Date, Times & Duration

Don't just think about service time. Agency catering staff need to know:

• Setup time (when can staff access the venue?)
• Service window (actual event duration)
• Breakdown time (clearing, cleaning, equipment removal)
• Total shift length (affects pay rates and break requirements)

Guest Count & Profile

Confirmed numbers, not estimates. Also consider guest demographics – corporate executives expect different service than festival-goers. VIP guests or special requirements (mobility needs, language preferences) need flagging upfront.

Style of Service

This dramatically impacts staffing needs:

• Plated service – Highest staff-to-guest ratio, coordinated course timing
• Buffet service – Replenishment focus, queue management, signage coordination
• Canapé/reception style – Tray service, circulation patterns, batch timing
• Live stations – Chef presence, ingredient prep, guest interaction
• Family-style – Table coordination, portion control, refill management

Venue-Specific Requirements

Every Glasgow venue has quirks. Document:

• Access times and loading bay restrictions
• Available kitchen facilities (or lack thereof)
• Noise limitations and timing restrictions
• Security protocols and staff entrance locations
• Union requirements (some venues require specific certifications)
• Parking and public transport access for staff

Dietary & Allergen Management

This isn't optional. Kitchen staff must understand allergen protocols, and servers need clear communication training. Corporate events especially require meticulous dietary accommodation – one allergic reaction can sink your company's reputation. Document all requirements and ensure your team staffing agency briefs staff accordingly.

Servers / Waiting Staff

Primary responsibilities:

• Table service execution (course delivery, clearing, resetting)
• Buffet support and replenishment coordination
• Tray service for canapé events
• Guest communication and special request handling
• Maintaining service flow and timing

When you need them: Every event requires servers. Ratio varies by service style (see Section 4).

Bartenders

Expertise areas:

• Cocktail mixing vs. beer/wine service (different skill levels)
• Speed service for high-volume events
• Cash handling and POS system operation
• Licensing considerations (personal licence holder requirements)
• Responsible service and age verification

Supervisors / Team Leaders

Critical functions:

• Floor management and staff coordination
• Real-time problem solving (dietary issues, timing adjustments)
• Communication bridge between kitchen and service floor
• Quality control and consistency monitoring
• Guest complaint resolution

Pro tip: One experienced supervisor often prevents problems that would require 2-3 extra servers to fix. Don't skip this role on events with 80+ guests.

Hosts / Greeters

First impressions matter. These staff handle guest check-in, direction, coat checking, and VIP protocol. Essential for corporate events where brand representation is paramount.

Barbacks / Runners

The unsung heroes who keep service flowing. Restocking glassware, running drinks, supporting servers during peak service. One good runner can double your bartender's output.

Head Chef / Event Chef

Essential capabilities:

• Menu execution under pressure
• Kitchen team leadership and delegation
• Quality control and consistency standards
• Timing coordination with service team
• Emergency adaptability (equipment failure, ingredient issues)

Sous Chefs

The second-in-command who coordinates prep work, manages sections, and maintains service flow. Critical for events requiring 100+ meals or complex multi-course menus.

Chef de Partie / Prep Chefs

Station specialists who handle specific areas (garde manger, sauté, pastry). They execute mise en place and maintain their sections during service. Volume and menu complexity determine how many you need.

Kitchen Porters / Dishwashers

Never underestimate this role. Poor turnover on pots, pans, and plates can paralyze your entire service. Responsibilities include:

• Rapid cleaning and turnaround
• Waste management and recycling
• Hygiene compliance and sanitation
• Equipment maintenance and storage

For events with limited kitchen facilities, you may need additional porters to handle off-site washing.

Logistics / Setup Crew

Handle tables, chairs, linens, staging, equipment loading/unloading. Often overlooked but essential for venues without in-house teams. Many temporary staffing solutions include logistics support.

Stewards

Manage waste, maintain back-of-house flow, handle replenishment between kitchen and service areas. Think of them as the connective tissue of your operation.

Drivers (if needed)

For off-site catering or multi-location events. Must understand hot-holding compliance, transport timing, and loading procedures. Specialized insurance required.

