Hosts prep
Setting the table
for the evening.
A practical rundown of what helps the evening go smoothly: dining-room and table setup, kitchen access, what to have on hand, gratuity norms, and how the responsibilities split between chef and host.
01 · Dining room
Table setup.
A few simple choices about the dining space make the whole evening feel more relaxed. Nothing elaborate — just the room set up to invite conversation.
- Pick a service style that fits the group: buffet, family-style, or fully plated.
- Seat everyone comfortably — chair comfort and elbow room matter more than centrepieces.
- Soften the lighting. Candles, dimmers, or the overhead light off — whatever feels warm.
- A small Bluetooth speaker in the corner is plenty. Keep music low enough for conversation.
- Treat the kitchen as off-limits to kids and pets during service — it is a working space.
- If a guest has an allergy, seat them within easy reach of the chef in case anything needs flagging.
02 · Kitchen
Kitchen access the chef needs.
A functional residential kitchen is all that is required. The list below is the standard — discuss anything unusual during inquiry.
- At least two working stove burners available for the evening.
- A working oven, ideally verified at temperature before service.
- Roughly three to four feet of clear counter space nearest the stove for prep.
- Sink access within arm’s reach of the prep area — running water throughout service.
- A basic knife and cutting board — sharp enough to actually use.
- Garbage and recycling within easy reach, ideally lined and ready to go.
03 · On hand
What the host should have on hand.
Small touches that make the evening feel complete. None of it is required, but all of it helps.
- Drinking water for guests — still and sparkling if you like.
- Coffee or tea service for after the meal, if that is your style.
- Glassware and ice — enough for water, wine, and anything else you plan to serve.
- Table linens, place settings, and candles, set the way you would for any dinner party.
- A small snack and something to drink for the chef during prep — appreciated, never expected.
- Any wine or spirits you would like to pair with the meal — host’s choice entirely.
04 · Roles
Chef brings vs. host provides.
A clear handoff so nothing is left to guesswork on the day. Both sides have a defined role and they rarely overlap.
- Chef brings: knives, pans, plating tools, and any specialty equipment the menu calls for.
- Chef brings: ingredients, sourced fresh for your menu and your guest count.
- Host provides: a clear, ready-to-use kitchen — clean counters, working appliances, sink access.
- Host provides: place settings, linens, candles, and any decor for the table.
- Host provides: lighting, music, and the general mood of the dining room.
- Host provides: drinking water, glassware, ice, and any wine or spirits you would like to serve.
05 · Tipping
Gratuity norms.
A short, honest note on tipping so there is no confusion on the day.
- A 15–20% gratuity is the customary baseline for a full-service private chef evening.
- Never required and never assumed — it is a thank-you, not part of the per-person price.
- Cash or e-transfer both work — whatever is easier on the night.
- Always appreciated, and always kept separate from the per-person service fee.
- If you would like to tip in a different way (a gift, a note for the kids), that works too.
Who brings what
Chef brings
vs. host provides.
A straightforward split so nothing is left to guesswork on the day.
The chef brings
ChefEverything on the plate
A short list of what shows up with the chef — specialty tools and the ingredients behind the menu.
- Knives, sharpening kit, and cutting tools specific to the menu
- Pans, plating tools, and any specialty equipment the menu needs
- Fresh ingredients, sourced for your menu and your guest count
The host provides
HostA ready kitchen and a set table
A short list of what is needed from the host — everything in the room that the chef does not bring.
- A clean, ready-to-use kitchen with appliances in working order
- Place settings, linens, candles, and any table decor
- Lighting, music, and the dining-room mood you want for the evening
- Drinking water, glassware, ice, and any wine or spirits
Gratuity
Tipping norms,
made simple.
A 15–20% gratuity is the customary baseline for a full-service private chef evening — it is never required, never assumed, and always kept separate from the per-person service fee. Cash or e-transfer both work, and anything you choose to add is genuinely appreciated.
- Never required and never assumed.
- Cash or e-transfer both work — whichever is easier for you.
- Appreciated, and separate from the per-person service fee.
The next step
Ready when you are —
plan your evening.
Most inquiries get a reply within a day. A short note — your date, how many guests, the occasion, and any dietary needs — is enough to start.
Phone: 250-739-1096
Email: chefrob@dewolfdining.ca
— Chef Rob, DeWolf Dining · chefrob@dewolfdining.ca