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Table Configuration

Common Seating Capacities Per Table

Round Tables
36″ Seats 4 People
42″ Seats 5 People
48″ Seats 5 People
54″ Seats 6 People
60″ Seats 8 People
72″ Seats 10 People

Rectangle Tables
30″ x 72″ Seats  6 People
30″ x 96″ Seats  8 People  

table  

 

30″ Round
StyleYour linen size will be: For table skirting use:
21 inch drop72″ Round 8 feet with 9 skirting clips
Drop to the floor90″ Round 8 feet with 9 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 8 feet with 9 skirting clips
48″ Round
StyleYour linen size will be: For table skirting use:
12 inch drop72″ Round 13 feet with 14 skirting clips
21 inch drop90″ Round 13 feet with 14 skirting clips
27 inch drop102″ Round 13 feet with 14 skirting clips
Drop to the floor108″ Round 13 feet with 14 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 13 feet with 14 skirting clips
54″ Round
StyleYour linen size will be: For table skirting use:
9 inch drop72″ Round 15 feet with 16 skirting clips
18 inch drop90″ Round 15 feet with 16 skirting clips
24 inch drop102″ Round 15 feet with 16 skirting clips
27 inch drop108″ Round 15 feet with 16 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 15 feet with 16 skirting clips
60″ Round
StyleYour linen size will be: For table skirting use:
6 inch drop72″ Round 16 feet with 17 skirting clips
15 inch drop (Half Down)90″ Round 16 feet with 17 skirting clips
21 inch drop102″ Round 16 feet with 17 skirting clips
24 inch drop108″ Round 16 feet with 17 skirting clips
Drop to the floor120″ Round 16 feet with 17 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 16 feet with 17 skirting clips
66″ Round
StyleYour linen size will be: For table skirting use:
3 inch drop72″ Round 17 feet with 18 skirting clips
12 inch drop90″ Round 17 feet with 18 skirting clips
18 inch drop102″ Round 17 feet with 18 skirting clips
21 inch drop108″ Round 17 feet with 18 skirting clips
27 inch drop120″ Round 17 feet with 18 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 17 feet with 18 skirting clips
72″ Round
StyleYour linen size will be: For table skirting use:
12 inch drop72″ Round 13 feet with 14 skirting clips
21 inch drop90″ Round 13 feet with 14 skirting clips
27 inch drop102″ Round 13 feet with 14 skirting clips
Drop to the floor108″ Round 13 feet with 14 skirting clips
Top cloth54″ x 54″ Square or 72″ x 72″ Square 13 feet with 14 skirting clips
6′ Banquet
StyleYour linen size will be: For table skirting use:
15 inch drop (Front & Back)8 ft. Banquet (60″ x 96″) or 10 ft. Banquet (60″ x 120″) All Sides: 17 feet with 18 skirting clips 3 Sides: 11 feet with 12 skirting clips
Drop to the floor6 ft. Table Drape (90″ x 132″) All Sides: 17 feet with 18 skirting clips 3 Sides: 11 feet with 12 skirting clips
Top cloth72″ Round or 90″ Round or 54″ x 54″ Square or 72″ x 72″ Square All Sides: 17 feet with 18 skirting clips 3 Sides: 11 feet with 12 skirting clips
8′ Banquet
StyleYour linen size will be: For table skirting use:
15 inch drop (Front & Back)10 ft. Banquet (60″ x 120″) All Sides: 21 feet with 22 skirting clips 3 Sides: 13 feet with 14 skirting clips
21 inch drop (Front & Back)12 ft. Banquet (72″ x 144″) All Sides: 21 feet with 22 skirting clips 3 Sides: 13 feet with 14 skirting clips
Drop to the floor8 ft. Table Drape (90″ x 156″) All Sides: 21 feet with 22 skirting clips 3 Sides: 13 feet with 14 skirting clips
Top cloth72″ Round or 90″ Round or 54″ x 54″ Square or 72″ x 72″ Square 13 feet with 14 skirting clips

Stock Pot Cookers

Stock pot cookers are perfect for chili, stews, lobster, shrimp, crab, clams, chowders boiled dinners, soups, fish boils, corn on the cob – anything that is cooked in a pot!

