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Frequently asked questions
FAQs
There are three basic types of service styles available. We can mix parts of these to some extent but in their purest form, they are as follows-BUFFET STYLE: Whether with seating or all stand-up, your event will be set with everything on the buffet (whether a Breakfast, Lunch, Dinner or Hors D'oeuvres). Your guests make their way to the buffet tables filled with your requested food and beverages. This style of service works best for Hors D'oeuvres and more casual events or at venues with space constraints. If real china and glassware are requested, this style of service requires a server for set-up, maintenance and clean-up.
SEATED BUFFET STYLE: We set your seating tables with everything for your guests meal except the main entree; that will be set on the buffet. The concept is that they only have to get up once to fill their plate - everything else is pre-set on their seating tables. Typically the seating tables will be set with Salad, Dressing, Bread Baskets and Butter, a Pre-Set Dessert, all Flatware and Beverage-ware, Pitchers of Tea and Carafes of Coffee plus any Necessary Condiments along with Napkins and Table Cloths. The Seated Buffet Style usually requires servers for set-up, service, maintenance and clean-up.
SEATED and SERVED STYLE: This is the most similar to restaurant service. Just like the Seated Buffet, we set your seating tables with everything for your guests meal except the main entree; in this case, the main entree will be plated and garnished in the kitchen and served to each guest by a server. Again, everything else is pre-set on their seating tables. Typically the seating tables will be set with Salad, Dressing, Bread Baskets and Butter, a Pre-Set Dessert, all Flatware and Beverage-ware, Pitchers of Tea and Carafes of Coffee plus any Necessary Condiments along with Napkins and Table Cloths. Waiter service of the Salad, Bread, Dessert and Beverages are available. The Seated and Served Style requires a kitchen staff and servers for plate building, set-up, service, maintenance and clean-up.
We will always try to make accommodations for our customers but without prior agreement, the following parameters will apply to confirmation or cancellation of any order- FOR ALL CUSTOMERS: We need a "Best Guess" of your guest count about two (2) weeks before your event. Four (4) full days before your event we need your "Minimum Guest Count"; from that number, you can ADD-ON but you CANNOT SUBTRACT from your total guest count. We need your final guest count the day before your event. Depending on your menu, we can usually accommodate an increase in your guest count the day of your event; please call ASAP if you need to add-on the day of your event.
FOR FIRST TIME CUSTOMERS: Once we have established a relationship with you as a customer, we are happy to send you an invoice after your event is completed without a deposit required. For first time customers we need either a charge card guarantee (we don't run anything on the card until after you receive the final invoice), or a 25% deposit (money order or check). If you pay your deposit by Money order or check, we will email you a final invoice and statement with the balance due and pick up payment on delivery. If you use the credit card as your guarantee, we will email you an invoice the day after your event - from that invoice, you can choose to mail us a check, change the form of payment or tell us to claim the funds from your credit card guarantee. With a credit card guarantee, we need to hear from you or your representative the day after your event as to how you want to proceed with payment.
CANCELLATIONS: If you cancel your order within one (1) week of your event, there will be a charge of 25%. If you cancel your order within two (2) days of your event, there will be a charge of 50% plus the cost of any non-returnable items that were purchased for your event. If you cancel within 24 hours of your event, a charge for the full amount will be incurred.
We are happy to deliver anywhere in Oklahoma, Northwest Arkansas, Southwest Missouri and Southeast Kansas. We do our best to not charge delivery fees; all of our delivery fees are based on Time and Mileage to the delivery location. Orders for unusual times, weekends or extended duration may have additional fees.
FEES
FEES
For events that require a server, we include a $20.00 tip in the cost for each of your servers. If you feel your server performed exceptionally, please feel free to give them any additional gratuity you desire. You may also call or email and have any amount added to your invoice for one or all of your servers - please contact us immediately after your event if you wish to add a gratuity through your invoice; we will generally have your invoice completed and transmitted the day after your event.
It is not necessary to tip your delivery person for a basic drop-off and set-up delivery. Again, if you feel your delivery person performed exceptionally or went out of their way to accommodate some special need you may have had, please feel free to give them any additional gratuity you desire.
Servers are paid $135 and Bartenders are paid $275 which includes the above mentioned tip mentioned in the FAQ: "Do I Need to Tip My Server or Delivery Person?"
Their compensation covers a minimum of six (6) hours at your venue - that time includes set-up and clean-up for you event so remember: your servers may be working longer than the duration of your event.
If the servers are working for you longer than their six (6) hours paid by their base pay, they are paid an additional $20 per hour per server. TW's-AFAB Catering pays all extraneous costs for your servers including all taxes, liability insurance, and workman's compensation insurance.
Often we do not know whether the servers will be working beyond the six (6) hour minimum - if there is extra time necessary for your event, the added price will be included on your final total. Please understand, our servers are vetted, conscientious and experienced; their goal is to make your event perfect and they will do whatever is necessary to accomplish that goal.
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