Venue Layout Challenges

• Multiple floors or levels – Add 15-20% more staff for stairs
• Distance from kitchen to service – Long walks mean more runners needed
• Split rooms or multiple spaces – Requires duplicate coverage
• Outdoor elements – Weather management adds complexity

Guest Profile Impact

• VIP or high-profile guests – Require attentive, experienced servers (reduce ratios by 20%)
• Formal black-tie events – Precision and elegance take more time
• High alcohol consumption events – Need more bartenders and responsible service protocols
• Mixed age groups – Family events need different service approach

Menu Complexity Considerations

• 5+ courses – Increase servers by 30-40%
• Complex dietary accommodations – More kitchen and service coordination
• Live cooking stations – Dedicated chef per station
• Premium wine pairings – Sommelier or trained wine servers needed

When to Add a Supervisor

Always include a supervisor when:

• Guest count exceeds 80 people
• You're using mixed agency and freelance staff
• Event has complex timing or multiple service phases
• Venue is unfamiliar to your team
• Client is particularly demanding or brand-conscious

One supervisor often prevents costly mistakes that would require hiring 2-3 extra servers to compensate.

✓ Advantages

• Reliability and backup coverage – If someone calls in sick, the agency finds a replacement
• Pre-vetted professionals – Background checks, food hygiene certifications, and reference verification already done
• Consistent quality standards – Agencies maintain performance databases and only send reliable workers
• Legal compliance handled – Right-to-work checks, insurance, tax documentation managed by agency
• Scalability for large events – Can supply 5 or 50 staff with equal ease
• Single point of contact – One invoice, one communication channel, simplified logistics

✗ Considerations

• Higher hourly rates – Agency markup typically 25-40% above freelance rates
• Less personal relationships – May get different staff each event
• Minimum booking requirements – Some agencies require minimum hours or staff numbers

✓ Advantages

• Lower costs – No agency markup, often 20-30% cheaper per hour
• Build personal relationships – Same trusted team for recurring events
• Flexible negotiations – Can adjust rates, hours, or scope more easily
• Direct communication – No intermediary, faster decision-making
• Specialized expertise – Can find niche specialists (e.g., experienced sommelier, pastry chef)

✗ Considerations

• No backup guarantee – If they're sick or cancel, you're scrambling
• You handle compliance – Must verify right-to-work, insurance, certifications yourself
• Inconsistent availability – Popular freelancers book up fast, especially weekends
• Payment complexity – Multiple invoices, possible tax implications
• Quality variance – Performance depends entirely on individual reliability

✓ Advantages

• Venue familiarity – Staff already know the kitchen, loading bay, service flow
• Established relationships – Venue manager knows their capabilities and reliability
• Simplified logistics – Already cleared for venue access, understand house rules
• Proven track record – Have successfully executed events at this specific location

✗ Considerations

• Limited competitive pricing – Venue partnerships may include kickbacks or exclusive arrangements
• Potential quality complacency – "Preferred" doesn't always mean "best"
• Restricted choice – May be required to use venue's team (especially union venues)

Service Style Experience

Ask: "What service styles have you worked most frequently?"

• Look for specific descriptions: "silver service," "French service," "butler-passed canapés"
• Red flag: Vague answers like "all types" without examples
• Follow-up: "Walk me through how you'd serve a 4-course plated dinner to a table of 10"

Physical Capabilities

Ask: "How many canapé trays have you carried simultaneously? What's your approach to tray carrying technique?"

• Quality answer: Specific numbers, mentions balance and weight distribution
• Red flag: Uncertainty or exaggerated claims (12+ small bites per tray is typical, not 30+)

Technical Systems

Ask: "Which POS systems have you used? How comfortable are you with handheld ordering devices?"

• Common Glasgow systems: Square, Lightspeed, Toast, Revel
• Tech-savvy servers adapt quickly even to unfamiliar systems

Wine & Beverage Service

Ask: "Describe your wine service training. Can you suggest wine pairings or handle sommelier duties?"

• Basic level: Opening, pouring, describing house wines
• Advanced level: WSET certification, pairing knowledge, tableside decanting
• This matters enormously for high-end corporate events or wine-focused functions

Problem-Solving Scenarios

Ask: "A guest has a severe nut allergy but the menu isn't clearly labeled. How do you handle this mid-service?"

• Quality answer: Immediate communication with kitchen, erring on caution, offering alternatives
• Red flag: Guessing or assuming rather than verifying with chef

Volume Experience

Ask: "What's the largest number of covers you've produced in a single service? What was the menu complexity?"

