• All catering inquiries will be responded to on Tuesdays - Fridays between the hours of 9 AM to 5 PM.

• All invoices are due for payment upon receipt of the invoice. Invoices will be canceled if payment or deposit not received within 24 hours.

  • A 50% non-refundable deposit is required to book your event.

  • Full payment is due for events booked one month or less prior to the date of the event.

• Catering estimates will expire one (1) week from the initial date sent.

• Dates are considered booked if a deposit has been paid. No deposit, no booking. 

• 18% service charge will be added to all invoices.

• For private dinners, gratuity is added.

• Taxes are applied to all invoices.

• Once the menu has been decided, upgrades will be allowed up to 4 weeks before the event.

• SET UP FEE starts at $250

• RUSH FEES will be applied to orders booked within 72 hours.

  • Orders under $500 apply a $100 rush fee

  • Orders over $500 add a fee of 25% of the balance

• CANCELLATION: Due to heavy event schedules, any loss of income, cancellation, or breach of financial conditions by the Client will be subject to the following penalties (less any deposits already received) from the time our office receives WRITTEN NOTIFICATION or fails to meet financial conditions:

  • Date of paid or signed 61 days prior to scheduled event: 50% of the remaining balance.

    • 60-31 days prior to scheduled event: 75% of the remaining balance.

  • 100% event fee if canceled within 30 days prior to the date. The client is responsible for the remaining balance which will be due immediately.

  • Any events canceled the month, week, or day of the event, will not be able to reschedule the event and is subject to a total loss. NO REFUNDS.

• WRITTEN NOTIFICATION must be acknowledged and approved by Tee's Catering to confirm cancellation.

• Guest count is considered finalized once deposit has been paid (50% or more) and/or contract has been signed. Increase in guest count must be made in writing and approved by Tee’s Catering Manager 45 days prior of event date. If actual attendance the day of the Event exceeds the final guest count as the case may be. Tee’s Catering will not be prepared to serve more than 5% not exceeding 10 guest. This contract may not be adjusted within 45 days of the event date with additional requests unless mutually agreed upon by client and venue. 

• NO REFUNDS. (date changes are allowed considering the date and time are available.)

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Food Safety Guidelines & Policy
Excellence in Taste, Hospitality & Service
 

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Important Handling & Heating Instructions

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​To maintain the quality and safety of your food, please follow the guidelines below:

- Keep container lids slightly cracked/vented during transport to prevent moisture buildup and potential spoilage.
- Store all food items in a cool, shaded area until ready to serve.

If Warming is Required:

• Heat food using a chafer or oven (do not use lids while warming) for approximately 30–45 minutes, or until thoroughly heated.

• Food must reach and be maintained at a minimum internal temperature of 135°F (57°C) for safe hot holding.

• If food is cold, it must be reheated in an oven first—do not place cold food directly into a warmer or chafer.

•  Stir food (if applicable) halfway through heating to ensure even temperature distribution.

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Food Safety & Temperature Guidelines
 

Food Temperature & Handling Policy:
Not all catering orders are delivered hot. Temperature at delivery is determined based on logistical and food safety considerations, including scheduling availability, designated service times, and travel distance.
For all orders not serviced by Tee’s Catering staff, detailed heating and handling instructions will be provided to ensure proper time and temperature control. Tee’s Catering is not responsible for food quality or safety once the order has been delivered and is no longer under our supervision.

Temperature Control
- Keep cold foods at or below 41°F (5°C)
- Keep hot foods at or above 135°F (57°C)

The Danger Zone
Bacteria grow rapidly between 41°F and 135°F (5°C–57°C).
Avoid leaving food in this range for extended periods to prevent foodborne illness.
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Cooling Requirements (If Applicable)
- Cool hot food from 135°F to 70°F (57°C to 21°C) within 2 hours
- Then cool from 70°F to 41°F (21°C to 5°C) within an additional 4 hours
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Reheating Guidelines
- Reheat food rapidly to an internal temperature of 165°F (74°C) within 2 hours before placing in hot holding equipment.
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Liability Disclaimer
Once your catering order has been delivered or picked up, Tee’s Catering is no longer responsible for food safety, handling, or temperature control.
The client assumes full responsibility for the proper storage, reheating, and serving of all food items to ensure safety and quality.

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Pasta Quality & Food Safety Standard/Pasta Service Notice

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At Tee’s Catering, we prioritize both flavor and food safety. Due to the high risk of spoilage associated with pasta dishes, all pasta components will be packaged separately when catering multiple menu items. This includes sauces, proteins (chicken or shrimp), and noodles.This method ensures optimal freshness, proper temperature control, and the highest quality presentation upon service. Garnishments will be included, along with clear instructions for proper mixing and warming to achieve the intended flavor profile.Excellence is our taste—and that includes how your food is prepared, packaged, and served.

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Pasta Heating & Service Instructions
 

To ensure optimal quality and food safety, please follow one of the approved methods below when warming and serving pasta dishes:
 

Option 1: No-Mix Method (Recommended)
Heat the sauce and proteins (chicken or shrimp) together in a pan using an oven or controlled heating equipment until thoroughly warmed.
Warm the pasta separately in another pan until it reaches the appropriate serving temperature.
Once heated, add garnishments to the sauce as provided.
To serve, plate the pasta first, then pour the sauce and protein mixture over the noodles.
 

Option 2: Mixing Method
Heat the sauce with the protein (chicken or shrimp) until thoroughly warmed.
Pour the heated sauce mixture over the pasta.
Gently mix until evenly combined.
Add garnishments on top before serving.

 

Pickup & Delivery Policy

At Tee’s Catering, we are committed to providing an exceptional experience at every stage—from inquiry to execution. To ensure quality, efficiency, and food safety, please review our pickup and delivery guidelines below:

 

Pickup & Delivery Schedule

All catering pickups and deliveries are scheduled within our standard service window of 10:00 AM – 4:00 PM.

 

After-Hours Requests

Requests outside of the standard service window may be accommodated based on availability and will incur an after-hours service fee starting at $150.

 

Scheduling & Availability

Pickup and delivery times are confirmed at the time of booking and are based on availability, event timing, and order volume. We recommend securing your preferred time slot early to ensure availability.

 

Timeliness & Access

Clients are responsible for ensuring timely access for deliveries and pickups. Delays in access or readiness may impact service timing and overall food quality.

 

Food Safety Considerations

Delivery timing is carefully scheduled based on factors such as travel time, serving time, and temperature control to maintain food safety standards. Some orders may arrive warm and or cold rather than hot to ensure proper handling and quality.

 

Heating & Handling

For orders not serviced by our team, detailed heating and handling instructions will be provided to maintain food quality and safety.
 

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Thank you for choosing Tee’s Catering.

We are committed to providing an exceptional experience from inquiry to execution.

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Thank you for your business!