ChefEd Event Form 2007
Company Name:
Contact:
Address
Day Phone:
Work Phone: Ext.#
Cell Phone:
need area codes for all numbers
Email @
Date of function: / /
Start Time: Ending Time:
Time food served at Ending Time:
Bar Hours: Ending Time:
Est. number of guest Guarantee number
the guaranteed # cannot change after 72 hours before date of event
Occasion Attire
Linen Color Size Count
Plate Color Size Count
Glass Tea/Water Red/White Other Count
# of servers needed Passers
# of bartenders needed Cocktail servers
Menu type: Cocktail Hors dovers Buffet Reception
Sit Down # of courses
Media Service
Mic / Podium / TV / DVD/ CD / Radio / Screen
Meeting Supplies:
pens / note pads / other:
Head table / All tables / other
Flowers Skirting Center piece
Colors to use
Smoking / Non
# of tables
Room Setup
Registration table Carving Station
Cake table Head Table Number of chaffing dishes
Buffet lay out
Style of table
Rounds # of chairs per table
Remember round tables limits number of guest
4 foot 6 foot 8 foot
Buffet lay out
Chaffer 1 Chaffer 2 Chaffer 3 Chaffer 4
Amount of cold space needed
Room lay out N
Menu Vegetarian
Special food needs
Allergies / Vegetarian
Bar Level one Level two Level three
Liquors to be served
wine to be served Good Better Best
Other Wines
Canned Beer each
Special bars can be arranged cost will very with liqueurs choices
Method of payment
Deposit 20% of estimated final charge
Club service charge 20%
Tax 9%
As of January first all functions must be paid with Cash, Credit, or Check
Notes:
Company Name:
Contact:
Address
Day Phone:
Work Phone: Ext.#
Cell Phone:
need area codes for all numbers
Email @
Date of function: / /
Start Time: Ending Time:
Time food served at Ending Time:
Bar Hours: Ending Time:
Est. number of guest Guarantee number
the guaranteed # cannot change after 72 hours before date of event
Occasion Attire
Linen Color Size Count
Plate Color Size Count
Glass Tea/Water Red/White Other Count
# of servers needed Passers
# of bartenders needed Cocktail servers
Menu type: Cocktail Hors dovers Buffet Reception
Sit Down # of courses
Media Service
Mic / Podium / TV / DVD/ CD / Radio / Screen
Meeting Supplies:
pens / note pads / other:
Head table / All tables / other
Flowers Skirting Center piece
Colors to use
Smoking / Non
# of tables
Room Setup
Registration table Carving Station
Cake table Head Table Number of chaffing dishes
Buffet lay out
Style of table
Rounds # of chairs per table
Remember round tables limits number of guest
4 foot 6 foot 8 foot
Buffet lay out
Chaffer 1 Chaffer 2 Chaffer 3 Chaffer 4
Amount of cold space needed
Room lay out N
Menu Vegetarian
Special food needs
Allergies / Vegetarian
Bar Level one Level two Level three
Liquors to be served
wine to be served Good Better Best
Other Wines
Canned Beer each
Special bars can be arranged cost will very with liqueurs choices
Method of payment
Deposit 20% of estimated final charge
Club service charge 20%
Tax 9%
As of January first all functions must be paid with Cash, Credit, or Check
Notes:
