Hotels and Motels

Hotel Silver Flatware

- Who is the contact person when planning the event?

- Who is the contact person during the event?

- What does the chef prepare best?

- Are vegetarian or special dietary meals available?

- What is the charge for vendor meals – DJs, photographers, other vendors you have hired working the event?

- What are you substitution policies?

- Will wine be poured by the staff or placed on the table?

- How many bartenders will be serving drinks during the cocktail hours?

- Will the bar be open during dinner?

- Will beverages be served by the wait staff, or will guests need to go to the bar?

- When will coffee be served?

- When do you suggest we do the champagne toast and cut the cake?

- Is the champagne just for the toast, or will it be available during the entire event?

- Do you charge a cake cutting fee?

- Where will the gifts and place cards be set?

- Will you assist with valet parking, music, flowers, photography, etc?

- How many hours do we have the facility / catering staff fro?

- What is the overtime policy?

- Is there a curfew at the event site?

- How many staff will be working the event?

- How is your staff attired?

- What size tables do you offer?

- What are the smoking policies?

- Will you provide the table numbers?

- What are the options for linen, chair covers, china, stemware, flatware, charger plates?

- What percentage is overset?

- What decorations do you provide for tables, buffets and food stations?

- Are there facilities available for the handicapped?

- What time can we have access to decorate the room / area?

- Can you provide a podium, microphone and overhead projector?

- When must I make my final menu selection?

- When must I give you the final guarantee?

- Are there other charges for set up, delivery, overtime, etc.?

- Do you take credit cards or personal checks?

- What is the sales tax, and what is the standard gratuity amount?

- What is your policy regarding deposits and cancellations?

- When is the final payment due?

- When can I expect your written proposal?

Valerie Vollmer, CPCE, has been an on and off premise caterer for over 25 years. Working in her family’s catering business and 5 star hotel. In 2009 she purchased her family’s catering business. She is one of only 250 CPCE (Certified Professional Catering Executives) in the US. Served on the national board of NACE, National Association of Catering Executives, for over 9 years.

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