Another dozen for the caterer

If the caterer you are considering  is independent of a particular venue, you have to not only go over the questions for the hall stipulated in Make-it-a-dozen--questions--for-the-catering-hall, but you also review thee questions specific to the caterer.Remember, there are so many kosher caterers in New York that  you should be able to find one that will deliver what you want within your price range -- so long as you have realistic expectations and don't expect a choice of three entrees for the price of the basic chicken dinner.  Don't waste your time or the caterer's by scheduling appointments with people who are out of your budget's range or who don't offer what you want.  Find out in advance by going over these questions.

1. Does the price include your choice of linens, china, flatware, glassware, etc., or will you incur additional fees?  What is considered standard and what an upgrade for the selections?  While the dishes would have to come from the caterer for kosher affairs, the tablecloths and other accessories can be provided by your florist.  So be sure to get a breakdown of the charges and choices.

2. Are staff tips included in the cost?  Some will tack on 15-20% for the tip.  If you are not aware that it is already included, you could end up tipping twice.  So cclarify.

3. Who will be on-site at the wedding to oversee it?  What hours is s/he committing to?  The person needs to be there at least from the time of setup through the clean up, so that the staff is directed properly.

4. How much time are you contracted for?  At what point does overtime kick in?   What are the overtime charges?

5.  What food and drink choices are offered at the reception?  What options are there for  substitutions within the same price level and for upgrades?

6.  What accommodations can be made for food for children?  Some caterers offer 3 for 3 or some such number for children 10 and under.  But if you do not ask, they may not offer.

7. What is the staff ratio?  Be sure that the number works with the type of service provided.  Extra waiters may prove redundant, but too few will keep many of your guests impatiently waiting for their dinners.

8.  Is the type of  service, like French or Russian, set by the caterer, or can you get your preference? (See key-terms-to-know)

9. If the caterer is providing the liquor, what are your options and cost breakdown for bar service?

10.  When must the final guest count be provided?  The caterer usually will want an approximation from the initial quote and a final number 2-3 weeks before the event. 

11. What is the payment schedule? What percentage must be put down as nonrefundable deposit?  Is there a refund policy?

12.  Does the caterer carry his/her own insurance to cover breakage of dishes, glasses, etc., or would such be carried on your own insurance policy?  You should clarify if  you face a liability and possible bill should such breakage occur.

Related articles: Before-you-sign-on-the-dotted-line-for-catering, Controlling-catering-costs   For more wedding planning tips, see the index of articles at