FOOD AND CATERING. The kitchen is a staging area only, and not approved for food preparation or storage. You may use a caterer of your choice or bring your own homemade food. You or your caterer must provide all personnel, equipment, and rentals.
FOOD AND CATERING. Only a caterer from the Congregation’s Approved Caterer List may be hired by Host, unless granted written consent from the Events and Program Manager. A copy of this list is available on the Judea Reform website. Initials Caterers/vendors must abide by the relevant rules and regulations. A copy of these rules and regulations will be provided; however, Congregation holds the Hosts responsible for caterers/vendors and their service. All caterers and vendors are to have on file at all times a current certificate of insurance (naming Congregation as a certificate holder) for general liability, liquor liability (when applicable), and Worker’s Compensation along with a signed acknowledgment of Congregation’s dietary policies. It is the responsibility of the Host to obtain these materials from the caterer/vendor. Initials
FOOD AND CATERING. Meals, mealtimes and breaks
1. The employer is responsible for providing three (3) meals and snacks on a daily basis for the employees. The meals must be nutritious, varied, tasty, sufficient in quantity and of high quality.
2. The employers and unions in the maritime sector consider it necessary that meal and coffee breaks are organised in ports within the following time limits, unless there are special reasons preventing this: breakfast/coffee breakfast 6:30 a.m.–8:30 a.m. lunch 11 a.m.–1 p.m. afternoon coffee 3 p.m.–4:30 p.m. dinner 4:30 p.m.–6:30 p.m.
3. Meal breaks may be shortened to a minimum of 30 minutes and their starting times changed by no more than one hour. The meal schedule drafted jointly by the representatives of the ship’s different departments and the chief xxxxxxx and approved by the shipmaster must be made available in a visible location in the dining area.
4. Those in charge of supervising work on the ship and the chief xxxxxxx must plan together, as necessary, a meal schedule that is appropriate and creates as little disturbance as possible, and they must also notify the ship’s shopkeepers, stowage personnel, etc. of the meal breaks. When necessary, meals should be served in shifts (30-minute shifts). If it is necessary to deviate from the regular meal schedule for some reason (such as special port conditions), the kitchen staff and those mainly responsible for supervising the various staff groups must be notified of this at the earliest possible time.
5. If an employee is required to work overtime during the period between 6 p.m. and 6 a.m., the employee must be given a ten-minute break after every two (2) hours of work, with the break included in working time. After every four (4) hours of work, the employee must be given a 30- minute coffee break that is not included in working time. This does not apply to emergency and safety duties.
6. If a cargo ship arrives in port on a holiday or an eve of a holiday and the ship berths before 10 a.m., afternoon meals are served in accordance with the same procedure as on public holidays or on the eves of holidays when the ship is in port. This also applies to any anchorages and berths where the ship is loaded or unloaded.
FOOD AND CATERING i. A $25/person minimum food spend is imposed for all events, based on the Original or Final Guest Count, whichever is greater, unless agreed to in writing by Celebrations.
j. Final head count and food decisions are due 14 days prior to the Day of Event.
k. All cooked or refrigerated food must be solely provided by Celebrations. Outside food is not allowed, except for desserts.
l. Outside dessert policy:
a. Outside desserts must be provided by a licensed and insured xxxxx.
b. Client is responsible for all plates, silverware, and napkins for outside desserts.
c. Setup is not included. Client is responsible for setup and cleanup.
d. Cupcake and/or cake stands are not included, but available to rent for an additional fee.
e. Dessert service, including cake cutting is not included, but may be available for an additional fee.
m. Menu prices are subject to change without notice when the Event Date is more than one year in advance.
n. Additional guests on the day of event, above Final Guest Count will be charged at menu price.
o. Additional food and/or buffet overages are subject to additional fees.
p. Catered food may not be removed the premises, for any reason. All leftover food is the property of Celebrations, with the exception of cakes/cupcakes provided by the Client.
q. Attendance of a Taste Test Event is complimentary for up to 2 guests. $35/person for additional guest(s). RSVPs are required.
r. All outside catering company(s) are subject to the terms and conditions listed in the Outside Catering Agreement and must be pre-approved in writing by Celebrations.
s. All outside catering is subject to a $10/Person Outside Catering Fee based on the Original/Minimum Guest Count or Final Guest Count, whichever is greater.
t. Paper plates, paper napkins, plastic tablecloths and/or plastic utensils are not allowed.
