Poorly Trained Catering Employees
We asked the caterer to provide tray-passed hors d’oeuvres during the cocktail hour, assuming that anyone in the catering industry knows how to serve hors d’oeuvres in that manner. Wrong!! Imagine our horror when the servers walked into the room (at an upscale venue) carrying large plastic trays used to clear tables. On each tray they had placed paper plates with one each of the four hors d’oeuves. A plastic fork was placed pitchfork-style in each plate. The servers walked around handing out their concoctions to the guests' horror. To make matters worse, later in the evening one of the servers, who had been carving prime rib, took off his chef’s coat and walked around in his undershirt. Less than a month later a different caterer sent only one employee to handle an event for nearly 100 people. The employee set three trays of hors d’oeuvres on a table then exited. When I asked him where the plates were, he said “They can use their fingers.” I then asked if he had brought plates ...