• Event catering differs vastly from restaurant service
• 200 identical plates in 45 minutes requires different skills than à la carte
• Follow-up: "How did you manage timing and plating consistency?"

Dietary & Allergen Management

Ask: "Walk me through your allergen control process from prep to plating."

• Should mention: Separate prep areas, color-coded boards, clear labeling, communication protocols
• Red flag: Dismissive attitude or lack of specific procedures
• This is non-negotiable for corporate events – one mistake can mean litigation

Leadership & Team Management

Ask: "How do you manage kitchen stress during service? Give an example of handling a crisis."

• Quality answer: Calm under pressure, clear communication, delegation skills
• Event kitchens often include unfamiliar team members – leadership matters more than in established restaurants

Equipment & Facility Adaptability

Ask: "Have you worked in temporary or limited kitchens? How do you adapt when equipment fails?"

• Event venues rarely have perfect kitchen setups
• Flexibility and problem-solving are critical skills
• Look for examples of creative solutions under constraints

⚠️ Warning: If someone becomes ill due to poor food hygiene at your event, YOU can be held liable – not just the catering staff. Don't accept expired or questionable certifications.

Right-to-Work Verification

• Check original documents (passport, visa, share code for digital status)
• Take copies and record check date
• Failure to conduct proper checks can result in civil penalties up to £20,000 per illegal worker

Insurance Coverage

• Employer's liability insurance – Legally required if you employ staff (minimum £5 million coverage)
• Public liability insurance – Protects against claims from guests (recommended £5-10 million)
• Product liability – Covers food-related illness claims
• Agency-supplied staff – Verify the agency carries appropriate insurance

Personal Licence Requirements

• Venues with premises licenses typically require at least one personal license holder on-site when alcohol is served
• Personal license obtained through Scottish Certificate for Personal Licence Holders (SCPLH) qualification
• Verify whether your venue requires this or if their license covers the event

Responsible Service Training

• All bar staff should understand responsible service principles
• Age verification procedures (Challenge 25 policy)
• Recognizing intoxication and refusing service appropriately
• Duty of care to prevent harm

Timing Breakdown

• 15:00 – Staff arrival, uniform check, venue orientation
• 15:30 – Pre-service briefing, role assignments, allergen review
• 16:00 – Final setup, table checks, equipment verification
• 18:00 – Doors open, guest arrival, reception service begins
• 19:30 – Guests seated, plated service commences
• 22:30 – Service concludes, clearing begins
• 23:30 – Venue clear, equipment loaded, staff departure

Service Style Details

• Type of service (plated, buffet, family-style, stations)
• Number of courses and pacing
• Table service protocols (serve from left, clear from right, etc.)
• Bar service model (table service, open bar, cash bar)

Dress Code & Presentation Standards

• Specific uniform requirements (all-black, branded, formal, etc.)
• Grooming expectations
• Name badge requirements
• Where to change/store personal items

Arrival Instructions

• Exact venue address with postcode
• Parking location and access codes
• Staff entrance (often different from guest entrance)
• Who to ask for upon arrival
• Mobile contact number for emergencies

Legal Requirements

• Workers are entitled to a 20-minute break for shifts over 6 hours (UK Working Time Regulations)
• Breaks should be uninterrupted – Staff off the floor completely
• Stagger breaks – Never have entire team on break simultaneously

Staff Meals

Professional expectation in event catering: provide a proper meal for shifts over 6 hours. This isn't legally mandated but is industry standard. Considerations:

• Hot meal preferred (not just sandwiches)
• Accommodate staff dietary requirements
• Serve before guest service begins (3-4pm for evening events)
• Designated eating area away from guest spaces

Pro tip: Well-fed staff perform better. Don't skimp here – the cost of providing staff meals is minimal compared to potential service problems from hungry, tired workers.

Typical Glasgow Event Staffing Rates (2024/2025)

• Servers/Waiting staff: £11.50-£15.00/hour (higher for experienced or premium events)
• Bartenders: £12.00-£16.00/hour (cocktail specialists command more)
• Supervisors: £15.00-£20.00/hour
• Chefs: £16.00-£25.00/hour (varies wildly by experience and role)
• Kitchen porters: £11.00-£13.00/hour

Note: Agency rates typically 25-40% higher than these figures. Weekend and evening rates may command 10-20% premium.

