|By Erika Spruill on Wednesday, May 02, 2001 - 04:12 pm: Edit|
I was wondering if I could get away with not having liablity insurance when I first start out. My reason for this is because funds are limited right now; but I still would like to get started right away. Your comments or suggestions will be greatly appreciated. Thanks.
|By Panini (Panini) on Wednesday, May 02, 2001 - 09:55 pm: Edit|
Most policies will require the first months premium up front and than monthly payments. It's really a good thing to have. It's not that expensive. It also provides for you in case of injury, spoilage etc. Roll everything together for a better rate, fire, theft, glass, liability etc. If you cant afford the approx. 100. month than you should be seriously considering raising working capital.
just my 2 cents.
any business ?'s please feel free to e-mail me
|By George (George) on Thursday, May 03, 2001 - 09:43 am: Edit|
One other thing with insurance-
If you are not TOTALLY legal insurance is a waste of money.
Insurance companies will only pay out if you have complied with every letter of every of every law in your area.
PS- "any business ?" are welcomed in these forums also and you will get more than one view point and other folks will learn from them.
|By lenbloom on Saturday, May 05, 2001 - 06:14 am: Edit|
What do you mean by TOTALLY legal? Are there things that personal chef's aren't doing that they should be doing in order to be considered legal?
|By George (George) on Saturday, May 05, 2001 - 12:22 pm: Edit|
Check with your local agencies, but as long as all work is done on a clients property I would think you would be ok.
A potential window of liability would be misenplace prepared prior to going to a clients home, in a kitchen that didn't fit the local code. For example making stocks or sauces at your home or in a non commercially licensed property would most likely be a problem.