I know the customer is always right and I rarely break the rule but that combo sounds dangerous.
Have you had a tasting yet?
I have been asked to make 3 kinds of soups for a group of 400. The client will provide all the ingredients for it (he is a chef). They want me to set up and decorate the table and rent my glass bowls. They will have kitchen help and someone to clear tables and wash bowls. I have no idea what to charge, Help.
Plus...not to be snarky (don't you hate when you read that phrase cuz you just KNOW it is gonna come out as snarky ;-) this forum is for professional caterers.
Assuming you have an inspected and licensed home kitchen and some form of "I have taken a food safety course and have a certificate to prove it" hanging on your wall then kindly change your personal info from "home chef" to something a bit more professional.
Welcome to cheftalk. Are you serving a whole baked chicken per person? What are your food costs, do you know? How are you going to keep the food at safe temperatures? What are you providing for beverage? Dinner rolls are you providing butter? If you really read this thread and pay attention you will turn down this job.