Corporate Catering

Colleagues and clients alike will be delighted with all of our many tasty options. Whether its a lunch to fuel your team through a productive day or it’s the celebration of all that was accomplished this year, let Jònz be your partner through all of your successes.

Catering Policies and Procedures

Deposits & Cancellations: A 50% Deposit on the estimated total is required to hold the Date and Guarantee Pricing. Final Guest Count, Menu & Payment are Due 15 Days Prior to your Event. Cancellations made 61 days or more prior to event after you have deposited result in a 50% loss of deposit received. Cancellations 16- 60 days prior to event will result in a 100% cancellation fee (loss of deposit paid). If you cancel your event within 15 days prior to your scheduled date, you will be responsible for the entire amount of your contracted event as quoted. Failure to pay within the time frames stated may result in cancellation of your event unless other arrangements have been made. If the scheduled event is within 15 days of booking, full payment is due at time of booking and signed copy of the contract must be on file. Jònz Catering is not responsible for last minute cancellations due to acts of nature (ex. snow, windstorms, earthquakes, etc.). In these instances, refunds or event date changes will be evaluated on a case by case basis.

Payments: Cash, all major credit cards or company check. Personal checks may be accepted at least 30 days prior to event. A credit card must be on file for your event to cover any last minute changes, staff or rental overages.

Staffing: For events requiring service staff (servers, bartenders or exhibition chef) a $25-30/hr. charge for each staff member will be charged (4 hour minimum per staff member). For all events requiring staffing, a credit card will need to be on file to cover any labor overages. Staff Labor includes: load in at Jònz, travel time, setup, service, clean up and load out.

Bar Service: Jònz Catering has a Full Spirits Liquor License and can provide all of your liquor, wine and beer needs. Our bartenders are professional and licensed with Washington State. We are also fully insured. If you choose to provide your own alcohol, there is a $7/per bottle corkage fee plus a $150 bar set up fee, per bar if using our staff for set up. You are also then responsible for purchasing a banquet permit from the WSLCB.

Service Charges & Gratuities: The service charge is not a gratuity to the serving staff; this fee covers a variety of items such as licensing & permits, insurance, food cost increases, vehicle fuel & maintenance, employee meals, equipment damage or breakage, etc. Staff gratuities are not required but much appreciated. Please feel free to tip the employees at the end of your event if you feel they have gone above and beyond your expectations. You are also able to tip before or after your event on a credit card and we will distribute to each employee that worked your event on the following pay date. A typical gratuity ranges from $25 – 100 per employee depending on the event.

Other Services: We happily will recommend or arrange for support of vendors (florists, ice sculptors, photographers, videographers, wedding planner, event designers, etc.) for your special event at no additional charge. It is the client’s responsibility for any costs related to their choice of venue; permits or licensing that may be required, or other additional costs not specified in the proposal or contract by Jònz.

Rentals: Any event where rentals are arranged by Jònz Catering will require a credit card on file to cover any lost or damaged merchandise. Please note: Delivery charges from rental companies are not ours and therefore cannot be waived.

Food Policies:

1.  Food items that have been exposed on a buffet must be discarded in accordance with Tacoma Pierce County Health Codes.  Jònz Catering reserves the right to discard any food items where there is a reasonable risk for food borne illness to occur.

2.  Leftover food made for a specific event, taken to the event site but not exposed for service and kept either below 41’F or above 140’F may be sent home with the client. The catering lead will assess if leftovers are “food safe”, by temping food items, before these items are released to the client.

3.  You are responsible for providing appropriate containers to place leftovers into. If you do not have appropriate containers, all food will be disposed of or taken back to our kitchen. Once at our kitchen we are no longer required to give you those leftovers.

4.  Once leftovers have been released to the client, Jònz Catering assumes no liability.

5. Jònz Catering takes pride in their food safety record and does not allow any outside food to be brought into an event.

Guest Overages: Jònz Catering prepares food quantities based on final guest counts from our clients. Jònz Catering is not responsible for shortages of food if additional guests attend above and beyond the final guest count.

Insurance: Jònz Catering carries general liability insurance. In the situation of a venue requiring an endorsement to name them as an additional insured on the Jònz policy, all charges will be paid for by the client.