top of page

Important Booking Policies

MUST READ ALL BEFORE BOOKING!!!!!

What We Do

 For your special occasion we bring the live show to your private residence!

We bring the full setup: griddle, tables, chairs, tablecloths, plates, decorative plate chargers, napkins, utensils, sauces, & to-go boxes.

We set everything up, provide the live dinner show and then we clean everything up afterwards!

**We do NOT provide cups/drinks, canopies/raincovers, chair covers or table decor.


 Your live dinner show will have the all-time favorites: the big opening griddle-top flame, onion volcano/choo-choo train, egg toss and lots of shrimp tossing with tons of laughs!   

Your guests will start out with a side salad while the chef confirms everyone's order by name, then the food will come out in waves, hot and ready to be eaten: appetizer shrimp, fried rice, veggies, then finally the meat! Your guests will leave satisfied and FULL! :)

What To Know For Booking and Location Selection

*We conduct ALL communication thru Facebook/Instagram messenger ONLY. The purpose of
this is to keep a viewable history of all communications between both sides to avoid the "I
thought you said" confusion/miscommunication. It has served us well, as we have a solid 5-

star review and thousands of followers on Facebook!


*We have a MINIMUM meal order requirement (NO EXCEPTIONS!!!)

*Mondays-Thursdays: MINIMUM OF 10 MEALS REQUIRED (shares not counted as meals)
*Fridays-Saturdays: MINIMUM OF 15 MEALS REQUIRED (shares not counted as meals)

*We are currently not booking events hosting more than 26 guests at this time, until further notice.

*There is a travel fee for all events. We will need the address to the location of the event to

quote your travel fee.

*We do not split payments among guests- the deposit (due at booking) is paid in one lump sum
and the final invoice (due the day of your event) must be paid in one lump sum.


*We do charge 18% gratuity which will be added to your final balance, but you are welcome to

add additional gratuity if you desire to do so.

*We do require a non-refundable booking deposit for all bookings.

*We do NOT hold any dates for anyone without a paid deposit- NO EXCEPTIONS!

*Deposits are credited towards your final balance except/unless you violate your booking terms/conditions so it is important to read ALL booking policies!!!!


*While most private residences are suitable for our services, there are some restrictions that
do prevent us from being able to service certain locations. This is for the safety of you/your
guests/ us/ our employees and to keep our equipment in proper working order.
The following list are conditions that we prohibit from being used as an event location:
*No public parking lots unless your company owns it or you have proper permit from owner
*No stairs/stairwells/steep inclines- this includes the pathway leading to the setup site
(griddle can only be lifted approx. 3-4 steps provided that the steps are no more than 12
inches height COMBINED- the griddles are extremely heavy and not built for going up/down)
*No sand, mushy ground, rocky ground (tiny pebbles are fine) or any other difficult terrain
*No muddy/mucky grass - dry grass is fine *NO STRAIGHT DIRT- must have actual grass
*NO docks- not for setup/pathway/etc. *Setup-site must be level in order for the griddle to
cook evenly *Setup site must be well ventilated- the griddles run on propane - NO small
enclosures (fire hazard). *Consider problematic debris (trees overhead) *Consider the
weather- it's best to use a covered location (lanai, porch, garage with door up, etc. otherwise
you will need to rent a canopy. We do not reschedule due to rain, so plan accordingly.

Booking an Event

*AFTER YOU HAVE READ ALL BOOKING POLICIES AND FINE PRINT AT THE TOP OF MENU PRICING PAGE, Message us either through Facebook Messenger or Instagram messenger and tell us your event size (we are not currently booking events hosting more than 26 guests at this time, until further notice), preferred date and full event address (for travel fee quote).

 *Be sure to include other dates that will work for you if that date is unavailable.

*If your date is available, we will give you the time slot(s) available for that date. If that works for you, let us that you would like to proceed forward with booking that date/slot and tell us HOW you would like to pay your nonrefundable $200 deposit: we accept Venmo, CashApp, Zelle and Paypal.

*After you are given the green light for booking, YOU MUST PAY THE DEPOSIT WITHIN THE SAME BUSINESS DAY BEFORE MIDNIGHT, otherwise we move to the next person in line inquiring about that date/slot and you will lose that date/slot.

