Catering Policies

  • Payment
    • All clients must have an account setup with the accounting department prior to the day of the event. Please complete and return the Credit Card Authorization Form along with the signed Banquet Event Order, and the Reservation and Catering Policy Agreement within seven (7) days from the date the room was reserved. Once the forms are received, your reservation will be confirmed. Food and beverage charges and any AV or miscellaneous charges accrued will be billed to the account at the end of the event

  • Cancellation Policy
    • All cancellations for smaller meeting rooms (10 guests or less) must be made (10) ten days before the event. All cancellations for large meeting rooms (11 guests or more) must be made (30) thirty days before the event. Cancellations made after the given deadline date may result in billing of the room rental and the amount of appropriate food cost.

  • Guest Count
    • A final guarantee of guest attendance is required (10) days before the day of your event. If we do not receive a guarantee number, the expected number may be used as a guarantee number. The Faculty Club will be prepared to serve up to 5% above the guaranteed number. If the number of guests in attendance exceeds your final count, we will bill you for the total number in attendance. The final count cannot be lowered within the 10 days leading up to the event, only increased. Any and all changes to your guaranteed order received within 10 days of the scheduled event date are not promised and will be subject to additional service charges

  • Food and Beverage Policy
    • No outside food or beverage is allowed in the Faculty Club. If a guest is found to have brought in food and beverages, a per-plate fee equal to the food brought in will be charged to the account. The Faculty Club reserves the right to request that guests to remove the food and beverages, if deemed necessary. Should a guest be approved to bring in outside wine, The Faculty Club will charge a $20 corkage fee per 750 ml bottle brought to the club. Please note that local health department rulings prohibit guests from taking food and beverage from the Club. When ordering from our Catering Menus, please observe the following procedures: The first course, as well as the dessert course, must be the same selection for all guests. Entrée choices are limited to (3) three selections. The quantity for each selection must be provided at the time of your guaranteed count. If you choose (3) three entrees you will be billed for the highest priced entrée for all meals.

      Catering Minimums
      Weekday events, Monday through Friday, do not require a food and beverage minimum. For Saturday and Sunday events held from November-April, The Faculty Club requires a $5,000 food and beverage minimum (excluding service charge and tax). During Peak Season (May-October), Saturday events require a $10,000 food and beverage minimum and Sunday events require a $7,000 food and beverage minimum (excluding service charge and tax) Please refer to the Faculty Club's "Wedding and Special Events Policy" for complete details.

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