[Bob Tocci]

When the guest is paying on a per person basis for a catering job; is it proper practice for the caterer to take any extra food back to their catering kitchen or should the caterer leave all additional product.
The guest is entitled to keep the food that is already in the chaffing dishes, but what about the prepared product not yet put in the chaffers?

[ChefBeorn@909.236.COOK]

As the owner of the company, it's up to you. What would you prefer to do? I know of one company whose website script states that the events they do are all-you-can-eat and that, "...we take nothing home." Feel free to address this issue in your contracts or in counsultation with your client so there is no confusion.

As professionals we are paid to create, shop, advise, accomodate, improvise, serve, clean, etc., etc...

At the end of a service, while we're cleaning up, as a courtesy, I prepare "care packages" for the client and I state, "I am transitioning the buffet into "care packages" for you in case you still have guests who'll feel like eating again later or...so you'll have the makings of a great breakfast for tomorrow!" This shows the client that you're thinking of their well being and offering them the most value for their dollar.

If you're an "all-you-can-eat" caterer like I am. You'll lose serious profit by giving away all the extra food. Why penalize yourself for being well prepared for that event? That unused food is yours to do as you will. You were contracted to serve a certain number of guests, for a duration of time, with a selected menu for an agreed upon price. I hope this helps!