Wedding Policies

Booking Fee:

A booking fee of the greater of $500 or 10% is due at time of booking.  This amount will be credited to the total actual invoice amount due.  This fee is non-refundable for events that take place in March, April, May, June, October, and December.  $250 of this fee is non-refundable for all other months.


Payments may be made at any intervals, but must be paid in full 10 days prior to the event date. Additional serving/equipment/rental fees will be due and payable the day of the event and may be placed on a major credit card for your convenience. Caterer must receive a guaranteed guest count 10 days prior to the event, with additions only, possible up to 72 hours before the event at Caterer’s discretion.


Cancellations made more than 60 days before event will result in a fee of $250 except for weddings that take place in March, April, May, June, October, and December.  Cancellations made less than 60 days, but more than 10 days from the event date will result in a fee of entire booking fee amount.  Cancellations made 10 calendar days of the event will result in the total invoice amount being forfeited by customer as provision for liquidated damages.

Additional Charges:

A fee may be incurred for any additional setup on the day of the event, depending upon the extent of setup. Additional serving fees may be incurred if event time extends beyond planned times.

Damage to Equipment:

Customers will be held liable for damage to catering equipment (linens, serving equipment, plates, glassware, etc.) caused by their guests. Draper’s will keep a credit card on file for the purpose of recovering the replacement cost of the damaged items. Customer will be given a detailed receipt for all charges made after the event.

Service Charge:

All pricing is subject to a service charge of 18% which serves to cover administration and coordination costs associated with the event. No portion of this fee goes to the wait staff in the form of a gratuity.


Draper’s does not include any gratuities for servers, drivers, or bartenders in the pricing of events. Although gratuities are not expected, they are always appreciated and should be handled on an individual basis at the discretion of the customer.