Let’s be civil. The Flathead Beacon encourages vigorous discussion and lively debate, but we will delete comments that attack other readers, make accusations we can’t verify, stray too far off topic, criticize local businesses (call them if you have a problem), convict someone of a crime, use profanity or are simply judged to be in bad taste. We don’t always have someone moderating comments, so we ask for your help: If you see a comment that violates these ground rules, or you simply deem it offensive, please e-mail editor [at] flatheadbeacon.com. The views expressed in the comments section do not reflect those of the Beacon.
By Fair Row on 10-18-09
Chef Gray is right on ! I’ve lost thousands of dollars through similar ‘exploitations’. The solution is never easy and often imperils future business. I required a large, non-refundable deposit with contract stipulation that food and labor costs in excess of those required for the menu and stated number of guests would be deducted. The balance would then be applied to the cost of the event as agreed to per contract.
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By HKO on 10-19-09
Sorry Chef Gray, I read this and wondered why I did…especially when it was listed on the front page in a number 4 news spot? Seems like the wrong place to complain about a client and a misuse of your ‘commentary’ power. This came off whiney and unprofessional to me. I will probably never click on another of your articles again…move on, learn to say no and stick to the positive.
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By Fair Row on 10-20-09
HKO: You do make some good points. I too wondered how this made the front page. What I see is the frustration created by many such instances finally letting the ‘pot boil over’ and the bottom line getting ‘deep fried’ After you been exploited in that fashion too many times you take whatever opportunity presents itself to educate the public, Not an easy task. I’ve ‘been there,done that’ so often I couldn’t help but empathize with Chef Gray. I would agree that he does need to got more ingenious and then say no if the client finds the terms unacceptable.
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By Vud on 10-20-09
An ugly situation. One I’m sure caterers, whose clients are often on very tight budgets, need to be on constant guard against.
I agree with Fair Row though, It sounds like this chef needs to tighten up his final contracts. Not just specify the terms: (length of engagement, number of guests) but spell out what will happen if those terms, within reasonable limits, are violated.
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By the way on 10-20-09
As a matter fo fact my business is quite similar and even involves caterers. Chef Gray’s frustration is real and it could serve as a warning to anyone who needs professional help in any situation. Rule Number One is You Get What You Pay For.
My services come free sometimes. To our school, the only charity organization we offer 100% discount to. Sometimes to our friends, our REAL friends, you know, those who do things for me.
Customers LIE. We’re used to it. Sometimes they STEAL, or just LOSE stuff, or WRECK things. That’s why we MUST have your credit card number. We don’t eat it, why would we?
And yes business DO treat wealthy, prestigious, arrogant, ostentatious people just a tad bit differently than others. Possibly does affect the bottom line.
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By chefjim on 10-20-09
Let’s see if I can bring this back into perspective. First, thanks for your comments, supportive and otherwise. As a writer, I always appreciate feedback whether or not it’s positive. At least I know you’re reading my stuff. As for how it got on the front page, that’s not a decision I make. I just write my stuff and submit it.
But to the main point: I have never ever charged anyone for food or services based on that person’s station in life. My prices are fair and competitive, but as I stated, they are on the high side of competitive.
Based on the experience I wrote about, I did change my contract so that time in excess of what is stated on the contract is chargeable and guests in excess of the number stated on the contract are charged for as well.
I treat my column in much the same was as bloggers treat their blogs. I thought readers of The Beacon might find it of interest to have an occasional peek into my professional life and see a side of the food business that is not always visible or apparent. Until the publisher tells me otherwise, I’ll continue to bring you those insights, as well as some of my favorite recipes.
Thanks again for writing!
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Let’s be civil. The Flathead Beacon encourages vigorous discussion and lively debate, but we will delete comments that attack other readers, make accusations we can’t verify, stray too far off topic, criticize local businesses (call them if you have a problem), convict someone of a crime, use profanity or are simply judged to be in bad taste. We don’t always have someone moderating comments, so we ask for your help: If you see a comment that violates these ground rules, or you simply deem it offensive, please e-mail editor [at] flatheadbeacon.com. The views expressed in the comments section do not reflect those of the Beacon.
By Fair Row on 10-18-09
Chef Gray is right on ! I’ve lost thousands of dollars through similar ‘exploitations’. The solution is never easy and often imperils future business. I required a large, non-refundable deposit with contract stipulation that food and labor costs in excess of those required for the menu and stated number of guests would be deducted. The balance would then be applied to the cost of the event as agreed to per contract.
By HKO on 10-19-09
Sorry Chef Gray, I read this and wondered why I did…especially when it was listed on the front page in a number 4 news spot? Seems like the wrong place to complain about a client and a misuse of your ‘commentary’ power. This came off whiney and unprofessional to me. I will probably never click on another of your articles again…move on, learn to say no and stick to the positive.
By Fair Row on 10-20-09
HKO: You do make some good points. I too wondered how this made the front page. What I see is the frustration created by many such instances finally letting the ‘pot boil over’ and the bottom line getting ‘deep fried’ After you been exploited in that fashion too many times you take whatever opportunity presents itself to educate the public, Not an easy task. I’ve ‘been there,done that’ so often I couldn’t help but empathize with Chef Gray. I would agree that he does need to got more ingenious and then say no if the client finds the terms unacceptable.
By Vud on 10-20-09
An ugly situation. One I’m sure caterers, whose clients are often on very tight budgets, need to be on constant guard against.
I agree with Fair Row though, It sounds like this chef needs to tighten up his final contracts. Not just specify the terms: (length of engagement, number of guests) but spell out what will happen if those terms, within reasonable limits, are violated.
By the way on 10-20-09
As a matter fo fact my business is quite similar and even involves caterers. Chef Gray’s frustration is real and it could serve as a warning to anyone who needs professional help in any situation. Rule Number One is You Get What You Pay For.
My services come free sometimes. To our school, the only charity organization we offer 100% discount to. Sometimes to our friends, our REAL friends, you know, those who do things for me.
Customers LIE. We’re used to it. Sometimes they STEAL, or just LOSE stuff, or WRECK things. That’s why we MUST have your credit card number. We don’t eat it, why would we?
And yes business DO treat wealthy, prestigious, arrogant, ostentatious people just a tad bit differently than others. Possibly does affect the bottom line.
By chefjim on 10-20-09
Let’s see if I can bring this back into perspective. First, thanks for your comments, supportive and otherwise. As a writer, I always appreciate feedback whether or not it’s positive. At least I know you’re reading my stuff. As for how it got on the front page, that’s not a decision I make. I just write my stuff and submit it.
But to the main point: I have never ever charged anyone for food or services based on that person’s station in life. My prices are fair and competitive, but as I stated, they are on the high side of competitive.
Based on the experience I wrote about, I did change my contract so that time in excess of what is stated on the contract is chargeable and guests in excess of the number stated on the contract are charged for as well.
I treat my column in much the same was as bloggers treat their blogs. I thought readers of The Beacon might find it of interest to have an occasional peek into my professional life and see a side of the food business that is not always visible or apparent. Until the publisher tells me otherwise, I’ll continue to bring you those insights, as well as some of my favorite recipes.
Thanks again for writing!