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livespive
Member
USA
418 Posts |
 Posted - 02/01/2012 : 09:24:48
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I'm just trying to get a little quick input here. I have a potential job coming up where the customer will supply/pay for everything, and they need me to cook and deliver.
It's for 12- 15 people.
What do you typically charge for your time?
Is it lump or per hour?
Thanks
Here is the menu (keep in mind they are from the south, but like to try new things lol):
Appetizer:
Still thinking Maybe a quiche
1st course:
Shrimp and Grits
Main Course:
Roasted Beef Tenderloin
Baked Potato
Broccoli casserole
Dessert:
Banana Pudding
Pound Cake |
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bobberqer
Member
USA
11268 Posts |
Posted - 02/02/2012 : 09:35:16
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This is thin ice kind of stuff that could get you in a world of trouble.
they want to buy/pay for the food, somehow you eventually have in your hands, from them, bring it to your place to prep, cook, hold, then deliver it back to them, where they take up the task of keeping it warm/hot, and serving it, then storing it...
The possibilities are endless for liabilities you'd be subjected to, if there is a misstep in any part of the start to finish procedure, whether it be you, or them, making the missstep
I could go on, at length, about why you shouldn't do this particular job, the way it is presented, but suffice it to say, you should only do it, at their house, if they have a hand in touching the food, in any way, shape, or form...
Not sure what state you live in, but there are laws that allow you to cook at their house without the proper insurance, licensing , etc
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line |
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Bob in Fla
Member
USA
2999 Posts |
Posted - 02/02/2012 : 12:39:27
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quote:
Originally posted by bobberqer
This is thin ice kind of stuff that could get you in a world of trouble.
they want to buy/pay for the food, somehow you eventually have in your hands, from them, bring it to your place to prep, cook, hold, then deliver it back to them, where they take up the task of keeping it warm/hot, and serving it, then storing it...
The possibilities are endless for liabilities you'd be subjected to, if there is a misstep in any part of the start to finish procedure, whether it be you, or them, making the missstep
I could go on, at length, about why you shouldn't do this particular job, the way it is presented, but suffice it to say, you should only do it, at their house, if they have a hand in touching the food, in any way, shape, or form...
Not sure what state you live in, but there are laws that allow you to cook at their house without the proper insurance, licensing , etc
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line
<LIKE>
--
Raw Meat Should NOT Have an Ingredients List
Stump's Smoker Baby
Stump's GF222CM
Stump's Tailgater
WSM + Weber Smokey Joe
Maybe a few (6?) more
KCBS CBJ
FBA MCBJ
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livespive
Member
USA
418 Posts |
Posted - 02/03/2012 : 07:39:29
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Sorry I didn't get back to reply there sooner bobberqer, I got tied up at work.
I know exactly what you are talking about but it is not quite that risky...
Example,
Most of the food, I have to get from certain locations, because of what it is, they are going to pay for that, Like the grits I use come from KY. They will pay for them to be delivered to me. The meat comes from a certain meat market, I will go with him and pick it out and he will pay for it....
I will store it in my fridge, and cook, we will be dropping it off, and possibly helping to plate, the food is being served as soon as I get there (they will be waiting on me  )
Basically I will have all of the raw product they are just paying, they are a church so they are using their funds (I could have just billed them, but they didn't want me to have to go through buying anything.)
Thanks for the input. I will keep this in mind and not do this for any larger crowd.
IT is a church, and he has a card this is why they want to do it this way. |
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Labor Only Catering Gig
