Catering Policies
Catering Policies
PLEASE NOTE:
It is the clients responsibility to know and have read our Catering Policies
before placing a deposit.
EVENT CANCELLATIONS:
Once you have accepted the proposal for your event, you have
entered into a contract with Chef Rob's Catering Company, Inc.
and you accept all the following conditions and policies.
Also upon accepting the proposal we begin working on the event, organizing, planning,
meetings, answering e-mails ect. For that reason any cancellation of an event will
result in a reasonable charge for the time spent organizing/planning the event($45.00
an Hour). Any
cancellation within 25 business days of an event the entire deposit
will be forfeited. If cancellation occurs at least 60 days prior to
event, 50% refundable.
Refunds will be processed within 21 business days.
DROP OFF CATERING:
Drop off catering is for FOOD only, Food is dropped off cold and
needs to be heated, unless you are with in the Chino Hills area,
this is to ensure the quality of the food. Food is delivered with in
90 minutes before the event unless other arrangements are made.
Food will be in disposable containers so keep this in mind when
planning the look of your buffet.
DROP OFF EXTRAS:
Fee Applies! Set-up, Serving Spoons, Service ware,
Paper Products
BUFFET MEALS:
For buffet meals we the caterer are contracted to feed the
guaranteed amount of people any unused or left over food remains
the property of the caterer.
EXTRA FOOD:
For the health and safety of our guests, temperature sensitive
foods must remain with the caterer at the end of your event for
proper disposal. Non-sensitive foods can be packaged for you
should you desire.
SIT DOWN DINNERS:
Sit down dinners take twice as much planning compared to a
buffet, for that reason we MUST have a sitting diagram and
list of what every guest is eating 14 days before the event. If for
some reason we don't have the necessary information, delays must be
expected the day of the event and we will make no guarantee on how
long it may take to serve your guests. It is your responsibility to
help us make your event run perfectly by getting us the required
seating charts and diagrams 14 days before the event.
RENTALS:
We are in no way responsible for 3-part rental equipment, we
offer to assist as a courtesy to our clients.
Tables, chairs, linens, china, glassware, flatware, etc. are an
additional cost for off-premise catering. The venue which you have
chosen may provide tables and chairs. Final cost of rental
equipment is subject to selection of venue, specific menu and
beverage service. Delivery charges may apply and are subject to
venue accessibility and regulation. Rental equipment and delivery
charges are subject to applicable CA state sales tax. You are
solely responsible for any damage or loss to rentals during your
event. The credit card on file will be charged for these items.
LABOR CHARGES:
Staff are billed by the hour, based on a eight hour minimum per
staff person. Upon selection of the venue, type of menu desired,
approximate number of guests and approximate hours of the
function, we will be happy to estimate a labor cost. Final labor
cost is based on actual hours worked. In order to ensure the
safe work environment for our staff, we reserve the right to
require two staff members for difficult load in and parking
situations.
- Hourly rates per staff:
Event Captain@ $180.00 per 8 hours/$27.00 an hour for
Overtime
Bartender @ $180.00 per 8 hours/$27.00 an hour for
Overtime
Server @$180.00 per/$27.00 an hour for Overtime 5 hours Kitchen Staff @ $180.00 per
8 hours and UP/ Fees vary
GUEST COUNT:
The final guaranteed number of guests must be specified by
12:00 noon ten business days prior to the function. Once
received, this number may not be reduced. Final billing will be
based on the guarantee or the actual number of guests, whichever
is greater. In the event that the guarantee is not received, final
billing will be based on the initial estimate or the actual number
of guests, whichever is greater. During the month of December, all
guest guarantees must be determined by 12:00 noon seven
business days prior to the function.
FINAL MENU:
Final Menu MUST be submitted to us 14 days prior to
the event, if the menu final is not received Chef Rob's Catering
Company, Inc. reserves the right to change the menu to a
suitable replacement.
FOOD TASTING:
Chef Rob's Catering Company offers a food tasting for just $45.00
for our time and expense of the tasting. The cost of the tasting
will be deducted from your invoice once you hire us. We DO NOT
Guarantee you will be able to taste items on your menu, a
tasting is to sample our product and cooking style NOT YOUR MENU.
RESERVE YOUR DATE RETAINER:
The $1000.00
retainer is NON refundable, as it is impossible for
us to know how much business was lost due to you booking/securing your
date.
EVENT DEPOSIT:
Upon receipt of
deposit, a contract will be drawn outlining services requested,
including but not limited to, particulars of event, menu, payment
arrangements, etc..
PAYMENT POLICY:
A 50% deposit is necessary to confirm the acceptance of the
contract/proposal. The balance is due ten business days prior
to the function with the Final count. Non payment of either
deposit voids the contract/proposal and any agreements. Any adjustments are
payable upon conclusion of the event. We accept company checks,
American Express, Visa, MasterCard.
VENUE SURCHARGE:
Some venues charge an additional fee which is usually a percentage
of food and beverage sales. These fees must be passed on to the
client.
All policies are subject to change without
notice. Updated 01/2008
|
