Plan the people and tableware around the meal
Put preparation, food service, drinks and clearing on one plan, then agree the staff hours and equipment needed for each part.
Ideas for your event.
List the work before choosing the staff hours
Begin with the guest timetable and the jobs you want covered. Include setting tables or other preparation, welcoming guests, serving food, drinks service and the clearing you need. Explain which tasks the venue or other suppliers already handle.
The current waiting-staff offer lists waiters, bar staff, food runners and event supervisors. Ask Fables to discuss the suitable team rather than relying on an invented staffing ratio. Staff numbers, duties, start and finish times belong in the quote.
Keep the published staff price with its conditions
Waiting staff are listed at £33 per hour, with a minimum of three hours per team member. If you are adding staff to an existing Fables booking, ask about any available discount; it still needs confirmation.
The canapé menu also lists waiter service at an additional £33 per hour. Confirm the relevant food and service charges, staff count and hours for that arrangement. An hourly service figure is not a per-head food price.
Check the tableware and serving equipment
Tell Fables what cups, plates, cutlery, glassware, serving pieces and tables the venue already provides. Request any missing items and ask for the chosen equipment, delivery or collection and preparation requirements to be itemised.
Individual menus have their own inclusions. The hog roast menu lists disposable tableware and serving tables, with china crockery at an extra cost. The afternoon tea page asks you to discuss crockery and staff rather than assuming them from the food starting price.
Agree the practical finish
Record which clearing tasks staff will cover, where used items should be placed and who will prepare hired equipment for collection. Ask about any washing, packing or collection condition that applies to the chosen hire; do not leave it implied.
Guest-table waste, venue rubbish and wider cleaning need clear responsibility. Preserve any express menu-specific refuse inclusion in the quote, then confirm the rest with the venue. A service booking should say what will be done and when, rather than relying on a general promise to clear everything.
Questions before you book.
What is the published waiting-staff rate?
The current page lists £33 per hour and a minimum of three hours per team member. Confirm the staff numbers, hours, duties and applicable quote for your event.
Does a food price include all the tableware and clearing?
Read the relevant menu inclusions and quotation. Ask for extra equipment, staffing and clearing tasks to be recorded explicitly; do not assume them from a food starting figure.
Continue planning.
Let’s plan the food for your event.
Send your date, venue postcode, guest numbers and food ideas. We will check availability and prepare a personalised quotation.