Terms and Conditions
PAYMENTS:
A reservation fee is required to reserve your date. If rental equipment is part of your event, 25% of the estimated rental is required as a deposit to reserve this equipment. One half of the projected total (deposit) is due 60 days prior to your event. The balance is due 10 days before the event. Client will be billed after the function for any additional expenses incurred the day of the event. We accept cash, checks, Visa, MasterCard, Discover and American Express. Please note a 4% processing fee will be added to all credit card payments. Payments must be received at the scheduled times for the event to occur.
CUSTOMER COUNTS AND GUARANTEES:
Biggerstaff’s Catering has extensive experience in determining and preparing the correct amount for each menu item for the guaranteed group size. It is our custom to prepare enough extra to feed groups that eat more than the usual amount of food. However, in no case are we required to have extra food for guest numbers higher than the guarantee given. The number of guests listed in this proposal shall be paid by the customer, even if the number of guests attending the event is lower than the guaranteed number. To facilitate our ordering, we require your confirmed minimum number of guests 10 days prior to your event. Following this final count, this number may not be lowered, but may be raised. A 15% surcharge may be added to cover the additional last-minute expenses of acquiring added food, beverages, equipment and other resources for the additional guests. Our quoted prices reflect current market conditions for food and services. Menu substitutions may be made by Biggerstaff’s Catering of equal or superior quality without notice due to product availability.
CANCELLATIONS AND POSTPONEMENTS:
Client understands that once a contract is signed, the caterer may decline other profit-making opportunities for the scheduled day of the event. The client also understands that as the event draws closer, the caterer has hired staff, purchased food and beverages and contracted for labor. Accordingly, if the function is canceled more than 60 days prior to the scheduled date, 50% of the deposit will be retained by the caterer. If the function is canceled less than 60 days prior to the event the client will forfeit all deposits. Should the client wish to reschedule the event, Biggerstaff’s Catering will make every effort to accommodate the request. Biggerstaff’s Catering will apply one half of the reservation fee already paid and 100% of all additional payments to the new date.
DAMAGE TO PROPERTY:
Client understands that all property brought to the event location by caterer, including but not limited to all serving equipment, floral arrangements, skirting and linens, non-floral centerpieces, and all other property belonging to or rented by caterer, shall be removed by caterer at conclusion of event.
GRATUITY:
When staff is required to stay on sight to oversee the event, an automatic 18% gratuity will be added to your food and beverage costs.
ALCOHOL COMSUMPTION:
Biggerstaff’s Catering reserves the right, but will not be obligated, to refuse service, exclude or remove from the premises any individuals, who in Biggerstaff’s Catering’s sole discretion, violates the conduct requirements established by county and state laws. Biggerstaff’s Catering appreciates and expects the host’s assistance before a situation elevates to that level. The host’s cooperation to prevent underage drinking is also requested. Biggerstaff’s Catering reserves the right to refuse alcohol to anyone who, in our opinion, appears to be under 21 years of age, cannot produce a legal ID or is intoxicated. No open canisters of alcoholic beverages may leave the premises with guests or host. Our discretion prevails. In such instances, the host will be notified and the situation handled tactfully and discreetly. The bar will not be open beyond the end time of the event and in accordance with state law.
FOOD SAFETY:
Food presented for service but not consumed remains the property of Biggerstaff’s Catering. Wedding cake remaining is the property of the client. Pennsylvania Food Safety Regulations prohibit caterer from providing “doggie bags” or leftovers to your guests. There is a concern about food borne bacteria. The exception to that rule is if the event is catered in the client’s home. Providing that the food has been maintained in the safe zone, (a state-mandated range of temperatures), food can be transferred directly to a refrigerator. Catering staff is instructed to maintain strict compliance with this policy. An attempt to donate leftovers to shelters and families in need will be made.