Originally Posted by timzcardz
From another perspective I could see a caterer having extra to not be cut short if the number of guests increased at teh last minute. Being paid on a per person basis, if there aren't extra persons then the client didn't pay for it.
Now if the client is paying per pound, per tray, etc. then the customer has purchased the number of pounds, trays, etc. and would own any portion of that number reamaining.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013