Catering

Hidden fees in wedding catering contracts (and how to catch them)

Catering is where the quote and the final invoice drift furthest apart. The per-plate price looks clear — then service charges, gratuity, rentals and "plus plus" lines push the total up 20–35%. Here's where the money hides and how to pin the number down before you sign.

1. The "++" trap

You'll often see a price written as "$120++" per person. Those two plus signs mean "before service charge and before tax." On a 120-guest wedding, a $120 plate isn't $14,400 — add a 24% service charge and 9% tax and you're near $19,200. Always do this math on the real headcount before comparing caterers, because a lower "++" base with a higher service charge can cost more than a higher base that's all-inclusive.

2. Service charge is not (always) a tip

A service charge is frequently revenue for the catering company — it does not necessarily reach the servers. Some contracts then add a separate, "suggested" or even mandatory gratuity on top. Read the wording: if the contract says the service charge "is not a gratuity," budget for tipping separately; if it says it "is distributed to staff as gratuity," you may not need to tip again. Either way, you should know before the night, not on the final invoice.

"Does the service charge go to the staff as their tip, or is it a company fee? If it's a fee, what gratuity do you expect us to add?"

3. Guest minimums and the "guaranteed count"

Two numbers control your bill. A minimum guest count means you pay for, say, 100 guests even if 80 attend. The guaranteed count is the number you lock in a few days out — and here's the catch: you can usually go up from it but never down. If you guarantee 130 and 110 show, you pay for 130. Confirm the deadline for the final count and whether there's any allowance for last-minute drops.

4. Cake-cutting, corkage and the small-print extras

Line by line, these add up fast:

• Cake-cutting fee — a per-slice charge ($2–$8) just to serve a cake you brought.
• Corkage fee — a per-bottle charge to pour wine you supplied.
• Plating / "chef attendant" fees — extra for stations, carving, or live cooking.
• China, glassware, linens — sometimes rentals are extra, not included.
• Vendor meals — you may be billed to feed the photographer, DJ and planner.

None are scandalous on their own, but they're often left off the headline quote. Ask for an itemized estimate with every fee listed.

5. "Market price" and silent substitutions

Watch for menu items priced at "market price" (common with seafood and premium cuts) — that's a blank check that can move between signing and your date. Also look for a clause letting the caterer substitute items based on "seasonal availability." Fair caterers will pre-agree substitutes of equal value; the red flag is a one-sided right to swap with no price protection for you.

"Can we lock today's prices, and if an item is unavailable, will you confirm any substitute and its cost with us first?"

6. Staffing, overtime and bar rules

Confirm how many servers and bartenders are included and what overtime costs if the party runs late. For the bar, understand whether you're on a per-person package, a consumption (per-drink) tab, or a flat fee — and whether there's a bar minimum. Per-consumption can be cheaper for a light-drinking crowd but risky for a big one; a package caps the surprise. Get the overtime rate and last-call rules in writing.