After close to two decades of catering weddings, corporate events, and private dinners across Southern Vermont, we've heard every question — and noticed the ones nobody asks until it's too late. This checklist captures both.
Bring it to your consultations. If a caterer can't or won't answer these clearly, that's the answer you needed.
The basics
- Are you available on our date, and is our headcount within your typical range?
- How long have you been catering weddings and events in Vermont specifically?
- Are you fully licensed and insured, and can you send proof to our venue?
- Who will be our main point of contact from now through the event?
Menu & tastings
- Do you cook seasonally, and what is actually in season near our date?
- How do you handle allergies, dietary restrictions, and kids' meals?
- Do you offer a tasting? Is it included, and how many guests can attend?
- Can we customize the menu, or do we choose from set packages?
- What service styles do you offer — plated, family-style, buffet, or stations?
Bar & beverage
- Do you provide bar service, and are you licensed for beer, wine, and spirits in Vermont?
- If we bring our own alcohol, what is your corkage or bar-service fee?
- Are gratuity and bartender staffing already in the bar quote?
Staffing & service
- How many service and kitchen staff will be on-site for our headcount?
- Will there be a captain or day-of coordinator from your team?
- What is your staff attire and arrival time?
Venue & logistics
- Have you worked at our venue before, and are there any known kitchen or power limitations?
- Do you handle rentals — tables, linens, china, glassware — or do we book separately?
- What is your plan for weather — rain, heat, cold, or a last-minute tent change?
- Do you provide the day-of timeline, or does that come from a planner or venue?
Pricing, deposits & contract
- Can you send a line-itemized quote — food, staff, bar, rentals, service fees, gratuity, tax?
- What is your deposit, payment schedule, and cancellation policy?
- Are there additional fees we should expect — travel, overtime, mileage, or delivery?
- What happens if our final headcount changes up or down?
References & peace of mind
- Can you share references from two recent Vermont events similar to ours?
- What is the last thing that went wrong at an event, and how did you handle it?
- What does 'end of night' look like — cleanup, leftovers, packing out?
Talking to A Vermont Table?
We answer every one of these questions in our first conversation — no hedging. If you'd like to see the answers in the context of your actual event, we're happy to talk.