Overtime and Extended Hours

Define these terms BEFORE the event:

• Contracted hours – What's included in base rate
• Overtime threshold – Typically time-and-a-half after 10-12 hours
• Late finish policy – What happens if event runs over (common with speeches and toasts)
• Minimum call-out – Many staff require 4-5 hour minimum payment even for shorter shifts

Cancellation Policies

Protect both parties with clear cancellation terms:

• More than 7 days notice: Full cancellation without penalty (standard)
• 3-7 days notice: 50% payment due (staff have likely turned down other work)
• Less than 72 hours: Full payment due (rare to fill the slot this late)
• Day-of cancellation: Full payment mandatory

Consider event insurance to protect against force majeure situations (illness, venue closure, weather emergencies) that require last-minute cancellations.

Deposit Structure

• 25-50% deposit to secure date and staff (especially for peak dates like December)
• Balance due 7-14 days before event
• Final headcount confirmation – Typically 5 days before (allows final staffing adjustments)
• Purchase orders – Corporate clients often need these for accounting; request early

Payment Methods

• Bank transfer (preferred for corporate events – creates clear paper trail)
• Company purchase orders (allow 30-60 day payment terms for established clients)
• Credit card (may incur processing fees – clarify who bears this cost)
• Cash (acceptable for smaller events or freelance workers, but maintain receipts)

💡 Pro tip: Walk the floor together. Show staff the layout, point out potential hazards, demonstrate table setting standards. Five minutes now prevents hours of confusion later.

Plated Service Mastery

Buffet Excellence

Canapé Circulation

Late Speakers

Problem: Speaker runs 20 minutes over, kitchen has plated 200 mains that are now cooling.

Solution: Hold service, keep plates warm under heat lamps if possible. Supervisor quietly informs organizer: "We're ready to serve when you are." Never rush speakers publicly. If unavoidable delay exceeds 30 minutes, consider re-plating rather than serving substandard food.

Dietary Surprises

Problem: Guest claims severe nut allergy that wasn't on pre-event list.

Solution: Take it seriously even if skeptical. Speak to head chef immediately, verify safe options, err on side of caution. Offer alternative from kitchen's backup supplies. Better to over-accommodate than risk medical emergency. Document incident for future events.

Equipment Failure

Problem: Oven fails mid-service, disrupting kitchen flow.

Solution: Kitchen team adapts menu on the fly (pre-discussed contingencies help). Floor supervisor manages guest expectations subtly: "Chef's prepared a special alternative." Never explain problems to guests unless absolutely necessary. Have backup equipment contacts in phone for emergencies.

✓ What Worked Well

• Which staff members exceeded expectations?
• What process improvements made a difference?
• Any positive guest feedback?
• Were staffing ratios appropriate?

⚠️ What Didn't Work

• Specific bottlenecks or service issues
• Staff performance concerns
• Equipment or venue limitations discovered
• Communication breakdowns

💡 Staffing Gaps

• Did we need more servers, runners, or kitchen staff?
• Would a supervisor have helped? (if you didn't have one)
• Any specialized skills we lacked? (sommelier, pastry chef, etc.)

For Agencies

• Identify top performers (they'll prioritize sending them to your future events)
• Flag any issues immediately (helps them improve service)
• Confirm you want to book same staff again (locks in your A-team)
• Request specific improvements for next time

For Freelancers

• Honest assessment helps them improve (and signals you're a professional client)
• Positive reviews help their business (offer LinkedIn recommendation for exceptional work)
• Book next event immediately if possible (secures their availability)
• Ask if they know other quality professionals (build your network)

1. Seniority & Experience Level

Pay differential example (Glasgow rates):

• Junior server: £11.50-£12.50/hour
• Experienced server: £13.50-£15.00/hour
• Supervisor/Team lead: £15.00-£20.00/hour

Reality check: One experienced supervisor (£18/hour) often prevents problems that would require hiring 2 extra servers (2 x £13 = £26/hour). Don't false-economy on senior staff.

2. Total Hours (Including Setup & Breakdown)

Example calculation for 150-guest dinner:

Efficient run sheets that minimize idle time can save 10-15% on labor costs.

