Weddings: Frequently Asked Questions

Q - Is a deposit required?
A - Yes, a $500.00 deposit will reserve your date, 50% of the total event is due 2 weeks prior to the event and the remaining balance is due on the day of the event.

Q - What is service charge? Is it the same as gratuity or tip?
A - Our service charge is a true service charge not a gratuity. The best way to explain it is to say, if you picked your event up at Castle Catering there would be no service charge. Tips or gratuity for the staff is up to you and can be added if you wish.

Q - Will there be sales tax on the service charge?
A- Yes, Washington State Sales Tax is added to all events including the service charge.

Q - How far in advance do I need to reserve Castle Catering?
A - Castle Catering reserves dates up to a year out and limits the number of events we take each day. Your best bet is to reserve us just as soon as you are sure you want Castle Catering for your event. The date can be reserved and details arranged as the day grows closer.

Q - When do you need a final count of people attending my event?
A - The guarantee count is due 1 week prior to the event. During the few days before the event we will do our best to increase your count if you need to, but it cannot drop below your guarantee count.

Q - Can my Aunt Martha make her favorite salmon cakes to serve at my wedding?
A - If your Aunt could give us her salmon cake recipe we will gladly duplicate it.

Q - Can my Aunt Emma make my wedding cake?
A - Yes, Aunt Emma or anyone else you have selected. Please ask and we will add cake plates and forks to your event. The Castle Staff members are also trained to cut and serve your wedding cake.

Q - We have an idea as to what we would like to serve at our wedding. Do we need to select 1 of your menus listed or can we make substitutions and additions?
A - Our menus are simply suggestions. We would enjoy meeting with you and creating the ideal menu for your event, using ideas from all types of sources including old family recipes, your favorite magazine and our menus.