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25. Plan Your Work: Assemble your staff in advance and discuss an unpriced copy of the
function sheet. This is your opportunity to assign duties, describe the party theme, and
create an expectation of performance. Distribute a checklist to each department.
26. Use An Inventory List: Before the party have an inventory list of all items to be used
(equipment, smallwares and linens). After the party, use this list to clean and repack to
avoid loss. Catering equipment and linens can be expensive, loss could cost you the prots
from your event.
27. Conrm A Job Well Done: Follow up with your customer a couple of days after the party
to make sure they are satised and get their permission to use them as a reference for
future business.
28. Employee Feedback: Encourage employees to give feedback on both good and not so
good aspects of the process. Always work to improve yourself and your business, it pays
big dividends.