What is your payment/deposit schedule?
In order to secure your date on our event calendar, we require a non-refundable $500.00 'save the date' investment, which is applied towards your final invoice. Once you have finalized your event details and are sent a catering agrement, you will have two (2) weeks to return the signed contract along with a 25% deposit. Then, one month prior to your event another 50% deposit is due. The remaining balance for your event is due the day of your event.
What is your method of payment?
We prefer payment via check but are set-up to accept Visa and Mastercard.
Who provides the alcohol?
Sugar Pine Catering has a wonderful team of TABC-certified bartenders and mixologists that are ready to wow your guests with fabulous locally themed cocktails! You would need to order the alcohol yourself and have it delivered to the venue, we will take it from there!
Will you arrange my rental needs?
We are very familiar with rentals, everything from tables, chairs, to portable restrooms and vintage rentals! We are happy to arrange your rentals based on your needs.
When is the final guest count due?
We need to know your final guest count within 15 days of your your event.
What is the admin/ops fee?
The admin/ops fee is an industry standard charge which covers our costs to “bring the restaurant to you”. This fee is not a gratuity. It covers the costs of ancillary labor not itemized on your contract ( culinary staff in our kitchen and administrative costs), as well as the equipment that we provide to execute your event ( transportation equipment, buffet equipment,, etc), insurance costs and other ‘behind the scenes’ expenses.
Is gratuity expected?
Gratuity is completely optional and at the discretion of our customers. Many of our customers do choose to give gratuity at the end of an event if they feel the service was exceptional.
Do you handle all the set-up and tear down?
Our standard set-up and tear down includes ceremony chairs, venue owned tables, chairs, rental linens, bar set-up and contracted catering set-up requirements.
Do you provide food to the vendors?
Many weddings and large service staffed events have multiple vendors involved, many of which have put in their own contract that you need to feed them. We ask that you count them in your guest count.