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Events for Today

COVID-19 has created a new reality for everyone, especially the events industry. As we move forward, please know that our top priority is the health and safety of our clients, their guests, and our employees.

We are monitoring the daily updates — both local and national — and adjusting our protocols as needed and as mandated.

Rest assured that we are following the guidelines of both the CDC and FDA to ensure a safe event — from our commissary’s kitchen to the event space. Along with this, we are working on new ideas to present the food in the safest and most pleasing way.

Events may not look exactly as they used to, but we still promise a spectacular event.

Health & Safety Practices

All event staff have their temperature checked upon arriving for work. Anyone with a temperature of 100.4 degrees and/or displaying physical symptoms of COVID-19, or the flu, would be sent home. Our staff — both front of house and back of house — wears masks and gloves for setup, the actual event, and breakdown. Gloves are changed between tasks, and handwashing is frequent. Back-of-house surfaces are disinfected before, and after each task, and back-of house staff works 6 feet apart.

Our staff are extensively trained in CDC, FDA, and local guidelines. In addition, we have daily updates to cover any changes made.

Full-Service Events

All event staff have their temperature checked upon arriving for work. Anyone with a temperature of 100.4 degrees and/or displaying physical symptoms of COVID-19, or the flu, would be sent home. Our staff — both front of house and back of house — wears masks and gloves for setup, the actual event, and breakdown. Gloves are changed between tasks, and handwashing is frequent. Back-of-house surfaces are disinfected before, and after each task, and back-of house staff works 6 feet apart.

Our staff are extensively trained in CDC, FDA, and local guidelines. In addition, we have daily updates to cover any changes made.

Bars

Bars are now longer to accommodate social distancing. To keep guests from congregating in one spot, the need for additional bars is a possibility. Bartenders wear masks and gloves. All glassware is displayed upside down and out of reach of the guests. All bar fruit and ice is stored in covered containers, and nothing is displayed on the front bar table, except display alcohol or a menu of available beverages. The display alcohol is not to be served to the guests. Cocktail napkins are only available from a bartender. If tray-passed drinks are requested, disposable coasters are required to cover the drinks.

Staff

To accommodate the new safety guidelines, more staff may be required than in the past. This helps to minimize wait times and limit crowds.

Passed Hors D’Oeuvres

Passed hors d’oeuvres are being reimagined to minimize cross-contamination by guests —fewer hors d’oeuvres are displayed on each platter, and we offer clients the option for individual hors d’oeuvres boxes.

Buffets & Stations

Buffets and Stations are redesigned to limit contact and crowds — both are monitored to limit the number of people in line and the spacing between them. Food is mostly served by an
attendant. In the cases that it is not, all food is individually plated or presented in a personal container.

All beverages, including coffee, are served from the bar or by a beverage attendant.

Seated Meals

Seating is spaced out, per CDC guidelines. We work with the client to determine how many tables, and how much space, are needed.

Napkins and flatware are individually rolled to keep out air-borne contaminates prior to the meal. Water glasses are covered with a paper coaster, and wine glasses are set upside down until wine is requested.

Pre-set salads are no longer available; all food is served after guests have taken their seats. Bread and butter is served on the salad plate. Salt and pepper is available upon request to minimize contact.

Coffee is butlered, and cream and sugar are offered in individual packages upon request.

Drop-Off Catering

Food

Since we are unable to serve the food, for drop-off catering we recommend all food is individually packaged for the safety of the guests. This includes individually packaged fork/knife/napkin sets. We have developed a wide range of delicious, room-temperature meals to accommodate this shift in menu selection.

Drivers

All delivery drivers wear masks and gloves. Gloves are changed for each delivery. Each truck is equipped with a hand sanitizer station and disinfecting wipes. The drivers sanitize their hands and wipe down high-touch surfaces before and after each delivery.

Deliveries

The driver can set up the delivery on a sanitized table, provided by the client. Or, the client can meet our driver outside for a no-contact delivery. We recommend no-contact delivery as much as possible.

For the time being, if the delivery is to a hospital, we require a no-contact delivery. This is for the safety of our employees, as well as the safety of the patients.

Health and safety for all is our top priority.

We look forward to working with our clients in creating events where they can rest easy & enjoy!

3312 Spring Garden Street Philadelphia PA
215.386.8595

info@12stcatering.com