We need some information to book your party, which you can provide either by telephone, in person or by submitting ourl online form by clicking the link above!

Please provide the following:
•   Host Name
•   Grade
•   Address
•   Home and Office Telephone Numbers
•   Name of Group/Organization Hosting Party
•   Approximate Number of Attendees
•   Serving Time

Please make preliminary arrangements for date, time, and location within the guidelines of the clubs as early as possible.

Final menu arrangements should be made in person and the contract signed within fourteen (14) days of the scheduled date.

The catering staff will follow up with you to ensure all arrangements are finalized. Our goal is to do this within 10 days of your party.

Catering Policies
To implement a successful event, certain policies are in place to insure quality, consistent service and exceptional, creative cuisine to our guests. Please review the information below.

Guarantees
To insure the right items and quantities are on hand for your event, please provide your menu selection 14 business days in advance. Three business days before the event, advise us of the number of guests to be served. We want to prepare sufficient food for the guaranteed number of attendees. We will work with the host on any changes required. You agree to pay for all guests in attendance and no less than 100% of the guaranteed count.

Payments
Personal checks accepted only for deposits, cash, bank draft, and any commercial Visa or MasterCard is accepted for party payments. The club will accept your final payment by bank draft, cash, Visa or MasterCard the day before or on the day of the event.

Serving Times
For seated functions, our staff will invite your guests to be seated 5-10 minutes prior to actual serving time. If, for any reason, you need to delay the serving time, please advise the catering staff as soon as possible to insure quality, taste and eye appeal of your meal.

Multiple Entrées
The club uses color codes on luncheons and dinners where multiple entrées are ordered. This practice expedites service and ensures each guest gets what they ordered. A maximum of two entrées may be selected and we will work with the host by providing suggestions on a color code for each entrée that can be used by each attendee. The use of colored nametags, place cards or tickets helps the servers distinguish what entrée to serve each guest.

Service Charge
The total contracted food and beverage costs include a service charge of 20% for all sit-down meals where a server is needed. Service charge on Sundays is 30%.

Gate Access Procedures
All gate access and base permissions will be coordinated by the friendly Bayside Catering Staff.