Matty's Hiring

19/09/2021

We have a in house bakery called the Gift. Perfect place to get your Xmas or functions dessert we do standard sizes and cocktail size.

Checkout our catalogue on. O836665544

15/01/2018

Valentines Day day, what comes to mind. Red, white, heart, expensive gifts ect... It's the time of year when people shows the ones they love just how much they care. LOVE comes in all colours, shapes, or even size and its not what you buy that really counts.The little things you do... that's what count on that special occasios and your actions after, leaves you and your partner happy and feeling loved. We have everything you need to set the tone for your special date or event
Even if you want to have a get together with friends and loved ones.
Just to show your appreciation. I
Giving you event a theme helps make your event special and leaves your guest feeling loved
Till next time.
From
Celestrial Joy
Ciao

24/12/2017

We would like to thank all our clients for making use of our services this year. We wish you a safe and a joyful festive and well for 2018.

21/12/2016

We at Matty's Hiring wish all of our customers a blessed and safe Xmas and a wounderfull new year.

24/10/2016

Hello
All party planners.
Summer is near and so is the festive season. You have probably started, or is thinking about planning you end of year function. Be it with friends, family or even your work colleagues. We at Matty’s Hiring Services has given you a colour pallet as a guideline to show you the colours trending for the summer, whether your function is being held in or out doors. Please see our catalogue in the Gallery/Photos to view our selection of colours and fabrics we have available.

That is all for this week till our next encounter
From Entertainment Planing- LaèZion cc
Celestial Joy
Ciao

30/05/2016

Help full hints:

GENERAL GUIDELINE FOR COMPLETING A MENU

All utensils for preparing your food and keeping it nice and hot while serving can be hired at Matty’s Hiring Services.
Keep the menu as simple as possible. Only serve 3 courses, or at most 4 courses, for a formal dinner.
Choose tied and tested dished in order to eliminate unnecessary tension. Plan dishes that can already be made the previous day.
Draw up a work schedule to everything that has to be done and when it has to be done. Don’t choose dished that you have to work on last minute.
The dishes should complement one another when it comes to colour, flavor texture. Visualize the prepared plate as a harmonious whole.
Bright contrasting colours stimulate the appetite. For example choose creamed potatoes with crispy, fresh salad for texture variation. The dishes should not all have a bland taste and too many highly seasoned dish do not complement on another. Vary sweet and salty dishes.
Vary the cooking method. For example, do not serve fried fish, chips deep fried in oil and croquettes that have also been fried in oil. A better alternative is fries fish with backed potatoes and boiled vegetables.
Don’t repeat one food type, for example, orange glazed carrots and orange soufflé or a salad with nuts and a pudding with nuts.
Don’t place vegetables form the same family such as turnips, onions and cabbage together on the same menu.
Avoid too many rich dishes, for example, creamed soup, meat with cream sauce, potatoes deep fried in oil with a creamy dessert.
Avoid too much sharp-tasking food such as curry, mustard, onion and garlic.
Be careful not to serve too many dishes covered in or accompanied by sauces.
Vary the temperature of the courses, for example, a hot main course and a cold dessert or a cold salad and a hot meat can be served on the same plates. The time of the year also plays a role here.
Take the guest’s preferences into consideration and make sure that there is no-one who is allergic to shellfish. Certain dished such as pork may also not be eaten due to religious convictions. Make interesting salad and vegetable dishes if there will be vegetarians present.

That is all for this week till our next encounter
From Entertainment Planing
Celestial Joy
Ciao

04/04/2016

Hello fellow Party Planers

This week I will continue with:
Invitations process.
Last week we look at the formal way in setting up and sending invitations. And the way to R.S.V.P which so many people forget to do.
Informal invitations
This can be done by telephone or as follows:
Information on the invitation is, for example: The woman’s name, the occasion or type of function, date and time, place and dress. A card or a letter can be sent.