3. Event Complexity

Complex events require more staff hours:

• Multi-course plated service: 30-40% more staff than buffet
• Live cooking stations: Dedicated chef per station adds £20-25/hour each
• Complex dietary accommodations: Extra kitchen coordination time
• Multiple room setups: Duplicate service staff needed

4. Travel & Logistics

• City center venues: No travel premium (good public transport)
• Suburban locations: May require travel time compensation
• Remote Highland venues: Overnight accommodation needed (adds £60-80 per person)
• Parking costs: Factor in if venue doesn't provide staff parking

5. Split Shifts & Timing

Unusual timing costs more:

• Split shifts (e.g., 10am-2pm, then 6pm-10pm) – Staff may charge for full day
• Very early starts (before 7am) – 10-20% premium typical
• Late finishes (after midnight) – Overtime rates kick in
• Sunday events – Some staff charge weekend premiums

Strategy 1: Add One Supervisor Instead of Extra Servers

Scenario: You're considering adding 2 more servers (£13/hour each = £26/hour combined)

Alternative: Add 1 experienced supervisor (£18/hour) instead

Result: Better coordination often compensates for slightly lower headcount, saves £8/hour, reduces service errors significantly

Strategy 2: Simplify Service Style

Instead of: 5-course plated service requiring 1 server per 10 guests

Consider: 3-course plated + family-style sides (1 server per 15 guests)

Savings: 30% reduction in FOH staff without feeling "cheap." Family-style actually enhances convivial atmosphere for certain events.

Strategy 3: Tighten the Run Sheet

Problem: Vague timing creates paid idle time

Solution: Precise schedule with staggered arrival times:

• Setup crew: 2pm-5pm (tables, chairs, basics)
• Kitchen staff: 3pm-11pm (prep and service)
• Servers: 5pm-11pm (minimal setup involvement)

Savings: Eliminates 2-3 hours of unnecessary server time per person = 15-20% labor reduction

Strategy 4: Negotiate Multi-Event Packages

If you run regular events:

• Book 3-6 events upfront with temporary staffing agency
• Request volume discount (10-15% reduction typical)
• Lock in preferred staff for consistency
• Streamline administration and reduce booking friction

⚠️ Where NOT to Cut Costs

• ❌ Never understaff to save money – Stressed, overwhelmed staff deliver poor service and create negative guest experiences worth far more than you saved
• ❌ Don't skip food hygiene certifications – Legal liability isn't worth the risk
• ❌ Avoid the "cheapest bid" mentality – Quality agencies and professionals cost more for good reason
• ❌ Don't eliminate supervisors on large events – False economy that backfires spectacularly
• ❌ Never cut staff meals on long shifts – Penny-wise, pound-foolish approach

6-8 Weeks Before Event:

• ☐ Define event parameters (date, guest count, service style, venue)
• ☐ Calculate staffing ratios and total headcount needed
• ☐ Choose hiring method (agency vs. freelance vs. venue-recommended)
• ☐ Request quotes from 2-3 providers for comparison
• ☐ Review insurance coverage and compliance requirements

4-6 Weeks Before Event:

• ☐ Confirm staff bookings and pay deposit
• ☐ Request CVs/profiles of assigned staff
• ☐ Verify food hygiene certifications for kitchen staff
• ☐ Check right-to-work documentation (if hiring direct)
• ☐ Clarify uniform requirements and who provides them

1-2 Weeks Before Event:

• ☐ Send detailed event brief to all staff
• ☐ Provide venue maps and logistics information
• ☐ Share menu and allergen matrix
• ☐ Confirm final headcount with agency
• ☐ Arrange staff meal provisions

48 Hours Before Event:

• ☐ Confirm all staff still available (check for cancellations)
• ☐ Send reminder with arrival time and parking info
• ☐ Provide mobile contact for day-of emergencies
• ☐ Finalize payment arrangements (remaining balance due)

Staff Arrival (2-3 hours before service):

• ☐ Greet staff, check uniform standards
• ☐ Confirm attendance (note any no-shows immediately)
• ☐ Provide venue orientation tour
• ☐ Assign changing areas and secure storage for personal items
• ☐ Brief on emergency procedures and exits

Pre-Service Briefing (30 mins before doors open):

• ☐ Assign specific roles and table sections
• ☐ Review menu, allergens, and dietary accommodations
• ☐ Discuss VIP guests and special requirements
• ☐ Clarify timing and service flow
• ☐ Establish communication protocols (radios, signals)
• ☐ Quiz staff on key allergen information

During Service:

