Terms & Conditions
Terms & Conditions
To confirm your booking A non refundable 20% deposit is required to secure a quote. Upon payment of the deposit the customer will have been deemed to have accepted the Terms & Conditions as outlined below. Tentative booking will be held for 2 weeks, at which time the date will be reopened unless deposit has been received.
Minimum spend Applies to all duck duck goose functions of $1000.00
Final Numbers Attending the function are required no less than 2 weeks prior to the event date and must be paid for
All function accounts Must be paid in full 7 days prior to the scheduled event date
Seasonality Menu items are subject to seasonal availability
Dietary requirements must be advised no less than 2 weeks prior to the event date with guest name, severity of requirement and allocated place setting. Failure to advise of dietary requirement is likely to result in the guest not receiving a adequate meal
In the event of cancellation the following terms are applicable:
- Over 3 months prior notice, your deposit will not be refunded but can be transferred to another date
- Under 3 months notice, no deposit will be refunded and 30% of the full cost of the function is to be paid
- Under 1 month notice, no deposit will be refunded and 50% of the full cost of the function is to be paid
Crew meals Please note when booking bands, DJs, photographers or celebrants a crew meal charge is applicable, $25 per crew member
Menu selection Meal options must be confirmed no less than 2 weeks prior to your event date. If less than 2 weeks notice is provided, the menu served will be chosen by the duck duck goose chefs
Groups under 20 selected our plated menu option are restricted to one selection from each course.
Canapé selection ddg will not agree to provide any less than one per person of each of the canapés selected
Staffing your event All menu options require staff to cook and serve onsite. Recommended staffing levels are:
Canapé menu (cocktail style event) – 1 waitperson to 30 guests, 1 chef to 25 people + kitchen hand over 50 pax.
BBQ Menu – 1 chef, 1 waitperson, + 1 kitchen-hand to 30 guests . Additional chef required 60+ guests
Banquet menu — 1 chef, 1 waitperson + 1 kitchen hand to 25 guests. Additional chef required 60+ guests
Sit down menu – 1 chef, 1 waitperson + 1 kitchen hand to 25 guests (over 120, additional kitchen-hand required) + additional chefs for functions over 20 guests
Staff required for approximately: (depending on final run sheet)
- Cocktail only – 5 hours
- BBQ or banquet Only – 5 Hours
- Canapé + BBQ or banquet – 6 Hours
- Sit down – 7 Hours
- Monday to Saturday – $35.00 per hour per staff member (minimum 3 hours)
- Sunday – $42.00 per hour per staff member (minimum 3 hours)
- Public holiday—$49.00 per hour per staff member (minimum 3 hours)
Travel If function location is outside the local area (staff have to travel more than half an hour to venue) travel charges will be incurred at a rate of $35.00 per hour per staff member.
Staff finish times if the client does not make a conscious effort to have the event run on time and staff are forced to remain onsite to complete the service by no direct result of actions from ddg (i.e.. Speeches continue on well past allocated time) the client will need to pay the adjusted wages
Other food items duck duck goose is responsible for food as outlined on agreed menu and will not prepare or cook any other additional food that may be onsite
Satellite kitchen If venue selected does not have a full functional kitchen or the location of the kitchen is not in close proximity to food service area, a satellite kitchen may need to be set up. duck duck goose will advise on hire requirements upon selection of the menu, however all hire equipment charges will be incurred by client
Refrigeration ddg does not cook any food until onsite, therefore fridge space is absolutely necessary for all events and must be provided by the client. If adequate fridge space is not available onsite a coolroom would need to be provided as the clients expense
Tea & coffee mixed tea bags, ground coffee, milk & sugar cubes will be provided by ddg. The client is responsible for providing cups, saucers, urn, milk jugs, sugar pots, tea pot & plungers
Crockery & cutlery ddg does not provide crockery and cutlery for guests, this is the responsibility of the client.
Venue set up is the responsibility of the client. Including erection of chairs, tables, laying of tablecloths, cutlery, plate ware & glassware. ddg can advise on appropriate ware for menu selected or can provide this service by prior arrangement.
Bar ddg can offer additional RSA certified staff to look after the bar service, however we do not provide bar accessories (trays, nip pourers, bottle openers, eskies for storing drinks, ice or cool room) these are the responsibility of the client
Water onsite the client must ensure ddg has immediate access (hose is ok) to water from the location of the caterers marquee or location