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How much is your catering? Ten dollars per head? Twenty dollars per head? One of the most important things you must ask your catering company is "are there any hidden fees and charges"? This article contains a list of five things which could be additional to the cost per head.

1. Staff -- As a general rule staff are rarely included in the price per head. Staff are usually charged out at an hourly rate, plus tax. Casual hospitality staff can be quite expensive and usually work a minimum of four hours per shift. So, if you have three staff members, for example a chef, a wait-person and a bar person, for four hours each, you could be looking at an extra three hundred dollars, or more. You must always find out if the staff are included or are extra before signing the contract.

2. Basic Equipment -- One of the biggest costs associated with any off-site catering event is equipment. Catering clients don't usually understand the costs associated with the hire of equipment. A marquee could cost two thousand dollars or more, then flooring, lighting, heating, electricity, water and more. After you have a marquee erected you might need to think about all of the service equipment. Do you need tables, chairs, cutlery, glassware, wine glasses, beer glasses, champagne flutes, cups and saucers? A good catering company will be able to go through this with you on a step by step basis to ascertain what you need together with what you can afford.

3. Extra Equipment - Once you have the basics of the equipment you should think about the kitchen equipment. Do the catering company charge extra for the oven, barbecue, trestle tables, serving equipment? If your catering company doesn't own this equipment, do they need to hire from a catering equipment hire company and pass the cost on to you? You should ask if there are any extra charges for equipment or whether the equipment is included in the price per person.

4. Loss & Damages -- Always check your contract for a loss and/or damages clause. There are many things that can happen when thirty, fifty, one hundred or even more people and put in a room together. Common damages include wax or burns in the linen tablecloths, broken chairs, broken tables and smashed glassware. Missing items include knives, forks, table settings, glassware and anything small enough to get lost. It is a general practice with catering companies to count all of the equipment before and then count all of the equipment after. Any discrepancies in numbers will be charged to the client.

5. Tax -- Be sure to check your quote for the tax component of your bill. In Australia it is a legal requirement that ALL quotes or advertised prices either show the tax figure with a final price before and after tax, or make it clear that the quote is inclusive or exclusive of tax. You should make sure that you get full disclosure from your caterer as to exactly what the tax component of your bill is. In Australia this tax is called G.S.T and is 10% of the bill. In the UK it is called V.A.T and is 20% of the final bill. As you can see, it is possible that this tax component could be a very costly mistake if you do not get full disclosure from your catering company.

Organising a catering event is a great experience and in professional hands can be an unforgettable day that will be remembered forever. Make sure you follow these simple rules to avoid any unforseen complications which might push you over budget.