Byron Bay Catering and Event Management

Prices, Terms and Conditions

BOOKINGS:

To book the service of Open Table a signed confirmation of the booking and a deposit of 50% of the quoted function value is required prior to the function date.

If the deposit is not paid within 10 days of request Open Table reserves the right to cancel the booking.
[Should a function be approved and the date of the function be subsequently changed it will be treated as cancellation - fees outlined below].

CANCELLATION

In the event of cancellation the following fees will apply:

• All cancellation must be provided in writing or by electronic mail.
• Any event cancelled out side of 30 days notice will incur $300.00 admin fee
• If cancellation occurs 20 days prior to the event date, the client shall loose their deposit and all non-refundable charges.
• In the event of the function being cancelled within 48 hours full payment of the estimated total cost of the function is to be made by the client.

FINAL NUMBER CONFIRMATION:

Final confirmed numbers must be provided in writing or Emails, 14 days prior to the event date.

Upon confirming final numbers of guests any reduction in numbers will not alter the invoiced cost.

If the confirmed numbers of guests increases by more than 5% less than 48 hours prior to the event, a surcharge of 15% may apply on food charges for the additional guests.

PAYMENT

Accounts are due and payable immediately following the event or upon receipt of the final invoice.

Any outstanding balance Or Adjustment made to the quote prior to the event, or any additional charges incurred during the event will be invoiced at the end of the function.

Our preferred method of payment is by Electronic funds transfer or by Cheque.

Outstanding accounts may incur a charge of an additional 10% of the total invoice.

HIRE AND EQUIPMENT

The clients are responsible for all hire equipment arranged for an event, including all breakages and lost equipment.
Open table can arrange for the hire of equipment [i.e.- glassware, crockery, linen, marquee, etc.] for your event.

PRICING

Please note prices quoted on our current menus refer only to food.

Prices may vary according to seasonal changes in associated costs, prices subject to increase in 2010.

Once a deposit has been paid against an invoice, no revision to fees will occur unless the conditions of the quotation are altered.

Prices quoted excludes GST, please add on 10% to the total quote.

ON-SITE STAFF

Staffs are charged at the following rate:

• Chef@ $45.00 an hour
• Floor manager@ $40.00 an hour
• Wait staff @ $35.00 an hour
• Bar staff @ $35.00 an hour

The standard staff ratio for an event is:
1 Wait staff for very 15 guests
1 Bar staff for every 50 guests

SURCHARGE:

Surcharge will apply for all events held on public holidays [15%]
On site staff will be charged double time. [ public holidays]
Sunday- surcharge apply, staff will be charged 1.5 times.

DELIVERY
Additional transport charges apply outside the Byron Shire

OTHER
Also additional cost to consider
• Minimum guests number [25 people, below the minimum will increase the per head cost]
• Rubbish removal.