Thyme to Dine – Terms & Conditions
1. Booking & Deposits
A signed agreement and deposit are required to confirm all bookings.
Deposits are non-refundable but may be transferable to another date (subject to availability).
Final guest count must be confirmed at least 7 days before the event.
2. Payments
A 50% deposit is required to secure your booking.
The remaining balance is due no later than 7 days prior to the event date.
Payments can be made by credit card, bank transfer, or approved payment methods.
3. Cancellations & Refunds
Cancellations made more than 14 days before the event may receive a partial credit towards a future booking.
Cancellations made within 7 days of the event are non-refundable.
Thyme to Dine reserves the right to cancel due to unforeseen emergencies, in which case all payments will be refunded or rescheduled.
4. Guest Count & Minimums
Final guest count must be confirmed 7 days in advance.
Charges will be based on the final confirmed number, even if fewer guests attend.
Additional guests added after confirmation may incur extra charges.
5. Menu & Allergies
Menus must be finalized no later than 14 days before the event.
Thyme to Dine will accommodate dietary restrictions when notified in advance.
While every effort is made to avoid cross-contamination, Thyme to Dine cannot guarantee an allergen-free kitchen.
6. Service & Staffing
Service time begins when the chef/team arrives at your location and ends at departure.
Additional hours requested on-site may be billed at an hourly rate.
Client is responsible for ensuring adequate space, electricity, and access to kitchen facilities.
7. Rentals & Equipment
Thyme to Dine provides food and agreed-upon service items only.
Any rentals (tables, chairs, linens, dishware, etc.) must be arranged separately unless specified in the contract.
The client is responsible for any loss or damage to rented items.
8. Client Responsibilities
Client must ensure access to the venue at the agreed time for setup.
Parking and unloading access must be available for staff and equipment.
For private chef dinners, a clean and functional kitchen must be provided.
9. Liability
Thyme to Dine is not liable for accidents, damages, or injuries caused by guest actions, venue conditions, or outside vendors.
Client assumes responsibility for guest conduct during the event.
10. Force Majeure
Thyme to Dine is not responsible for delays or cancellations due to events beyond our control (e.g., natural disasters, power outages, strikes, pandemics).
11. Photography & Marketing
Thyme to Dine may take photos of food displays and setups for marketing purposes unless the client opts out in writing.
12. Agreement
By booking with Thyme to Dine, the client acknowledges and agrees to these terms and conditions.