As our front of house service staff swiftly prepares for this New York City catered seated dinner, we are inspired to review the standards for Formal Place Settings. Having all the details in place put that nice final touch on any event.

The formal place setting is typically used for a meal of more than three courses, such as a dinner party or a holiday meal.

In General:

• Knife blades are always placed with the cutting edge toward the plate.
• No more than three of any implement are ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensils for the fourth course are brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.
• Dessert spoons and forks are brought in on the dessert plate just before dessert is served.

The placement of utensils is guided by the menu, the idea being that you use utensils in an “outside in” order. For the illustrated place setting here, the order of the menu is:

• Appetizer: Shellfish
• First Course: Soup or fruit
• Fish Course
• Entrée
• Salad
  ​
  

(a) 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.

(b) Butter Plate: The small butter plate is placed above the forks at the left of the place setting.

(c) 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.

(d) Fish Fork: If there is a fish course, this small fork is placed to the left of the dinner fork because it is the first fork used.

(e) 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.

(f) Dinner Knife: The large dinner knife is placed to the right of the dinner plate.

(g) Fish Knife: The specially shaped fish knife goes to the right of the dinner knife.

(h) Salad Knife (Note: there is no salad knife in the illustration): If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right): dinner knife, fish knife, salad knife.

(i) Soup Spoon or Fruit Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.

(j) Oyster Fork: If shellfish are to be served, the oyster fork goes to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.

(k) Butter Knife: The small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.

(l) 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 goblet (la) is placed directly above the knives. Just to the right are placed a red (lc) or white (ld) wine glass. A sherry glass or champagne flute (le), to accompany a first course or for an opening toast, go to the right of the wine glasses. Glasses used for a particular course are removed at the end of the course.

(m) 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.
Everything on your table should be crisp and sparkling. White linens are still considered the most formal, but colored or patterned tablecloths or place mats, and napkins can be just as elegant. Other possible elements include candles, a centerpiece or multiple flower arrangements, and place cards. Place mats (if used) are entered in front of each chair, about one to two inches from the edge of the table. A tablecloth is spread to hang evenly on each end and on the sides. The average drop is 12 to 18 inches, but don’t worry if it is a little long or short—you just don’t want it hanging too low, or it will end up in the diners’ laps.

The most formal table is strictly symmetrical: centerpiece in the exact center, an even number of candlesticks, place settings spaced evenly around the table, silverware lined up and at the same distance from the edge of the table. The space not taken up by place settings is your available real estate. Feel free to vary flower arrangements and decorations as you like, creating a balanced and pleasing tablescape. Be careful not to overcrowd the table, and arrange your decorations so diners seated opposite can see each other.

Credit to Emily Post for all of the formal place setting essentials. Read more here:
http://emilypost.com/advice/formal-place-setting/

A sunny New York City day combined with a scenic waterfront location would make just about anyone smile - but a proper bar set-up is essential when working at an outdoor catered event. It's that feeling of really being prepared when the guests start to arrive that inspires confidence to start the event on the right foot.

Here are our Top 3 Tips for Proper Bar Set Up For Catered Events:

1) Place a small bucket or bus tub with water in it for yourself.  
This way you can easily rinse things like mixing tins, wash rags, spoons, etc.  Just make sure you change out the water regularly.

2) Keep a close eye on ice.
Generally if you are about half way out of ice, its time to fill up. Keep in mind that it can take a while to retrieve or receive the ice. That’s why it’s better to prepare way in advance.

3) Standardize the set up.
With a catered bar, you usually have more limited space and supplies. The last thing you want when you’re bar catering a busy event is to waste time looking for vodka when someone orders a martini.

Cheers to a festive spring and summer event season - filled with sunshine, smiles, and happy guests!

Read more here: 
https://theportablebarcompany.com/bar-catering/ 

Now that the beautiful warm and sunny weather is here in New York City, we are really appreciating the venues where our staff may work events - that utilize both the indoors and outdoors. One of our favorites is Dobbin St in Williamsburg, Brooklyn - which fully maximizes it's location, being so close to McCarren Park and convenient subway stations, and having a multi-level event space, complete with a rooftop space, perfect for appreciating the Manhattan skyline. 

Our event service staff had the pleasure of working at the Adidas Runners NYC launch party at this venue. The participants and attendees started the event off atop the rooftop terrace for an evening stretch - and then hit the pavement for a "quick" 5k jog around Williamsburg. The event finished up with a film presentation and dance party. Sounds like a great way to spend a spring day in New York City - and we were ecstatic to be a part of it. Looking forward to next time!...

As part of of our Venue Site Visit Series, this week our Sales & Marketing Manager Nandini Austin stopped by New Lab in Brooklyn Yards, New York City and met with Stephanie Hemshrot, their Director of Programming & Events, to find out why the space is not your average venue. Check out this informative Q & A...

