the Chef & the Gardener can arrange all you rental needs such as tables, chairs, china and tents or you can arrange them directly through the many area rental shops. If we make arrangements on your behalf a ten percent charge will be added to the price of the rentals, this covers handling proper amounts of items and care for them. Most rental shops require that dishes be returned in rinsed condition.
A deposit of 1/3 of the expected bill is required to reserve the date and time of your event. the Chef & the Gardener will continue to book events for your requested date until a deposit is received. Week-end dates are in high demand during the summer months.
the Chef & the Gardener accepts personal checks, MasterCard, Visa, Discover and American Express. Final Payment is due one week prior to the event date.
Gratuity is NOT added to your bill unless requested; a 20% gratuity on the food is the accepted norm if you should decide to give one. A 8% Maine State Sales tax will be added to all bills.
A final guarantee guest count is required 10 days before the scheduled event. This is the number that all food and rental ordering is based on, it’s better to have too much than not enough.
All menu prices do not include staffing; generally figure 1 staff member for every 30 guests. Staff is priced at $25 per hour per staff member. Similar to having your car repaired parts + labor. Many menus’ can be configured as a drop off with no staff required.
Unforeseen events do happen and sometimes events must be canceled. In this case if a cancellation is
received at least 30 days prior to the event then all moneys except tent deposits will be returned. Less then 30 days and
your deposits will be forfeit.
All of the following rules for liquor service are in place to insure that we are compliant with Maine State Law and the rules of our insurance provider and, therefore, do not jeopardize our Liquor License.
1. When we are contracted to provide the alcohol for an event, we get a permit from the town where the event is being held allowing us to sell liquor that day. Any "outside liquor" brought in by guests or you puts us in violation of Maine State Law and negates our liability insurance. We will ask that the outside liquor be removed at this point. If it is not, we will shut down the liquor service and you, the client, will be charged a fee to compensate us for the loss of income caused by the early shut down of liquor service.
2. We follow Maine State Law and its guidelines for deciding when an individual should be denied liquor service, this protects you as well us. You, the client, must agree to give us sole power in this area at your event. We take our responsibility to look out for the welfare of you and your guests seriously.
3. If the client is providing their "own alcohol" the Chef & the Gardener staff is not allowed to touch the alcohol whatsoever. No pouring or serving of alcohol (which includes any champagne toasts) or stocking and maintaining the liquor service areas. We may only bus empty glasses from the tables.
4. We require you to sign a contract that states you understand and agree to these requirements.