FREQUENTLY ASKED QUESTIONS
Below are answers to some of the most-asked questions we receive from our clients prior to their events.
We hope you’ll find them helpful.
Q: How early do you need to arrive?
A: Our team will arrive one hour prior to your desired first-course start time.
Q: What do I need to have ready for you when you arrive?
A: We make things very easy for you! All we need from you is a clean kitchen, working oven and stove, and your dishes to set the table (unless you have purchased our Executive experience or the place settings add-on). We bring our own pots, pans, utensils, ingredients and cleaning supplies.
Q: How long does a plated dinner typically last?
A: We find that we are usually in your home about 3 hours total, of course, this may vary based on type of service and size of group.
Q: I paid a service fee. Is that the same as gratuity?
A: No. The Service Charge is the fee for all service and operational expenses associated with your event. It covers the hourly pay of chefs and servers, prep work, and back of the house charges such as procurement, transporting equipment, mileage etc.
Gratuities for your event staff are additional, at the customer’s discretion and greatly appreciated. A typical gratuity is 15-20% or greater. A large portion of the serving staff income is generated from gratuities.
Q: How is gratuity handled?
A: Customers may elect to pre-pay a gratuity when paying their invoice. Most often, however, customers will typically offer a cash gratuity at the conclusion of the event. This can be done individually, or offered to your head chef who will distribute amongst the team.
Q: What COVID precautions do you take when working in our home?
A: We always take safety and sanitation precautions seriously as we work in your home.
Although we are servicing small groups in private settings, we are diligent about our sanitization practices for your protection and for that of our team.
Here’s what you can expect:
- We will sanitize all work surfaces before and after we work- our normal practice.
- Gloved Service – Chefs and Servers may wear gloves throughout the event as needed. However, frequent handwashing is normal practice between glove changes.
- Masks – Chefs and Servers may wear masks. Although we do not request that guests wear masks when seated, we kindly ask that you maintain a safe, social distance when conversing closely with the chef or serving staff. We will all wear masks at your request.
