Terms & FAQs
Date Confirmation
In order for us
to save a date for your event we ask that you request an event agreement
by emailing us at lnclambake@gmail.com
with your estimated head count and a tentative serve date. Upon receiving
your request, we will send you our event agreement and ask that you complete
the contract and return it to us with your deposit. We require a minimum
deposit of $300.00. We ask that payments be made using cash, bank check,
business check, or personal checks drawn on local banks. Once your contract
and deposit have been received we will consider the date saved and you will
receive a confirmation email reiterating your date, estimated head count,
as well as your proposed site. If we do not hear from you as your date approaches,
we will contact you 14 days prior to your serve date, and ask that you have
a final head count with the appropriate entrée selections for each
of your guests within 5 days.
Serve
Time
When choosing a serve time we ask that you be as conscientious of that time
as possible. If you are planning to have cocktails, we suggest that you
select a serve time that is a minimum of (1) one hour after the planned
arrival of your guests. Our goal is to provide our customers with the very
best product possible and, to this end, we ask that you be cognizant of
the serve time that you have selected.
The
Day Of
You can plan on
our staff arriving with everything necessary to efficiently prepare, serve,
and clean up (including trash removal) approximately (1) one hour prior
to the selected serve time. We ask that you make every effort to save space
for our vehicles as close to your desired site as possible and that a pathway
from the designated parking area to the serving area be kept clear. When
selecting a serving area please look for a spot that will be convenient
for our staff to set up serving tables and cooking equipment. In addition,
if you are planning on having us serve after dusk, a lighting arrangement
would be greatly appreciated.
Clean-up
Once the meal
has been served, we will begin removing the rubbish that is associated with
the meal; we will do our best to leave the site as we found it. At this
point we ask that you be prepared to remit the remainder of your bill unless
both client and contractor have agreed upon prior arrangements.
FAQ
Q:
What should we look for when choosing a “site”?
A: We pride ourselves on being
able to cook and serve wherever you like. However, the following circumstances
would be ideal:
(1) a minimum 4’x4’ stable, fire retardant surface (preferably
dirt, tar, or concrete) that is roughly 10 or more feet away from a house
or trees on which we can set up our steamers; (2) a flat area larger enough
to accommodate our serving and condiment tables.
Q:
What is your company's rain policy?
A: Up to (6) six hours prior
to your serve time you will have the option to postpone your meal. Otherwise,
we will come prepared to serve rain or shine. Postponed meals will be served
on a date and time that are mutually agreeable to both client and contractor.
Q:
What happens if our headcount is off?
A: Please do your very best
not to let this happen. However, we do bring extra entrée servings
and we will do our best to accommodate those who are unexpected, within
reason.
Q:
We are interested in having you cater our event but are concerned that we
might
be outside of your operating area?
A: We are willing to travel
to any destination…send us the specs for your event and we will happily
reply with a price quote.
Q:
What do you supply?
A: Great food and courteous
staff, as well as our own serving tables, utensils, paper goods, lobster
bibs, and rubbish barrels with liners.
Q:
When handling large groups, how do we ensure that our guests will get the
entrée selection that they chose?
A: If arrangements are made
ahead of time we will create individual tickets specifying lobster, steak,
chicken, veggie, or child. Otherwise, we ask that you furnish some other
appropriate method ahead of time (Hawaiian leis are a great method!).
Q:
How will the meal be served?
A: The meal will be served
buffet style in separate courses. Generally speaking, chowder will be served
first, followed by steamers and corn and the entrée will come shortly
thereafter. If you wish to have table service, staff can be arranged for
an additional fee.
Q:
Are you insured?
A: We are insured and our staff
is properly covered.
Q:
What if we need help with a tent, tables, chairs, linens or place settings?
A: Try our friends at Exeter Rent-All.