You have chosen the restaurant you like, tried the menu, and even envisioned the wedding day scene in your head. Then the staff puts a thick contract in front of you and you... skim it and sign. 90% of couples do that. And many of them get angry on their wedding day because of terms they didn't pay attention to from the beginning.
This article is not intended to scare you. The sole purpose is to help you enter the big day with complete confidence, starting from the contract itself.
"INCURRED" COSTS OF GUESTS ARE OVERLOAD
Most of us only care about the menu price per table. But in reality, the final number is often much higher than that.
Spare tables: Restaurants usually prepare about 1-2 spare tables. However, check to see if the price of this spare table is the same as the official table price? Or will you be charged 10-20% more for “rush preparation”?
Service Charge: Usually ranges from 5% to 10%. Make sure this number is added to your expected budget to avoid being "overwhelmed" when receiving the total bill.
"FEE FOR BRINGING OUTSIDE ITEMS" IS A CHARGES THAT CAUSES MANY COUPLE TO DISPUTE
Want to bring your favorite wine from your cellar? Or do you want to hire an outside professional decor unit to make your "big" idea come true? Be careful!
Corkage Fee: Many restaurants charge this fee very high, sometimes almost equal to the price of a bottle of wine they sell. Negotiate a flat fee or ask for a fee waiver if you've ordered a large beverage package.
Entrance fee for exterior decoration unit: This is an "implicit" provision. Restaurants can charge a fee of 5-10 million VND (or more) if you do not use their "internal" decoration unit.
TERMS OF CHANGING MENU AND NUMBER OF GUESTS
There is usually a gap of 6 months to 1 year between signing the contract and getting married. Prices of food ingredients may fluctuate.
Important note: Check to see if the contract has a clause allowing the restaurant to arbitrarily increase menu prices according to market fluctuations? If so, ask for a maximum growth ceiling (e.g. no more than 5%).
In addition, set a clear deadline for you to change the number of tables (usually 1 week before the wedding). If a customer cancels close to time and you cannot reduce the table, you still have to pay 100% for those empty seats.
REFUND/CANCELLATION AND "Force Majeure" POLICY
This is the most valuable lesson from the previous epidemic period. A standard SEO contract for peace of mind must have a Force Majeure clause.
If you cancel: How much % of the deposit will you lose? How does the fine increase gradually as time approaches the wedding date?
If the restaurant cancels (due to fire, change of ownership, suspension of operations): How will they compensate you? Just returning the deposit is not enough, because you will have to quickly find another place with a higher price. Ask for a compensation clause of double the deposit in case of supplier error.
DETAILS ABOUT EQUIPMENT AND PERSONNEL
Don't just write in general terms "Sound, light". Please request details:
Usage time: How long can you use the lobby? How much is the extra hourly fee if the party lasts longer?
Personnel: How many guests does one have to serve? (The standard ratio is usually 1 employee/1-2 tables). If there are too few staff, your guests will have to wait a long time for their food.
LED screen and technician: Many places charge a separate LED screen rental fee even though it is available in the lobby.
The wedding contract is not just a booking confirmation, it is a shield to protect your rights. Don't be afraid to be considered "difficult" when asking to amend unclear terms. A professional and reputable restaurant will always be willing to make all costs transparent so that both parties are comfortable.
Wishing you a perfect wedding, not only beautiful in the photos but also "beautiful" in your wallet after the big day!
Are you wondering about a specific clause in the contract you just received? Please share below to receive advice!
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