Tips

  1. Select a firm, level location where the flame can be sheltered from the wind.
  2. Cover the pot to preserve heat.
  3. Place filled pot on burner before lighting.
  4. Keep heat low when frying/browning
  5. Watch pot carefully while cooking.
  6. Stir to prevent sticking or burning.
  7. Do not over fill pot to prevent boiling over. Boil overs can extinguish the fire or plug burner openings or jets, making the unit inoperable.
  8. Use only propane cylinders equipped with shutoff valve and female POL fitting.
  9. Use correct size bottle 😮 fit 20 Lb. bottle bracket.
  10. Follow lighting instructions cn unit.

Cleaning Tips

  1. Clean painted aria aluminum-coated surfaces with dish detergent and water.
  2. Wash and scour stock pots; remove lime deposits with commercial removers.

Safety Tips

  1. Use caution with propane. Gas allowed to escape may result in fire or explosion. Propane is heavier than air, and will settle at low levels.
  2. Do not operate unit in building or confined space where escaped gas tray accumulate.
  3. Do not operate unit in area without adequate ventilation.
  4. Remove propane bottle when not in use.
  5. Never leave unit unattended while operating,
  6. Keep children and pets away from operating unit.
  7. Operate unit on solid, level surface.
  8. Do not move unit with filled pot on burner.
  9. Handle large stock pots carefully; contents are dangerous if spilled, do not repair unit – call your rental center immediately.

Snokone Machines

The SnoKone machine is simple to operate and a great attraction for any event!

The Machine

The machine includes a 110 volt, single phase, 60 cycle. AC current motor with toggle switch,
shaving snit, dispensing case, and separate light switch inside THE case. A cuttethead is mounted
on the end of the motor shaft inside the shaver body (gooseneck). The pusher handle presses the
ice against the revolving cutterhead to produce the shaved ice.

NOTE: The machine must be properly grounded to prevent electrical shock.

Tips

  1. Start the motor and fill gooseneck an inch from the top with ice cubes or 3″ x 4″ pieces of ice. (The larger the ice pieces, the better the snow.)
  2. Push ice down against the cutterhead with firm pressure for best sncw (too much – coarse ice; too little – mushy”.
  3. DO NOT force the handle.
  4. A surface temperature of 1500 F. is normal
  5. Put only ice in the gooseneck to prevent damage to the blades.
  6. Keep fingers away front shaver body when motor is running to prevent injury.

Cleaning Instructions

  1. Unplug the machine.
  2. Wipe all surfaces clean to avoid cleaning charges.

Rotisserie Grill

Print Version

Operation

  • Position the Rotisserie frame on the Grill.
  • Locate The Uprights And Insert them into the Frame facing outward. Insert pin to secure.
  • Secure the Tines and Meat onto the Rotisserie crossbar.
  • Attach the Female end of the coupler to the end of the Crossbar. Screw Bolt to Tighten.
  • Slide the motor mount rods into the mounting brackets holes
  • Slide the motor onto the motor mount rods with the attached coupler facing the coupler on the tine rotisserie.
  • Carefully Place the Crossbar onto the Uprights in the grooves
  • Line up the couplers and slide the quick release pin into the hole and through the couplers to connect them. This should be a tight fit.
  • Plug in the cord into the outlet and turn the knob on the motor to the “on” position

Patio Heaters (Propane)

LIGHTING AND SHUTDOWN WARNINGS:

  1. DO NOT use in an explosive atmosphere. Keep heater away from areas where flammable liquids or vapors are stored or used.
  2. TURN OFF LP tank when the heater is not in use.
  3. DO NOT alter unit in any manner or bypass safety valve.
  4. DO NOT operate heater without the reflector.
  5. ALWAYS place heater on a hard and level surface.
  6. DO NOT use if wind velocity is greater than 10 mph because of flame-out possibility.
  7. ALWAYS Wait 5 min. to relight a hot patio heater.

Before Turning the Gas Supply “ON”:

  1. INSPECT hose assembly for excessive wear or cuts.
  2. REPLACE a leaking hose prior to use with a hose that meets manufacturer specifications.
  3. CHECK that surrounding area is free of combustible materials.