Tell me about the unique architecture. It seems like a combo of the old and new.
New Lab's home is a century-old shipbuilding factory in the Brooklyn Navy Yard. The expansive space, and its long history of being a center for manufacturing, inspired the development of New Lab as a hub for advanced technologies, from robotics and AI to vertical farming and solar energy. Our beautiful 84,000 square foot flagship includes space and resources for our on-site community of entrepreneurs, as well an expansive offering of event spaces to host provocative conversations, dinners, and original programming.

So New Lab is not simply an event space? Who else is in the building ?
Well it's home to over 100 member companies, each which has its own story of innovative work relating to sustainability, the future of cities, and the intersection of technology and human experience. Our event spaces are designed to serve as a loudspeaker to help tell the stories of innovation happening on-site. 

Tell us about the events you host?
All events hosted here tie into our mission of supporting crucial work and advancing the intersection of technology and the human experience—whether it be a panel discussion about Mars exploration or a salon dinner or venture capital funding for scaling advanced tech companies.
 
It sounds like New Lab is a robust community that is always percolating with activity and exciting stories. How  you do you publicize these?
New Lab tells these stories through its monthly zine, Tech Fancy--and is crackling with great stories, as each of our 100+ member companies are developing exciting new technologies every day. We decided to capture and tell some of these stories ourselves—each issue of our monthly zine and newsletter explores members doing work in a particular theme (from food innovation to blockchain).

Tell me about your programming ?
We  include quarterly conversation series that will launch next fall, focusing on topics related to the work happening here, like medical tech innovation and artificial intelligence. We think a lot about the intersection of technology and people, and what it is like to live and work alongside new technologies. This lends itself to some serious dinner table conversations! We are launching our own quarterly series in the coming months to bring these types of discussions to a platform large enough for the public to join in on. 

To host an event or to learn more about what's going on at New Lab, please reach out to stephanie@newlab.com.

Last night our team had the pleasure of attending an event at a fabulous venue The Mezzanine by Bond Collective in New York City's Financial District! We loved the chandeliers and decor - and the delicious catering by Riviera Catering! 

This week our Sales and Marketing Manager, Nandini Austin, had a moment to catch up with venue expert Gabriella Wood from Kagency in New York City to discuss what’s hot and trending in the events world--from pop-ups to instagrammable DJs. Read on to learn more...
 
So what type of venues are proving favorite this year?  
For the past few years, our bookings with our real estate partners have tripled--so I would say empty, commercial real estate are the front-runner for space. More than ever, clients are looking to for that wow factor, the surprise element so a temporary space adds a certain sex appeal. Clients utilize the space for short-term marketing opportunities such as pop-up shops, collection showcases, and product launches.  

Our client's production of an airline marketing event at 201 Mulberry was a big hit as well!

When planning a daytime business meeting or corporate conference, it's important to have all areas covered - by both front of house and back of house staff. This type of event can be very different from - say for example - a full-service catered cocktail reception because the food and beverage may be dropped off - and the attendees and guests may be greeted by a registration staff member - but it is important to have all of these positions manned.

At a recent New York City event of this type, we had our Greeter/Registration Staff checking guests in - and our Kitchen Assistant keeping the food and beverage organized and maintained - so the event planners can focus on their tasks at hand.  We love supporting our fellow event professional colleagues!

Being in the hospitality industry, providing the best service to our clients is always on the top of our list. And as we know - details always count - even down to the garnishes at the bar. One may wonder - what is the correct way to prepare these?...

To Flame an Orange Peel
This is a technique that will require practice, but with patience, it will come to you. Remember, fire and alcohol can be a volatile combination so take care when flaming the peel.

1. Hold the orange peel between your thumb and forefinger, with the peel facing away from you.
2. Light a match or lighter, holding it about 2 inches from the peel and over the top of the cocktail glass (filled with your finished drink).
3. Squeeze the peel sharply and watch as the oils spurt out, catch the flame, and create a small fireball over your cocktail.
4. Rub the peel around the rim of the glass and drop it into the drink.
   
   

A Few Safety Tips

• Do not play with fire if you've had too much to drink.
• Make sure that flammable materials, including shirt sleeves and long hair, are clear of the flame (or potential flame).
• Take extra care if your cocktail is topped with a high-proof liquor, especially 151-proof rum, which is often used for its ability to burn.

Check out this article from The Spruce to see more!

