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

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.

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!

​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:

• Place the base in exactly the position which you intend to use it.
• Remove the sterno can lid and set sterno in place under chafing dish. Place the lid over the top to control heat during service.
• Place the empty water pan in the stand and check that it is secure.
• Fill the water pan with approximately one inch of boiling water.
• Light the sterno with a stick lighter, taking care to keep your hand away from the flame.
• Place the hot food pan on top of the water pan and close the lid.

Maintaining while in use:

• Occasionally stir the food to make sure the bottom does not burn and ensure even cooking.
• When it comes time to add more sterno, the old burners may be hot so use tongs to take them out. Typically a sterno will burn 1½ to 2 hours, slightly faster if they are outside.
• Use an oven mitt to tilt/lift up one side of the chafer, it you hear a sizzle, add water to the water pan.
• The lid should remain on the chafer while the food is not being served.
• If you think you food is getting too hot, use only one sterno.

Important to keep in mind:

• Do not leave an open flame unattended
• Never use chafers without water in the water pan
• Open the lid carefully so that rising steam does not burn your face or hands 

• Never transfer the water pan while the water is hot. Fill with boiling water and allow to cool before disposing of contents.
• Allow fuel canisters to completely cool before removing from holders.
• Extinguish the burners before cleaning up or moving dishes. This can be done by simply putting the lid over the flame, using a large serving spoon, or the bottom of a previously extinguished (and cooled) sterno can.

1. Organization is EVERYTHING. Be sure you have enough space and signs directing people to the right area.  If you’re using name tags, be sure they are printed before the event and organized alphabetically by last name.  Have your sign in sheet ready to go. Map out the path you want guests to take. Think of every last detail you can in order to avoid chaos, especially in a New York City crowd.

2. DO a test run. Don’t underestimate the importance of testing your registration process before the actual event. Go through it yourself, and have someone outside of your staff give it a go. They can give you a fresh perspective, as well as identify anything that may not be working as it should. Put yourself in your attendee’s shoes and focus on functionality, speed and convenience.

3. Hire the right staff. Hiring staff with experience working as registration/greeters will make the whole process MUCH EASIER for you and your attendees.

4. Assign each staff member to a specific task. To make for a more quick and efficient process, have each staff member focus on a key task. For example, have one staff member stand at the beginning of entry to tell attendees to have tickets and IDs ready, then have a 2nd staff member distribute wrist bands or badges, then have a 3rd staff member in charge of signing guests in.

5. Always have an exit plan. Make sure all staff knows ahead of time how to make an entrance into an exit for emergencies and end-of-show foot traffic.
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Hopefully these tips will help you can create a more seamless event experience. That means more satisfied attendees—and less stress for you and your staff!

It's a bummer but it happens. You're at an event, all is moving along steadily, and then you hear that crash...and you think "noooooo!"... We've all been there - but do not fear - all will be fine -  just follow these 5 easy steps!

1) Remain calm! Working at an event can sometimes get the adrenaline pumping, but keeping your cool is one of the best things you can do.

2) Designate someone to stand in front of the broken glass pile to keep an eye out so no one steps in this area.

3) Grab gloves and the closest broom and dustpan.  
 
4) Put gloves on and CAREFULLY sweep all pieces into the dustpan.

5) This one is the most important step during an event: Dispose the refuse into a plastic bag in a cardboard box and place that box separate from the typical trash so others do not mix it together - and mark that box with "Broken Glass". We do not want anyone getting hurt in this process!

Planning an event almost always involves booking staff as well. When wondering who to book and how many of each, check out our Event Staffing By The Numbers for a quick reference. Our New York City team is ready for your next event!

1 Captain per 100 Guests
Assists with overseeing timeline, service, staff, menu execution, rental details, and floor plan.

1 Server per 25 Guests
Serves guests and bus tables according to catering plan; Assists with set up and break down.

1 Coat Check per 75 Guests
Checks in and out coats and bags for guests during events. Changes seasonally.

1 Bartender per 50 Guests
Prepares drinks for guests per finalized catering plan. Sets up and breaks down bar(s).

1 Bar Back per 75 Guests
Assists with set up and break down of bar(s); Replenishes bar during event.

1 Sanit/Porter per 75 Guests
Responsible for rental organization, sanitation, cleaning and/or restocking restroom amenities.