10/24/25 Ashley Rydland
@Rosewood Farms
Embedded Files
*Event Timeline*
*Event Timeline*
setup 12
setup 12
libs crew 3:00
ceremony:4:00
cocktail hour 430-5
555 salad set
630 dinner
800 cake
late night 9pm
last call: 930pm
end 10pm
*Event Floorplan*
*Event Floorplan*
N/A from Manager
N/A from Manager
*Click Below for Venue Information* including Parking, Unload, & Kitchen Amenities:
*Click Below for Venue Information* including Parking, Unload, & Kitchen Amenities:
LINK VENUE PAGE
Rosewood Farms.pptx*Other Venue Notes*
*Other Venue Notes*
DELETE SECTION IF NOT APPLICABLE, OR IF ALREADY INCLUDED IN VENUE PAGE
Chele Manager
*Event Menu*
*Event Menu*
NO PRICING - Off-Premise Proposal (E05487).pdfGENERAL SERVICE NOTES:
DELETE IF NOT APPLICABLE: The VIP Server should offer hors d’oeuvres to the couple during photos, but they would also like a tray of appetizers and cocktails waiting for them at their sweetheart table when they enter the reception. Please plate these on the wooden Lib's Catering board, for the couple to keep.
GENERAL SERVICE NOTES: Wedding / 138 guests/ Met them at a promo event/ MOG loves Libs food / allergies- diary kathleen * she will eat fish *
VIP TABLES/GUESTS: table 1 and 10
SIGNATURE COCKTAILS/DRINK PREFERNECES: see below
MEAL SELECTION(S) OF EVENT HOST(S): Jake - Beef / Mich with Lime & Ashley - fish and Moscato with Crab
DELETE IF NOT APPLICABLE:
CAKE CUTTING NOTES: cake del at 2pm sprinkles plus mini desserts / cutting whole cake
UNREASONABLE HOSPITALITY: MOG 8 pcs of shrimp for groom mother , knife set from registry, mug for teacher
*Uniform*
*Uniform*
The uniform for this event Black Pants, Black Long Sleeve [Logo] Button Down and Black Non-Slip Shoes. HOWEVER, in the event of extreme temperatures, black [logo] polos will be permitted (on hot days), and black jackets will be permitted (on cold days) as long as they are free of any logos or designs.
Please ensure that your clothes are pressed and presentable. If you wish to arrive in a plain t-shirt for setup, that is permitted, but the t-shirt must be a solid color (preferably black or white) with no designs or words.
*POST-Event*
*POST-Event*
To better understand our strengths and areas of improvement, it is requested that Lib's Catering's staff complete an Event Evaluation Questionnaire after each event. We encourage you to be candid, as this is an opportunity to share your feedback on how we can learn and grow with each event.
Your arrival times and arrival locations can be found on your schedule in 7Shifts. You can also view the team members who are scheduled with you on the event, as well as your Event Manager's name and phone number(s).
PLEASE NOTE: If you have any questions regarding the execution of the event—including arrival delays, call-outs, parking, setup instructions, or specific team roles—please reach out directly to the event manager. They have the most detailed information about the event and are best equipped to handle your questions.
The staffing manager or other members of management may not be available during off-hours and are not the correct contacts for event-day questions. The event manager will also provide further details during your pre-shift meeting and address any concerns when you arrive.
*Note for Setup Crews*
*Note for Setup Crews*
The time listed on 7Shifts is the time you are to arrive at the VENUE. It is up to you to coordinate with the Warehouse Manager to determine the best time to pick up the supplies you need for set up (linens, glassware, cutlery, etc.). Sometimes this is best done the day before, and sometimes it is preferred on the day-of.
*Clocking In at Events*
*Clocking In at Events*
Remember to check in with your manager upon arrival to the event to clock in. Your time will not be recorded until you check in with the manager, so please make this your first priority upon arrival to the venue/event.
If for any reason there is not an Event Manager on this event, please record your arrival and departure times and email them after the event to JennForbes@LibsCatering.com.
OTHER HELFPUL DOCUMENTS
use the link to the Google Drive below to access other helpful documents, such as linen orders, meal selections, walkthrough notes, contract details, etc.
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