Thank you for considering us as your caterer! We look forward to collaborating with you in creating an event that combines greater Boston's freshest, most sustainably-sourced food coupled with our professional service for your big day. To help you through the process, we've compiled answers to some of the most common questions we receive.

Do you have all the necessary licenses and health permits? Are you properly insured?
Yes and yes. We have a $2,000,000 liquor liability, workman's compensation and umbrella business insurance. We also hold a catering license through the City of Cambridge.

Do you have a liquor license? Is there an extra charge for bartenders? If so, how much? Who supplies the liquor, water, ice, etc.?
We have a liquor license for our in-house Table service, but do not have a license for offsite catering; therefore, we do not sell alcohol for offsite catering and our clients provide all alcohol, either on their own or through a third party vendor such as Gordon's Liquor in Waltham (they deliver and pick up with the charge based on consumption). The client pays any third party vendor directly. We provide insured bartenders to set up and serve all beverages as well as any rental items required (glassware, bar tables, linen, etc). There is an additional cost for a bartender, which will be included in your proposal.

What is the staff-to-guest ratio?
It all depends on the level of service that you are interested in. On the very formal high end, we staff one server per ten guests. For more casual service (and less expensive) we staff one server for 20 to 30 people.

What is the staff dress code? Formal or casual?
Our staff uniform is similar to a stagehand in a theater production: black shoes, pants, and a button-down shirt. Our chefs and cooks wear either a chef coat or one of our signature veggie wear shirts.

If buffet-style is offered, are servers provided or will it be self-serve?
For all of our full-service events we provide servers that are stationed at the buffet to assist in serving your guests.

Do you provide cake cutting/serving service? Is it part of the basic package? Do you provide the wedding cake, or should I hire an outside baker? If the caterer provides the cake, is there an extra charge? If so, how much?
We do not make our own wedding cakes, however we can provide a cake or a selection of other desserts through a third party vendor. The client is free to provide his or her own dessert. We do not charge a cake-cutting fee.

Is the champagne toasting service included or is that an extra charge?
Champagne service can easily be included as part of your service and there is no extra charge. If you require champagne flutes for your toast, then they will be included in the rental cost.

Are there special prices for children?
Children are charged $12 per child between the ages 4 and 12 years old. They can either enjoy the same food as the adults or we can provide a children's menu.

Are there special prices for feeding our photographer and other wedding professionals?
Vendors are charged $18 per person.

Are there any additional charges not mentioned (i.e. travel, etc.)?
The only possible additional charges not included in your preliminary invoice will be assessed if the client requires Season to Taste to purchase any necessary items not included in your invoice (for example, running to the store to get more ice).

Is the set-up and clean-up included in the final price?
All estimated set up and clean up is included in your initial proposal.

Do you provide tasting consultations/food tastings? Is there a fee for such tastings? How many people can I bring along with me to the tasting?
After the clients' initial contact, we host a proposal meeting, preferably at our table, or on the phone to work out the details of your event. A proposal that includes all estimated cost will be emailed to you shortly after we meet.

After the initial proposal meeting we schedule a four-course dinner at our Table. The dinner menu will be inspired by your actual menu but will feature the current season's ingredients. Beer and wine are available by the bottle for an additional charge—BYOB is not allowed in Cambridge. There is a $200 tasting fee due at the end of the night along with any additional beverage charges. If you decide to confirm your event, the $200 will be waived and deducted from your invoice. The fee covers up to four people; however, you can bring up to 6 more guests for an additional $50 per person.

Do you provide a written contract and guarantee? What are the refunds/cancellation terms?
We require a signed contract for your event. The cancellation policy is detailed in the contract.

What time do you arrive to set up your equipment?
We typically arrive on site, based upon the predetermined schedule, 2 to 3 hours before the first food item is served.

What equipment do you provide? Do you provide linens, tables, chairs, china, glassware, silverware, serving accessories, etc.? Are these items included in the basic price or are they extra?
We provide, through a rental service, all necessary equipment for the kitchen and service. Any tables, chairs, etc., that the venue can provide will not be included on our list nor will you be charged for those items. All the items mentioned above we consider rental items. The estimated rental cost will be included in your initial proposal.

When is the final headcount due? Does the headcount include wedding professionals at the event (photographers, DJs, etc.)?
The final headcount is due 14 days ahead of your event and should include all guests, vendors and children.

Is a deposit required? If so, how much? When is the deposit due? When is the final payment due?
A $750 deposit is required to confirm your booking. After you submit your final count (14 days before your event) a preliminary invoice is issued. The full amount of the preliminary invoice is due 10 days before your event. There is a late fee for any payments received after 10 days before your event. Since the labor charge is an estimated door-to-door hourly charge, any additional charges incurred due to your event running later (or not according to the agreed upon schedule) will be included in the final invoice, which you will receive within three days after your event.

What is your leftover policy?
Any items served on a buffet or as a stationary appetizer will be packed into recyclable aluminum containers and left for the client. Leftovers can be delivered to a homeless shelter upon request.