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Is Top Shelf Staffing Insured?
Yes. Top Shelf carries GENERAL as well and maybe more importantly LIQUOR liability insurance. We dont want you, the host, to worry about the liabilities of serving alcoholic beverages to your guests. Each employee is covered under our workmans comp policy as well.

How far in advance should I reserve my date?
Wedding receptions typically book 4-12 months in advance. Corporate events usually have a shorter lead time. If we’re available, we can provide service with a 48 hour notice. We suggest reserving your date as soon as it is confirmed. Summer weekends and all dates in December fill very quickly.
 

Do you provide rental items such as linens, silverware, glassware, tables, and chairs?
Yes.  Not only can we arrange for the rental of the usual party items such as tables, chairs, linens, china, glassware and silverware, but we also have access to fine china, crystal, and specialty linens. We can also arrange for larger items such as canopies, stages and dance floors. 

Do you provide wine or liquor?
While Top Shelf Staffing is not licensed to sell alcohol, we do maintain the necessary liability insurance to serve your guests if you provide the alcohol. We can provide you with recommendations on where to find the best buys and offer suggestions on selections. 

Do you have a corkage fee if we supply the beverages?
No.  We will open and serve beverages you supply at no additional charge.

Do your servers wear uniforms?
Our trained, professional staff are attired either in black and white uniforms or in all black uniforms. They are professional, neat, and always ready to help!

Do you charge extra to cut the wedding cake?
No, it is included in the price.

Do you set up and clean up?
We will dress and set the tables, clear the tables, and clean the service/kitchen area, leaving it as we have found it. If you wish us to set up and breakdown the tables and chairs there is an additional fee.

How many servers will be needed at my event?
As a general rule, we provide one server for every 25 people at a buffet. We provide one server for every twenty people at a sit down dinner.  However, the server ratio depends on how formal or complicated the event is and may be reduced or increased, depending on these factors. A lavish six-course, sit-down dinner may require one server per 10-12 guests or a very simple buffet many only require 1 server for 35 people. Using your event details, we will recommend the minimum number of servers required based on our experience. Our goal is to make your event run smoothly.

What other charges can I expect for a staffed event?
When we provide your customized quote, we list of all of our estimated charges in order to provide you with a complete proposal. In addition to the per person price for food we include the following in each proposal: 
 20% service charge fee
 Cost of rentals (that we obtain on your behalf)
 Labor charges for service staff
 Sales tax 

What does the service charge fee cover?
The service charge fee fee offsets labor and administration costs such as dishwashing, packing for your event, shopping for food, clean up, site visits, working with rental companies, etc. The catering fee is not a gratuity and is subject to state and local tax laws.

Is a gratuity included in your bill?
Gratuities are not itemized in the bill (unless directed to do so by the client), nor are they required. They are, however, graciously accepted by our staff for a job well done. A gratuity of $25-60 per staff member or a percentage of the total is customary. We do not put tip jars on bars for private parties and weddings.

Do you have a price list?
Most of our event menus are custom designed for a specific event and a particular client. After a brief conversation with an event coordinator, we will prepare a personalized proposal for your budget.  The factors that affect the price of an event include the number and kind of menu choices, number of guests, length of the event as well as number of servers required.  We try our best to accommodate your budget.  Our goal is to give you the fairest price based on your specific needs.

How can I compare quotes from two different caterers?
In the catering industry there are a variety of ways to present a bid to a client.  For example, some caterers include only the price of food in the per person cost, others include food and service, others include linens and/or china in the per person charge.  It is important when comparing bids from two or more companies that pricing for all of the necessary items are included in both quotes for an accurate comparison.

How do you charge for labor?
We charge for our staff by the hour, based on a five hour minimum per staff person.  We do our best to estimate the amount of time that our staff will be needed for your event.  However, since many variables exist, the final cost is based on the actual time worked.   For large full service events, we require an Event Manager to oversee staff and ensure the coordination of a successful event.

