From: I= E> To: Mark Tollison Subject: Re: Comprehensive Planning and Expense Froms for Dinners Date: Thu, 12 Sep 2013 14:27:33 +0000 Hello Mark and thank you for the below. I have included and on this email as they are the ones you will truly be working with when it comes to Jeffrey's parties/meals. has been put in charge of the upcoming dinners and is with Jeffrey now..I have asked her to try and speak to Jeffrey regarding his intentions for the upcoming events. Hoping she can get some feed back to you and shortly. Regarding a meeting on Monday Sept. 16th at Jeffrey's home, we are trying to coordinate a convenient time for all those involved. I have proposed 10am or 2pm. Thanks, On Sep 11, 2013, at 4:56 PM, Mark Tollison wrote: Thank you for that detailed description of the team! For now, I beleive would like to meet just those who will be involved with planning, purchasing, preparing, and serving the meals for the upcoming guests. I am certain the staff have been done these dining events before; however I would like to make certain, if JE wishes, to prepare, present, and serve meals on the highlest level to provide his guests with the best experience possible on behalf of JE whether it is informal or formal dining. Having said that we will need at a minimum the following: 1. First rate Chefs who can plan and/or create the fine meals we will want. 1 Chef per 6 guests. 2. First rate Captains to coordiante serving to guest in the dining rooms. 1 Captain per dining table. 3. First rate Servers to serve. At a minimum 1 Server per 2 guests at table. 4. First rate Wine Sommeliers who will be in the dining rooms as well with the Captains to attend to wine preparation, pouring, and any changing of wines durign meals. 5. First rate Bartenders for any dining event involving mixed drinks to guests before, during, or after the meal. 1 Bartender per event under 20. Often the Captain is also a trained Wine Sommelier, ad the Chef is a trained Barte