Example:
INVERTATION
LADIES’ LUNCHEON
8 March 2016 Time: 12:00
5 Milk Street, Vredehoek
R.S.V.P: 021 4601600

Or

Dear Chantal
You and Johan are invited to a braai on Friday the 4th of March at 19:00 to welcome new resents in the area.
Greetings
Celestial Joy
R.S.V.P Tel: 021- 4601832

That is all for this week till our next encounter

From Entertainment Planing
Celestial Joy

Ciao

02/04/2016

Hello fellow Party Planers
This week I thought I would tell you about:
Invitations process.
There is a formal and informal invitation that I will take you though. Invitations for a formal dinner are done in writing. Write out the invitation or have it printed. Information that should appear on the invitation is:
Names of the host and hostess, names of the guests, type of function, date, time, dress, R.S.V.P. and address.
Example:
Mr. and Mrs. C Joy
have the pleasure of inviting
Mr. and Mrs. G Fun
to a formal dinner
on Saturday16 March 2016 at 19:00
R.S.V.P [email protected]
At 425 Orion Avenue, Waterkloof.
Dress: Black tie

The invitations should not look like a letter and should be posted 4-6 weeks (for busy time, such as December) or 2-3 weeks before the time.
Answer: Reply
Guests should answer the invitation within 48hours. The invitation should ultimately be answered by letter. However in today’s life we have technology to assist us. The occasion, time and date should be repeated in the answer so that any misunderstandings are prevented.
Mr. and Mrs. G Fun
accept the invitation of
Mr. and Mrs. C Joy
to a formal dinner
On Saturday 16 January 2016
With thanks.

That’s all for with week. Next week I will share with you the informal invitation, until our paths cross again
Ciao

24/02/2016

Hi everyone
This week I will give you hints that would help you save

Dishes that are cooked in the oven do not require much attention and more than one dish can be cooked in order to save electricity.
The microwave oven and the pressure cooker save time and electricity.
Electric beaters and blenders/mixers can save preparation time.
Buy meat in bulk and replace expensive cut with cheaper cuts.
Cook stews and mince dishes in large quantities and keep the extra in the freezer for another meal.
Use fresh produce. Frozen or canned produce are more expensive.
Replace cream with yoghurt.

That’s all for this week, till our next encounter.
From:Entertainment planning
Celestial Joy
Ciao

Ciao

08/02/2016

Hello fellow party planners
I hope that the hint has helped you this far.

Part 4: Helpful hints in planning your function.
Budget: Don’t plan expensive meals if you cannot afford them. Alcohol and meat and the most expensive items in a menu. They should be chosen with great care so that you don’t exceed your budget.

Take the size of the kitchen stove, refrigerator and other equipment into consideration when the menu is chosen.

Extra help in the kitchen or during serving will influence the choice of a menu.

Keep your own collection of favorite, tried and tested recipes on hand, especially for meals that have to be prepared in a hurry.

Plan the order in which you will work and make sure you have time for each step.

List the preparation and cooking times for each dish.

Hot food such as vegetable should be cooked at the last minute and served immediately for the best taste and appearance and so that the least nutritional value is lost

Cold food should have time to cool down properly.

Prepare as many of the dishes before the time so that you can be more relaxed during the last few minutes.

That’s all for this week, till our next encounter.
From:Entertainment planning
Celestial Joy
Ciao

01/02/2016

Hello fellow party planners.
here is this week's hints.
Part 3: Helpful hints in planning your function.

The day before the reception:
• Rearrange the furniture if necessary.
• Arrange flowers in a suitable vase. (This can be hired Matty’s Hiring Services)
• Set the table and wipe the glasses clean (This can be hired Matty’s Hiring Services)
• Prepare sauces for desserts or salads such as orange syrup or mayonnaise.
• Prepare gelatine dishes and stews.
• Bone and tie meat and make a stuffing.
• Buy fresh vegetables, fruit, milk or cream.
• Wash the lettuce leaves.
• Place toothpicks in a container and make butter cubes, curls or balls.
• Retain all the grocery slips and write drown the menu and expenses in an entertainment book.
• Afterwards you can add any comments. This Also helps to prevent the same menu from being served to the same guests again.

That’s all for this week, till our next encounter.
From:Entertainment planning
Celestial Joy
Ciao

28/01/2016