Good food. Your table.

I invoice weekly through QuickBooks. Invoices are sent each Sunday for the previous week’s services, and payment is due upon receipt. You can easily pay on your device of choice with debit or credit card, ACH bank transfer, Apple Pay, PayPal, or Venmo. My event minimum is 4 hours, and time spent planning your event and shopping for groceries counts toward that minimum. Time spent writing recipes and organizing your event plan is billed at my Day Rate of $38 per hour. On-site service time is billed at the rate listed for your service category, based on the day of the week and time of day of your event, as shown on my Services page. Events that span multiple rate periods are billed at each period’s rate for the hours worked. For example, an event with 3 hours at $38 and 2 hours at $48 totals $210. Service time is billed in half-hour increments, and total time worked is rounded to the nearest half hour so that invoices are always a whole-dollar amount.

Cancellations made more than 48 hours before the scheduled start time are not charged. Cancellations made 24 to 48 hours before the start time are charged 50% of the 4-hour event minimum (2 hours of service time). Cancellations made less than 24 hours before the start time, or no-shows, are charged the full 4-hour event minimum. Any groceries already purchased remain the client’s responsibility. Holiday and large-party bookings are governed by the Deposit Requirements below.

All holiday bookings, regardless of guest count, and all large-party bookings (13 to 30 guests) require a 60% deposit of the quoted service fee to reserve your date. The remaining balance of on-site services is due on the day of service. Deposits are non-refundable but may be applied to a rescheduled date with at least 48 hours’ notice. If a deposit-secured booking is cancelled less than 48 hours before the start time, or the client is a no-show, the deposit is forfeited.

I would be honored to serve you and your guests at an intimate gathering with a multi-course menu. For parties of more than six guests or menus of more than two courses, additional staff may be needed. We will discuss your event’s needs and build a plan together, and any added staffing will be included in your quote and invoice, billed at each team member’s hourly service rate in addition to my own. Your quote and invoice will list each team member’s role, hours, and rate, with the quote showing estimated hours and the final invoice reflecting actual time worked. Staff rates are quoted per event and range from $25 to $30 per hour for each additional staff member required.

Gratuity for my services is never expected, but it is always appreciated. For larger events where I bring on support staff to assist with prep and service, I kindly ask that any gratuity be directed to them first. Support staff are paid a fixed hourly rate of $25 to $30 per person, quoted per event and listed on your quote and invoice, so gratuity is never required. It is a meaningful bonus that recognizes the hard work they put into making your event run smoothly. Any gratuity left for the team will be distributed evenly among all support staff.

Events within 10 miles of the Galleria area (Dallas North Tollway and I-635) include travel at no charge. For events between 10 and 20 miles away, a flat travel fee of $50 applies for travel to your event location. Travel beyond 20 miles will be quoted individually based on distance.

When I shop on your behalf, travel and shopping time is billed at my Day Rate of $38 per hour, which includes gas, and counts toward your 4-hour event minimum. I am happy to shop at the store of your choice. Many clients prefer to use their store’s delivery or pickup service, and we can decide together whether I select items within your account or shop in person. To keep my services compliant with Texas sales tax rules for services-only work, I do not sell groceries or prepared food. All food costs are paid directly by you, whether through your own account, payment method, or a receipt-based arrangement we agree on in advance.

I always leave the kitchen clean and organized. If you would like me to also wash dishes and glassware after the meal, I am happy to do so, and that time is billed at the same hourly rate we agreed on for your event until the task is complete.

It is helpful if you already have the following items in your kitchen. Anything missing can be discussed in advance, and I will build the menu around what you have.

Equipment

● Blender

● Food Processor

● Kitchen Scale

● Sauce Pots & Stock Pots, with matching lids

● Frying Pans / Skillets (stainless steel preferred over nonstick) & Cast Iron Pan

● Mixing Bowls (variety of sizes)

● Measuring Cups & Spoons

● Utensils: Spatulas, Tongs, Whisks, Peeler, Stirring Spoons, etc.

● Baking Sheets & Cooling Racks

● Cutting Boards: Wooden and Plastic or Hasegawa-style

● Dinnerware & Silverware

Cleaning Supplies

● Disinfectant Counter Spray (safe for your countertop material)

● Dish Soap & Scratch-Resistant Sponges

● Hand Soap

● Kitchen Towels (for cleaning and cooking)

● Paper Towels

● White Distilled Vinegar

Pantry Staples

● Spices & Seasonings: Coarse Kosher Salt, Black Pepper (whole peppercorns or coarse ground), Garlic Powder, Onion Powder, Cumin, Smoked Paprika, Chili Powder, Crushed Red Pepper Flakes, Dried Oregano, Thyme, Rosemary, Parsley & Basil, Bay Leaves

● Sweeteners & Mustards: Honey, White Granulated Sugar, Brown Sugar, Dijon Mustard, Whole Grain Mustard

● Oils, Sauces & Vinegars: High-Quality Olive Oil, Grape Seed Oil, Sesame Oil, Soy Sauce or Tamari, Apple Cider Vinegar, Champagne Vinegar, White & Red Balsamic Vinegar

● Cooking Wines: White Wine, Red Wine, Mirin, Sake