 *As stated before, we do not hold dates for any reason without a paid deposit. If you ignore this, you will be refunded promptly.


*****WHEN PAYING YOUR DEPOSIT- IT'S EXTREMELY IMPORTANT THAT YOU MAKE A NOTE ON YOUR PAYMENT with the event date AND also specify the FB / IG name that you booked under to ensure your deposit is correctly credited***


*After paying your deposit, immediately and carefullt review our "Once you have booked" info down below. It includes very important information regarding your event, meal order and event policies which could result in a fee if they are violated!

Once you Have Booked- review these sections below

1.Review "Event Details/Add-Ons/Fees" section below

2. Review Setup Location / Pathway Preparation section below

3. Review Meal Order Submission Guidelines section below

4. Review Time Table

Event Details / Add-ons / Fees

*Your chef and his helper(s) will arrive 30min-1hr prior to your event start time to setup.

*Setup time takes approx. 30min-45 min. depending on event size.

*Your event will last approx. 1hr-1hr 45 min (cooking time) depending on how large your event is. After the chef finishes the dinner show he passes out to-go boxes (your guests are already full by this time) and they immediately begin cleaning up to be on their way to the next event on their agenda.

*For this reason, we ask that the host/hostess politely and tactfully suggest that the remaining guests (if they remain seated up to this point after the dinner service has concluded) to continue the celebration over in another area so the crew can begin packing up the equipment.

*The equipment is only provided for use during the actual dinner service and any equipment needed for use prior to/afterwards will need to be rented from another third party venue.

*As stated before, your chef will arrive between 30min-1 hour prior to your event start time to setup. His goal is to arrive a full hour ahead of time, but the 30 minute cushion is given just in case of unforeseen traffic delays on the roadway.

*If the pathway to your setup site from the parking area is excessively long, you will need to notify us so the chef can plan accordingly.

*We politely ask that you do not serve cake on our tablecloths. The icing can ruin the sequins and leave a nasty oil mark on the polyesters. Ignoring this means you will be billed for replacements at $50 per table. :)


*Some of our crew is paid hourly- if you request that we arrive before our regularly scheduled time (see above) or request that the chef delay his start time to wait for late guests, you will be billed at the rate of $50 per 30 minutes requested for the additional time. Approving any additional time (even at the billed rate) is up to the chef and cannot conflict with his next event.


*Although we do have multiple colors of linens & plates/utensils, the chefs pick colors at random according to what we currently have in stock (disposables) or back from the cleaners (linens/chargers).


*For an additional fee, you can request specific colors that we carry. See below for details.

*Customers that need to ensure that we have a specific color of linens (or) place settings available specifically for their event (limited only to the colors we already regularly stock) must submit this information as an "add-on" service on the meal order sheet at least 7 days prior to the date of the event. the fee(s) for this add-on service are as follows:

$50 for linen color choice

&

$50 for place setting color choice 


*Linen color selection (fees apply) is limited to: Black, Royal Blue, Red, & Purple

*Place-setting color selection (fees apply) is limited to: Gold, Silver & Rose-Gold ***

*It is up to you to ask for pictures to ensure the shade is what you're needing ***


****No need to message us on the day of "to confirm we are good to go".... we haven't "forgotten" anyone yet! We have a 5 star rating and none of them were paid to leave us a great review. :) 

Set-up Location / Pathway Preparation

*Remove any/all objects, furniture, or anything that could be deemed an "obstacle", tripping hazard ( large rocks, toys, etc), anything unsanitary (such as pet feces) or anything that blocks our crew and equipment (which will be wheeled thru) from easily going to/from setup site (the pathway) as well as from the setup site itself.

*Failure to remove any of these things will result in the crew waiting until the host/hostess can remove them which will result in being billed at a rate of $50 per 30 minutes for the duration of their wait. They are not permitted to remove these objects themselves, they are only permitted to handle the equipment they brought with them to the event for the event.

*Pot holes are tripping hazards and should be filled in or clearly marked and chef notified ahead of time.

*If the driveway is part of the pathway please instruct all guests to leave a cleared pathway at least 4-5 feet wide CLEARED of all vehicles in order to allow a smooth/easy passageway for the griddle and crew members pushing it. This will ensure the griddle comes no where near any vehicles.

