F.A.Q.s

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What is the service charge
?

Can we provide our own food?

Can you handle
our set up and tear down?

Will you travel?


Can we set up a tasting and tour
of your facility?

How many items
should we choose for our menu?

Can you work
without running water and electricity?


Do you make wedding cakes?

Can you incorporate our theme into
your food and set-up design?

How do we reserve
your services?

What forms of payment to you accept?

The Service Charge is an
automatic 18% charge applied to all events.  It is based off of the event
subtotal.  This amount is distributed to our servers and kitchen staff who
worked your event.  A small percentage of the service charge goes back into the
company to cover overhead costs.

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No.  It is an unnecessary liability and
logistical concern for our clients to have food provided by more than one
vendor.

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Yes.   As well, we recommend that you reserve your rentals through us
as it will allow us to verify that you have the proper items.

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We will be happy to travel to the
location of your choice.

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Yes.  In fact, we encourage it.  We
try to schedule tastings September-November or February-May.  It is
preferable to schedule a tasting after you have worked our a menu.

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Typically 3-5 different hors d’ oeuvres, 2
main entrees, and at least 3 sides for your standard buffet dinner.

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Absolutely.  On site we can be
completely self-sufficient.  We are experienced in working in conditions
that showcase our beautiful state.  From the top of a mountain to the
middle of a field, from river side to slope side, we have the resources to make
your event a reality.

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No,
but we invite you to check our our links in the vendor area for our recommended
bakers.


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We love a challenge.  Our name is Custom
Dining for a reason.  We will work with any ideas you have to help bring
your entire even together.
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We can save your date with a $200
non-refundable deposit.  Once we have an itemized contract draft, 25% of
the estimated total will be due.
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Cash, Check, Mastercard, Visa, Discover, and
American Express.

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