Staffing for special events

[Jim]

In my current position, we do a good bit of special event meals that require the use of an 'on-call' staff. My only problem with this is that the rate of pay is, what I consider, excessive; compared to my regular hourly staff, they make about 50% above. Does anybody else deal with this scenario? If so, how do you keep both staffs content? Are there alternatives?
Thanks for any input!

Jim,
I have also been in your situation. Is your on call staff part of your regular staff? I used a food service temporary firm when I was in DC. They were a little expensive but well worth the pay for the five or six times that we needed to use them.