Menu Planning and Proposals: 

A Round the Table CO, LLC (RTT) chef will collaborate with you, the client, on a custom-curated menu proposal based on the information provided in your client profile. For quality control purposes, RTT asks that the client/chef correspondence be in writing via email. Proposals are to be confirmed 24 hours in advance. Failure to confirm will result in forfeiture of your cookdate. Menu planning, correspondence, travel fees and the sourcing of ingredients are included in the client’s quoted day-rate. All of the agreed upon menu items are subject to change from the initial menu due to ingredient availability, quality, or other unforeseeable factors.

Scheduling: 

Your RTT chef will arrive to your home at the agreed-upon time on the agreed-upon date(s). Chefs will need full access to the cooking area for an estimated 2-6 hours. Please make your home accessible to your chef on the scheduled cook-date. If for some reason, your chef cannot access your home (locks were changed, tricky pets, etc...) you will be charged as a last-minute cancellation and will be expected to reimburse for the cost of your groceries. Clients, children, pets and other distractions should be out of the kitchen area on all scheduled cook-dates. We respectfully request that the client allow the chef to perform their professional services without interruption. 

Cancellations: 

Please provide two weeks of advanced notice if you choose to cancel a cook-date. RTT realizes that not everything always goes to plan, therefore RTT allows for two "free passes" bi-annually for weekly clients, and one "free pass' annually for bi-weekly clients. If you fail to give proper notice to your chef, the day-rate will be invoiced to you on the cancelled cook-date. In lieu of cancelling, the chef could come and stock the freezer with frozen back-up meals and take inventory of the ingredients in your home.

Home Kitchens: 

RTT chefs take great pride in their work and promise to respect you, your home and your equipment. Your chef will leave their work space as clean as they found it, remove their personal equipment, and put away all leftover groceries. Please make sure your kitchen area is clean and ready for your chef on their scheduled cook-date and that your meal containers are ready for use. If chefs arrive to an unsuitable work space, they will document the area with a photo(s) and a cleaning fee of $50 will be added to the invoice for that service date. If the kitchen does not meet basic health code standards (i.e. no running water, no electricity, etc...) the chef will prepare and store what they can, you will be charged the day-rate and reimburse for groceries.

Vacations:

Our clients love to travel and we understand that need for creating amazing experiences in our lives. We also understand the need for our chefs to continue to be able to provide for their families. All our clients get a total of 6 weeks vacation time annually for weekly clients and 3 weeks for every other week clients. All notices of vacations, especially if extended, need to be in writing and at least 2 full weeks ahead of scheduled cook dates. If clients vacations extend beyond these perimeters, they may choose to be invoiced their service fee in order to hold their spot and specified cook date.

RTT chefs will notify their clients in a timely fashion of any planned vacation time of their own and will do their best to find a suitable replacement should you choose to continue services while your regular chef is away. All of our clients are also invited to try our sister company, Cultivate Kitchen Co for prepared meal services that can be delivered to your door. (cultivatekitchenco.com)

Food Safety: 

Your meals will be packaged and supplied with suggested heating and serving instructions for your convenience. Although RTT tries their best, the instructions are subject to inaccuracies due to inconsistent oven temperatures, type of equipment, etc. Instructions may also be written-in on printouts due to changes in the dish and how it was stored on-site. RTT reserves the right to throw away food that the chef deems to be unfit for consumption. This may include the previous weeks meals the chef prepared. RTT is not to be held liable if you choose to ignore common food safety practices by not storing, defrosting, reheating or using proper sanitation in regards to your meals.

Invoices and Accepted Payment Options: 

Invoices are sent from RTT through WIX Invoicing and Intuit (Quickbooks for CC processing) via email after the service date. 10 days after the service date, a late-fee of 10% of the invoice will be added to the outstanding bill. Checks and direct bank transfers are preferred forms of payment (i.e. Venmo). RTT accepts all major credit cards with a 3% processing fee. Please contact Cammie at 3076909984 to discuss alternative payment methods.