OH my, I've been in the midst of negiations for an event....this is a large kosher kiddish that needs to be prepared at the synagoge....OK story set-up client I know in a business sense...she does cater but needs someone to do this party for her family....ok we sitodwn and hammer out a menu, taking into consideration the limitations of not cooking on Sat, using only dairy, kosher foods. Food has to be checked by the rabbi, knives have to be bought new and used only there, synagoge closes on Friday at 1pm.....initial number is 250 that was down to 220 then 200 with 25 extra incase please meals...unreal...she would not give me a budget, just went with a menu... I got prices from caterers, most don't do kosher, kosher ones won't serve on Sat. or they don't do dairy....So I come up with variably priced menus $10-15....they want top one only for $13 you can leave out a salad....OK price is agreed on, later they come back wanting bigger servings of a revised menu, or the weird headcount....this is good money, but what a hassle. Michael Roman's workshop at Fancy Food Show in Chicago was wonderful, he says would you negotiate a restaurant price? Why do people feel they can alter your pricing? No deposit has been sent, I gave up a major morel party to stay in town....I wonder if there is going to be a hassle collecting the 50% due at time of party.... Most of the time my contract deals with $ questions well, 50% non-refundable at time of booking rest the night of the party based on final headcount. So how many of you get the run around and how do you deal with it....this is a lucative party but the joy for me is not there....amazing that client attitude would make that difference. I've had others that wanted a more economical menu but they used better finesse and usually recieve more lagnapes (extras).