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Appropriate resolution for this situation - Page 2

post #31 of 42

 

Thanks for clearing some of those points up. :-)

 

Quote:

Are we, as the people paying for the caterer to come and put on a meal for us, really supposed to know to stand over the food and portion it out? How would we know how much to portion?

 

In my opinion Sisko, that would be like putting your car in to the autoshop, and having a problem after-would anyone expect you to have been standing there turning a wrench? IMO people hire caterers to do the work of preparing, and serving, a meal. That includes portion control, et al.

 

And while I think you have indeed learned some consumer lessons here, it's still my personal opinion that, regardless of lack of contract etc, well, you trusted this person and she let you down. The buck stops with the caterer IMO period. In her shoes I would feel horrible about letting down a paying party like this. But I rather doubt any caterer in here would have gotten into that position--it's mostly common sense.

 

Portions, as I said above, I consider 10 to 12 oz bonless a serving, but I always allowed for smaller meat eaters, it pleases them and helps my serve as well.

 

 

post #32 of 42

Stick by what I said before, you won't go wrong. EDB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 42

+1 on Ed's advice (again)

cooking with all your senses.....
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cooking with all your senses.....
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post #34 of 42

Sisko, in reading your last post it appears that the caterer has many flaws and much to learn about how to run a business. It undoubtedly is an ugly situation for all parties involved.

 

My wife was in the medical profession for years and she was always flabbergasted at how many people would blindly accept anything said to them by people in scrubs without asking any questions or being their own advocate.

 

Whenever I am on the road and need a motel room for the night, I always ask to see it before signing on the dotted line.

 

Unfortunately, when it came to needing the services of a caterer, you had a few flaws and some things to learn about how to be a consumer. You needed to a better advocate for yourself and your charity. At this point, I wouldn't even begin to suggest a resolution to this no win scenario. You have my sympathies.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #35 of 42

 

Quote:
+1 on Ed's advice (again)

That's a big +2 here

 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #36 of 42

In for a penny...  for the record I do agree with our veterans in here that this caterer has been paid enough already, and I figure your deposit closely covered their food costs (since they didn't provide serviceware even) so they're mainly out the labor. Rewarding them with further payment doesn't teach them a thing.

 

I also agree with Cheflayne's last: in fact, if you expect to be using (any) caterers in the future, Im sure the all-of-us could come up with some guideline/questions you should ask before signing (although I suspect our moderator and others already have many posts on the subject buried in the archives here) but also keep in mind many established caterers, if they know you' re serious, will show you a copy of their contract clauses before you sign. I think once you find/use a caterer that really knows their stuff, it'll be like night and day to you.

 

 

 

post #37 of 42
Thread Starter 

Thanks all for your replies.

 

The board voted and we presented the caterer with a letter offering to pay a further $320 based on the math in my initial post. She has yet to respond, but I will pass along the final resolution to the community here, when we get one.

post #38 of 42

No way the board is wrong. you are paying this caterer for a bad job and now he figures he can do it again to someone and they may pay to. I would let him or her sue me. I think I know a bit about catering as I have been doing it for over 40 years  and have seen it all. Mushroom Girl is also very experienced in catering and caterer policy.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #39 of 42

"now he figures he can do it again to someone and they may pay to."

 

"Rewarding them with further payment doesn't teach them a thing."

 

Ugh, don't usually quote myself, but I do stand behind it.  You've sought advice in this matter

on a message board populated with, even generally required-to-post-by, people with a significant

amount of experience in catering.

Your decision of course, but unfortunately your board may yet come to regret not heeding these

good peoples' advice by rewarding this person for unforgivably bad execution of an event.  crying.gif

 

post #40 of 42

You made a BIG mistake!

 

Your board is rewarding egregious behavior and wasting precious resources of the non-profit.
 

Quote:
Originally Posted by Sisko View Post

Thanks all for your replies.

 

The board voted and we presented the caterer with a letter offering to pay a further $320 based on the math in my initial post. She has yet to respond, but I will pass along the final resolution to the community here, when we get one.



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #41 of 42
Thread Starter 

Hi folks, thanks for the feedback. I agree with you that the caterer does not deserver any further payment, however the board voted to use the math as originally calculated, effectively paying for the number of people who did receive a meat portion. While we believe we are in the right and would win in a legal challenge, should it come to that, we have neither the resources nor the desire to see it go that far. A compromise and hopefully quick settling of this matter will be best for us.

post #42 of 42

Another thing you should do' REPLACE YOUR BOARD WITH BUSINESS PEOPLE'

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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