What are the Hourly rates for your staff?
Event Manager @ $30.00 per hour
On-Site Chef @ $40.00 per hour
Bartender @ $28.00per hour
Server @ $25.00 per hour
Kitchen Staff @ $25.00 per hour

The ‘rocks’ you are paying for is an up charge for the additional alcohol added to your drink. When a guest orders a drink ‘on the rocks’ or maybe ‘up’, typically you are getting an additional .5-1.0 fluid ounces on top of the standard single shot.Standard shots vary with every establishment. The majority will give you a 1.5 oz pour with a mixed drink.

For example: a vodka and tonic will traditionally get a 1.5 ounce shot of vodka and filled with tonic (quinine).Now if you order vodka ‘on the rocks’, the bartender will most likely give you the 2-3 ounces of vodka in a rocks glass with ice. Vodka ‘up’ is usually the same amount of spirit only to be strained from the ice, into a martini glass.

One reason establishments add extra spirit is to aleviate the feeling a single shot ‘on the rocks’ or ‘up’ would look very small in a glass with ice. To avoid a bad impression from guests they add the additional spirit to fill the glass. In most cases they are losing money with this additional pour. Let’s break down an example.

I hope that clears up some confusion that some of you may have about that phantom charge on a bar receipt. Unfortunately, some operating systems out there are unable to rename up charges on a receipt. Rest assured, that ice in your drink was complimentary. I have added some other terms you may be familiar with but might want to keep in mind when ordering a drink. Click here… Happy reading.
Cheers.

ARE YOU OR YOUR FRIENDS PLANNING A SUMMER PARTY? Give Top Shelf Staffing a call to assist you with coordinating. CALL US: 585-943-5476

Alcohoroscope

>> VIEW OTHER ALCOHOROSCOPES

Neat: Mostly used for brown spirits (whiskey, scotch, cognac etc), Neat is similar to the UP order. The only difference is your bartender will not chill your drink. NO use of any ice. Any drink ordered NEAT will come in a rocks glass or snifter. You will ‘traditionally’ get a 2oz pour straight from the bottle. Staying with $8 most bars go with an up charge of $2.00 for the additional ½ – 1 ounce.

Note: If your bartender doesn’t ask if you want a single or double, the majority will get the same amount of alcohol. (2-3oz.) each bar is different but most here in Rochester pour a 2 oz

UP will ‘traditionally’ be chilled in shaker filled with ice before being strained into the desired glass. This dilutes the drink with water from ice as well as alters the taste (Shaken or stirred) 2-3oz drink – $10

ON THE ROCKS: Instead of pouring into the shaker your bartender will put ice in glass and pour spirit over the ice. 2-3oz – $10

DOUBLE: This order will get you one of two pours. Some bars will pour you a 2oz and some will pour a 3oz. Be sure to ask what they pour before ordering this. If you’re paying double the cost of a single ($16), find out how many ounces for an ‘up’ or ‘on the rocks’.

When you order a TRADITIONAL GIN OR VODKA MARTINI, you should get 2-3 ounces of spirit. If your bar charges $8 for a single shot you will ‘probably’ be charged something like $10 for this.

This month I thought we should make a list of everything we are or should be thankful for:

The Buffalo Bills winning one game… so far. Wine and spirits. Coffee and aspirin. Turkey and Stuffing smothered in gravy. Facebook, Olive Oil, Cheerios, NCIS. The NFL, Jerry Thomas, duct tape and though a tad strange, sometimes; MY sense of humor.(your welcome)

Be thankful that TOP SHELF STAFFING can staff your next event with a friendly, reliable and professional team that will allow you to enjoy your own party.

Most of all; remember to be thankful for your Family, Friends and the heroic and brave men and woman, serving in our military, around the world.

