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COSTS & POLICIES 2008
Taxes: 5% Mass meal tax Gratuity: 15% Gratuity is added to all invoices, and is divided between chefs, purchasers, van loaders & unloaders, dishwashers, delivery drivers & waitstaff. Guest Count: Guest count and menu are due 10 days prior to
your event. Cloverleaf Catering will bill you for any increase in confirmed
guests at your event. Presentation Staff: Three levels of waitstaff are available,
from $20- $40 per hour, four hour minimum. Most events are 4-6 hours. Minimums: 50 guest and minimum $500.00 minimum for all menu orders. 3 dozen minimum per sandwich selection. Proposal / current market prices valid for 90 days. Buffet Policy: Our buffets provide food on a per person basis. The buffet table will be replenished for second helpings. This leftover food will be packaged and is the responsibility of the customer. China & Paper provisions are for use at the event only. Liquor: Liability for all liquor rests with the purchaser and provider of the alcohol. Equipment Rentals: China / Linens are priced between $6-9 pp. Paper provisions are priced at $2-5 pp. Equipment required is priced separately. Customer Contributions: Non perishable foods only, handling
fees apply, level of wait staff increases.| Catering Consult, Site Evaluation: Most events can be well planned by phone, fax and email. Personal consults at $35/hr, initial bridal consult at no charge. Payment Policy: A $100.00 non-refundable deposit reserves
your event and is your acceptance of our costs & policies as they apply to your
event, and constitutes a binding contract. ALL balances in full are due on
or prior to the day of the event. Cancellation Policy: Cancellation of your event within 10 days forfeits the $100.00 deposit needed to reserve the date. One half of the total balance is due if cancellation is less than 7 days prior. The full balance is due if cancellation is in less than 3 days prior. Cranky Customers: All cranky customers are subject to a surcharge without notice. |
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