Occupiers’ Liability exposure on premises is minimal as there is little or no public access. The primary liability exposures are off-premises at locations that are generally not familiar to either guest or employee. The owner should review the area before the event to determine the hazards involved. Servers must be well trained in the handling of hot food. Seating areas must be reviewed regularly for spills to reduce the exposure to slips and falls. Temperatures of hot beverages must be limited to reduce injuries due to scalding. All employees must be instructed in proper customer handling, including how to deal with disgruntled or overly enthusiastic customers.
There should be a contract between the caterer and the client to prevent disputes. There must also be a contract between the caterer and the owner of the event facility so that each party’s responsibilities are clearly understood.