Customizing Menus
Menu distinction is our passion. It is our goal to create a unique menu with personalized touches to enhance your upcoming event. Special requests are always encouraged and we are happy to design a menu to suit your specific needs.

Deposit and Cancellation and Payment
A 33% deposit is due on the date that this contract (see link for printable contract) is signed. The balance of the bill is due on the day of the event. Payment should be in the form a Certified check or Bank Draft. Refunds will be honored in the event of a cancelation according to the following refund schedule less a $200.00 administration fee.

120 days, 100% refund
90 days, 75% refund
60 days 50% refund
deposits will not be returned if the event is canceled any time after 59 days
from the original event date

Staff
Our professional staff is hand picked and personally trained to ensure the highest quality of service. It is our policy to bill staff at $29.00 per Server/ Bartender and $40.00 per hour per Chef. Staff charges will include 1 hour prior to event start time and 1 hour after the end time. This will be based on a 6 hour portal-to-portal minimum.

Staff (cont.)
The server to guest ratio is generally 1 server to 10 guests. The Chef to guest ratio is generally 1 chef to 40 guests. Please note: menu items predicate staff, the server to guest ratio and chef to guest ratio are subject to adjustment and will depend on your individual menu and event.

Guest Count
The deadline for the Guest Count will be one week prior to the event date. Guest Count minimums will be guaranteed at this time. The final bill will include any adjustments or increases to your guaranteed guest count.

Liability
Bare Cove Gourmet carries full liability insurance for both food and alcohol. In addition , our staff are T.I.P.S and Safe Serve Certified. Liability charged are $1.50 per guest for all events.

Gratuity
As a courtesy to our customers, it is our policy to leave gratuity to the discretion of our clients. Gratuities will not be included in your bill and should be paid to your staff. Eighteen percent is suggested in food and beverage.

(click here for printable version)