LP Gas Hookup:

  1. The patio heater holds a 20 lb. gas cylinder in the base.
  2. Remove door, place cylinder into the base and attach regulator.
  3. Let burner cool approximately 20 min. before touching base assembly.
  4. Always ensure that there is ample fresh air ventilation.

To Light:

  1. Check that regulator connections are correct and tight.
  2. Turn tank valve in a counter clockwise direction. Check for leaks by applying soapy water to connections (Teflon tape provides a leakproof fit.)
  3. Turn control knob counter clockwise to the pilot position.
  4. Depress and hold in control knob to begin pilot gas flow: Hold in control knob for 3 minutes on new installations or tank changes to purge air from lines, or 5 seconds for regular relight. While depressing knob, depress ignitor button, which will snap indicating it has produced a spark, which should light the pilot. If not, depress control again and depress the auto pilot ignitor (White heaters) until lit or match light (Silver heaters). Pilot is located behind match hole cover. Rotate disc upward from hole for access.
  5. Once pilot is lit, continue to hold in control knob for 30 seconds or until pilot remains lit after knob is released.
  6. Turn burner to “ON” position (all the way counter clockwise) and then reduce to desired heat range.

Relighting:

  1. Turn control knob to off position.
  2. Wait 5 minutes before attempting to relight pilot.
  3. Repeat steps beginning with step 4 above.

Shut-Down Instructions:

  1. Turn control knob clockwise to “OFF” position.
  2. Turn tank valve clockwise to “OFF” when heater is not in use.

Projector Screen

Print Version


Operation

  • Hold screen vertically with tripod just above floor. With toe, press straight down on toe release plate. Tripod legs will glide open.
  • Pull out Black Locking Knob at top of bottom tube.
  • Raise extension tube to first position, and then swing case to horizontal position.
  • Raise screen surface and pull bail over hanger.
  • Release Black Locking Knob and fabric tension lock lever on handle.
  • Holding extension tube with one hand and releasing Black Locking Knob with other, raise extension tube to desired position.
  • The case position may be changed by pulling out the Black Locking Knob located on the handle.
  • When case at desired position, lock into place by pressing down on the fabric tension lock lever.

Key Projector Screen Key

  1. Slat
  2. Saddle
  3. Pull Bail
  4. Hanger Hook
  5. Picture Surface
  6. Extension Tube
  7. Black Locking Knob
  8. Bottom Tube
  9. Handle
  10. Roller
  11. Tripod
  12. Leg Bracket
  13. Toe Release & Leg Lock
  14. Leg Shoes
  15. Fabric Tension Lock Lever
  16. End Cap
  17. Screen Case
  18. Black Locking Knob
  19. Slat Caps

After the event

-Return screen case to original central position on center tube.
-Before re-rolling surface into case, examine both front and back of surface to be sure they are free of foreign matter.
-Hold extension tube firmly. Pull out top Black Locking Knob and lower extension tube to bottom position.
-Unhook screen pull bail and complete re-rolling fabric into case.
-Swing case to vertical position. Note that fabric locks in.
-Set tab on hanger in opening of case end cap. As extension tube locks, the case also is locked.
-Place tip of middle finger of right hand in depression beneath leg bracket. Lift leg bracket sharply, at the same time applying a slight lift to entire unit with left hand. Note that legs are closed and locked, hanger, and extension tube and case are locked and surface is locked to provide for safe and comfortable carrying and storing.

Profit Warehousing

26,000 square foot warehouse
View of the yard
Ready to load framework
Table edges painted teal for easy identification
Chairs stamped with our logo & teal leg band
Aisles ready to load

Tents bagged/boxed to keep clean & prevent damage

The washing area
Drying area
Tent washer & pole racks
Power, disco & lighting

A place for everything

Clean, stocked shelves ready to rent

China & smalls are sanitized & bagged, ready to rent

Carts, pallet jacks, fork trucks, hand trucks & dollies make the job efficient

Linen room

Our showroom

75 linen samples on display

Chairs & custom frame tent sample on display

Customer pick up & retired inventory for sale

Kenny building the custom tent frame sample

Green Monster Hydraulic Stake Puller, available here at WTR

Popcorn Machine

Add to your party atmosphere with a popcorn machine!

