I'm working with a list of caterers for a wedding 11/4/2012 in Monterey. My venue has a list of approved caterers. Prices are pretty high. Hors d'oeuvres, dinner. I'm on my own for booze and desert. (Yay for French Champagne at a huge discount!) I gave a pretty complete list of what I wanted but left a good amount of room for the chefs to express themselves on food selections. Regional fresh and go from there.
My question is how to evaluate these proposals? I know my budget and most of these proposals are above what I can spend by about 20%.
In anyone has any experience with any of the following list I'm all ears.
What's the "service fee" 19%? Is that the gratuity? Why am I paying tax on that?
What would you think for wine?
For beer, I'm going with Lagunitas IPA.
Here's the list:
Pacific Coast Catering
Grapes of Wrath