Payment Breakdown                              

1. All payments are non-refundable once tendered.

2. Deposit: A $250-500 non-refundable deposit and a credit card on file is required to reserve the date for your experience.

3. Signed Agreement: We request that you sign the agreement below to confirm your event. A paid deposit is also considered an automatic agreement to this proposal. 

4. Food & Beverage Minimum: The Client agrees to the outlined menu and pricing. Beverage pairings will be included if outlined and paid for based on consumption if not included. 

5. Reservation Fee: $100-250 Reservation Fee may be applied if the Client requests a specific location, to review a Chef's Choice menu prior to the event, or to schedule a menu planning meeting.​

6. Guest Count:

   1. The range must be determined at the time of booking and can not go lower than or exceed {{event.room_names}}. Because our spaces are very specific, changes in guest count must be pre-approved and can typically be accommodated with 48 hours notice. The Chef's Table reserves the right to deny requests based on space constraints. The Client is still required to pay for guests who do not show up.

7. Staffing Charge: A 25% Staffing Charge will be added to all food, beverages, services, additional charges, and fees.

   1. The Staffing Charge is not a gratuity. It's a mandatory percentage placed on all food, beverage, and services. It covers all event planning and provides your event's bartender, servers, and dishwashers. After your event, if you feel that any one or all of those employees went above and beyond, you will have the opportunity to add a gratuity to the final invoice. 

8. Bar: Any beverages beyond the wine pairings included in dinner will be charged to the credit card on file unless arrangements for a "cash bar" have been made. 

9. Tax: All food, beverages, fees, services provided, and any services or rentals procured for the client’s event will be subject to Wisconsin Sales Tax & Wisconsin Exposition Tax, totaling 6%. 

10. Credit Card Handling Fee: All purchases made with a credit card are subject to a 4% handling fee (the deposit’s handling fee will be charged with the Guarantee).

    1. A discount of 4% can be given for pre-payment with cash or check, please inquire ahead of time. 

    2. Check payment for Guarantee must be received a minimum of 4 days prior. 

11. Final Invoice Payment: All charges incurred the night of the event are tallied, totaled, and charged to the credit card on file. The Chef's Table will typically charge the credit card on file within the following business day and fourteen (14) days thereafter, however, The Chef's Table reserves the right to charge the credit card on file at any time after this fourteen (14) day period in its discretion.

​

Presence of Chef David Magansco & Members of the Management Team

1. The Chef’s Table ensures that Client will have a Professional and Trained Service Staff and Culinary Brigade to oversee the execution and completion of the Event.

2. Owner of The Chef's Table, Chef David Magnasco and Specific Members of the Management Team, including the planner of your event, may or may not be in attendance for some or all of the event.

   1. Specific Members of our Management Team may be hired for $250-750. Their time is subject to availability, not Guaranteed. Client will be discounted the amount in full if that Member is unable to be present.

 

Food, Beverage, Vendors, Décor, Personal Belongings, & Gifts

1. Anything brought in by the Client must be approved ahead of time, and the appropriate Waiver must be signed prior to the Event start time.

   1. All Décor must be pre-approved.

   2. All Décor must be set up by the Client and the Client is required to pack up all Décor prior to Client departure. If a Guest will be packing up Décor instead of the contracted Client, this person must be designated ahead of time on the Décor waiver.

      1. A Setup and/or Cleaning Fee will be applied if The Chef’s Table needs to setup or take down any of Client’s Décor.

   3. All Décor must be listed on the waiver.

   4. Décor left at The Chef’s Table will be disposed of. 

      1. With Approval of The Chef’s Table prior to the Event date, arrangements may be made to pick up Décor the following Business Day and no more than 72 hours after Event start time. Décor left at The Chef’s Table over 72 hours will be disposed of.

   5. Décor Stipulations - You will be charged an automatic minimum cleaning fee of $250 for any items, such as those below, brought into our space by you or your guests.

      1. No nails, staples, tacks or glue will be allowed to fasten decorations.

      2. No confetti, sequins, or glitter is permitted, including glitter wrapping paper. 

      3. No glitter or confetti balloons. 

      4. No popcorn or uncooked rice is permitted.

      5. Bubbles or wish papers are only permitted outdoors.

      6. Candles must be in an enclosed Glass Container. No Tapers or other open flame are allowed.

      7. Flowers – The Chef’s Table recommends that flowers are mostly unscented. All flowers and vessels remaining in the building at the end of the Event will be disposed of.