Operational Tips

SWITCHES
Light and Warmer Switch – turns on heat lamp and optional strip heater under corn pan
Kettle Motor Switch – turns on motor that drives kettle agitator shaft
Kettle Heat Switch – turns on heat element inside kettle

Note: DO NOT COVER AIR VENT HOLES! Motor air intake and exhaust holes at
top of the machine must be clear of any obstruction.

AVOID SERIOUS BURNS! DO NOT TOUCH KETTLE WHILE IT IS HOT!

To Pop

  1. Turn on kettle heat switch and kettle motor and exhaust switch.
  2. “Test pop” a kettle of corn: place oil measure in kettle with three corn kernels; when kernels pop, place remainder of oil, measured corn and flavoring in kettle; close Lid.
  3. When corn has popped, rotate the handle to empty popcorn from kettle: return kettle to upright position.
  4. Repeat the cycle; subsequent batches are always more flavorful than the initial batch.
  5. Turn off the kettle heat switch on the final batch when the popcorn breaks over the lid of the kettle to eliminate smoke and odor.
  6. Turn off kettle heat and kettle motor and exhaust switches.
  7. Wipe exterior of kettle with heavy cloth after cooling of kettle to prevent burn or stain of oil drippings.
  8. Turn off all switches.

To Clean

  1. Allow kettle to cool until warm enough to handle.
  2. Unplug kettle and remove from machine.
  3. Wipe kettle, kettle lids, crossbar and exterior clean. DO NOT IMMERSE KETTLE IN WATER!
  4. Remove poppets corn and pack in bags.
  5. Remove the “old maid” pan, empty unpopped kernels and wipe clean.
  6. Wipe interior of machine clean.
  7. Return the machine clean to the rental center to avoid cleaning charges.

Party Planning Tips

Appetizer Etiquette

Q: I am planning a party of 40. How many appetizers should I serve per person?
A: The rule of thumb is 5 to 7 appetizers per person. That’s about 200 to 240 appetizers. If you’re just serving appetizers without a main course then count on 7 to 8 appetizers per person.

Q: Should I serve all one type of appetizer or mix it up?
A: Variety, variety, variety! Mix and match and please everyone. What if you have a vegetarian and a carnivore? Your best bet is to serve at least 3 to 4 different varieties of appetizers for larger parties. If you only have 10 guests, then try for 2 different choices.

Q: How much food should I serve?
A: This question is tough to answer, but asked of us all of the time. The answer depends on how many side dishes you are serving, entrees, and how extravagant your cocktail reception is. The rule of thumb is ½ lb. of uncooked meat per person, ¼ lb. of side dishes per person (2-3) dishes and 1-2 desserts.

Caterer’s Secrets for Food Presentation

Q: How should I present my plates of appetizers?
A: Beautiful presentation is just as important as how good the food tastes. Think about colors and contrast. Brightly colored glass plates or patterned serving plates will show the food off nicely. Also, lining your serving platters with ti leaves or banana leaves sprayed with non-stick spray makes for an upscale presentation. Try serving pot stickers in a bamboo steamer and don’t forget to garnish with bright flowers or herbs. If you have dips to serve with the appetizers, try hollowing out a bell pepper or red cabbage to use as a container, or try a teacup, ramekin or small bowls.

Traffic Flow Ideas

Q: I have a small entertaining space. What is the best arrangement for my food?
A: What you want to avoid is congestion. Try breaking up your food presentation into small stations located strategically throughout your home. You want people to flow through your space and to mingle. Since cocktails are the first thing people gravitate to, try putting the bar in the back of the room. Then look for dead space to set up food stations. You can always pass around the appetizers if you have help. If not, create an hors d’oeuvres buffet table! If you want to hide some of the clutter and save room, put a tablecloth on the buffet table and store extra bottles, ice, napkins, etc. underneath the table, for easy access during the party.

Drink Tips

Q: At what temperature should I serve the wine?
A: Red wines are best served at 65°F (slightly cooler than room temperature). White wines should be chilled and served at 45-55°F. (Chill about one hour in advance of the party.) Champagnes should be served completely chilled. Red wine should also breathe for about one hour prior to drinking.

Q: My guests are sophisticated drinkers. How can I look professional?
A: Don’t forget the garnish, which makes a world of difference. Provide olives, lemon or lime twists and peels, cherries, celery, etc. You can try freezing your beer mugs for effect and rimming your cocktail glasses with sugar or salt. And don’t forget the ice!

