Hey everyone - I got my first professional catering gig!! It will be for 75 people, buffet style with a Caribbean theme. When I was asked if I could do it, I said, "Sure" without hesitation. As soon as I put a sample hors d'oeuvre menu together and faxed it off I began to get real nervous. As soon as the client returned her selections and I needed to price out the menu for her I realized that it would be more than what she originally told me she wanted to spend. Even though this was a personal friend and my first event, my anal business sense told me NOT to do this for breakeven just for the experience. So I asked for an increase and got it. All my nervousness has now turned to excitement. :bounce: Wish me luck!!