|
Saint Martin’s catering charges and fee explanations
Thank you for using Campus Dining for your event.
The Catering department has been proudly serving Saint Martin’s Abbey
and University for over 25 years. Our goal is to provide you with the
best possible service and food for your event, as well as provide you
with all the pricing information you need to avoid any billing
surprises.
Menu proposals
Menu proposals only contain estimated per
person pricings for the menu created. Per-person pricing is based on the
estimated attendance given by the client and any available information
at the time it was created. Any changes to the menu, service style,
length of event, or guest count could result in a change in the per
person price. A contract version of the proposal will follow once it is
agreed to.
Incidental charges/fees
Incidental charges/fees refer to additional billable items that fall
outside items discussed in the proposal arrangements. These could be
special requests or items added the day of the event by mutual agreement
of the client and Catering management. Overset charges
The overset charge is for any
dining room seating requested above and beyond the guaranteed count.
This charge may vary depending on table setting requirements: China
setting only is $2.50 per setting. A setting with preset Salad or
Dessert is $3.50 per setting. A setting with both Salad and Dessert is
$5.00 per setting. Oversets must be mutually agreed to at the time the
GT count is given.
Linen charge
This charge is for linen requested for
tables not included in catering’s normal food service set-ups. Examples
would be: guest sign-in tables, bars, and display tables. Large table
cloths are $4.00 each, and overlay linens are $2.50 each.
Stemware charge
This charge is for additional
glasses provided to the bar or on guest tables for beverages not being
supplied by the catering department. Wine and champagne glasses are $.50
per glass.
Corkage fee
For clients who would rather have the
catering department help serve champagne for “toasting” there is a $7.00
per bottle corkage fee. The fee is based only on the number of bottles
that have been opened. Stemware would be included, with no additional
charge.
Cake cutting fee
The catering department does offer
the service of cutting wedding cakes for the client should they desire
not to cut their own cake. The price is $1.00 per person. The catering
department is not responsible for the cake in anyway. It is the
responsibility of the client to secure proper boxes for the transporting
of leftovers from the cake vendor.
Rental charges
Rental charges may be incurred by
events that require more equipment and china than is currently on hand
by the catering department (400 guests). It is possible that multiple
events could be booked at the same time. In-house resources will be
prioritized to events booked first. The catering department will do its
best to give the client an estimated price per person for the rentals at
least two weeks prior to the event, and an actual rental invoice upon
request. Rental charges are separate charges above and beyond the per
person meal price and are non taxable.
Sales tax:
Currently there is an 8.4% food and
beverage tax for any food services provided. The tax amount is not
included in the per-person pricing on proposals or contracts. It will be
added as a separate line item at the time of invoicing.
Alcohol policy:
Please contact the Director of the Norman
Worthington Conference Center for specific details.
Late booking fee
Events booked with less than
three days notice will be billed a $25 late fee. This is to compensate for
the time taken to change schedules and order product. All late bookings
must obtain the approval of the Catering Manager.
Sodexho has the exclusive rights to food service at
Saint Martin’s University. Outside vendors may not be used.
|
