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General Catering Fees


Our staff is professionally trained. They will see to every detail so you can relax and enjoy your event. 


General labor fees are as follows

Uniformed service staff is charged at $250 per server, per event Chef $275 per event. Chef’s helper may be needed. based upon your menu and/or guest count at $225 per day. Oregon Liquors Control Commission (O.L.C.C.) certified bartenders can be supplied at the rate of $275 per bartender



Rentals will be determined on specific needs for your event. Complimentary Rentals Include: Our standard table linen, cloth napkin, water glass, Dinner and cake plate, flatware, buffet linens & equipment. 



Oregon Law requires that a licensed organization serve alcohol with substantial food. In our bar packages we offer a selection of Oregon and Washington wines, domestic & craft brews.


If you wish to supply your own beverages, we charge a Bar Management Fee of $8.95 per person.  Our Bar Management Fee includes the use of our "Oregon Liquor License”, Liability Insurance, additional Glassware, Ice & Proper Garnish


Full liquor service is available 

Full liquor Sales less than $350 will have the difference billed to the host.



A retainer is required to confirm booking. The amount may vary depending on your event size. Final payment is due two weeks prior to your event. For our corporate clients we offer convenient 30-day net terms. All major credit cards are also accepted.



If for any reason your date is canceled including Force Majeure, Premiere Catering will refund all monies received in excess of the 50% of the non-refundable retainer, to cover the expense of consultations, preparations of proposals, tastings, lost booking and related expenses. Cancellation fourteen days or less from the date of your event 100% of the monies received will be withheld.


Leftover Food

Premiere Catering will provide packaging for leftovers on the Buffet Table. Buffet foods can deteriorate quickly at room temperature and pose a potential health risk to you & your guests. 


*Consuming raw or under-cooked meats, poultry, sea-food, shellfish or eggs may increase your risk of food borne illness. Steaks are cooked medium.

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