      8. We want to enjoy your event as much as you do! Please do not bring any items into our space that cause a mess, even if they are specified here. 

   1. If guests will be bringing gifts to your event, please ask them to not use gift bags or wrapping paper with glitter. You will be charged an automatic minimum cleaning fee of $250 for any such items brought into our space by you or your guests.

   2. Client is responsible for taking gifts with them at the end of the evening. The Chef’s Table will hold gifts for a maximum of 72 hours. Gifts left longer than 72 hours after Event start time will be donated.

   1. Beverage: A corkage fee will be applied to all outside beverages brought into The Chef’s Table. Outside beverages are only allowed if it is a beverage that we cannot obtain and provide to ourselves.

   2. Food: The Chef’s Table is not liable for the safety, contents, preparation, and presentation of edible items brought in by the Clients or Client’s Guests. A fee may be applied to food that requires additional servicing or replaces food otherwise typically provided by The Chef’s Table.

   3. Vendors: The Chef’s Table requires the contact information of all outside Vendors operating within our space. Needs for refrigeration space, food requirements (as outlined in their contracts), supply needs, etc. are required prior to the date of the Event.

   4. Décor: The Chef’s Table is not responsible for setting up, storage of, or handling of any Décor brought into the space.

   5. Personal Belongings: The Chef’s Table is not responsible for any Personal Belongings brought in by the Client or Client’s guests. Personal Belongings that are found after the Event will be kept for 72 hours. If The Chef’s Table is not contacted about said items within 72 hours, they will be disposed of.

   6. Gifts: Any Gifts brought into The Chef’s Table may not be consumed or used in any way without either a Food & Beverage or Décor Brought In Waiver signed.

​

Cancellations

1. In the event of any cancellation, The Chef’s Table is released from all contractual obligations, shall in no way be held responsible or liable in any manner whatsoever for non-performance, and The Chef’s Table shall be entitled to retain any and all payment made by Clients to The Chef’s Table.

2. Either party to this Contract may terminate the Contract, at will, with proper notice pursuant to the terms herein. Official notice of the termination of the Contract must be given to either Clients or The Chef’s Table via email signed by the contract signer and from the email address the event is booked under, and The Chef’s Table shall be entitled to retain all payments made and collect any associated cancellation fees due to The Chef’s Table by Clients.

​

Transfers

1. The reservation may be transferred ONCE to a new date up until 7 days prior to your event. To transfer, the Client must pay the outstanding balance on the reservation and any applicable fees. 

   1. A request for a second transfer is considered a Cancellation and is, in that case, outlined in the Cancellation section.

      1. With 21+ days notice: No additional fees.

      2. With 14-21 days notice: $25 

      3. With 7-14 days notice: $50 Per Person Transfer Fee

      4. Within 7 days of the Event: No transfers allowed, this is considered a Cancellation.

2. Transfer due to positive COVID-19 tests will be allowed with proof of a positive result of an attendee if their name had previously been given as a guest (i.e. in a guest list or seating chart).

   1. Prior to 48 hours, incurs a $25/per person transfer fee.

   2. Within 48 hours, incurs a $50/per person transfer fee.

   3. The Client can instead choose to cancel and forfeit the paid deposit. 

​

Allergies & Dietary Restrictions

1. The Chef’s Table is committed to meeting the needs of guests who have special dietary needs such as food allergies, intolerances, vegan, or made-without-gluten. All allergies and dietary restrictions must be communicated and added to the proposal at the time of the Guarantee, a minimum of 7 days prior to the event. We can not guarantee the accommodation of allergies or restrictions communicated less than 7 days prior. It is the client’s responsibility to ensure that all are included and listed correctly.

2. Celiac Disease: Please be aware that our facility is only set up to make “without-gluten items” - not “gluten-free items.” With this in mind, we encourage our guests with Celiac disease to talk to our Culinary Brigade before eating at our events to determine if our facilities can in fact serve you safe food.

3. Nut Allergy: The Chef’s Table cannot guarantee that any product on our menu is totally free from nuts, nut derivatives or other ingredients to which guests may have a serious allergic reaction as we cannot operate in a nut free environment. We would therefore advise guests with a severe allergy to nuts to talk to our Culinary Brigade before eating at our events to determine if our facilities can in fact serve you safe food.

