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A full menu selection, consisting of various template selections or custom meals are available from the highly regarded Schuyler kitchen. Please call for menu prices. Excellence in the hospitality industry is the goal of the students at our Capital Region Hospitality and Culinary Arts Institute. Our students learn the most up-to-date techniques to make your stay with us a truly memorable time. We can tailor your event to match your needs, so do not hesitate to call us. Thank you for your interest in the Schuyler Inn. We look forward to seeing you soon! An on-line menu is now available. Click here for details.
SCHUYLER INN SAMPLE SALES CONTRACT General Information These menus should serve as suggestions for your upcoming event with the Schuyler Inn banquet/catering department. Our Sales Director can assist you with planning a specially designed menu to serve your needs. Menu selections, room requirements, and all other arrangements must be received fourteen (14) days prior to the event. All food and beverages served on me premises must be provided by the hotel and no food may be taken off hotel premises unless authorized by the Director of Sales and General Manager. Off‑Site catering is available. Sale of event tickets for all events prohibited. Billing and Deposits We welcome new accounts, but require that credit be established with our Accounting Office sixty (60) days prior to arrival date if you require direct billing privileges. Credit can only be established for functions over $1,000.00. Approved billings are payable within ten (10) days of receipt of statement. In the event that direct billing is not established, full payment is due three (3) business days prior to the event or guaranteed with a major credit card. Advanced deposits of 20% of total cost are required or $200.00, whichever is greater, in order to secure the room and date. · Advance deposits/payments are non‑refundable. · All advance deposits can be reapplied if rescheduled in a three-month period. · No personal checks will be accepted within two weeks of the scheduled event. Guarantee/Cancellations It is required that the Hotel be notified of the exact number of guests attending by 12:00 p.m. seven (7) days prior to the event. The number of guests given by you will be the guarantee for which you will be charged, even if fewer guests attend. An increase in the guarantee will be accepted up to 72 hours before the event The Hotel will prepare 5% over the guaranteed number, and will charge for the guaranteed number or the number served, whichever is greater. Functions canceled less than 60 days prior to the scheduled date will be assessed a cancellation fee indicated on the contract. Cancellation must be made with the sales office between Monday through Friday, 9:00 a.m. - 5:00 p.m.. All cancellations must be confirmed in writing. Room and Set-Up Fee Functions are assigned rooms according to the anticipated guaranteed number of attendees. If there are fluctuations in the number of attendees, the Hotel reserves the right to assign accordingly the banquet function room. The Hotel reserves the right to charge a service fee for set‑up of meeting rooms with extraordinary requirements. A set-up fee will be charged where applicable. Standard function time lines are five (5) hours if a Hors d’Oeuvres/Cocktail Hour is arranged; otherwise four (4) hours. A fee of $200.00 will be assessed for each additional hour over the allotted time frame indicated on your contract. Hours will be rounded to the next 2 hour. Sale of event tickets for all events is prohibited. Requests for Multiple Entrees If multiple entrees are requested, the following stipulations will apply: · Normal guarantee procedure is required with indication for each entree. · Minimum of 30 guests. Lodging Reservations Arrangements may be made with the sales staff to provide lodging for your guests. You may also request a block of rooms for your guests (5 maximum). In order to meet the needs of your accommodations the following stipulations apply: You or your guest will need to confirm their reservation 48 hours in advance of the function; your guest will need to check in by 5:00 p.m. If either of these conditions is not adhered to, the hotel can not be held responsible for the lodging accommodations of your guest. If you have not filled your block by 6:00 p.m. the hotel will open the rooms to the public for lodging unless secured by you with a major credit card or cash. If the said room is not used, the hotel will not issue a refund or credit. Lost and Found The Front Desk Department administers Lost and Found. The Hotel cannot be responsible for damage or loss of any articles or merchandise left in the Hotel prior to or following your banquet, meeting or stay with us. Security arrangements should be made for all merchandise or articles set up prior to the event or left unattended for any time. Audio/Visual Equipment Selections of audio‑video equipment services are available on a rental basis. Our sales staff can assist you in your audio/visual requirements. Specialty Linens To cover the cost, any colors except white will be $0.20 per napkin and $1.50 per tablecloth. Service Charge and Tax A service charge of 18% is added to all food and beverage charges. Federal, state and local employees are tax-exempt if they are on government business. Any other individual is not tax-exempt unless payment is made by a tax‑exempt organization. A completed tax‑exempt form must be presented at the time of payment. Alcohol Beverages The Schuyler Inn as a licensee is responsible for the administration of the sale and service of alcoholic beverages in accordance with the New York State L.C.B. and State Liquor Authority regulations. It is our policy that all alcoholic beverages must be supplied by the Hotel and no alcohol may leave the premises. The Hotel reserves the right to refuse to serve alcoholic beverages to anyone who, in our judgment appears intoxicated or under the age of 21 years old. Labor Charges The cash bar has a $300.00 minimum Sales Obligation and a $75.00 Bartender Fee. The Tab Bar has $10.00 per hour bartender fee. All meal functions under 25 people are subject to a $25.00 labor charge. For menus where the service of a carver or cook is required, there will be a $75.00 per carver or cook charge. A labor charge will be assessed for unloading vehicles and moving items into storage. Parking Free parking is available on location. The Hotel is not responsible for losses or damages to vehicles or contents. Liability and Security The Schuyler Inn reserves the right to inspect and control all private and open to the public functions, rooms, and other areas being used. Liability for damages to the premises will be charged accordingly. The Hotel and employees cannot assume responsibility for personal property and equipment brought onto the premises. If, in the sole judgment of the Hotel management, security is required in order to maintain order due to the size or nature of the event, the Hotel may require providing, at your expense, uniformed or non-uniformed security personnel. Any and all provisions for security must be arranged through the Hotel's General Manager. The Hotel Management shall have the final approval on any and all security plans, requirements and personnel to be utilized during the function. All if the information and detail specification as outlined in the function order are approved and accepted.
Guest’s Signature: Date: . Authorized Signature: Date: . |
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The
Schuyler Inn's conference and banquet facilities make corporate or social events
special. As our guest, you will be treated to sincere hospitality, fine dining,
entertainment, and the exciting atmosphere of the Capitol city. Our professional
meeting planners are here to assist you. We specialize in weddings, business
conferences, and specialized parties.