Our caterer asked me what she should do. Wasn't sure what to tell her.
So I'm asking the pros. Here's the set up:
Four able-bodied staff plus the caterer did the function. The four staff worked for about 8 hours setting up and tearing down. It was buffet style, so I think they just had to run food and make sure the line stayed stocked. The caterer did most, if not all, of the cooking I'm sure (she said that the grill she took wouldn't light so she had to cook the salmon in a hotel pan on top of an electric stove with no hood exhaust
...I do
NOT miss doing the catering). On top of that, she estimated another 16 hours of work she put into the event.
That's about all the info I have.
I told her to keep half. She did all of the prep and cooking.
What do you do?