Terms








COST is for the menu you select per person plus staff, rentals, tip and tax. Prices vary according to the number of guests and what is served.

We do not charge corkage or cake cutting fees.

Our cakes, which start at $6.00 per person, include delivery and set up. Jill Branch makes these fabulous cakes.  Please see branchingoutcakes.com

Special pricing:
No charge for children under 4, and half price for those between 4 and 9 unless a special menu is provided for them.

Vendor meals are available at $20.00 each. (Vendors are photographers, band, D.J.,etc., not AWC staff)

Staff: Staff is normally billed at $26.00 an hour each with a four-hour minimum. Two of the staff are billed portal to portal. A gratuity of 15% - 20% of the food costs will be divided among them (dependent on size of your event) .

Number of staff needed:

  • Buffet: one staff person to 15-20 guests
  • Served sit down: one staff person to 8-10 guests
  • Family style service: one staff person to 12-15 guests

Rentals: AWC will provide rentals at cost. Client will be billed for lost or damaged rental items.

Cost of rentals: normally about $16.00 to $24.00 per guest.

Rentals are such things as the tables, chair, linens, flatware, glassware, tents, heaters, lights, canopies and whatever else is needed for your event. AWC provides the platters and serving pieces for the buffets.

Client will provide:

Bar beverages- AWC will be happy to consult or to purchase for you at cost plus a 15% handling fee. Larry Walker, Ann’s husband, is a writer on wine and food for a number of international publications.

AWC will also provide:

  • ice at cost
  • ice tubs and buckets
  • flowers at cost
  • decorations at cost

Here is a cost work sheet which will be calculated after the food is selected. We have no hidden or add-on costs unless, of course, you order something else.
This is an estimated breakdown of cost based on xx attending. You will not be held to this estimate or to the number of guests until 10 days prior to your event.

  • Food:

  • Rentals:

  • Ice:

  • Staff:

  • Portal to portal staff:

  • Tip:

  • Total:

  • Tax:

  • Total per person:

Terms: To secure your date we will need a deposit of half the estimated food cost with the final amount due the day of your event. Other arrangements can be made.

Please call 10 days ahead with the final count of guests. After that we can adjust for more guests but not for fewer.


Ann Walker Catering
P.O. Box 85
San Anselmo, CA 94979
415.460.9885
Fax: 415.460.9886
e-mail: foodwalker@aol.com