Happy Thanksgiving,
Ted

Party Tip from Ted

Deep Frying your Turkey Deep-frying a whole turkey can be messy and presents some unique hazards. For these reasons, it should always be done outdoors on a flat, non-flammable surface–not on the deck, and not in the garage. We also recommend that you don’t attempt this without the right equipment: *Heavy-duty portable propane burner. *Large stockpot (26- to 40-quart capacity) or a custom-made turkey-frying pot. *A heavy-duty cooking thermometer *A tool that will allow you to safely lower the turkey into a vat of boiling oil, and remove it once the turkey is done. Oil: To determine the amount of oil you will need, place the bird in the pot you intend to use for frying. Pour in cold water until the turkey is covered by a couple of inches. There should still be several inches between the surface of the water and the top of the pot. Measure the water: this is how much oil you’ll need. For a traditional Cajun turkey, use peanut oil for frying the bird. Peanut oil gives the best flavor and has a high smoke point. You can also use half peanut, half vegetable oil. Note: The turkey should either be fresh or completely thawed before cooking. Before placing the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering.

WINE CELLAR or WINE ‘SELLER’

Simply put, the purpose of pairing food with wine is to enhance your dining experience. The wine should enhance the food and the food should enhance the wine, creating a symbiotic relationship that improves both. The problem is that we don’t serve Thanksgiving Day dinner in courses where we can pair each dish with a different wine and then move on to the next dish-finishing our previous course each time. Usually the table is set with all the side dishes already out, presented nicely on the table, when the turkey shows up in all its grandeur. So think of this. Champagne. I know. I see the uncertainty in your face. It’s actually is a fantastic option to go with this huge meal! The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The low alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine would do. Try and enjoy it. Throw me an email with your results.

VIDEO PROJECT

Ok. Lesson Number 23. We’ve started a series called Martini’s at Home. Our first one, here, is my attempt to be extremely cool in front of the camera. I promise they will get better with every attempt. … and action! >> WATCH VIDEO

COCKTAIL

Charles Dickens Own Punch. Author Charles Dickens was a dedicated Punch-maker and was known among his friends for his ritualized performance as he worked up a bowl or jug, complete with a running commentary on his ingredients, techniques and progress. This recipe was found in a letter he wrote in 1847. Just made a batch and man does it pack a… wallap. Ingredients: 20oz Cognac (I used a XO) 15oz Appleton Estate Jamaican Rum lemon twists from 3 lemons 1 cup packed brown sugar lemon juice from the 3 lemons 4 cups of boiling water Add twists and sugar into a 2qt sauce pan on low heat. Muddle or pound the lemon twists and sugar together for 2 minutes. Add cognac and rum. Let sit to warm for 2 more minutes. This is where it gets tricky. I took the pot outside and ignited the mixture. Watch the flame! Stir periodically with metal spoon for 7-10 minutes. Douse flame by covering with lid. Add the lemon juice and water and bring to a soft boil for 5 minutes. Strain punch and set aside or refrigerate for 3 hours. VIEW OTHER COCKTAIL RECIPES Wine, Martini’s, Margarita’s, Pool Side, Punch, Blender, Hot Toddies

Alcohoroscope

SCORPIO (Oct 24 – Nov 21) Drinking style: Don’t ever tell Scorpios they’ve had enough, for they’ll smirk at you and quietly but intentionally keep tippling till they’re hog-whimpering drunk, out of 100-proof spite. Scorpios like to drink, and screw you if you have a problem with that. Most of them see the sauce as something to savor in itself, and not as a personality-altering tool – though if depressed, self-loathing Scorps seek total obliteration. But generally, they’re fascinating drinking pals, brilliant conversationalists and dizzying flirts. They also remember everything — especially what you did when you were blitzed. Only drink with a Scorpio who likes you. >> VIEW OTHER ALCOHOROSCOPES

Many have inquired about it… many have requested it… and many have just plain missed the Top Shelf Newsletter. After spending the summer revamping the website, kudos to Bill from MYDARNDEST, I’d like to re-introduce the Top Shelf Newsletter – back and better than ever! I can’t go any further without, also, thanking the brother in-law, Michael Mann of City Blue Printing for all his help.

I’d like to remind everyone to start thinking about planning your holiday parties now to avoid the last minute hold ups. Hold ups like: Who do we invite? What should we do about food? Should we get a bartender to monitor the bar and a server to pass the hour d’oeuvers? Well, we’re here to help.

