What is your cancellation policy on your contract? Having trouble deciding what our cancellation policy should be and what percentages to collect if event is cancelled. Thanks in advance.
In the states when I booked an event I required a 20% deposit of the estimated bill. I gave a full refund up to 3 months prior and 1 month prior if rebooked. No refund after that unless a dire need, ie death or serious accident that took away the reason for the booking. In all my years I only had one valid close cancellation I refunded and it was due to a tragic accident the day before the wedding.
In the states when I booked an event I required a 20% deposit of the estimated bill. I gave a full refund up to 3 months prior and 1 month prior if rebooked. No refund after that unless a dire need, ie death or serious accident that took away the reason for the booking. In all my years I only had one valid close cancellation I refunded and it was due to a tragic accident the day before the wedding.
This is an excellent way to operate. So many people book multiple catering services well in advance (to ensure they have their choice) and then wait until the worst possible time to choose between their booked shortlist. There are actually businesses here who are well known for doing that.
Hi I don't even know how to use this site so please be patient with me. I am in a stress mode, have got event for 40 covers for a play who acts during it , it's a pre order set menu, but my problem I have 2 staff and what they have been doin is taking drinks order then serve the drink now the play has started an cant walk out infront of them , need to wait till they speak for 15 mins tKe the soup out then play has started again so can't take plates in . So they go on a break need rush out get plates in serve the main and only got 10 mins to do that so now play starts again guest sittin now with finished plates infront of them need wait play finished to take them in and take desert same thing again how can I mKe it go smoother than this ?
Well i dont know what this has to do with cancellation policies...but no ones answered it so i will....
I worked fine dining dinner theatre for 6 years and how youre doing it just cant work.
If i may ask...what kind of playhouse is this? How many seats/tables? Is it an actual theatre,
Or an auditorium room?
How is the place set up-are the seats on a gradient? Or are they all on one level?
Who told you to serve this way?
In dinner theatre, servers cant "work around" the play going on, waiting for breaks and intermission to serve, buss, and meet the customers needs. The service will always be terrible!
True dinner theatres are designed for that purpose...like movie theatre seats...so servers can do thir job without interfering. If its not built for dinner theatre, dinner should not be served.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!