Catering

When I first moved to NY I quickly learned that working in catering was the best way to make money for the least bit of required skill. There is ample opportunity to acquire work in the field especially if you've got the model aesthetic. Some companies hire any type of person and some work exclusively with models. I've currently got a few companies that offer me consistent work and I'm able to pick and choose between the hours and compensation which vary between job.

Tonight I was hired to be a server at a Jewish wedding in Long Island. Tuxedos were the designated attire and the company who staffed me provided me with one, they actually gave it to me. We're not talking Armani, this suit will probably fall apart in a week. In comparison to cars this suit is a soap box car to luxury vehicles none the less, I made it look good.

I made it to the departure location being that we were driving to a country club in long island from the city. 15 guys loaded into a 15 passenger van and most of us passed out during the 45 minute drive. We pulled into the property and immediately filed down to the basement where we were briefed on how the night was planned to go down and then we were positioned in a massive tent where the wedding ceremony would take place.

The country club had its own serving staff so what the 15 of us hired by the model staffing company were brought in for was to oversee everything and make sure things ran smoothly. Basically we were paid to look pretty and manage the house staff. The effort needed for the night was minimal which was relieving as my energy was low and my desire to work as hard as usual catering events was not present. I did arrive with a slight bit of hunger and had every intention of taking care of that despite the managers lack of planning to do so.

Proceeding the ceremony was a cocktail/light food hour and a half where the tuxedo rocking models merely paced the room picking up glasses and keeping things tidy while the house staff served and heavily cleared drinks and dishes. I immediately sensed a bit of friction as we (the models) were instructed to only clear two glasses or two plates per clearing while the members of the serving crew of the country club were serving and clearly heavily. I did find some humor in that and continued to humor myself by playing a game with myself. How much food can you eat without being yelled at.

Initially I had an advantage as the house staff were blatant server looking folks with black vests and serving trays while the crew I was with seemed to blend in with the rest of the guests with the majority of the men wearing similar looking outfits. Finger foods were passed while there were extravagant buffets with most types of foods offered in excess. At first I scoped my options and determined that since many of my superiors were unknown I'd have to maintain a ninja like consumption of food and was only able to eat the finger foods. The buffet foods such as pizza and mini burritos would be a much more difficult challenge.

After consuming some chicken skewers and mini hot dog rolls from the servers trays I was uncontrollably enticed by the foods at the buffet tables. Food from the tabled buffets was only acquired by holding a plate and directing the server to serve a certain food and portion on that plate. Since we were directed only to pick up one or two items at a time I would find a lonely plate or a plate which already had food placed on it by a server awaiting its retrieval by a starving jew (twas a jewish wedding don't forget). I would then go to a food station with food easily able to be consumed in a bite or two and discreetly approached the serving station and requested the food. My attempts while cautious were successful. I managed to get these killer fried shrimp balls and some pizza, yes I said it... Pizza. Once some of the house servers started to grasp that I was "working" they started getting sassy so I pulled back my efforts and began to blend back in with the rest of the model staff.

Guests were migrating to the ballroom where they had their designated tables so I headed to my assigned tables "three and four" to see who I'd be required to pretend I liked and wanted to serve. Fortunately I had two house staff to take care of drinks though I did ask those with thirsty eyes if I may have the pleasure of fabricating beverages before their eyes. When the food was to be served, house staff choreographed a table by table display of serving precision.

First, the salads were layers of fried zucchini, mozzarella cheese, roasted red peppers, and some other colorful veggies. As they were consumed and cleared a wave of combo plates were served; fillet mignon and chicken breast with potatoes and asparagus. Lastly, desert was chocolate lava cakes and on a separate plate was a not so tasty fancy version of apple pie. Each plate in the last round of serving had a scoop of ice cream and for every table there was a plate of strawberries with pineapple slices. Break down was slow and monotonous but eventually we were all back in the van, passed out, ready to go back to our places to sleep.