Cater tools

Bowl turning essentials. The beloved wooden bowl pairs functionality and beauty. Take your bowl turning to the next level with high-performing tools. Delicate detail essentials. Everyone knows good things come in small packages. Achieve fine details with our favorite delicate-but-durable tools. Spindle Turning Champions.

Between centers you'll find a vast array of unique projects and techniques. Complete your tool arsenal with these essentials. Box turning essentials. A personal favorite, the wooden box is a blank canvas for your design inspiration.

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You'll need tongs and large spoons for serving, as well as at least one sharp knife. That turkey, ham, or roast beef will require a cutting board, and make sure you have something tucked away nearby to clean up any messes on the spot. And don't forget that buffet tables need decorations, too. A coffee or other beverage station will require much of its own equipment, including air-pots for coffee, decaf backups for those who don't want to consume caffeine, and a source of hot water.

Iced tubs for cold drinks are important, and you'll need an assortment of glasses and coffee cups or mugs here as well. Add a variety of teas and cocoa, and sugar and dairy packets. A tidy wastebasket somewhere nearby for guests to toss their trash is a great touch and makes cleanup a lot easier for your staff. You'll need a whole list of practical equipment for off-premise catering as well. You'll most likely need a Cambro or some other type of insulated container to keep hot foods hot and cold foods cold whether you're serving indoors or out.

A cooler can be a cost-saving alternative for cold foods. Take along garbage bags to hold dirty linens and disposable containers for food storage. You—or the guests—might want to take leftovers. That cooler will come in handy here as well. Don't forget plastic wrap, tin foil, hand sanitizer, paper towels, disposable bags to cart off trash and garbage. One of the most common pitfalls involved in catering is taking your customer's word for it about how many mouths you're going to feed.

In many cases, they'll give you numbers before all their RSVPs are accounted for. It's always better to have too much of everything on hand than to run out at a critical time. Keep the list in your event-planning book and be sure to show it to all staff who are helping you with the function. You might even want to make multiple copies so that everyone can check items off as they're preparing to load up.

When you've scheduled your next event, you can check items off as your staff heads out your door and begins loading everything into your van. Have everyone mark off those items for which they're personally responsible.

Then have everyone compare their copies to make sure everything is in place. It might take a few extra minutes, but it will save you a lot of heartburn later. Even better, invest in a caterer's app.

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