Rules Summary
Please see Venue Contract for a complete list of rules and regulations.

1. Rental Period: Standard rental periods: Morning (7am-11am), Afternoon (12pm-4pm), Evening (6pm-10pm).
2. Minimum Attendance: 40-guest minimum (75-guest maximum); final headcount due 7 days prior.
3. Catering Policy: No outside catering; Venue provides food and beverage services, ensuring compliance with RI health and safety standards.
4. Menu Selection: Client selects menu from Venue’s banquet menu at least 14 days prior; final attendee counts and entrée choices due within 7 days of Event.
5. Gratuity and Taxes: 18% gratuity, 7% RI sales tax, and 1% West Warwick food and beverage tax applied to invoice.
6. Total Bill: Total bill must exceed $1,000 excluding tax’s, tip and service charges; if under, the difference will be added as a room rental fee.
7. Payment Terms: $300 deposit due upon signing. The invoiced balance is due 7 days prior to the Event.
8. Cancellation Policy: 100% deposit refund if cancelled 30+ days prior; 100% deposit forfeiture if under 30 days. 75% refund if Venue is rebooked for same date and time.
9. Decoration Restrictions: No confetti, rice, glitter, or similar materials; no pins, nails, tape, or items damaging walls or surfaces.
10. Entertainment: DJ permitted, but must set up in designated area and stop playing music 30 minutes prior to event’s end.
11. Smoking Policy: Smoking, vaping, and chewing tobacco prohibited inside; it is allowed in designated outdoor areas.
12. Alcohol Policy: TIP-certified bartender required if serving alcohol (beer and wine only); $100 service fee if total bar receipts under $300 excluding tax.
13. Corking Service Fee: $3 per guest, per variety service fee for outside wine.
14. Damages: Client responsible for damages or losses; agrees to pay for repairs, replacements, or cleaning.

CALL (401) 320-8889 (OPT 3)
We can accommodate most special food requests. Ask your banquet specialist for more information. Please inform us before ordering if anyone at the gathering has any food allergies or concerns. Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food-borne illness; especially if you have a medical condition.