Zoning ordinances define how particular geographic areas, or zones, can be used and are principally used for differentiating between commercial and residential spaces. In many places, permits are also required for approval from the health department, fire marshal, and other officials. If you aren’t planning the event, make sure that you know what the approved plans are, so you can avoid fines.
3) Plan Your Menu According to the Space
Consider how the outdoor conditions could affect what your guests would like to eat. The available space, time of year, and even noise level can factor into what kinds of foods your customers could be looking for. For instance, if your eating area is right next to speakers that are playing music loudly, some patrons may not want to sit for very long and would prefer easily portable food to take to a quieter location. Customers in crowded eating areas may feel the same way. On the other hand, guests at an outdoor wedding are typically prepared to remain seated for a full meal, no matter the noise level or number of people present.
4) Have an Inclement Weather Back-Up Plan
One of the trickiest parts of outdoor catering is the weather. Precipitation can put your meal service out of commission if you are not properly prepared for it. At the same time, do not make the assumption that your event will be cancelled if the weather turns out to be less than ideal. In addition to providing shelter for guests, remember that your equipment will need to be protected. While preparing for your event, take the time to find out if the extension cords and generators powering your equipment can be safely shielded from rain. Many outdoor catering supplies are not completely weatherproof, so cover over your preparation area is a must-have in order to keep them safe. Failing to prepare a contingency plan could leave you scrambling on the day of the event and may hinder your ability to perform your duties.
5) Choose Equipment That is Compatible with the Event Space
Without the comforts of a kitchen, having the right outdoor catering equipment for your space can determine how smoothly your event runs. Below are some key components to consider when deciding how to create your temporary outdoor kitchen.
Having an electrical power source is useful for any refrigerators you may need for food preparation. Even if the venue provides them, consider having a generator and extension cords on hand to ensure that your equipment can be powered when you arrive on site. When purchasing a generator, make sure that its voltage is compatible with your equipment. You do not want to invest in a generator with a lower capacity than your equipment requires.
Decide whether you would like to work with liquid propane or natural gas as your heat source for cooking. Liquid propane is more energy efficient, so you may not need to bring as many heavy tanks with you to your location. On the other hand, natural gas is often more economical than propane. When selecting your power source, do not feel limited by which option your equipment is already set up for. In many cases, you can purchase conversion kits to make your supplies compatible with your selected source. Be sure to arrange for a professional to safely install your conversion kit in advance of your event.
If you cater outdoor events often, you may want to invest in mobile outdoor catering equipment. Supplies like portable outdoor grills and portable gas ranges are easily moved from one site to another. Additionally, many options are designed for simple setup, so you can connect to power and begin cooking.
- Thanks to webstaurantstore.com for these handy tips!
When a new product is in the process of being launched, and we want to get the word out to the public as quickly as possible, we call upon our Brand Ambassadors and Promotional Models! These event staff members of ours have that spot-on combination of an engaging personality and the right look to attract attention for your brand. Yesterday was the perfect sunny September day for our team to hit the New York City streets and spread the word about new hair care products. It was a fun day for our staff - as well as the lucky passersby who received some amazing samples!