Frequently Asked Questions

TimeTree- This app is used for team members to show when they are available to work, check details about their event before they arrive for their shift. 

WhatsApp- This is where we communicate as a team. Here is where you will give feedback from your deliveries and events. 

Sling- This is where you will clock in and out, and have access to your paycheck information 

All team members must leave the building immediately after clocking out unless a manager has given explicit, same-day authorization to remain. Finish assigned cleanup and closing tasks, return company items (keys, radios, aprons, black bags), clock out, collect belongings, and exit promptly. If you are the last one out, lock exterior doors, turn off lights per the closing checklist, and set the alarm.

Not allowed: staying inside to chat/eat/wait for rides, bringing guests after hours, re-entering once the alarm is set, or remaining on-site while clocked in without an assigned task (this is time fraud and will result in corrective action).

If you need a ride, arrange pickup for your scheduled end time; wait outside or in your vehicle. If you feel unsafe, contact a manager immediately. Exceptions apply only to pre-approved trainings/meetings/projects with a manager present and must be approved in advance for that specific day. Repeated violations—or any unauthorized after-hours entry—may lead to written warnings or removal from shifts.

Sling shift times are estimates based on event plans. Your actual paid time is what you work.

• If you finish early: complete closing tasks, then clock out immediately in Sling (or the time clock). Do not remain on-site without assigned work—lingering while clocked in is time fraud.
   
• If you need to stay later: notify the Captain and a manager immediately (text/WhatsApp is fine) before going into overtime so we can inform the client and bill accordingly.
   
• Captain protocol: when extending a team member past the scheduled end, confirm the reason and new end time with a manager and note it in the event review.
   
• Accuracy matters: round to the exact minute; no padding. If the app glitches, send a timestamped message to your manager with your actual in/out times the same day.
   
• Audits & consequences: timecards are reviewed against event logs, GPS/load-out times, and alarm data. Repeated inaccuracies or unapproved after-hours time may lead to corrective action.

Always confirm the event venue address (where we set up and serve) is correctly listed and navigate only to that location. The client/billing address is for contracts and invoices and is often different—do not use it for directions unless the event is explicitly at a residence and labeled as such.

Before departure, open the event, tap the Venue map link to confirm the pin, verify room/entrance/loading details, and confirm the on-site POC name/number. Look for parking and service-entrance instructions tied to the venue, not the billing address. Be aware of common mix-ups (e.g., rehearsal vs. ceremony vs. reception; corporate HQ vs. off-site venue; Google autofill pulling a home address from an email signature).

If anything is unclear, call the POC or a manager before wheels roll. If you arrive at the wrong place, do not unload—call the POC and your manager, navigate to the correct venue, update your ETA, and log the issue in the event review so the listing can be corrected.

When are paydays?

• Pay period: Sunday–Saturday
• Payday: Every other Friday
• How you get paid: Direct deposit is the fastest.      Paper checks are available for pickup at the office.

How do tips work? (CHP)

• We use a pooled‑tips model called CHP – Creating Happy People to recognize that every event succeeds because of both front‑ and back‑of‑house teamwork.
• The office calculates the pool and distributes it proportionally by hours worked for eligible      shifts.
• Cash tips: If a guest hands you cash,      bring it to the office so it can be added to the pool. Keeping cash tips is considered theft and is grounds for immediate termination.

What is the Early Bird Fee?

• A client surcharge for events with very early call times—when staff must depart the kitchen before      7:00 AM (or as specified on the BEO).
• When collected: $50 to the lead server and $50      to the assigned kitchen opener for that event.
• We request this fee whenever possible; some client budgets/agreements may not allow it.
• If you see an Early Bird call time on your BEO, plan uniform, commute, and breakfast accordingly, and note      Early Bird hours/fees in your Mileage & Reimbursements post.

Mileage & Reimbursements

• Mileage (personal vehicle): Track start/end odometer readings for each run. Submit on Monday before payroll in WhatsApp Mileage      & Reimbursements using the standard format.
• Eligibility: Mileage is reimbursed only when a company van is unavailable or when you are the designated carpool driver for a distant event (40+ miles from the kitchen).      Choosing to drive your own car when a van is available is not reimbursable.
• Carpooling: For events 40+ miles away, meet at the kitchen and carpool whenever possible; the driver will be reimbursed per mile.
• Receipts: Only pre‑approved purchases are reimbursable. Upload a clear photo of the itemized      receipt with the event/client name and a short “what/why.”

Non-negotiables

• Hot food stays 140°F+, cold food 41°F or below. Use the provided thermometers.
• If the food table is outside it must be covered (tent/overhang). If we arrive and there’s no cover, the $500 fee applies per the client's contract.
• Black gloves at events; change gloves frequently and wash hands often.
• In homes: Oven to 200°F before we arrive if hot apps/entrees are on the menu. Clear fridge space for cold items.

Goal: Cool from 135°F → 70°F within 2 hours, then 70°F → 41°F within 4 additional hours (max 6 hours total).

