Terms and conditions of sale - Guide MyTable

1. Purpose These General Terms and Conditions of Sale (GTCS) define the terms and conditions for booking and paying for culinary services provided by private chefs registered on the Guide MyTable platform.

2. Booking process and payment The customer chooses a private chef on the Guide MyTable platform and pays in full for the service via the integrated online payment system. The reservation is confirmed once payment has been confirmed.

3. Chefs' remuneration Once the service has been completed, Guide MyTable redistributes the payment to the private chef, after deduction of a 15% commission deducted by the platform from the total amount of the event within 5 working days.

4. Use of content provided by Chefs By submitting content (texts, images, videos, etc.) via the membership form, the Chef grants Guide MyTable a non-exclusive, free and transferable right to use, reproduce and distribute this content as part of the promotion of the Guide MyTable website and social networks.

5. Cancellation and refund conditions

These terms and conditions apply to all services booked via the My Table guide, including :

Cooking classes (regardless of the number of participants)
Home chef services
Live-in chef services (chef's presence over several days in the customer's home)

All cancellations must be made in writing (by email or via the platform's messaging system).
The times mentioned below are in calendar days before the performance date (or before the start date for a permanent chef).

5.1 Terms of payment

The Customer pays the full cost of the service at the time of booking.

The sums paid are retained by Guide My Table until the service is actually provided.
They are then paid back to the Chef after execution.

In the event of cancellation, the refund conditions below apply.

5.2 Cancellation conditions by type of service

A. Cooking classes (regardless of number of participants)

The following conditions apply regardless of the number of registered participants.

Cancellation more than 5 calendar days before the scheduled date (before D-5) :
→ Full refund (100%) of amounts paid.
Cancellation from D-5 inclusive (i.e. 5 calendar days or less before the scheduled date) :
→ 30% of the total amount of the service will be retained as cancellation compensation.
→ 70% of the total amount are refunded to the Customer.

This rule applies to regardless of group size.

B. Home chef - from 1 to 8 people

Cancellation more than 5 days before the event (before D-5) :
→ Full refund (100%) of amounts paid.
Cancellation from D-5 inclusive :
→ 30% of the total amount of the service will be retained as cancellation compensation.
→ 70% are refunded to the customer.

C. Home chef - from 9 to 18 people

Cancellation more than 7 days before the event (before D-7) :
→ Full refund (100%).
Cancellation from D-7 inclusive :
→ 30% of the total amount are retained.
→ 70% are refunded to the customer.

D. Home chef - 19 people or more

Cancellation more than 14 days before the event (before D-14) :
→ Full refund (100%).
Cancellation from D-14 inclusive :
→ 30% of the total amount are retained.
→ 70% are refunded to the customer.

E. Live-in chef (presence over several days)

For any service involving the Chef's presence over several consecutive days or over a defined period :

Cancellation more than 14 days before the mission start date (before D-14) :
→ Full refund (100%).
Cancellation from D-14 inclusive :
→ 30% of the total amount are retained.
→ 70% are refunded to the customer.

5.3 Breakdown of 30% retained for late cancellations

When 30% of the total amount is retained:

25% of the total amount is paid to the Chef, to compensate for the loss of availability and the preparation required; ;
5% of the total amount is retained by Guide My Table, for booking, management and organization costs.

5.4 Force majeure

In the event of force majeure within the meaning of article 1218 of the French Civil Code (unforeseeable, irresistible and external event), the parties may agree :

- a postponement of the service,
- or a reimbursement adapted to the situation.

5.5 Precise number of guests

The cancellation and refund conditions set out herein apply on the basis :

the number of guests,
the type of service,
and the total amount,

as validated by the Customer at the time of finalizing the reservation on the platform.

The number of guests selected at the time of confirmation constitutes the contractual reference basis for the calculation of any deductions or reimbursements.

Any subsequent change in the number of participants, particularly downwards, may not result in a reduction in the amount due or modify the applicable cancellation conditions, except with the express written agreement of Guide My Table.

6. Repayment terms The remaining balance will be reimbursed using the same means of payment used at the time of booking. Processing time may vary according to banks and payment providers, but will not exceed 10 working days from confirmation of cancellation. No cash refunds will be made.

7. Responsibilities Guide MyTable acts as an intermediary and is not responsible for the services provided by private chefs. In the event of a dispute, the customer and the chef must reach an agreement.

8. Applicable law and disputes These terms and conditions are governed by French law. In the event of a dispute, an attempt at amicable resolution must be made before any legal action is taken.

9.Special conditions and individual exemptions The Guide MyTable platform reserves the right to grant, on an exceptional basis and according to objective criteria, special conditions to certain private chefs, particularly with regard to service charges, commissions, cancellation fees or any other contractual terms and conditions.

These derogations, granted on a case-by-case basis, in no way constitute an acquired right for other users, and do not create an obligation to provide identical or similar treatment. They do not call into question the application of these General Terms and Conditions to all users.

Any special conditions will be the subject of a specific written communication between the platform and the chef concerned.