To: Lesley Groffi l From: Mark Tollison Sent Wed 9/11/2013 8:56:12 PM Subject RE: Comprehensive Planning and Expense Froms for Dinners Thank you Lesley 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: I. First rate Chefs who can plan and/or create the fine meals we will want. I Chef per 6 guests. 2. First rate Captains to coordiante serving to guest in the dining rooms. I Captain per dining table. 3. First rate Servers to serve. At a minimum I 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. I Bartender per event under 20. Often the Captain is also a trained Wine Sommelier, ad the Chef is a trained Bartender or vice versa. I would like to see all servers in formal like kind clothing whether the dining events are informal or formal. Captains would be suited up as well regardless of the formality and the Chef and Bartender in formal attire too. I can source any these to "rent' per event should JE want this level of service and should we need them beyond the staff we have. Best regards, Mark Mark Tollison EFTA_R1_00773249 EFTA02130299