Published prices
Every fee, on its own line, before you pay anything.
Five lines explain every dollar on a myCHEF quote. They appear on every quote, on every island, in this order.
The five lines
- 20% service charge — on its own line. It pays the coordination, planning, and insurance layer; it is disclosed as a service charge, not hidden in the menu price
- Hawaiʻi GET — up to 4.7120% depending on county, on its own line, valid through 12/31/2030. Never the obsolete 4.166%
- 50% deposit — locks the date, due only after you have seen the written quote
- Gratuity — always voluntary, never assumed, never pre-added
- Stay Chef groceries — at cost with merchant receipts (zero retail markup). Signature dinners keep food inside the published per-guest band
Why we itemize instead of bundling
Bundled pricing is how the 23–25% resort service norm stays invisible. Itemizing keeps every line auditable: you can check the GET against the county rate and the service charge against the standard, line by line.
Grocery treatment is format-aware: signature dinners include food and procurement inside the published band; multi-day Stay Chef bills groceries at cost with receipts — a policy, not a promise.
Questions, answered
No. The service charge funds coordination, menu planning, insurance, and the quote infrastructure. Gratuity for the chef is separate and always voluntary.
Hawaiʻi’s general excise tax is levied by place of performance: 4% statewide plus county surcharges up to 0.7120% — hence “up to 4.7120%,” current through 12/31/2030. The exact rate for your event location appears on your quote.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.