Photo Credits: Tapuz, Inc., Getty Images

In honor of #internationalwomensday2018 we are taking a moment to really appreciate our fellow #women in the #NewYorkCity #business world - and this @Thrillist article provides a few great examples. We hope you feel as empowered as we did after reading it! http://bit.ly/2tB5CZR

This week our Sales and Marketing Manager, Nandini Austin, had the pleasure of attending this inspirational New York City event. These are a few of her takeaways from the evening...
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I have always believed that food and drink connect people and are a gateway to broader cultural issues. Now I know it to be true. I witnessed a few weeks ago a bunch of hospitality strangers come together with one thing in common ‘the willingness to donate their time for a cause they believe -The Dream Foundation.
​
For those of you who don't know the Dream Foundation, is the only national dream-granting organization for terminally-ill adults. They fulfill final Dreams that provide inspiration, comfort, and closure at the end of life. With the support of a nationwide network of volunteers, hospices, healthcare organizations and committed donors, Dream Foundation has given life to nearly 30,000 final Dreams since 1994. Dream Foundation does not receive any federal or state funding and relies solely on individual donations and corporate partnerships to fund its programs.
 
The Dream Foundation had their premiere NYC Launch Event on Thurs, Feb 8, 2018, at the Urbani Truffle Lab NYC. The floor soon became packed as guests arrived. The were caviar demonstrations by Calvisius Caviar, canapes of mini waffles and caviar circulating, thin crust pizza made by Chef John de Lucie and delicious mini cakes by Elizabeth Hodes. To wash these all down was a bubbly Italian sparkling wine Ca'del Bosco.
​
Then the room was silenced by an emotive opera performance cellist is Joan Harrison and the baritone Ricardo Rivera. The night concluded with moving speech from the Dream Foundation CEO Kisa Heyer her team including Jacqueline Indelicato - head of their of our New York Advisory Council.
 
Being part of such an important night, nourished my soul from the inside out. I intend to donate more of my time to causes such as these that rely on the kindness of strangers.
 
For more information, please visit www.DreamFoundation.org

- Nandini Austin

Working at an event or in any hospitality type of environment, safety - for both the staff and guests - is the number 1 priority.  This is why we wanted to highlight a few very important notes to remember:

1) Have stocked first aid kits on site. Sometimes a venue, catering company, kitchen, or management team may have them - but we all must remember to keep them stocked with the essentials. (such as Alcohol Wipes, Burn Ointment, Cold Pack, Eye Pad, Eyewash, First Aid Guide, Gauze Pads, Bandages, Gloves, and Burn Free Gel - just to mention a few.)

2) Use dry rags or gloves/mitts to pick up hot vessels. Sometimes we have damp rags or towels nearby - but they will conduct heat. So when transporting a soup bain marie or chafing dish, for example, be sure to use something dry!

3) When working at a stove or fryer, always have a rubber mat in place. This will help ensure a non-skid surface, therefore resulting in less falls and injuries.

Please keep these tips in mind when working at any role in the hospitality industry - whether it's a restaurant, bar, cafe, catered event, wedding, bar/bat mitzvah, kitchen, venue - stay alert, aware and safe! Check out more tips here.

As a growing business, we like to operate as a feedback-based company - meaning that we welcome comments, both positive and negative. Plus, we are Open to Continual Improvement (one of our Core Values!), so we consistently review and utilize feedback in order to better serve our clients.

To ensure that our clients have a positive experience from both our service staff and management team, below are just a few things that we incorporate into our daily operations:

Finding the right staff members
Many of our staff members are referrals from current staff, which we feel is a great compliment! This also instills a sense of accountability among peers.

Careful hiring and screening
Our hiring process is done in several stages so we acquire the right people who align with our Core Values: application review, phone interview, and then an in-person interview. How the applicant presents him or herself, how they correspond leading up to the meeting, and of course, the information they provide during the interview all will inform us on whether our not the applicant is a good fit for us and our clients.

Mandatory on-boarding session
This session is a complete review of our expectations of our staff, an overview of catering basics, and a dress code critique so our staff is fully ready to be a successful contribution to our clients' events.

Incorporating these procedures is very detail-oriented process - but because it usually results in positive client feedback - we are happy to do so! Cheers to positive feedback, happy clients, and successful events!

Working in the event industry, we oftentimes hear the term French Service but what exactly does the term mean?

The concept arose from the elegant style of the French court, le grand couvert (the great cover) and provides a unique and personalized seated dining experience for the guest, as the meal is plated at the table - not pre-plated in the kitchen. 

Two types of French Service:

Cart French Service: This version involves tableside food preparation and assembly, where unprepared foods are brought from the kitchen to the dining room on a gueridon (a cart) and then the final preparation is completed at a side table in front of the guests. For heated foods, a rechaud would be used.

Banquet French Service: The food is prepared in the kitchen - and the servers will serve the food to guests from platters with tongs (from the left side). The platters are then kept in front of the guests to replenish.

Of course the service staff who are providing this type of service must be fully prepared with skill and knowledge to offer such a finessed experience. Typically these roles would include:

Chef de rang (the main server): Tasks would include preparing, serving food, serving the beverages, and presenting checks. Techniques would be tossing, mixing, presentation, saucing, deboning, carving, and flambeing.

