Frequently Asked Questions
Q: What does a catering package include?
A: Prepare and set up the menu you select for your event. Provide servers, utensils and
equipment as requested by your representative.
Q: Where should I start with planning a budget for catering?
A: It’s a good idea to create a budget before you start selecting vendors. However, if you
aren’t sure where to start we do have some suggestions. For a two entrée buffet with
appetizers you should plan on at least $55/person. It’s also important to keep in mind your
guest count and length of reception time when calculating your budget. You will pay for extra
staff time if you go over 4 hours for your reception. Let us talk about your vision and how we
can make it work with your budget!
Q: Is gratuity expected?
A: A gratuity is not expected but is always appreciated for excellent service. We suggest
tipping 15-20% of the food and beverage total.
Q: How much is the deposit to reserve my event?
A: A 10% non-refundable deposit will reserve your event.
Q. What other payments are due?
A Your second payment of 40% of your contract is due 120 days before your event. Payment
in full is required 10 days before the date of the event. Payment can be made by
MasterCard, VISA, Discover, American Express, cash, or check. If paying by check your
final payment is due no later than 20 days before your event date. Please review your
contract for payment schedule and late charges for not making your payment on time.
Q: Is cake cutting included in a wedding package?
A: Staff is available to cut and serve cake for no additional charge.
Q: Can we change our menu after we book?
A: You can continue to make menu changes up until 14 days before your event date. Please
note that guest count changes may incur additional charges. Removing a service from your
contract will forfeit that portion of your deposit.
Q: What staff is required for my event?
A: Staffing is calculated based upon your menu selections, venue space and layout, guest
count, rentals and other behind the scenes factors. Servers are available to cut and serve
wedding cake or dessert for no additional charge. Servers will also bus tables and remove
trash at the end of the food service. Once your final guest count and menu selections are
locked in, all adjustments will be finalized.
Q:What is the production fee?
A:All catering packages are charged a 20% production fee on
food and beverage costs. This event production fee covers many things including additional
back end costs that go into preparing and planning for your event, credit card processing
fees, mobile kitchen fees (additional fees depending on venue may be required).. Gratuity is
not included in this charge.
Q: Can you handle allergies and dietary restrictions?
A: Yes, we can discuss options to accommodate you or your guests with dietary restrictions
and/or allergies.
Q: Will you bring us appetizers during the cocktail hour?
A: One of our staff or your wedding coordinator will make every effort to bring you appetizers
while you are taking photos.
Q: Can I take Leftovers?
A: Due to regulations from the Department of Hotels and Restaurants we must dispose of food
that has been left out at the unsafe “danger zone” temperatures. For liability reasons we are
not able to leave left overs. Food from the buffet line is immediately discarded at the end of
serving time. Any food pans that were not put out are donated to a local domestic violence
shelter, homeless shelter or first responders.