4. Commercial Foods: The Chef’s Table will take reasonable steps to identify ingredients which may cause allergic reactions for those with food allergies, however, there is a possibility that manufacturers of the commercial foods that The Chef’s Table uses could change the formulation at any time without notice. Clients concerned with food allergies need to be aware of this risk.

   1. The Chef’s Table will not assume any liability for any adverse reactions to foods consumed.

​

Cleaning and Damage Fees

1. Cleaning Fee: A cleaning fee may apply if excessive clean-up is required following your event.

   1. Examples Requiring Cleaning Fees Include, but are not limited to: Broken Glass, Human Waste, Décor Items Left Out, Glitter or Other Shedding Product (either on Guest Outfits, Gifts, or Stand-Alone), Dry-Cleaning, Carpet Cleaning, etc.

   2. The cleaning fee is determined at our discretion and based on the complexity and foulness of the cleaning needs. The Chef’s Table will automatically apply the fee and will provide explanation upon request.

2. Damage: If our property is damaged during the event by the negligent act or omission or willful misconduct of the Client or its invitees, the Client agrees to be responsible for reasonable direct costs related to the repairs.  

​

Inappropriate, Illegal, and/or Unlawful Behavior

1. Cooperation & Respect: Clients agree to cooperate fully and respectfully (as defined by The Chef's Table) with all individuals employed at The Chef’s Table. Clients are responsible for ensuring Clients’ Guests cooperate fully and respectfully (as defined by The Chef's Table) with all individuals employed at The Chef’s Table, spanning the entire planning time, duration of the event, and after the event.

1. Inappropriate Behavior: The Chef’s Table reserves the right to deem behavior inappropriate.

   1. Inappropriate Behavior of Clients or Guests Includes, but is not Limited to:

      1. Threatening, abusive, harassing, defamatory, libelous, deceptive, fraudulent, invasive of another's privacy, sexual harassment, or any similar behavior.

      2. Disrespecting antiques & décor (even if it is not broken or damaged), accessing areas that are not included in the Event rental (i.e. 2nd floor, office, elevator, or workshop), opening or pouring of alcoholic beverages, theft or mocking of theft of property, sexual activity or interaction, or any similar behavior.

   2. Illegal or Unlawful: Client agrees that neither they nor any of their Guests will engage in any unlawful or illegal behavior while on The Property.

   3. Removal In the event of any violation of this provision by the Client or any of his or her Guests, The Chef’s Table reserves the right to require Client or Guests to leave the Premises. If the Client or Guest do not immediately leave the Premises, the Authorities will be called.

   4. Incurrence of Fees: Behavior that causes prolonged Staff supervision or management, repeated behavior, failure to vacate the Premises, behavior partook by Clients or Guests that is discovered after departure, and other such actions, will result in an Inappropriate, Illegal, and/or Unlawful Behavior Fee to be charged to Client, determined at the discretion of The Chef’s Table.

​

Over-Intoxication

1. The Chef’s Table reserves the right to refuse service. Any Client or Guest deemed over-intoxicated may be required to leave the Property.

   1. Any Employee of The Chef’s Table reserves the right refuse immediate service if they believe a Client or Guest is overly-intoxicated. A Member of the Management Team will judge level of intoxication and may require such person’s immediate departure from the property.

   2. If a Client or Guest is removed from the property, The Chef’s Table will not refund or replace unconsumed or unserved food or beverages.

   3. If deemed necessary by The Chef’s Table, Taxi service may be arranged and billed to the Client’s credit card on file if the Client or Guest is deemed too intoxicated to drive their vehicle and refuses to elicit one on their own behalf.

2. Clients acknowledge and agree that The Chef’s Table LLC is not responsible for monitoring the consumption of alcohol by Clients and Guests. Clients shall indemnify and hold harmless The Chef’s Table for any alcohol-related or other third-party claims.

3. Clients agree that, to the fullest extent permitted by law, The Chef’s Table LLC’s maximum total liability for any claims, breaches or damages by reason of any act or omission, including breach of contract and negligence, shall be limited solely to the total dollar amount of the any Event Payments paid by Clients to The Chef’s Table.

