The Service
Excellent food and a beautiful setting are important, but quality service truly sets the guest experience apart. Besides special in-depth training, providing exceptional service comes down to the staff-to-guest ratio. These numbers determine important event factors, such as how quickly food is served, the length of bar lines and the efficiency of passing hors d’oeuvres. Marigold is committed to providing excellent service along with our food and event planning.
Staff roles that you may encounter at an event are as follows:
- Chefs & Cooks – to prepare, cook and plate up/serve the excellent food
- Event Manager(s) – typically the Event Planner you worked with, to oversee the entire event/vision, as well as staff, guests and vendors
- Server Captains – service leaders, keeping a close eye on and directing staff in regards to food & beverage
- Servers – to carry plates, clear, refill waters and generally service guests
- Bartenders – to, of course, serve drinks!
- And more!
Together, these roles provide multiple layers of quality control and cohesion in order to elevate and conduct your event effortlessly. Our goal is to let you relax and enjoy your own event, hardly knowing a well-oiled service machine is operating in the background!