Let’s start thinking about your party now and plan accordingly, don’t wait until the last minute! Consult with us. We will make sure your party goes off without a hitch. Let’s bring in a door person to take coats. Maybe have a server near the door to greet a new arrival with a glass of wine? Don’t want a glass of wine? Well, the bartender is making cocktails through that door into the living room. Let your guest roam your party with a drink from the bar, taste your bountiful selection of mouthwatering hors d’oeuvres that another server expertly maintains. Sound too good to be true? Well you’ve come to the right place. We’re waiting to hear from you. Go enjoy your party. We’ve got this.

Talk to you soon.

Ted

Party Tip from Ted

WINE CELLAR or WINE ‘SELLER’

Wine Clubs.

A wine Club Membership is, in my mind one of the coolest gifts to give. Perhaps to your parents, a boss you’re trying to schmooz, or maybe even yourself. There are many out there, so consider your budget, the style of wines offered and the length of the membership. A few years ago I gave mom a year subscription to www.cellarswineclub.com. Every month she received a red & white wine with an informative brochure about each selection. She had a great time trying various wines from around the world.

My Club.

I want to share with you my experience from a vineyard I visited while in NAPA. Domaine Chandon. Every wine menu I’ve managed while working for various restaurants has carried a bottle or two from this vineyard. Located just about in the center of the valley, I felt compelled to visit this vineyard. The tasting room was modern yet intimate and inviting. The wines and champagnes we tasted were exceptional. The smells from the restaurant were enticing. At the end of the pampering, I wanted to bring back a little piece of Chandon, so I purchased a number of bottles to share with friends back home… and a membership. Yeah I did. There were a number of packages to choose from. So I, being the frugal one went with the Prestige Sparkling & Still Wine Package. And I’m loving it.

Prestige Members selecting the Sparkling and Still Wine option enjoy six 1-3 bottle shipments delivered directly to you every year. Among other benefits, wine shipments are carefully selected by their own Winemaker. They include winery and Club Chandon exclusives wines, wines from their Reserve Collection, etoile Collection, and still wines. The average shipment cost over the course of the year is $75.

So, a good plug for Chandon but more importantly, in my mind, a great alternative way for trying new wines without staring at shelves at your favorite liquor/wine store.

p.s. Let me hear about the wine club your using.

VIDEO PROJECT

My buddy Bill Klingensmith [MYDARNDEST and BONA FIDE COFFEE] and I are having some fun putting a series of videos together that share some tips about beverages.

This is our first one. We hope you have a good laugh and learn something!

>> WATCH VIDEO

COCKTAIL

THE PINK HAMMER
a client of ours offers this martini at all their parties

Ingredients:

• 1 1/2oz strawberry vodka
• 2 oz lemonade
• Topped with Fresca.

Mix vodka and lemonade into a shaker glass filled with ice. Shake for 5 seconds. Pour into chilled martini glass. Top with Fresca (grapefruit soda).

>> VIEW OTHER COCKTAIL RECIPES

Alcohoroscope

LIBRA (Sept 23 – Oct 23)

Drinking style: “I’m just a social drinker,’ slurs Libra, “it’s just that I’m so damn social.’ Libra loves nothing more than to party, mingle and relate to everyone. Whether dipped in favor of Good Libra (with Insta-Friend device set to “on’) or heavier on the Evil Libra side (they are little instigators when bored), the Scales can really work a room. Charming as they are, Libras are notoriously lacking in self-control, however, which can get them into all sorts of trouble – including wearing their wobbly boots waaaay too early in the evening, flirting with their best friend’s beau or even blacking out the night’s events entirely. Oops!

>> VIEW OTHER ALCOHOROSCOPES

2) Hold down the cork with the palm of your hand while removing the wire hood. Point the bottle away from yourself and others at a 45-degree angle. Place a towel over the entire top and grasp the cork, slowly and firmly twisting it to break the seal.

3) Keep the bottle at a 45-degree angle, hold it firmly with one hand and use the other hand to slowly turn the cork with a slight upward pull. Continue until the cork is almost out of the neck. Counter the force of the cork using slight downward pressure just as the cork breaks free from the bottle.