*****Our crew will not be held responsible for any potential damages resulting from failure to adhere to any of these instructions. These crew members are moving heavy equipment which is very awkward to move/push/pull/manuever thru smaller spaces or confined areas. **The equipment is not designed to weave thru/in-between multiple parked vehicles. Likewise, any gateways/doorways need to be at least 34" wide (minimum width) to allow crew members to carefully push the griddle thru to gain entry to setup site.


***Any added decor the host/hostess wishes to add to the tables/chairs/area must be added/setup by the host/hostess and removed/cleaned up by the host/hostess or their assigned person. Reason being: we do not own these things so we will not be held responsible for any damages to it- we only handle what we bring to the event.


*Setup location cannot include any locations or conditions that are listed under the prohibited site list

The following list are conditions that we prohibit from being used as an event location: *No public parking lots unless your company owns it or you have proper permit from owner *No stairs/stairwells/steep inclines- this includes the pathway leading to the setup site (griddle can only be lifted approx. 3-4 steps provided that the steps are no more than 12 inches height COMBINED- the griddles are extremely heavy and not built for going up/down) *No sand, mushy ground, rocky ground (tiny pebbles are fine) or any other difficult terrain *No muddy/mucky grass - dry grass is fine *NO STRAIGHT DIRT- must have actual grass *NO docks- not for setup/pathway/etc. *Setup-site must be level in order for the griddle to cook evenly *Setup site must be well ventilated- the griddles run on propane - NO small enclosures (fire hazard). *Consider problematic debris (trees overhead) *Consider the weatherit's best to use a covered location (lanai, porch, garage with door up, etc. otherwise you will need to rent a canopy. We do not reschedule due to rain, so plan accordingly.

Meal Order Submission Guidelines

*Your FINALIZED meal order/guest list is due a FULL 7 days prior to your event day!!! 

*We do not serve sushi, soup or noodles!

Itemize your list very neatly with:

  1. Hostess name (messenger name you booked under)

  2. Phone number in case your chef needs to call when enroute to event (this is the only time the chef offers phone communication- so please do not share his number )

  3. Full address to event location

  4. Gate code if applicable

  5. Your dinner slot time

  6. Each guest name typed beside their meal order.

  7. Include any applicable food allergies.

  8. Specify if they are sharing and if they are sharing with a child. (include the guest names!!)

  9. Remember we do have a share charge for ages 11 yearsold and older. (see menu pricing for info).

  10. For kids meals be sure to type "child" next to name (kids prices only apply to ages 10 yearsold and under)

  11. At the bottom, give a final number of meals ordered and guests (for seating in case more seats are needed for shares) (i.e. Meals: 24  Seats:26)

*Your meal order will need to be neat, with all listed criteria above. Your chef will print this form, purchase the ingredients according to it and bring it with him to the event to check everyones order prior to beginning. Do not use meal abbreviations.

*If you have guests that won't be attending but want their meal to-go, write "to-go" in name box Do not add "to-go" meals in your total seats needed.

(Rough Examples below):

1. Tom- Steak/ Shrimp Duet

2. Betty- Steak / Shrimp Duet

3. Bob- Solo Chicken

4. Susie- Solo Chicken Allergic to shrimp

5.Nick- Solo Chicken Gluten-free *will supply soy sauce for event* 6.Ralph/Barbara : sharing Solo Chicken

7.Sandra/Danny (child): Sharing Solo Shrimp

8. Gilbert (kid)/Tony (kid) : sharing Kid Solo Shrimp


****Make sure to list applicable food allergies next to persons name under "allergies"**** If your guest has food allergies, ask them how severe their allergy is. Although rare, some guests have allergies so severe that they cannot even be in the same room with the allergen present which could limit your events food menu. *For guests that are gluten-free, they are welcome to provide their own soy sauce for the chef to use. For dairy allergies, they are welcome to supply their own butter for the chef to use.

Keep in mind, unless they supply enough for the whole party, their meal will need to be cooked separately which will add additional time to the cooking process for the chef to prepare their whole meal separately/first.

*We do not provide these materials as they are directly related to an allergy so we cannot be held responsible to purchase something medically needed since it's ingested. We can however use what that customer provides in those cases, since they are familiar with their own dietary needs related to their personal food allergy

This is Your Time Table

Please read below.

Booking Policies: FAQs
timetable.PNG
Booking Policies: Image
bottom of page