CONTRACT:

MENU PRICE DOES NOT INCLUDE TAX

20% TIP will appear on FINAL BILL the tip covers my prep guy, my dishwasher, onsite helpers and me.

Payment in Cash is preferred…:)

20% Deposit Due at upon acceptance of menu.

Final Count 15 days out. We will determine the final cost at this time and payment is due.

Venmo…@Pete-Coleman-2

PayPal….@PeterColeman3

We can also do cash (preferred) or a bank wire.

Or a check.

Deposit Secures the Actual Date and a Tasting and Planning Event at your location or mine on the earliest mutually convenient date. I only accept one event per day, except occasionally on Saturdays, if you’ve sent me a deposit consider that date closed.

The tasting will be for two (2) guests, if you don’t like me or the food I’ll return the deposit, no questions asked, less $350 for the effort and food.

Event must be at minimum $5000 in Food to qualify for the complimentary tasting. if your event is smaller I can come to you and do your menu as a personal chef job for the $350 plus $200 to come to you and serve it, the menu will be the closest approximation I can do to what you are ordering.

Vendors eat free at buffets as long as they eat what I have when I serve it. I don’t accommodate special food requests for vendors. Vegans and people who “don’t eat” what you are serving should consider packing a lunch.

My helpers and I assume we’ll be there around 6-8 hours plus drive time. Over that they go into OT. $50 per hour. I’ll put a little timeline on your invoice our day serving you will be based on that.

If , God Forbid, I cancel I’ll return your full deposit plus any fee I charged for your tasting if it was a smaller event.

If you cancel I will apply your deposit to another similar event as long as I am free on the date you choose.

I don’t move furniture.

If you have stairs, distances or hills you need to disclose this so I can determine the amount of help I need.

Food will be served until You are Satisfied. Leftovers, if any, will be offered to You.

Don’t expect Leftovers, I’m really good at bringing the right amount of food. if there are any I’ll leave them. However, if your party was supposed to be 50 people and 47 show up I wouldn’t expect there to be much, if it was 50 and you only get 30 that’s a different thing.

If you go over your count on the day of the event and I’m able to feed the excess guests you’ll need to pay for them. But if there’s not enough there’s nothing to be done

On the events with coordinators I do one 1/2 hour phone call for free pre-event and one 15 minute call week of event.

I will try to bring anything I can free of charge to facilitate cooking, but ultimately I need a kitchen. If the venue doesn’t have a kitchen I can actually use you’ll need to rent one. Most of my menus are Grill Heavy, I bring the grill, so I can usually pull it off without excessive rentals, but I need shade, a level surface, dependable electrical, light if it’s dark and shelter if it’s sunny or cold.

Pete Coleman

2720 Hilltop Drive

Napa, CA 94558