Frequently Asked Questions

You’ll choose a “point person”!

The needs of your guests and order of events are highly important elements of a smooth wedding. Before your event, you will need to share your theme, goals, settings, placements, and timeline with the point person so that they may relay your wishes.

Your wedding planner or point person should be the point of contact for communication for the duration of preparation and the event itself as you will be enjoying your day. We will contact your point person when you are not available.

We will accommodate venues as best we can. Different venues have their own set of rules and guidelines. Ask about restrictions and guidelines prior to paying deposit as they may force you to pay for additional equipment, servers, or enhanced insurance. For us, and most event services; deposits are nonrefundable.

It is customary to tip a caterer, but it is not required at Texas Cater. Gratuity is always appreciated. If you are pleased with your service and decide to tip please give to gratuity to a manager or maître d’ for disbursement. It is inappropriate to handle cash during a formal event and wedding reception. Event staff are not paid like restaurant staff. Staff are not allowed to accept cash. Do not hand cash to servers or bartenders during wedding reception. You can add the tip to your bill or only pay gratuity to staff management for disbursement when event has ended.

Before your event, tell your caterer where to park and unload if main entrance is reserved for guests only. If not designated prior, we will unload at any known entrances. Also inform us if loading dock will be closed by the end of our services. We will plan to not disrupt your event as we close any buffet line/catering areas.

We have waitstaff.

Waitstaff will wait on guests, clean buffet areas, & tend to buffet for buffet-style catering. Waitstaff will wait on guests, clean catering areas, and bust tables for full service plated-style catering. Full-service catering requires 1 waitstaff per 33 guests for timely and efficient service.

50% deposit of total cost is due to book our services. Balance is due one month before the event. Deposits are non-refundable. We do not include plates and utensils for drop offs. Caterer is not responsible beyond original guest count. You may increase your guest count before event. You may not reduce guest count once booked. All services are guaranteed quality and food fresh. Our performance in this agreement is subject to weather conditions, acts of God, war, government regulations, disaster, strikes, or civil disorder. “Second portions” are not guaranteed on buffet line unless otherwise arranged but guests are welcome to all until buffet is finished. Guests are not allowed in food prep areas. Caterers are not responsible for natural disasters that may interfere with your event or with arrival time but will allow you to reschedule your services if necessary. We strive to cater events without a hitch however on occasion there may be capricious moments that go unaccounted for. In the event guest count estimations are incorrect or diet restrictions mismatch the desire of the crowd, we will refer to your original quote for clarity as well as evaluate how the event fared. We will only reimburse a customer for items not delivered. There are no refunds for services rendered. No exceptions. You agree to adhere to this policy for our catering services

Buffet lines must be dismissed by table. In order prevent guests from standing in long lines, congested small spaces, as well as overloading staff members at buffet, a designated person (DJ, MC, ceremonial hosts) will need to dismiss 2 tables per buffet station at a time. The DJ will need to announce that he will be dismissing by table to avoid any confusion.

Diet Restricted guests must be allocated specifically on your invoice. We will follow the invoice as the packing list for food delivery. If you are unsure of the exact number vegan, pescatarian, gluten-free guests, please allocate an additional 5-10 plates for the crowd

Chefs, cooks, drivers, waitstaff and bartenders will have an established schedule for your event 9 days prior to your event. Because of this, changes this close to your event are not permissible. At the event, please allot a 2-hour window for staff to arrive prior to a wedding or 3 hours prior to Reception.  It will take about 30 minutes for staff to set up buffet lines. Staff will remain on site until all guests have eaten and/or buffet line is finished. For extended hours exceptions like cake cutting, table busting, and bartenders, refer to invoice for these extras.

Some Bartenders are third party licensed yet experienced staff. They may choose to bring a tip jar outside of Texas Cater guidelines.