Food Stations

*Minimum of 20 guests per station

Carvery and Donuts- $200 per server attendant per station

Crudo and Shellfish - $300 per Chef attendant per station


Plated Functions

3 course dinner will include a predetermined choice of entrée

4 course dinner will allow guests to select entrée tableside

$100 flat fee will apply for plated functions of less than 20 people


Buffet Functions

$100 flat fee will apply for buffet functions of less than 20 people


Beverage Stations

If an average of $500 in sales per bar per hour, in consumption is not met, a $250 per bartender fee will apply

$250 per cashier for Cash Bar functions


Coat Check Fee

*Required for events of 50+ guests

Complimentary 2 hours for arrival and departure of guests

$100 per attendant per hour


Outside Catering Fee

Fees are based on set up and break down. $100 per hour per attendant will apply for events requiring the presence of a server.

0-30 guests: $150

31-60 guests: $250

61-90 guests: $350

*Additional fees will be incurred for delivery further than 1 block from Four Seasons Hotel Seattle


Corkage Fee

*Wines brought in as corkage cannot be the same vintage and varietal that is available at the hotel
** Wines must be first sourced through Director of Purchasing and FSHS suppliers. If wines are unable to be sourced internally, a corkage fee will apply. Corkage fee will be based on 60% of Hotel’s retail value.

Non-profit
*Items brought in as corkage cannot be the same vintage and varietal, nor type that is available at the hotel

$20 per 750ml bottle

$4 per cocktail or beer served


Confetti Fee

$500 service cleaning fee

**Additional service staff- $100 per additional staff per hour