Ordering
To order, either:
Call us, on 9381 6540; or
Fax us, using the attached Easy Order Form, on 9388 6241 or
email at info@domaincatering.com.au

Staff Costs - Monday - Friday
Catering Supervisor, required for each function - $40 per hour (minimum 3 hrs)
Wait staff - $35 per hour (minimum 3 hrs)
Chefs - $50 per hour (minimum 2 hrs)

Staff Costs - Weekends*
Catering Supervisor, required for each function - $45 per hour (minimum 3 hrs)
Wait staff - $40 per hour (minimum 3 hrs) Chefs - $55 per hour (minimum 3 hrs)
*Sunday catering + 25% for all staff

Hire Goods*
Glassware: water, beer, wine, champagne flute - 90c per unit
Crockery: side plates, dinner plates, bowls - 90c per unit
Coffee cups & saucers - 90c per set All cutlery - 90c per unit
Table cloths - from $25 (6ft trestle table white)
Napkins (white starched) - $3 each
6ft trestle table with white starched table cloth - $35 a set
Hot Box (gas) - $100
Pie warmer - $50
BBQ - $80
*A minimum $10 delivery & pick up fee will apply, if delivery and pickup is separate to food delivery
*A replacement fee will apply for any breakages or loss of hire goods
*A cleaning fee will apply for all items requiring cleaning

Beverage
Quotes on request.

BOOKING AND PAYMENT TERMS & CONDITIONS
Regular Corporate Clients
Our regular corporate clients are offered a 30 day account.
Occasionally, depending upon the date and nature of the function, a deposit or bond may be required (see below).

Private and New Corporate Clients
A deposit of $100 is required to hold the function date and is not refundable unless notice of cancellation is received more than 7 days in advance.
A bond of $100 may be required to cover loss or damage to hire equipment. This will be refunded upon return of all equipment, less any amount required to replace lost or damaged goods.
Payment of 50% of the total cost of the function is due and payable 7 days before the function date. The balance is due and payable on the day of the function, unless prior arrangements have been made.
Weddings must be paid in full at least 7 days in advance.