FOOD AND CATERING a. A $20/person minimum food spend is imposed for all events, based on the Original or Final Guest Count, whichever is greater, unless agreed to in writing by Celebrations.
b. Additional guests on the Scheduled Event Date, above the Original or Final Guest Count, whichever is greater, will be charged menu price.
c. Catered food may not be removed the premises, for any reason. All leftover food is the property of Celebrations, with the exception of cakes/cupcakes.
d. Taste tests prior to the Schedule Event Date are complimentary for up to 2 guests.
e. Menu prices are subject to change without notice, within fourteen (14) days prior to the Scheduled Event Date.
f. All outside catering company(s) are subject to the terms and conditions listed in the Outside Catering Agreement and must be pre-approved in writing by Celebrations.
g. All outside catering is subject to a 25% Outside Catering Fee based on the total original or final invoice, whichever is greater.
h. A copy of caterer’s bill must be provided to Celebrations no later than ten (10) days prior to event.
i. Paper plates, paper napkins, plastic tablecloths and/or plastic utensils are not allowed.
FOOD AND CATERING. Meals and meal breaks
1. The employer is responsible for providing three (3) meals and snacks on a daily basis for the employees. The meals must be nutritious, varied, tasty, sufficient in quantity and of high quality.
2. A meal schedule that is appropriate and creates as little disturbance as possible must be planned for each ship. The schedule must be made available in a visible location in the dining area. When necessary, meals must be served in shifts (30-minute shifts). If it is necessary to deviate from the regular meal schedule, for example, due to special port conditions, the kitchen staff and those mainly responsible for supervising the various staff groups must be notified of this at the earliest possible time.
3. Before the shipmaster confirms the meal schedule, the matter must be negotiated with the crew’s representatives as referred to in the Act on Co-operation within Undertakings.
4. Meal and coffee breaks should be organised within the following time limits, unless there are special reasons preventing this: breakfast/coffee breakfast 6:30 a.m.–8:30 a.m. lunch 11 a.m.–1 p.m. afternoon coffee 3 p.m.–4:30 p.m. dinner 4:30 p.m.–6:30 p.m.
5. Meal breaks may be shortened so that they last for no less than 30 minutes and their start time may be shifted by no more than one hour.
FOOD AND CATERING a. All catering company(s) are subject to the terms and conditions listed in the Outside Catering Agreement.
b. All commercial caterers must be licensed and pre‐approved in writing by Celebrations, at the time of the Scheduled Event Date.
c. A copy of caterer’s bill must be provided to Celebrations no later than ten (10) days prior to event.
d. All outside catering is subject to an 18% Outside Catering Fee based on the total original or final invoice, whichever is greater.
e. Paper plates, paper napkins, plastic tablecloths and/or plastic utensils are not allowed.
f. All menu prices are subject to change without notice, within fourteen (14) days prior to the Scheduled Event Date.
FOOD AND CATERING. The kitchen is a staging area only, and not approved for food preparation or storage. You may use a caterer of your choice or bring your own homemade food. You or your caterer must provide all personnel, equipment, and rentals. Initial Page Date NON WEDDING EVENT / ALCOHOL: You may bring your own alcoholic beverages to serve along with your non-alcoholic beverages to share with your guests. You cannot sell alcoholic beverages without a special permit and/or hiring a licensed and insured alcohol vendor. Consumption of alcoholic beverages by any person under the age of 21 is prohibited. And, it is your responsibility to ensure that your guests’ behavior adheres to the Hidden Springs Facilities Agreement. Any behavior reported to HSTA that is destructive or violent in nature will be subject to the early termination of your event, possible loss of security deposit and subject to any other applicable laws violated.
FOOD AND CATERING a. All catering company(s) are subject to the terms and conditions listed in the Outside Catering Agreement.
b. All commercial caterers must be licensed and pre‐approved in writing by Celebrations, at the time of the Scheduled Event Date.
c. A copy of caterer’s bill must be provided to Celebrations no later than seven (7) days prior to event.
d. All outside catering is subject to a 15% Outside Catering Fee based on the original or final invoice, whichever is greater.
e. All menu prices are subject to change without notice, within fourteen (14) days prior to the Scheduled Event Date.
FOOD AND CATERING. The client agrees that they will contract separately and directly with a vendor approved caterer. Outside food and drinks are not allowed. The only exception: wedding cakes may come from any licensed bakery.
