FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge a flat hourly rate for our staff. The rate varies somewhat but is generally comparable to rates charged by the better caterers in your area. Unlike caterers, though, we don't add on any extra fees, taxes, service charges, etc. Gratuities are not included, are optional, and are never required although always welcome. The only other charge might be a one-way travel charge if the event is an hour or more travel from our base in either Baltimore or Washington, DC. We do not generally offer pickup service for things like food or rental equipment, although we sometime will stop on the way to the event and pick up basics, like ice or plastic cups. In that case, the time of the person doing the pickup begins on arrival at the store. NOTE: There are two things we don't do: we don't cook raw food from scratch, and we don't haul trash off the premises of the party, although we will, of course, put it in your cans or dumpsters. Ask me about how this rule came into being.
- What is your typical process for working with a new customer?
I'll have a lot of questions about your party. Your Thumbtack order will tell me a few basics, such as time, date, location, what the occasion is, etc. I'll want to know about the food, bar, rental equipment, style of service, and much more. Usually, unless it's a very simple event, I'll meet with you at the venue for a walk-through to determine your plans and vision for the event and how we can best make it happen. I find that the more we know going in the better job we can do. You're hiring us so you can be the host or hostess,not spend half the night in the kitchen worrying about the details of service.
- What education and/or training do you have that relates to your work?
Almost 35 years of experience in catering, and several years before that working in bars and restaurants. I've done everything from bull roasts and picnics to State Dinners, and everything in between. I worked for 12 years as a waiter and bartender for many Baltimore and Washington area high-end caterers, including Baltimore's Classic Catering People, and in Washington, Design Cuisine Caterers, Susan Gage Caterers, Occasions Caterers, and others. I hire staff with similar experience and backgrounds. During my years working as an active cater-waiter and bartender, I made a lot of contacts and I'm still in touch with them, and I call on them for The Wright People's events.