Most Frequently Asked Questions


We understand everyone’s event is different and each client has different needs, so it is hard for us to itemize a price structure until we know what you are looking for.  After a brief consultation, we will assess your event and send you the appropriate menus to look over.  Once you decide on a menu we will send you an itemized quote for each selection based on a person price for our services with any other rentals or staff you might need.  Don’t be fooled by catering company’s who give you an inferior product or processed food for low prices. Our goal is to give you the freshest seasonal ingredients that we can obtain. Like I have seen in the past  “you get what you pay for”

We generally create custom menus for our clients, we also have a general price structure for 25 to 100 guests. Note that we will come out for smaller groups of 4 to 6  keeping in mind that $700.00 is the least amount we will come out for.

All event prices vary based on your final menu selections, seasonal availability, and location of your event.  We only shop for the highest quality seasonal ingredients that we can possibly find, working with local purveyors and sourcing our seafood from sustainable wild-caught fisheries.

Upon reserving your event a credit card must be held as a deposit to hold that date open for your event. On that date, the total number of guests cannot be reduced and all food will be delivered.

However, you may increase the number of guests to be adjusted at the time of the event.  A final head count will be taken at the event and the bill will reflect any increase in the number of guests.

What to Expect from Tableside Gourmet?

What we do is create a restaurant-style atmosphere in your home, during the course of your event. Please understand all the work that goes into your event when you book with us.  We start by bringing all the necessary cooking equipment, party rentals and employees to make your event flawless.

  • Food is calculated and cost out
  • Food is located from different purveyors and shopping begins.
  • Food is prepped and cooked by our talented chefs, labeled and dated for quality control
  • Trucks are loaded with food and any equipment that will be needed.
  • Set up begins and unpacking of equipment. (summer charges may apply)
  • Food service begins then ends
  • Clean up of kitchen counters, floors, and areas where guests have been

Estimated Cost Per Person

Please note that this is an estimated cost that can fluctuate depending on your final menu selections.  We have a minimum of $700.00 for our services.  Also, take into consideration 18% catering fee, 8.6% sales tax, and gratuity that is left up to you.

We never charge you an automatic gratuity since we know a tip has to be earned!  We leave the gratuity for you to determine based on the quality of products, service, and flawlessness of event.

Buffet and Family Style

Estimated cost at, one salad option, one or two proteins, two to three sides and one dessert.

Hot and cold hors de oeuvres range from $ 2.50 to $ 4.25 each

6 -8 people          $ 120.00 to $140.00 per person

9 -20 people          $ 85.00 to $ 75.00 per person

21 – 40 people          $ 55.00 to $ 45.00 per person

41 – 60 people          $ 35.00 to $ 30.00 per person

61 – 100 people          $ 35.00 per person

Sit Down Plated

Includes a 5-course tasting menu

2 – 8 people        $ 140.00 per person

9 – 25 people        $ 95.00 to $ 75.00 per person


Inclusive In Menu Pricing

All of our buffets include banquet tables to serve our food on, skirted linens for the buffet table, decor based off your themed event, runners, risers, cocktail napkins, votive candles, serving utensils, chafing dishes, and platters.

Our sit down formal tasting menus include all necessary plates for each course, fine hammered stainless steel utensils, linen napkins, tablecloths and runners (on request)


What Makes us Different?

Tableside Gourmet differs from other companies because we cook your food on-site, we try to stay within the seasons, we buy mostly from local purveyors, farmers markets and our food is made from scratch.  We believe it just makes more sense to serve from pan to plate.


Overall Charges

When we provide your customized menu we list all of our estimated charges in order to provide you with a most up to date proposal. In addition to the per person price for food, we will include the following in each proposal: 18% catering fee, cost of rentals, labor charges for service staff, and 8.6 % sales tax.


18% Catering Fee

This charge offsets labor and administrative costs such as office work preparing your quote, working with rental companies, dishwashing, packing and unloading for your event, site visits, shopping, ordering groceries and travel time to and from the event. This charge is NOT a gratuity for the service staff and is subject to state and local tax laws.



We understand sometimes you need a little reassurance for your investment. We do offer tastings that may be planned weeks or months before your event commences. Because we are not like a restaurant and have all supplies on hand at any time we must purchase those supplies specifically for your tasting. There is a $70 charge for two people per tasting or $110 for four people. This allows you to pick three items from your specific menu which we will prepare fresh for you.


Food Amounts

We will provide a set amount of food based on the guest count given by the client. We are not responsible for your guests eating habits. If you are at all worried that some guests may consume more than the average person, we suggest you take that into consideration.


General Service Staff Information

Providing excellent service to you and your guests is of utmost importance to us. We have developed a server/bartender per guest ratio based on our experience to assure we meet our goal of excellent service to you and your guests. Many factors affect the number of servers required for an event.

Some of these are:

1) The number of guests at your event 

2) The set-up requirement for your event 

3) The type of service you select buffet, served or family style

4) The type of menu you select

5) The amount of time to set-up the event


Event Staff Quantity Guidelines

Plated meals with rentals: 1 server per 8 to 12 guests

Buffet service with rentals: 1 server per 20 guests

Buffet service with disposable: 1 server per 35 guests

Full bar: 2 bartenders per 30 guests

Beer and wine only: 3 bartenders per 75 to 100 guests

Note that at least two servers are required for all events that are fewer than 30 guests, due to the work required to load in and prep food in a timely manner requires two staff members on site.



Gratuities are always left to your discretion if you would like to include a gratuity for a job well done you may choose to give a percentage of the total or an amount to each staff member. Gratuities may be added to your payment or given to the captain the day of the event.


Drop-Off Services

Tableside Gourmet delivers to a majority of the Maricopa County area. There is a delivery charge for drop off orders, and the standard 18% catering fee will be charged. All drop off orders are served in aluminum reheatable pans with specific heating instructions.

Please allow 24-48 hour notice on all drop off service when possible





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