Frequently Asked Questions

 Yes. We require a $200 non-refundable deposit to secure your booking. This deposit is applied to the total cost of your grazing table.  Larger tables may require a larger deposit.

 Our travel fee varies from $50 to $150, depending on the location of your event. 

We service San Diego, Orange, Los Angeles, Riverside, and San Bernardino counties, as well as parts of Ventura County. We may travel further depending on your event needs, but a minimum booking amount will apply.

 Yes. We are fully licensed and insured, and can provide a Certificate of Insurance (COI) upon booking if requested. 

No, we do not provide the table, linens, plates, napkins, or utensils for guests.

  We provide food-grade butcher paper for the setup, bamboo serving tongs, small spoons for jellies and dips, honey dippers, and wooden cheese knives. These are included with every grazing table. 

As a general guide, a 6-foot grazing table serves up to 50 guests. The table you provide should be at least 2 feet longer than the grazing table size you book to allow for setup space. For larger guest counts, multiple tables or extended setups may be required.

 We typically arrive two hours before your event to set up. Depending on the size of the grazing table, we may need a minimum of two hours to complete the setup.

 No. Our grazing tables are designed to be self-serve displays. We set up before your event begins and return afterward for cleanup. 

It is preferred that grazing tables be set up indoors for food safety and presentation. Outdoor setups can be accommodated, but the client is responsible for providing adequate shade such as umbrellas, a canopy, or another structure to fully cover the grazing table. This requirement is non-negotiable and must be in place to comply with health department regulations.

Yes. If there are any allergies or food intolerances, please let us know at the time of booking and we can adjust the menu.

 Per health department regulations, food may remain at room temperature for up to 4 hours from the time of setup. After that, all food must be discarded and cannot be stored or served again.