So, I've accepted my first catering gig and the client originally said 35-50 people with 3 weeks notice. As of today, he got back to me 4 days before the event with actual numbers of it being 80 people: Mostly 8th graders, including family, teachers, and the priests running the show. Below is my menu, and I won't have my prices on the equipment, food, and disposables until tomorrow. I have one helper for this, but am short on time, and the equipment needed. I have two questions: Should I charge the church (client) for the equipment? What should I charge for my labor? (I'm currently the private chef that feeds them 5 days a week at $15/hour) Here are my current notes. Please give any advice or make changes where you see fit. Thank you. Attendees: 80 8th graders w/ Family & Friends Service at 5.30pm Snacks available at 5pm Dinner Style: Pasta Bar aNoodles Rigatoni Farfalle Giant Elbows Sauces Red Sauce w/ Meat Alfredo w/ Chicken Vegetarian Vodka Sauce (Eggplant?) Appetizers Cookies Chips Trail Mix Green Veggie Salad Sides Veggie Tray w/ Ranch Fruit Salad Garlic Bread Dessert Brownie Bars Friday: Do all the shopping Saturday: Prep: Complete the Sauces, Sides, and Desserts. Build the Green Veggie Salad. Necessities: 6 Chafers w/ Sterno heat. 1 large pot. Serving spoons. Food nameplates. Napkins. Silverware. Plates. Bowls. Cups.