Notes for this entry were lost.
I went in for training at Caterstaff from 11 to 2, joined by five others. A relaxed yet intense young man instructed us in various nuances of catering, from different serving styles (actually kind of interesting) to napkin folding (not my favorite.) He regaled us with stories about his own catering experiences and what to do and not do. Don't put the wooden cutting board in the dishwasher. Don't carry platters above your head, especially reed wine and especially not while weaving through a crowd. Don't be like the private hostess he worked for that set up candles near some starchy curtains and burned down her own dining room. And don't ask for autographs, no matter who you meet.
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