When you are on time and they are not

The Drill Sargent · 09-23-2010, 05:31 PM

So a VERY common occurrence in catering is when you are on time with the food, and the party is not. (Wedding goes late, bride gets cold feet, guests held up in traffic, etc) We incurred this last weekend at "The Ranch", not an easy place to cook at in the first place let alone holding food for almost 2 hours after they were supposed to eat. The Mother of the bride wants more pictures, Appetizers ran out an hour ago, guests are starving, other vendors are grumbling about charging extra for the delay. We have learned to roll with the flow, and keep in constant contact with the wedding/party planner, but How have YOU handled these types of situations?

These are some pics from the event

hossrocks · 09-23-2010, 09:40 PM

We typically just roll with it. 2 hrs is pushing it though. I've had them run up to 1/2 hr late, but 2 hrs is crazy. Did they offer to compensate?

jbrink01 · 09-23-2010, 10:45 PM

They're paying the bill, so I gently remind that we charge more starting 2 hours after scheduled service until we leave and that food quality suffers with delays......

C Rocke · 09-23-2010, 11:11 PM

Quote:

Originally Posted by jbrink01

They're paying the bill, so I gently remind that we charge more starting 2 hours after scheduled service until we leave and that food quality suffers with delays......

It's in our contract - Amount of service time allocated, and overtime charges that will apply. Also very direct discussions on expectations for the day

grillfella · 09-24-2010, 03:37 AM

Nice pics, you Steph and the rest of his crew put on a good show. 2hr delays are a lot to handle especially with tri-tip getting cold and overcooked in the cambro

Utahslo-smoke · 09-27-2010, 11:49 AM

Great looking food! I think you did the rite thing. For us the contract spells it all out the start time and what the fees are for us being there late. I have only ran into it once when they where almost an hour late. If its just me I let it go but if I have staff with me I charge em. That time I suggested the Dj ect ate, thus putting them in a better mood and taking a little of there time up so they didn't realize so much time was passing, getting them off the planners back. After 2 I might have suggested to let the guests start to eat, and done so slowly to keep them there for the bride.

big brother smoke · 10-14-2010, 07:11 PM

Just saw your post Cap(t). Yea it does cut down on the boss' profit.

As Cliff says, I have learned to go for a walk and cool down. It is very hard to talk about billing with the bride or groom during the event

, especially if there is no coordinator. I need to start sending this a bill post the reception. Other types of events are no problem!

09-23-2010, 09:40 PM	#2
hossrocks On the road to being a farker Join Date: 09-26-06 Location: Kuna, Idaho Downloads: 0 Uploads: 0	We typically just roll with it. 2 hrs is pushing it though. I've had them run up to 1/2 hr late, but 2 hrs is crazy. Did they offer to compensate? __________________ Hoss Big Daddy's BBQ Concessions and Catering Kuna, ID www.bigdaddysbbqonline.com Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen

09-23-2010, 10:45 PM	#3
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	They're paying the bill, so I gently remind that we charge more starting 2 hours after scheduled service until we leave and that food quality suffers with delays...... __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

09-27-2010, 11:49 AM	#6
Utahslo-smoke Is lookin for wood to cook with. Join Date: 11-13-09 Location: Roy, UT Downloads: 0 Uploads: 0	Great looking food! I think you did the rite thing. For us the contract spells it all out the start time and what the fees are for us being there late. I have only ran into it once when they where almost an hour late. If its just me I let it go but if I have staff with me I charge em. That time I suggested the Dj ect ate, thus putting them in a better mood and taking a little of there time up so they didn't realize so much time was passing, getting them off the planners back. After 2 I might have suggested to let the guests start to eat, and done so slowly to keep them there for the bride. __________________ Cooking on a bubba t30 by loanstar custom pits www.backcountrybbqandcatering.com

10-14-2010, 07:11 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Just saw your post Cap(t). Yea it does cut down on the boss' profit. As Cliff says, I have learned to go for a walk and cool down. It is very hard to talk about billing with the bride or groom during the event , especially if there is no coordinator. I need to start sending this a bill post the reception. Other types of events are no problem! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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09-24-2010, 03:37 AM	#5
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	Nice pics, you Steph and the rest of his crew put on a good show. 2hr delays are a lot to handle especially with tri-tip getting cold and overcooked in the cambro