Steve in Denver responded with a checklist for caterers,on Basso's forum.
Some might find a couple points helpful.
Not really because it depends on how the original contract is written up as to who is providing what. I do not provide tables, chairs, table coverings, and other items that can be rented and the organizer can have delivered cheaper than what I would charge. (I would have to rent the same stuff and they can take care of that part and it's one less thing I have to worry about)
A basic list would include:
1. Serving spoons, tongs, forks for each serving pan (I carry twice as many as I need just in case one hits the floor and don't have a kitchen sink available) Carving knives if needed, and a couple of steels.
2. Gloves, aprons, hats, hair nets (if required), extra uniform shirts, if you are going that route.
3. Paper towels, bar towels, wet wipes (for quick clean up of minor spills or dribbles) You want to look clean and organized.
4. If you are serving hot foods...extra cans of sterno or what ever you use for the chafing dishes, and two lighters for those.
5. Take some extra water (1 gallon bottles)
6. Carry a cooler of extra ice & drink cups
7. Take some extra instant mix lemonade or other quick fix drink mix just in case the original plan for drinks and ice get screwed up by the organizer (that happens sometimes and if you have the stuff to bail them out will really make you look good)
8. Set up your buffet line with the most popular meats last and have a control service set up...serve the sides before the meats.
9. Bug repellant, first aid kit, fire extinguisher, cell phone and the location of the nearest KFC, Pizza Hut, or other source of emergency food source just in case it looks like the world is about to end due to circumstances beyond your control.
10. If you are responsible for serving plates, plastic ware, and napkins, make sure you have plenty and use the right size plates for the occasion. If it's a buffet, use 9" plates rather than 10 1/2" plates...makes portion control a lot easier.
That's a good starting list for you. Make sure you have enough help. I'm sure it can be tweaked and added to, or subtracted from as needed. Be on site at least one hour before the event is scheduled to start...makes the organizer happy and gives you a chance to evaluate the situation and even take a short break in between setting up and when it gets started...and that is a good thing. Each event will be different, so just take the time to go through each step of your event, think about what you need to make it a great event and then take a little extra to make sure it turns out as a great event. You'll do fine...
Steve
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