4. Clients agree that, to the fullest extent permitted by law, The Chef’s Table LLC shall not be liable for any claims for punitive damages, consequential damages, emotional distress, mental anguish, lost profit, loss of enjoyment, lost revenues and/or replacement costs.

​

Additional Terms & Conditions

1. This agreement and any agreement signed henceforth is to provide a service, as listed above, and does not guarantee that any specific physical item will be in the space at the date and time of your event. All promotional photos are examples, and those examples are not legally binding confirmation of event set up. The Chef’s Table reserves the right to aesthetically decorate the space as they so choose.

2. This agreement and any agreement signed henceforth is to provide a service, as listed above, and does not guarantee the attendance of any specific individuals. Owner of The Chef's Table, Chef David Magnasco may or may not be in attendance for all or some of the event. The Director of Operations, Secily Clason, may or may not be in attendance for all or some of the event. The time of either can be “rented” to ensure their presence at the event for $500 (Owner) and $250 (Director of Operations). The Chef’s Table ensures that Client will have a professional and trained service staff and Culinary Brigade for the event.

3. This Agreement & Provided Information in Links represent the entire understanding between the parties and supersedes all previous agreements, whether oral or written between the parties. No change or modification of this Agreement shall be valid unless the same be in writing and signed by the party against whom enforcement is sought.

4. Clients agree to cooperate fully and respectfully (as defined by The Chef's Table) with all individuals employed at The Chef’s Table and are responsible for ensuring Clients’ guests cooperate fully and respectfully (as defined by The Chef's Table) with all individuals employed at The Chef’s Table, spanning the entire planning time, duration of the event, and until full event completion when the Final Payment is succeeded.

5. The Chef’s Table shall perform the Services in a professional manner and endeavor to plan and execute a successful event for Clients. Clients understand and agree that events are fast moving and often unpredictable, with unexpected circumstances that may arise during the course of the planning process and/or on the day(s) of the event, and The Chef’s Table cannot offer refunds following the occurrence of such circumstances. 

6. Clients acknowledge and agree that The Chef’s Table is not responsible for monitoring the consumption of alcohol by Clients and Clients’ event guests and Clients shall indemnify The Chef’s Table for any alcohol-related or other third-party claims. Clients agree that, to the fullest extent permitted by law, The Chef’s Table’s maximum total liability for any claims, breaches or damages by reason of any act or omission, including breach of contract and negligence, shall be limited solely to the dollar amount of the fees paid by Clients to The Chef’s Table.  Clients agree that, to the fullest extent permitted by law, The Chef’s Table shall not be liable for any claims for punitive damages, consequential damages, emotional distress, mental anguish, lost profit, loss of enjoyment, lost revenues and/or replacement costs.

7. This agreement shall be governed by the laws of the State of Wisconsin and any disputes arising under this agreement shall be adjudicated in Milwaukee County, Wisconsin. In the event that it becomes necessary to institute legal action to enforce compliance with the terms of this Agreement, the parties agree that, at the conclusion of such legal proceedings, the losing party shall be solely responsible for all legal fees and costs incurred by the prevailing party, such fees and costs to be taxed by the court, including fees incurred during pre-trial, trial, and any applicable appeal or appeals.

   1. Survivability: In the event that any part of this contract is found to be non-binding, all parties shall continue to be bound by all other parts/sections which will remain in effect.

8. The Chef's Table reserves the right to cancel a scheduled event at any time if any unforeseen circumstance or act of nature, including but not limited to (1) acts of God, (2) war, including armed conflict, (3) strikes or labor disputes, (4) disease (examples of disease: SARS, Legionnaires), (5) government regulation or advisory (including travel advisory warnings), (6) civil disturbance, (7) terrorism or threats of terrorism in the United States as substantiated by governmental warnings or advisory notices, (8) curtailment of transportation services or facilities which would materially affect attendees from attending, (9) disaster, fire, earthquakes, hurricanes, (10) unseasonable extreme inclement weather, (11) shortages or disruption of the electrical power supply causing blackouts or rolling blackouts or other essential utilities in, or (12) any other cause reasonably beyond the parties' control (collectively referred to as "occurrences"), makes the event commercially impracticable, impracticable to perform, illegal, or impossible to fully perform under this Agreement as the Parties originally contracted.  In such case, The Chef’s Table may terminate this Agreement, without liability, upon written notification.