Chaîne Event Function Form

DATE OF FUNCTION:                                                     THEME (if any):

Bailliage:                                                                              Restaurant or Hotel:
Person in Charge:                                                                Time Schedule:
Address:                                                                              Reception (Rm. & Time):
                                                                                            Inductions (Rm. & Time):
Telephone Number:                                                              Dinner (Rm. & Time):
                                                                                            Awards (Rm. if different & Time ):
                                                                                            Digestifs: (Rm. if different & Time):
                                                                                            Hotel contact:
                                                                                            Hotel contact phone number:

COST PER PERSON (include food, gratuities and taxes and specify other included items such as beverages, written menus, decor, costumes, music, etc.):

ESTIMATED NUMBER OF COVERS:
DATE FIRM NUMBER OF COVERS DUE:

RECEPTION AND DINNER MENUS (Attach copies which include a listing of beverages to be served with each course):

BEVERAGE DETAILS: (Type of reception service (from bar or passed on trays by waiters) and dinner service. If supplied by other than Hotel/Restaurant, name of supplier responsible for delivery, party responsibility for return of unused bottles, any corkage fees):

SERVICE (Note what is required, such as formal, white glove service):

SEATING:
Reception (Cocktail tables, chairs):

Induction (Location of elevated platform with steps if used, banner, special tables and chairs for officials; seating for attendees):

Dinner (No head table; number, size and shape of tables and how many each will seat to be specified; table linens described):

DECOR:
Reception (Ice pieces? Other decorations supplied by whom with cost noted if applicable):

Dinner (Table decorations and/or other decor supplied by whom with cost noted if applicable):

AMPLIFICATION:
Reception (standing mike, if needed; location):
Induction (standing lectern and microphone; location):
Dinner (standing lectern and microphone, if needed; location):

PHOTOGRAPHY (Supplied by whom with cost noted if applicable; special arrangements for food photography as noted):

MISCELLANEOUS:
Hotel/restaurant staff attending as guests and how costs for them will be handled:

Special considerations for Chaîne officials attending:

Tasting dinner arrangements (including cost and how billed):

Chaîne banner delivered by whom, to be placed where:

Guest seating details (Location of easel for seating chart or hospitality table with seating assignments; need for table numbers and/or place cards, if used):

Musicians or other entertainers, special costumes required, et cetera, with costs noted as applicable:

Above, including attachments, agreed and accepted this _________day of                    ,20__

_____________________________                                       Representing the Hotel/Restaurant

_____________________________                                       Representing the Chaîne