Staffing for special events

Discussion in 'Professional Chefs' started by jim berman, Mar 6, 2000.

  1. jim berman

    jim berman

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    Professional Chef
    In my current position, we do a good bit of special event meals that require the use of an 'on-call' staff. My only problem with this is that the rate of pay is, what I consider, excessive; compared to my regular hourly staff, they make about 50% above. Does anybody else deal with this scenario? If so, how do you keep both staffs content? Are there alternatives?
    Thanks for any input!