Begin with the published menu inclusions
The menu describes serving tables, high-quality disposable plates, cutlery and napkins, and a linen-covered serving table. It also describes gazebos used for roasting and serving when weather or the client requires them. These are menu-specific published features. The actual equipment, position and complete arrangement for your event still need to be recorded in the quotation.
Keep guest furniture separate
A table used to prepare or serve food is not the same as a guest dining table. Ask the venue which guest tables and chairs it supplies and who positions them. Discuss coverings, space for eating and any presentation requirements. Do not assume a photograph showing a furnished celebration establishes what will be delivered to your own venue.
Discuss upgrades and extra services clearly
China crockery is listed at extra cost. If you want it, explain the guest count and service style and ask what supply, clearing and collection arrangements can be agreed. Similarly, an additional food item or another service may introduce further equipment needs. Compare those together rather than treating an optional extra as a simple change of appearance.
Record who does what at the finish
List equipment ownership, collection access and any agreed return or clearing responsibilities. The team’s own equipment and preparation area are distinct from guest waste, bins and venue cleaning. List any broader work expressly, including which guest items or areas it covers. Keep the accepted equipment list with the menu and service period so everyone works from the same booking specification.
Your next decisions
- Published serving items identified in the actual quote.
- Guest furniture supplied and positioned by the agreed party.
- China and other additions separately priced and scoped.
- Collection and broader clearing responsibilities recorded.