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Epstein File EFTA00970671: Chef and Wedding (DS9)

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Planning document dated September 12-13, 2013, outlining specifications for catering services including chef-to-guest ratios (1 chef per 6 guests), staff attire requirements, and sommelier/bartender qualifications. The document discusses comprehensive planning for dinners and references a wedding event, detailing professional standards for culinary and service personnel.

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First rate Chefs who can plan and/or create the fine meals we will want. 1 **Chef** per 6 guests. 2.
Excerpt 2
Often the Captain is also a trained Wine Sommelier, ad the **Chef** is a trained Bartender or vice versa.
Excerpt 3
Captains would be suited up as well regardless of the formality and the **Chef** and Bartender in formal attire too.

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