There are some things and I cannot stand hidden costs. I'm the kind of person like just give it all to me straight because I don't wanna be hit with surprises later. And it's tricky because when you're planning a wedding, chances are you've never planned another event before in your life. This is your first event that you're planning. So how do you know all these questions to ask? What I'm here for. So it's probably the biggest thing that we get. A lot of couples know that rentals come along with it, especially if you have an estate wedding or basically anywhere except for a hotel that might require you to bring in extra rentals. That is another expense that can be anywhere from 700 on the low end to $4000 if need to bring in generators and things like that. So definitely ask that up front. And any good Keiter should be able to give you a good estimate even before you contract with them. Of what that could be, depending on your venue. When you're talking about rentals, are you talking about like just a kitchen or just the just the kitchen, just the items for the kitchen. And you want to know cooking equipment, tents, deliveries, set up ovens. Got it. Really as many venues. I mean, if you're getting married in the forest or if you got to bring that. Absolutely. There's a lot of venues that are, you know, beautiful. Oh, about an hour outside of town that don't have kitchen build outs at all. So there's that. And then family style. Is this just huge craze that I can say a lot more about that? You think we have a good sales service? The Platters alone for your wedding, you have to have basically, let's say you're doing a salad and then two proteins, two sides, which is about standard, right? That's five dishes plus you would have one or two for backup. Plus, you need serving utensils for each of those per table. So you're talking six plodders per table of a good sized platter. It's usually an extra two thousand dollars just to rent the family style platters and serve utensils. So when people see that additional cost, one of the rental or the like, I had no idea. And I'd be like, why? Why would you even think of something like that? So I kind of I'm the worst salesperson I like. If you want to, we can just put it down to a silver wedding package to a buffet style and it'll be fine. It's so beautiful. We'll work with the florist and that's good to know. So if you are a little overwhelmed by the additional runnels for a family style of service, maybe up for a buffet where there's less like less flatlander and usually a catering company can supply depending on availability, they can supply their own in-house rentals or something like that. Got it. What else have you found? What about like tableware, flatware? I mean, people kind of know that you think they need. I feel like bride and groom kind of go going, what? Where do you get all the stuff that people eat on? They kind of have that idea beforehand. The other it's all the other. Those are the main things I would say, the family style platters and serving utensils and then the kitchen rentoul and build out. People expect plates, napkins and glassware. I would say another thing that you could really save on is delivery fees. So a rental company will deliver to you usually the day of the event or the day before and pick up the day after. A lot of venues will have to you have to do a time delivery and a time to pickup. And it's like for four to eight times the cost of a normal delivery. So if there's any leeway at all with your venue, that's why you have to be super nice to your venue, because if they don't have an event the day before, don't have a day event after, you're really, really nice, then maybe they'll allow for a next day, pick up and save you some money. Great. Oh, I have one more question about cost. What do you think in terms of some caterers, quote, gratuity and taxes and some go? And I know that can be a little confusing as a couple going out. What's your take on that? I think sales tax should be pretty standard across any contract. I know the state of California right now, it's nine point two five percent, or at least in the southern California area in terms of gratuity. A lot of people will include it. We personally don't include it because we want it to be based on the performance of our team. So we always make sure to say that's not included. And people will ask, well, what is customary? Will we say, depending on how happy you were? It could be a percentage of the food and beverage portion of the bill or a flat rate per person. Keeping in mind that captains and lead chefs have more responsibility and should be compensated differently than a cook or a server. Definitely. I mean, I think a lot of times the rent is like fifteen to twenty two percent and upwards depending on how happy you are with the service. Yeah, totally. I think fees for breaking down some of those hidden costs. Hopefully you'll find this helpful as you are meeting with caterers.