Q: I’m planning a wedding and I’ve been told that food makes up the largest portion of a catering bill. Is this true?

A: I would say it’s a combination of food and service (i.e. labor). When it comes down to it, labor is the largest portion—it’s very intensive, from the beginning stages and behind-the-scenes planning to the purchasing, production, transportation and set-up (especially off-site catering) and then execution. Then, there is even more labor in the cleanup. Food costs can also be right up there, however.

— Francie Cruz-Woessner
Bocca Catering
916-834-3554
boccacatering.com

Q: Is it true that you have to inflate a tire’s pressure to the number shown on its sidewall?

A: No. The pressure should never exceed the tire’s specification on the sidewall, which is the max pressure that the tires can safely hold, not the automaker’s recommended pressure. The automaker’s pressure recommendation gives you the best balance for braking, handling, gas mileage and comfort. The tire pressure should be consistent with the vehicle’s specification. Also, all tire pressures should be checked when it’s cold out (before being driven) or monthly after the car has been parked for some time.  

— Ross Mitchelson
Automotive Excellence
4600 Missouri Flat Road,
Suite 14, Placerville
530-622-2701
autoxonline.com