Most wedding vendor problems come from things nobody asked about until the contract was signed. Take these questions to every wedding caterer you meet, compare the answers side by side, and get the important ones written into the contract.
When to book: couples usually book caterers about 8–10 months ahead, earlier for peak-season Saturdays (May–June and September–October).
The Questions
- What is the price per guest, and what does it include (staff, rentals, cake cutting, tax, service charge)?
- Can we do a tasting, and is there a fee?
- Do you offer plated, buffet, family-style or stations, and how does the price change?
- How do you handle allergies and vegetarian, vegan, kosher, halal or gluten-free meals?
- Do you provide bar service and bartenders? Do you hold a liquor license and liability insurance?
- How many servers per guest will you staff?
- Do you provide plates, glassware, linens and tables, or do we rent them?
- Is there a cake-cutting or corkage fee?
- What happens to leftover food?
- When is the final headcount due?
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Tips
- Ask for a sample invoice for your guest count so you see every fee.
- Buffets are not always cheaper than plated; compare full quotes.
- Feed your vendors: most contracts require a vendor meal.
Before You Sign
- Get the date, start and end times, exact services, total price and payment schedule in writing.
- Read the cancellation, postponement and refund terms.
- Check that the business name on the contract matches the one you researched.
- Pay deposits by credit card where possible, for buyer protection.