The Importance of Staff for Your Wedding and Guests

When planning a wedding, there are many things you would need to consider, such as choosing the perfect dress to selecting what flavor you want your cake to be. The planning process can become very overwhelming and some important items can slip right through the cracks. The first thing to do is relax and get organized. Perhaps hire an event planner or even choose a venue that does all the planning for you to avoid the stress and any errors that may occur. The next step would be to buckle down and start checking items off your list.



There are many details and cool ideas to incorporate into any wedding, however one of the most important aspects is to have a well trained serving staff. They would be providing service to your guests throughout the entire night and ensuring guests are well taken care of and that your wedding is clean, enjoyable, and one your guests will rave about.


Many people overlook the fact that just like any big gathering, a wedding can accumulate a lot of trash that would need to be constantly taken off of guest tables and around the reception area. Another thing to keep in mind is that after dinner is served, you will need a staff to clear all those dirty dishware from tables so that your guests can be most comfortable and enjoy the fun packed night.

As described, catering staffing is important, be sure to find out what level of staffing and service your wedding caterer will provide.


Catering Tip #45 – Caramelized onions bring a natural sweet taste to any dish but can be tricky to create. Be sure to avoid cutting them too thin and over packing your pan. Use a combination of butter and oil and cook at a medium-low temperature to slowly coax the flavor out.



Healthy Mac and Cheese


  • 2 cups uncooked elbow macaroni – whole wheat, low glycemic, or gluten free
  • 1 tablespoon butter
  • 1 small yellow onion
  • 1 small butternut squash (4-5 cups cubed)
  • 5 cups chicken or vegetable broth
  • ¾ cup milk
  • 1 teaspoon salt
  • ⅔ cup shredded cheese
  • Parsley for topping
  • Salt and pepper to taste


  1. Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sautéing over low heat until fragrant and golden, about 20 minutes.
  2. Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
  3. Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.






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