Posted on Food board, but then realized the board didn't appear to get much traffic.
Needing to turn in "final headcount" for catering this week. There are many RSVPs not submitted yet, though most of those I can make a fairly-accurate educated guess on if they will be able to make it. For a buffet meal, did you turn in exactly what you anticipated? Or slighly higher to accommodate those who may show up but did not RSVP?
There are so many variables (small children who won't be eating, people who don't come at the last minute, etc), I'd be interested to hear what you all did and how it worked out. I'd hate to run out- but don't want to grossly over pay, either!
TIA!