Published prices
The fee stack, line by line.
Every myCHEF invoice carries the same five lines. Here is what each one is, why it exists, and why it sits on its own line instead of inside the price.
The five lines
- 20% SERVICE CHARGE — always its own line, disclosed conspicuously per Hawaiʻi’s service-charge statute posture
- HAWAIʻI GET UP TO 4.7120% — the maximum visible pass-on, valid through 12/31/2030, never the obsolete 4.166%
- 50% DEPOSIT — locks the date, only after you have seen the numbers
- GRATUITY — always voluntary, never bundled
- STAY CHEF GROCERIES — at cost with receipts; signature dinners keep food inside the published band
Why itemized
Because a bundled price is a price you cannot audit. Hawaiʻi law requires service charges to be disclosed rather than disguised as gratuity; the GET is a tax with an actual rate; and your deposit should never precede the numbers it commits you to. Itemization is not a style — it is the compliance posture and the trust posture at once.
Against the market norm
Resort circuits charge 23–25% service; some venues add mandatory “gratuity” lines on top. Twenty percent, disclosed, with GET at its true rate, is the readable alternative.
Questions, answered
No — it is a disclosed service charge, which Hawaiʻi law treats differently from gratuity. Tipping is always voluntary and separate.
4.5% is the GET owed; 4.7120% is the maximum rate a business may visibly pass on, accounting for the tax-on-tax effect, and it is valid through 12/31/2030. We publish the pass-on rate because that is what appears on your invoice.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.