Never had any major disasters with office gigs - made only stuff that could be shlepped hot, or put on hot plates,or cold stuff.
The usual office whining - that's too fatty - from the wimmens; we want meat! - from the mens.
Prob'ly the biggest hairy deal was setting up a hot dinner for Bristol-Meyer-Squib, for a video conference they were having with their Japanese counterparts. The Japanese guys were having breakfast, while our crew was eating dinner. Trying to salvage outlets in a small conference room that was full of video and audio equipment, cameras, and recorders, was a challenge!
Absolutely the restaurant folks had no concept re timing! I was given a half hour once to set up and warm passed hodos, and buffet for 100 ppl - including setting up tables, china, glasses, etc. - with one bartender and one!!!! server. It was for the US Equestrian Team dinner to welcome the new recruits for the Olympic training team; fortunately they were all heavy drinkers, and looooooved standing around talking horse talk, so they didn't really notice we weren't on schedule! Oh - and the event was on the 2nd floor of the stable!!!
The PBJ reminded me of the mothers who come into the kitchen while you're setting up and ask for something for the kids - when there's already fruit platters and cheese trays sitting out!
