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Reserved Banquet Terms & Conditions

The following terms and conditions apply for reserved events. Please
contact our Banquet Coordinator to discuss how they may apply to your reserved event.

1.
A minimum group size of 15 people applies for all reserved functions.

2.
Our banquet coordinators will work with clients to select a set menu, identify special requirements and ensure that the reserved function runs smoothly.

3.
Special dietary requirements can be accommodated if drawn to our attention
48 hours prior to the event.

4.
The reserved function price including service charges plus gratuities, taxes and facility rental surcharges shall be payable to Jessup Food & Heritage, Limited. Accounts will be due within 30 days of the date of billing. Late accounts will be charged 2% per month.

5.
Clients will pay a non-refundable deposit, of an agreed amount, by cash or cheque as a security for reserved events. Jessup Food & Heritage can not guarantee the reservation without payment of this deposit. If the event is cancelled or postponed within twelve weeks prior to the event, the deposit will be forfeited to Jessup Food & Heritage. An administration fee will be charged for each returned deposit.

6.
Clients will confirm the number of guests 48 hours prior to an event. This is the minimum number of guests that the client will be charged for.

7.
Clients bar charges for host bar services will be paid within 30 days of billing.
2% per month will be charged on over-due accounts.

8.
Gratuities will be calculated and charged at a rate of 15% on all food and alcohol service.

9.
Per-capita facility rental charges MAY apply at Fort Henry and Upper Canada Village
but may vary depending on the timing of the event.

10.
Charges for alcohol will be based on actual consumption. Estimates of alcohol consumption provided are based on historical experiences and are for planning purposes only.

11.
Clients are responsible for the actions of their guests. Clients will be liable for the repair of any deliberate damage caused by their guests deemed to be beyond normal wear and tear.

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This page was last updated: Thursday, March 03, 2005