"Michael Odom" > wrote in message
...
> We're having a shindig at our place the last Friday of the month.
> We're expecting about 55-60 people. It's to be an open house for her
> department (academic, that is) and mine, along with several guests
> from Dallas. D just informed me that the function she's accepted
> responsibility for is traditionally a dinner.
>
> Now I like cooking. I'm pretty good at it, in fact. But a dinner for
> 60 people is beyond anything I've ever attempted. So she suggested
> having the event catered.

<snip>

> modom

It seems like you have investigated several options quite well: As usual the
ultimate decision is yours.

Here are several points to consider:

1. If you hire a professional usually there is little they miss (forget)
the portion control us usually more than adequate.
2. If you do it yourself, I'm sure you could pull it off, however you'll
have little or no time with any of the guests and "D" may also be a wreck
worrying if there is something that was overlooked.
3. If you do decide to do it yourself it will be much less expensive and
when it's over you have a souvenir (the smoker).
4. I always though hiring a professions bartender for parties was
unnecessary, until I realized in a very subtle way their portion controls
kept the party lively.
5. There is reason they're called professionals -

Good Luck,

Dimitri