vAT flat-rate cost of dinner (12 and 21%)

The standard practice is to charge 1/3 for drinks and 2/3 for food.

At least, that was the advice given by the accountant at the large catering company where I provided management, HR and consultancy services for some time!

Thank you! I have also read somewhere that 35% of the menu from drinks should be charged. (Or not to split it up and ask 21% questions across the board, but we're not going to do that)