Policy

1. Catering Department 7:00 AM – 3:00 PM

  • Office phone 803-217-5023
  • Requests beyond normal operating hours may result in additional fees.
  • Special Orders are gladly accepted, Contact us for a product or item not listed on our menu and we will discuss options to fill your request.

    • 2. Ordering

  • All Catering requests must be submitted using CaterTrax
  • Invoices need to be placed 72 hours in advance of delivery date
  • When completing the “CaterTrax invoice” please note that the Set-Up Time is an “approximate time.” We begin set-up 15-30 minutes prior to the event start time.
  • Minimum number of guests may apply on certain items ordered.
  • Your CaterTrax order is your receipt.

    • 3. Late Orders

  • We will make every attempt to honor last minute requests.
  • Orders with less than a 48 hour notice, may have limited menu and time availability.

    • 4. Cancellations and Changes

  • Any order canceled within 24 hours of event delivery time will be charged at 100%.
  • Customer counts or menu alterations made with less than a 24 hour notice will be charged at the higher invoice total.

    • 5. Cleanup

  • AM services will be picked up by lunch or time indicated by customer.
  • Lunches will be picked up 2 hours after delivery (All perishable items will be picked up 2 hours after delivery to adhere to local health ordinance, food safety and sanitation practices)
  • PM services will be picked up by 4:00PM or the morning of the next business day.
  • Any service requested to be picked up later than 4:00PM may result in an additional service charge.

    • 6. Equipment

  • All catering equipment must be accounted for at the time of pick up. If it has been moved, please return it to the party location before the pick-up time.
  • When the service is picked up any missing equipment will be billed back to the event.
  • Catering or cafeteria equipment of any kind is not available for use for any event other than those provided by Eurest Dining.
  • As a part of a catered service, necessary utensils, paper goods and condiments (mustard, mayo, S&P, dressings, jelly, sugar, cream, sauces, etc.) are provided and should remain in the room after your event is over to be returned to the catering department.