CATERING POLICIES
PROCEDURES AND ARRANGEMENTS Shell Point staff is available to assist with the set up and execution of all aspects of the event process. All planning of events should be made with the catering manager to ensure that all information is correct and posted in a timely fashion. MENU SELECTIONS To ensure the availability of all chosen items, your menu selections should be submitted to the catering manager no later than 30 days prior to your event date. All pricing is subject to change. MEAL GUARANTEES A guarantee of attendees must be submitted 7 days prior to your event. You will be charged based on the guarantee of attendees or the actual attendance, whichever is greater. A final confirmation of your anticipated number of guests is required 3 days before any banquet function to ensure proper ordering and staffing for your event. CAKE-CUTTING FEE A cake-cutting fee of $2 per person will apply to all cakes and/or specialty desserts that are not prepared onsite by Shell Point’s pastry chefs. ADDITIONAL LABOR FEES Servers If determined by the catering or dining manager, additional servers will cost $75 each to cover guest needs or event demands. CHEF-ATTENDED STATION $100 per chef-attended station for every 75 guests per meal period. ADDITIONAL SETUP Shell Point reserves the right to charge a service fee for the setup of rooms or event spaces with extraordinary requests. To be determined based on request. FINAL PAYMENT Your final payment is due on event day. Billing to individual residences, personal checks, cash, and major credit cards are accepted. Any additional fees incurred during of the event are due at the conclusion of your event. TAX AND GRATUITY An 18% gratuity and 6.5% Florida sales tax will be applied to all food, beverage and other services provided. 3 DIN-325-19 Catering Selections Brochure_V2_Page arrangment.indd 4
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