Preparing the party with the professional
The more clearly you describe in advance what should be delivered and what is available on site, the more smoothly the day goes.
Before the day
- The service package in the booking describes what should be delivered — for example menu, number of guests, allergies.
- The party location is correct, including the house number.
- Start and end are booked the way you plan.
- The phone number in your account is up to date. The professional sees it in the booking from confirmation onwards.
What you can clarify in the conversation
Use messages to agree the practicalities. What a professional brings and what they need on site varies by role. Typical questions are:
- How is the kitchen equipped, and how much space is there?
- Which appliances, pots, glasses or crockery are there, and what will the professional bring?
- Who buys the ingredients and drinks — and how is that settled?
- Where is the entrance, and where can you park?
- Are there allergies, intolerances or children among the guests?
Describe the result, not the process
The professional is self-employed. You describe what should be there at the end, for example “hot buffet for 30 guests from 7 pm”. How they achieve it is up to them. You can of course mention house rules that apply to everyone.
Contact details and addresses are hidden in the chat. That’s no problem: location and phone number appear in the booking from confirmation onwards, visible to both sides.
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