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Frequently Asked QuestionsWedding FAQ'sCommonly Asked Catering Questions
Corporate & Special Event FAQ'sCommonly Asked Catering Questions
Wedding FAQ'sCan we sample the food?We prepare a tasting for you when we have a semi-firm idea of the food selections on your menu. We bring it to you in To Go boxes so you can enjoy it at home with your fiancé. Who actually works and is responsible for the reception? The owner or staff member?We have a variety of event planner packages to offer you coordination of all of the vendors the day of your wedding, set-up, timely flow of reception activities, break-down of the reception, etc. What is the ratio of staff to guest?Normally for a buffet, 1 staff member per 50 guests. With a buffet, does the staff come around and clean tables during the evening?Absolutely! Servers pick up empty plates, refill beverages, pour champagne/sparkling grape juice for a toast, and serve cake. What is your involvement with the reception? Do you help cue it’s time for the cake?As mentioned above, we can coordinate the arrival and announcement of the bridal party/bride & groom, receiving line, toast, announcement of dinner, toast, cutting of the cake, first dances, garter and bouquet toss, etc. Who is the contact person and are we the only event that night?Candace Dumont, Event Stylist 704-728-1038, Candace@tastefulsolution.com. If scheduling permits, you can be the only event that evening with a 100% deposit. What hours do you work? When do you arrive and when do you leave? Because we need to reserve the reception hall by the hours used, do you need to come an hour before to set up and an hour after to clean up?We usually need two hours before the event and one hour after. Is clean up included in the price?Yes Where is the food prepared? Would you need access to a kitchen?Major preparations of the food is taken care of in our commercial kitchen, we usually do last minute preparations at the site; we also bring the food in ‘hot-boxes’. Does the price include serving table decorations?Yes, included are a wide array of intricate and decorative serving pieces, we do not just put food in chafing dishes, but incorporate tiered stands, interesting platters, and place ‘lifts’ under decorative fabrics to give the placement of the food some dimension and appeal. The only optional additional cost we would include would be for flowers we would purchase to incorporate into the décor and for linens to match the rest of the event décor. What kind of deposit is required?Once you are comfortable with the menu and proposal we ask for 50% of the total to confirm your event on our calendar (100% to be the only event that day). The estimate we give is not a guaranteed amount because the final invoice amount will reflect charges according to the final guaranteed guest count and any additional charges incurred as approved by Client and our Event Stylist and Executive Chef. What if I have changes?We make one revision after the first menu proposal. Any additional revisions to the menu, décor, rentals, etc. are $50 per revision. Can we get a list of references?Yes, we will gladly provide references and allow you to see us ‘in action’ at another event. Do you have a bartender? How is the wine and beer handled?Yes, we can provide a bartender. We do not charge gratuities or corking fees! Alcohol is determined in two ways: (1) You may provide the alcohol and we will serve what you have provided according to your knowledge of guest consumption (we can give you purchasing guidelines--All we ask is that it is at the reception site 3 hours before the event on ice) or (2) We can provide the alcohol and charge you by usage. Do you provide tablecloths, dishes, silverware, etc? Is there an additional charge for these items or is it included in the price per person?We can provide high quality disposables or rent all items on your behalf. If not provided by your baker, we would need extra plates for the cake. Does your staff cut the cake? And is there a fee to do this?There is a cake cutting fee of $50 to cut and serve the cake. What kind of insurance do you have?We have the licensure and insurance to cover liability of operating as a full service caterer. We have a Business License; we are a LLC, we have our Food and Beverage privilege, and our health inspection is 99.0. Does the fee include gratuities for the staff, bartender, etc?We do not charge gratuities. Staff costs will be determined based on the type of event and number of guests. What happens to the leftover food?We prepare a take home box for the Bride and Groom. As for the additional food we use discretion in giving certain foods that may perish or provide a liability to us if re-served under the wrong conditions.
Corporate and Special Events FAQ'sWhat is the ratio of staff to guests?Normally for a buffet, 1 staff member per 40 guests. With a buffet, does the staff come around and clean tables during the evening?Absolutely! Servers pick up empty plates and clear trash from the tables throughout the event. Who is the contact person and are we the only event that night?Candace Dumont, Event Stylist 704-728-1038, Candace@tastefulsolution.com. If scheduling permits, you can be the only event that evening with a 100% deposit. What hours do you work? When do you arrive and when do you leave?We usually need two hours before the event and one hour after. Is clean up included in the price?Yes Where is the food prepared? Would you need access to a kitchen?Major preparations of the food are taken care of in our commercial kitchen, we usually do last minute preparations at the site; we also bring the food in ‘hot-boxes’. Does the price include serving table decorations?Yes, included are a wide array of intricate and decorative serving pieces, we do not just put food in chafing dishes, but incorporate tiered stands, interesting platters, and place ‘lifts’ under decorative fabrics to give the placement of the food some dimension and appeal. The only optional additional cost we would include would be for flowers we would purchase to incorporate into the décor and for linens to match the rest of the event décor. What kind of deposit is required?Once you are comfortable with the menu and proposal we ask for 50% of the total to confirm your event on our calendar (100% to be the only event that day). The estimate we give is not a guaranteed amount because the final invoice amount will reflect charges according to the final guaranteed guest count and any additional charges incurred as approved by Client and our Event Stylist and Executive Chef. What if I have changes?We make one revision after the first menu proposal. Any additional revisions to the menu, décor, rentals, etc. are $50 per revision. Can we get a list of references?Yes, we will gladly provide references and allow you to see us ‘in action’ at another event. Do you have a bartender? How are wine and beer
handled?
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