Hey everyone a little about my background im 26 years old cooked at many sit down resteraunts for years, quit the field because of low pay offered to line cooks in my area and started working with a good sales company getting paid pretty decent. Banquet Chef buddy of mine called me out of the blue asking if I wanted to be his sous chef I accepted as the pay was great and my passion for food is strong. Long story short I worked there with him for awhile and he moved out of state and gave me his position which was a dream of mine! I've been running a banquet kitchen for almost a year now and I love it and I'm doing good but I'm in need of advice from persons with experience in the banquet field because I learned it's a far difference from working at a sit down resteraunt! I'm seeking your advice as far as food equations go per person, your method of costing out dishes, and your methods and timing as far as service comes. New to these forums feel free to message me I can get more onto detail thanks!!