Having recently personal cheffed (actually catered in collaboration with a good friend who owns a restaurant) for several large events, I would like to share some of the things I have learned. These thoughts are listed in random order with no consideration of importance.

If the weather is cold, people will drink a large amount of coffee. People who normally drink regular coffee will drink decaf (and may not even know the difference). Do not serve regular coffee to decaf drinkers and claim that it is caffeine free.

Plan to provide plenty of water and other non-alcoholic beverages if your event falls on the first really warm day of the Spring or Summer. Doubling your original estimate is probably a safe bet. Plenty of ice is also welcome.

You will break some pieces of the rented stemware. It is inevitable. Do not get upset with the help when they come to you with a broken glass and an apology. I found that a smile and a word of encouragement goes a long way.

It will take much longer to set the tables than you might guess. Several extra sets of hands are very useful in accomplishing this task.

When hiring temporary staff to buss tables, some of your help will work much harder than others. It may be useful to pair helpers into teams of two, placing less experienced people with a more experienced leader.

Someone will probably throw out some of the linen napkins, forks, knives, spoons and/or knives with the trash. Get over it.

Plan a little time at the beginning of the event to discuss your expectations with your staff. This is especially helpful if you are utilizing temporary staff members for the first time.

It is also a good idea to feed the help before the event. This is a great way to show your appreciation and most people work better when they aren’t hungry.

If you run out of one item on a buffet, replace it with a second location for another item. Or just remove that serving dish or simply cover it.

If you are not accustomed to serving large crowds, consider obtaining one of the many books available that discuss operating a catering business. The information could be invaluable when planning menus, etc.

Make lists. When you think of something that needs to be accomplished, write it down.