Before leaving the event

1. Decide what’s safe to return. If hot food has been below 135°F for 2+ hours, discard—do not bring it back.
2. Shallow pans only. Transfer leftovers to 2"‑deep hotel pans or divide into multiple pans so product depth is ≤2 inches.
3. Vent, don’t seal. Set lids askew (or use perforated wrap) to let steam escape while you finish teardown.
4. Label now: Item, date, time leaving event, your initials.
5. Transport hot. Keep pans covered for transport in Cambros/hot boxes to maintain ≥135°F until you reach the kitchen.

On arrival at the kitchen) Straight to the walk‑in. Do not leave pans sitting out. Place them uncovered/vented on wire shelves.
7) Single layer. No stacking. Leave air space around each pan; avoid pushing pans tight against walls.
8) Placement. Use shelves with strong airflow; keep away from raw foods.
9) Start the cooling log. Record the time placed in the walk‑in (cooling start) and the current temperature.

Checks & time limits 10) 2‑hour check: Product must be ≤70°F within 2 hours of going into the walk‑in. If not, reheat to 165°F and restart cooling (or discard per manager direction).
11) ≤6 hours total: Product must reach ≤41°F within 6 hours total cooling time. Once ≤41°F, cover tightly and store.

Common mistakes to avoid

• Putting deep/overfilled pans into the walk‑in.
• Stacking pans or crowding shelves (blocks airflow).
• Sealing hot pans (traps heat/condensation).
• Leaving returned food in a closed Cambro after arriving at the kitchen.
• Skipping the 2‑hour temp check and cooling log.

• Read your BEO fully the day before and again the day of. Know the timeline, menu, uniforms, and any special notes.
• Verify labels on food (e.g., 1 of 2, 2 of 2) and quantities during loading and at setup.
• Check the décor video in WhatsApp so your station looks exactly like the example.
• Arrive ready: correct uniform, stocked with pens, a small notepad, water bottle, light snack.
• Set the vibe: friendly, proactive, calm. Offer help before being asked. Anticipate needs.
• Photo & review: Snap clear pics of the full setup and post your Delivery/Staffed Event Review in Big Spoon right after teardown.
• Close out thoroughly: Dishes washed, dried, and put back in the packing area. Leftovers still labeled. Trash out, surfaces wiped, lights off and alarm set.
• Protect the brand: If something goes sideways, stay solution‑oriented and loop in your captain/manager fast.

• Servers/Captains: Black button‑down (plain unless otherwise directed), black pants, black shoes (closed‑toe, non‑slip), hair pulled back. Vests/bow ties as specified on the BEO. Minimal jewelry; keep piercings discreet and safe for food service.
• Bring a tidy, professional look. Arrive 10–15 minutes early to be event‑ready at call time.

 We do not serve alcohol (beyond clearing glasses). Direct any alcohol service questions to the client or venue bartender. 

Plan sauce by serving and round up so you don’t run short.

Apps (dips, aioli, drizzle):
Use 1 tablespoon per guest.

• Example: 30 guests → 30 Tbsp = 1.875 cups ≈ 1 7/8 cups → round up to 2 cups.
   

Salad Dressing:
Use 1 fl oz per guest (≈ 2 Tbsp or 1/8 cup).

• Example: **30 guests → 30 oz = 3.75 cups → round up to 4 cups (1 quart).
   
• Packaging math: 30 oz ≈ 2.5 × 12-oz bottles → bring 3 bottles (or 1 quart if batching).
   

Entree Sauces/Gravy (if applicable):
Use 1/4 cup per guest unless the recipe notes otherwise.

• Example: 30 guests → 7.5 cups → round up to 8 cups (2 quarts).
   

Handy conversions

• 1 fl oz = 2 Tbsp = 1/8 cup
   
• 1 cup = 16 Tbsp = 8 fl oz
   
• 1 pint = 2 cups
   
• 1 quart = 4 cups
   
• 1 gallon = 16 cups
   

Rule of thumb

• Calculate → round up to the next convenient measure (cup, pint, quart).
   
• Add a small buffer for “heavy dressers” or saucier menus.
   
• Note leftovers in the event review to tighten future estimates.

 ASAP call/text the scheduling manager and your captain. Do not only post in a group chat.

• It is your responsibility to help find a replacement (Server's chat).

We have two catering vans:

• Honda Odyssey — “Bonnie”
   
• Nissan NV — “Clyde”
   

• The garage can be tight — don’t hesitate to ask for help backing out until you get the hang of it.
   
• If you’re returning from an event and don’t feel comfortable pulling the van into the garage, that’s totally fine!
  → Park it out front, directly in front of the main door under the video camera.
   
• When you arrive back, text your manager to let them know where the van is parked.
   

• Always check the gas level before parking for the night.
   
• If it’s low, send a quick message in the group chat or to your manager so we can plan for refueling before the next event.
   

• After each event, empty the van completely — no trays, linens, garbage, or personal items left behind.
   
• If there are spills or sticky spots, please wipe them up before returning the keys.
   
• Take pride in leaving Bonnie and Clyde ready for the next team.
   

• Keys live in the sales office — in the key container on the bookshelf.
   
• Always return keys there immediately after use.
   
• Never take van keys home or leave them in the vehicle overnight.
   

Before you head home:

• Van parked safely
   
• Cleaned out
   
• Gas checked
   
• Keys returned
   
• Manager notified (if parked outside)