You simply include in your budgeting a notional sum to cover such eventualities.Most important of all is to decided how much of the work you can do yo...rselves, and how much must be done by employees. For instance, how are you prepared for meals for 20 guests? Perhaps you need to employ a cook? If there is no cook that lives nearby, you should consider a live-in cook doing all the meals for your guests. That way you can guarantee a good standard of catering.Work out all these variables before. He decided on twice baked cheese souffl?s as starter, gravlax salmonsalad with a cooling rata to take off the richness as the fish course,and a slow, honey roasted goose for the main course with accompanyingvegetables for the main.For desert he did a chocolate mouse with a raspberry coulis, simple butthe presentation he'd worked on was interesting.. He cut out a stripsof flexible acetate plastic sheet, about two or three inches high andabout eight to ten inches long, coated them one by one. More

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