OUT TO LUNCH

MENUS
Meeting details and banquet menus must be submitted three (3) weeks prior to the program
start date. Your Conference Service Manager will create a Group Resume and Banquet Event
Orders (BEOs) for your approval.
GUARANTEES
The guaranteed food and beverage numbers must be provided by 12 noon, five (5) business days
prior to the program start date, excluding weekends and holidays. This number will be the final
guaranteed minimum and not subject to reduction. The Hotel will prepare 5% above the guaranteed
number of guests. Final charges will be based on the guaranteed number of guests or the total
number of guests served, whichever is greater. If no guarantee number is provided, then the number
of persons originally booked at time of contract will be used.
PRICES
Menu prices quoted are estimates only and may be subject to change, due to extraordinary
changes in costs of commodities, labor, taxes or other similar reasons. Your Conference Services
Manager may make reasonable menu substitutions should the situation arise.
SERVICE CHARGE AND TAX
All food and beverage will be subject to a 20% service charge which is taxable at 10% state
sales tax. Food and non-alcoholic beverages are subject to 10% sales tax. Alcoholic beverages
are subject to an 11% sales tax.
SPECIALTY ORDERS
Your Conference Service Manager and Executive Chef are happy to assist with ordering any
specialty food and beverage items. Products that are not normally stocked by the Hotel and are
considered specialty orders will be charged accordingly.
All prices are subject to 20% Service Charge, 10% Vermont State & Local Meals Tax.
LET’S GET STARTED
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BACK IN FIFTEEN
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OUT TO LUNCH
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MIX AND MINGLE
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DINNER BELL
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DRINKS!
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GENERAL INFORMATION
General Information