Commis de rang (assistant to the main server): Tasks would include taking orders from the main server, bringing food to dining room, serving dishes prepared by the main server, and clearing the tables.

Dining Room Captain: Seats guests and oversees the service. 

Cocktail Server: Serves beverages.

Wine Steward or Sommelier: Trained professional providing wine and food pairing knowledge.

Hopefully these notes will help next time you're wondering, "What exactly is French Service?"...

Click here for more information on the topic!

Now that awards season is in full swing (with the Grammys at Madison Square Garden essentially in the backyard of our Midtown NYC office!...) and trade shows and expos in effect all year round, many event planners and industry professionals may delve into the task of finding event staff for large events. Check out our quick reference below that may help during this planning process...

What roles are needed?
For trade shows or expos (such as those at New York City venues like the Javits Center or The Metropolitan Pavilion), you may need:

Registration Staff / Greeter / Guest Services Staff   
A staff member in this role will register, greet and/or assist guests, attendees, or event participants. The suggested number of staff widely varies for this role, as it depends on factors like number of entrances and/or workshops for staff to guide guests towards, just to mention two examples.
 
Promotional Model / Brand Ambassador
The responsibilities of this role include: Creating brand awareness and positive impressions of the product; distributing product samples and promotional materials; and actively drawing in customers to an event table. The suggested number of staff widely varies for this role as well.

Coat Check Attendant
Checks in/out coats and bags for guests. Our suggested quantity: 1 attendant per 75 guests. This number of course will change according to seasons, type of event, and venue needs.

When a large event is catered and/or serving food and beverages, our go-tos are:

Captain (Catering / Bar / Venue)
Assists with overseeing timeline, service, staff, menu execution, rental details, floor plan details, etc.  Follow the finalized catering plan. Alongside/directed by event planner/caterer, etc.; Assists with managing staff. Our suggested quantity: 1 Captain per 25 guests. 

Server / Waiter
Assists with floor plan set-up and break-down of catering rentals ordered for the event; Serve and bus according to finalized catering plan. Suggested quantity: 1 Server per 25 guests. 

Bartender
Makes drinks for guests per finalized catering plan; Set up/break down bar(s). Suggested quantity: 1 Bartender per 50 guests. 

Bar Back
Assists set up/break down of bar(s); Replenishes bar during event. Suggested quantity: 1 Bar Back per 75 guests. 

Sanit / Porter / Bathroom Attendant
Responsible for rental organization, sanitation, cleaning and / or restocking restroom amenities. Suggested quantity: 1 Porter per 75 guests. 

We hope this quick reference helps as your planning is underway. If you have any event staffing questions at all, feel free to reach out to us at info@tapuzstaffingnyc.com - we're happy to be your event staffing resource!

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!

Ingredients:

• 1/2 squeezed lemon
• 1 teaspoon cinnamon
• 1 teaspoon fresh or powdered ginger
• 1/2 liter of boiling water

Preparation:

• If your ginger is fresh, chop it finely
• Pour the ginger and the cinnamon into 1/2 liter of boiling water
• Let infuse 30 minutes
• Pour the lemon juice

Our tips:
​

• Drink before each meal
• Great hot or cold
• For a sweeter flavor, try agave syrup or honey
  
  

10 reasons to try:
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1. Ginger contains manganese, phosphorus, magnesium, calcium, sodium, iron, and vitamins B (and C for fresh ginger).
2. Ginger aids digestion.
3. Ginger helps to fight heartburn and relieve gastric reflux.
4. Cinnamon is also rich in manganese, calcium, iron, minerals and vitamins.
5. It is a good stimulus for the immune system and a good fighter against cholesterol.
6. Cinnamon is also an effective intestinal anti-inflammatory to regulate the digestive system and protect the stomach.
7. Lemon is rich in vitamins C, vitamins B, minerals and trace elements like copper, potassium, phosphorus, iron, magnesium and calcium.
8. Has antioxidants which helps to detoxify the body.
9. Lemon is an ally for the digestion and healing of the skin.
10. The three ingredients help you to avoid winter illnesses such as cold and flu.

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?

• Creates brand awareness and positive impressions of the product
• Distributes product samples and promotional materials
• Actively draws in customers to an event table
• Generates brand awareness and positive product impressions to increase sales
• ​Stimulates interest in products
• Engages with guests, answers questions and provides information

What are the characteristics of a Brand Ambassador?

• Ability to be independent and manage oneself
• Energetic
• Well spoken, confident and comfortable working with a variety of customers

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!

Wishing everyone a holiday season filled with peace, joy & happiness!

FORMAL:
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.
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Credit: EmilyPost.Com