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RENTAL FEES: Catering one time event: minimum shift of 8 hours is $380.00 - $600.00 Catering: minimum shift of 8 hours is $190.00 - $250.00 Baking: minimum shift of 8 hours $180.00 Repackaging: 8 hours is 160.00, 4 hours is $90.00 (no equipment use) $25.00 for each additional hour. No splitting of shifts or rollover of time. Rates are subject to change. Overnight Refrigerator/Freezer Storage only: $15.00 daily MINUMMUM RENTAL TIME: Monthly minimum for catering is $380 -$500 a month which includes two 8 hour shifts. Monthly minimum for Baking is $360 a month which includes two 8 hour shifts. Monthly minimum for Re-packaging is $320 a month which includes two 8 hour shifts. Monthly minimum for Re-packaging is $360 a month which includes four 4 hour shifts. Minimums are due and payable on the 1 sl of every month. No rollover of minimums. TERMS AND CONDITIONS Smoking is not allowed in the kitchen. KITCHEN Keeping all aspects of the kitchen clean is the responsibility of the Lessee. Lessee shall maintain the cleanliness of the entire kitchen including ovens, stove tops (burners remove easily for spills), mixer, sheet pans, small equipment, tables, floor, sinks (including catch basket under prep sink), walls, storage area, restroom (maintain after yourself and staff). If not properly maintained including turning off all utilities, a cleaning or utility charge of up to $100.00 per shift will be charged. Refrigerator doors must be propped open. Outside & Trash areas must be free of debris including but not limited to any fruit scraps, juices from food, meats; seafood, paper, containers, related to your business. All garbage must be TIGHTLY DOUBLE BAGGED!! Put in the carts with a brown lid. All cardboard must be broken down and put inside the cardboard only dumpster. All other recyclable items go into the Green carts. Please fill one recycle cart at a time. Storage if included, all items and racks must be labeled with your company's name per the Health Department as well as refrigerated products Cameras throughout the facility are for your protection. Cameras help prevent losses or damage to our equipment and facility and can aid in tracking kitchen use. Lessee is responsible for: Ti 1UH 0411 "LAipment & supplies brought into the kitchen. Including but not limited to cutting utensils, cutting boards, and any catering items needed. CVK is not responsible for any equipment or goods left overnight or long term. * You are responsible for equipment that you use. If an equipment or appliance is damaged by negligence, you will be responsible for repairs. Food orders; receiving and stocking of supplies for your own company. Deliveries can be made to the kitchen but must be accepted during your shift. * Payment of bills incurred by Lessee. CVK is not to be used for ordering products or supplies. * Lessee cannot sub-lease any part of the kitchen and/or equipment to another Lessee. * No Pets are allowed in the kitchen or at the property. * No children under the age of 12 are allowed in the kitchen unless approval is attained.