• ☐ Monitor service flow and staff performance
• ☐ Handle guest feedback and complaints promptly
• ☐ Manage break rotation to maintain coverage
• ☐ Coordinate between kitchen and service floor
• ☐ Document any issues or exceptional performances

Post-Service:

• ☐ Conduct quick debrief with supervisor/team lead
• ☐ Note standout performers for future bookings
• ☐ Collect feedback from staff on what could improve
• ☐ Verify all equipment accounted for and venue clear
• ☐ Process final payment and tip distribution (if applicable)

Standby Staff Contacts

• ☐ 2-3 reliable backup servers (verified available that day)
• ☐ On-call chef or kitchen porter (for illness/no-shows)
• ☐ Agency emergency contact (24-hour number)
• ☐ Freelancer network (WhatsApp group or similar)

Nearby Suppliers

• ☐ Emergency catering supplier (same-day delivery capability)
• ☐ Equipment rental company (spare ovens, fridges, etc.)
• ☐ Linen hire service (backup tablecloths, napkins)
• ☐ Local catering supply shop (for last-minute essentials)

Spare Kit (Keep On-Site)

• ☐ Extra uniforms (2-3 spare shirts, aprons)
• ☐ First aid kit (plasters, burn gel, pain relief)
• ☐ Basic cleaning supplies (spillage kit, sanitizer)
• ☐ Extension cords and power strips
• ☐ Duct tape, cable ties, basic tools
• ☐ Spare gloves, hairnets, disposables

📍 Case Study 1: SEC Centre Corporate Awards Night

350 guests | 5-course plated service | 4-hour event

The Challenge

A Glasgow tech company needed flawless service for their annual awards ceremony with 350 attendees, including international VIP guests. The event featured multiple dietary requirements (47 different accommodations), live entertainment between courses, and strict timing for awards presentations. Previous year's event suffered from poor course pacing and missed dietary orders.

The Solution

• Staffing approach: Partnered with professional temporary staffing solutions agency to supply 28 servers (1:12.5 ratio), 3 supervisors, 6 kitchen staff, 4 bartenders
• Pre-event preparation: Conducted full venue walkthrough 2 weeks prior, detailed allergen training session for all servers, created color-coded dietary accommodation system
• Day-of coordination: Staggered staff arrival (kitchen 2pm, servers 4pm), 45-minute pre-service briefing with menu tasting, implemented hand-signal system between supervisors and entertainment coordinator

The Results

📍 Case Study 2: Glasgow City Chambers Wedding Reception

120 guests | Canapé reception + seated dinner | 7-hour event

The Challenge

An intimate but high-end wedding at the historic Glasgow City Chambers required seamless transition between 2-hour canapé reception and formal 3-course dinner. Venue restrictions included limited kitchen access, strict noise controls, and complex logistics with multiple rooms. Couple wanted "invisible but attentive" service that wouldn't overshadow their celebration.

The Solution

• Staffing mix: 6 canapé servers for reception, 8 servers for dinner service (staggered start times to manage costs), 1 experienced supervisor with City Chambers history, 4 kitchen staff with off-site prep capabilities
• Venue adaptations: Established prep station in adjacent room due to limited kitchen, created silent service protocols (hand signals only during ceremony), mapped circulation routes to avoid guest photo areas
• Service philosophy: Trained staff on "anticipatory service" – reading guest needs without intrusion, identifying and assisting elderly guests proactively, discrete clearing during speeches

The Results

"We've been running quarterly board dinners in Glasgow for five years, and finding reliable catering staff was always stressful. Since partnering with a professional agency, our events run like clockwork. The same core team returns each quarter, they know our preferences, and service quality is consistently excellent. Worth every penny of the agency premium."

"Our wedding at Pollok House had 180 guests and complex dietary needs. The supervisor they assigned was a game-changer – she anticipated problems before they happened and the service was invisible but perfect. Guests are still talking about how smooth everything was. Best money we spent on the entire wedding."

"I was nervous about hiring freelance staff for our company's 50th anniversary gala, but after properly vetting candidates and using the checklists from industry resources, we built an amazing team. Three of those servers now work every event we run. Taking time to interview properly made all the difference."

"The detailed brief we sent saved us hours on the day. Staff arrived knowing exactly what was expected, where everything was, and how we wanted service executed. No confusion, no repeated questions, just smooth professional service from start to finish. Planning ahead is genuinely worth it."

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