Our resources, unique services and creative skills in the catering business will give you complete assurance that our commitments will be carried out on schedule and full filled. In order to guarantee you and your guests an efficient event, you must adhere to the following catering policies.

 

PAYMENTS AND DEPOSIT: Payments and deposits for all events must be made in accordance with the catering policies. A non-refundable deposit of 50% of the quoted price is required at the time of booking to secure your reservation and date. The deposit will be applied to the total cost of the catering. Payment of the remaining balance must be received before the event. CASH is the only form of payment accepted on the day of the event. For any other methods of payment, final balance must be paid a week in advance. If the balance is not paid as scheduled, the contract is void and will be cancelled with no refunds. Payments are accepted in the form of cash, cashier's check or money order. No personal checks. **We will soon be accepting credit cards as a form of payment.

 

TAX: All catered events are subjected to applicable CA sales tax of 9%.

 

GRATUITY & SERVICE: An 18% gratuity charge will be added to all catered events for serving and set up for the first three hours. A charge of $35.00 per hour and/or fraction of the hour, per server, will be assessed if the event exceeds the first three (3) hours. For certain catered events, if additional servers are required for the event, a per server charge will be assessed. There will be a server charge for seated dinners based on guest count.

 

CONTRACTUAL AGREEMENT: Once the contract has been signed, the contract is official as stated. Any changes will be invoiced and will constitute signing of new contract. Upon signing the new contract, the old contract is void.

 

PRICES/DELIVERY FEE: All prices quotes are valid for 30 days from the day of the quote. Prices are subjected to change. A delivery fee of $40.00 will be assessed for food items that require only drop off at the event location. If we have to pick up items, a return pick up fee of $25.00 will be assessed.

 

GUARANTEES: Caterer must receive guaranteed guests count 7 days before the event. If the guest count has not been confirmed with the caterer according to the schedule, the caterer will only plan and prepare for the original contracted guests count and not any overage amounts.If the actual number of your guests at the time of the event is larger than the guest count, you will be charged for the additional guests in attendance at the per guest rate quoted.

 

CANCELLATION: All cancellations must be received by email, in writing, or through text communication with our Catering Coordinator. Cancellations made one (1) month prior to the event will result in 25% of the paid balance being forfeited as provision for liquidated damages. Cancellations made 21 days (3 weeks) prior to the event will result in the 50% of the paid balance being forfeited by customer as provision for liquidated damages. Cancellations made less than 21 days prior to the event will result in 100% of the paid balance forfeited by the customer as provision for liquidated damages. Note: The deposit is non refundable for any circumstances.

 

SPECIALTY SERVICES/RENTALS: If specialty services are required, they will be assessed, accordingly. Specialty services can include, but not inclusive to special linens outside of current inventory, ice sculptures, and specialty floral arrangements for example.

 

CLEANUP AND SET-UP: Our service includes cleanup of the buffet food tables, removal of trash from the guest tables and cleanup of the facility kitchen. If a customer has rented serviceware from an out-sourced vendor, a service charge of $75.00 will be charged for rinsing and re-packing of serviceware items, from the out-sourced vendor.

 

WEATHER CONDITIONS: In the outcome, an event is planned for the outdoors and inclement weather conditions are pending or existing: If an indoor facility is not available, then rental of a tent or similar will be the responsibility of the client.

 

MENU CHANGES/MODIFICATIONS: Any menu changes or modifications must be in confirmed in writing through email and maybe subject to a modification fee depending on the time the change or modification was received. A new quote, invoice, and contract will be issued for any changes or additions made to the initial catering menu and contract. No verbal, voice mail, or personal modifications to the menu will be accepted. Any self-alterations made to the contract will void the contract and not be accepted.

 

LEFTOVERS: If there are leftovers from the event, the client will receive those leftovers. The client must supply appropriate containers for the leftovers. If you do not have any containers, any leftovers will be discarded, we will not be able to store them for you.

 

MINIMUM ORDERS: Based on the number of guests, certain menus require a minimum order. If the minimum is not met, a service fee will be assessed

ALL PRICES ARE SUBJECT TO CHANGE DUE TO FLUCTUATING MARKET PRICES.