STYLES OF SERVICE

The versatility of ways in how an event can be planned, produced and completed is extremely important.
Stand–up or sit down? Tabled or passed? Served at table or served on a buffet? China or paper? Silverware or disposables? Glassware or plastic? Linen napkins? Tablecloths? Skirting?
Or maybe it’s a food drop-off only? Wait and Barstaff only? Drop-off with disposables? Bar service with passed hors d’oeurves? Sit down 5-course dinner?

How about a barbeque? Beach Party? Clam Bake? International theme? French theme? Irish theme? Mexican Theme? Ski theme?

We know how to ask the right questions to get you the right event!