Q: What’s a twist?
A: A twist is when you rub the rind around the rim of the glass to release the oil in the lemon or lime. Then you drop the peel into the drink.

Q: At what temperature should I serve the wine?
A: Red wines are best served at 65°F (slightly cooler than room temperature). White wines should be chilled and served at 45-55°F. (Chill about one hour in advance of the party.) Champagnes should be served completely chilled. Red wine should also breathe for about one hour prior to drinking.

Q: I am having 10 guests at my party. How much liquor should I purchase?
A: You can assume that 10 guests will consume about 4 to 5 drinks for the evening. If you are just serving hard alcohol, that’s approximately 20 shots. (Based on 1.5 oz. per shot – – 2 per person). A bottle of wine usually yields about 5 cocktails. If you buy beer, consider purchasing 6-packs or bottles.

Q: What are the basics of a stocked bar?
A: Gin, vodka, rum and bourbon are the most common ingredients for most mixed drinks and can also be served on the rocks. You should also have essential mixers like soft drinks, soda and tonic water and orange and cranberry juice. Have wine and beer available. As far as glassware, try wine glasses, highballs, and double old-fashioned glasses.

Atmosphere

Q: I am not having a themed party, but wanted to know if you have any basic ideas to create a party mood?
A: Scented candles always work. Not only do they smell good, but look beautiful, too. Choose your favorite music and have it on in the background. Keep the music upbeat and allow for an assortment of musical styles. Lighting is also important. You may want to dim the lights or put in lower wattage bulbs.

Setting the Table

Q: I’m embarrassed to admit it, but I don’t remember how to properly set the table? Can you help me?
A: Don’t be embarrassed, some people never learn how. Here are the rules: china – a charger and bread plate are the only 2 required pieces of china that should be set up preliminarily. Your first course is then served on a plate, or serve soup before the first course. Silverware – – should be laid out in the order it will be used, starting from the outside and moving inwards, toward the plate. To the right of the plate is the larger knife (facing inwards) and then to its right, a spoon (if needed). On the left are the forks. The farthest fork is the salad fork and then the larger fork closest to the plate. Dessert utensils can be set up above the plate horizontally (or brought out when needed). Glasses – – the water glass should be placed to the right of the plate above the knife. If you are serving wine, then place the glasses in the order they will be used to the right of the water glass.

Party Checklist

Q: My last party was a mess! I was so disorganized. Do you have a list of steps I should take to plan my next party?
A: Of course! Here’s a list which can ensure that your party is under control from beginning to end:

At least 5 weeks ahead of party (8 weeks in the months between May and September):

Call Party Line to reserve your tent, tables, chairs and everything else you’ll need to make your party spectacular!

At least 4 weeks ahead of party:

Select an occasion or reason to party

Choose a theme

Choose a date

Choose a time

Choose a location – – rent if necessary

Decide on a guest list

Buy invitations and send or call guests

Plan decorations

Plan menu and grocery list

Plan activities if necessary

A week before the party:

Follow up with guests who did not RSVP

Buy groceries and beverages

Cook and prepare any items that can be made in advance

One day before the party:

Clean your home

Set up the party space

Remove or secure any large pieces, china, or collectibles

Set the table

Decorate

Clean your home again

Prepare the rest of your food

Day of party:

Set up your food stations

Cook appetizers

Heat food

The final countdown:

Place fresh hand towels in the bathroom

Clean up the kitchen

Make room in your coat closet for more coats

Turn the music on and the TV off

Hide your valuables (you never know!)

Guests and Invitations

Q: One of my guests told me she would be late. Should I serve without her?
A: Proper etiquette is to wait 20 minutes and then proceed. But since she has told you that she’d be late, she gave you the option to start without her.

Q: My husband and I have an eclectic group of friends. Do you think they will mix?
A: The key to an interesting party is having guests who are different from one another i.e. age, profession, etc. That way the conversation won’t get stale.

Q: I want to put a time limit for my party on the invitation. Is that tacky?
A: I don’t recommend time limits unless it is a children’s birthday party or at a venue with a specific time constraint. If the party is in your own home, you should anticipate 4-5 hours for a dinner party and 2 hours for a children’s party.

 

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