and conditions; write a roster for a one off function. The function is for a wedding with 300 guests. You will be
serving four courses plus the cake and doing drink service to the tables as well as from the bar before and
after the formal dinner, allow one front of house for every 30 guests and five back of house, three chefs (1
Head,1 Sous,1 Cook) and two kitchen hands. The guests are to start arriving at five thirty and will sit down
to dinner at six thirty. Roster must include also basic preparation done the day before in the central
kitchen. As well the room will be set up during the day. It can’t be done any earlier as a function was in that
room the day before. There is another function in the room the next day so the room has to be completely
pulled down that night. The function is costing $150.00 per head and the wage percentage allowed is 25%