Event Rates and Policies

Please note: Function Room Rental Rates and Policies 2016-2017

Subject to Change

 

Need more information? 


Send us a Function Inquiry and our event manager / executive chef will be in touch with you as soon as possible.
 

Members of the College Club should contact our chef/event manager to inquire about member rates & availability.

WEEKDAY, EVENING &  WEEKEND RATES


Seven Days 8:00 am – 11:00 pm
Rates are based on a four hour rental period
The College Club can accommodate up to 80 guests for a cocktail style reception
or up to 50 for a seated meal; buffet or plated.
The College Club does not host events in July or August.
 
 Members' Room  * $300.00 
 Percy Dauber Drawing Room  $500.00
 Entire Facility  $700.00
 Additional hours  $100.00
 20% College Club Member discount on function room only. Members have complimentary use of house Ivory linen and AV equipment.

$400.00 social group/organizational member and non-profit rate applies to entire facility available weekday and weeknights only.

Saturdays and Sundays in September, October, December, May and June require a $25.00 per person food minimum in addition to regular function charges.

*In the event the Member’s Room is booked without the use of the Percy Dauber Drawing Room the club may utilize the adjoined Percy Dauber Drawing Room as necessary.

WEDDING RATES

Seven Days 8:00AM to 11:00PM
Rates are based on a four hour rental period.

Rates include use of Percy Dauber Drawing Room and Members Room

The College Club can accommodate up to 80 guests for a cocktail style reception

or up to 50 for a seated meal; buffet or plated.

The College Club does not host events in July or August.


 Wedding Ceremonies Only**$550.00 / 2.0 hours
 

Wedding Ceremony Rehearsal* $100.00 / 1 hour

Pending calendar availability. Restrictions on time of day may also apply.

Wedding Receptions  $1800.00

Additional hours: $225.00 per hour

Additional hour may be necessary for ceremony prior to reception.

*Weddings Ceremonies without Reception cannot be accommodated Saturdays and Sundays in September, October, December, May or June.

*Weddings Ceremonies/Rehearsals are not run by the CCB.  Please provide an officiant, MC, etc. to organize your guests and execute your ceremony.

FUNCTION ROOM RATES INCLUDE THE FOLLOWING:

  • Use of house china, glassware, flatware, house inventory of tables and chairs.
  • All necessary table linen is an extra cost that will depend on the design of your particular floor plan.  Custom options and colors are available.  Guests may not bring in their own linen.
  • Floor Manager and Server(s) will be provided free of charge for functions that meet a $25.00 per person food minimum.  Functions which do not meet this minimum will be subject to an extra charge for wait staff or attendants as needed. The rate is $25 per hour per wait staff, minimum of 4 hours.
  • Use of CCB’s Steinway baby grand piano.  Please contract your own pianist. Our Executive Chef/Event Director can make a referral for you.  The cost for the pianist is not included in the function room rental.
  • Docking station with speakers for iPhone, iPad, Smart Phone or laptop connect. CCB can also play a Pandora genre radio station of your choice.  CCB also has Sonos speakers available for our use. 
  • Consultations with Executive Chef/Event Director Remy Steele to cover general flow, timing, menu, floor plan, etc.

LISTED ITEMS MAY BE PROVIDED AT AN ADDITIONAL COST

  • LCD projector, screen, speakers for video presentation, podium with MIC, wireless microphones and flipcharts.  The charge is $50 for any use.
  • All necessary table linen is an extra cost that will depend on the design of your particular floor plan.  Custom options and colors are available.  Guests may not bring in their own linen.
  • Specialty tables, chairs, equipment, etc., may be ordered through our Executive Chef/Event Director at an additional cost.
  • Servers and floor manager will be provided free of charge for functions that meet a $25.00 per person food minimum.  Functions which do not meet this minimum will be subject to an extra charge for servers or floor managers as needed. The rate is $25 per hour per wait staff, minimum of 4 hours.
  • A TIPS certified bartender is required for all bar set-ups and will be provided by the CCB.  The rate is $25 per hour per bartender, minimum of 4 hours.  Bartenders are paid by the hour including set up and breakdown.
  • Plated meals and/or passed hors d’oeurvres require an additional kitchen assistant.  The rate is $25 per hour with a 4 hour minimum.
  • Additional staff for live stations, coat check or greeter, etc. as needed may be provided by the CCB at an additional cost.
  • Plated meals require a $2.00 pp charge to cover organization and consulting of dinner maps. The client must provide all place card material.  Executive Chef/Event Director Remy Steele will guide you through the process of planning.
  • Outside vendors required for live stations, raw bars, coffee bars, etc. may be quoted and booked through our Executive Chef/Event Director at an additional Cost. Calendar availability of individual vendor applies. 

FOOD SERVICE FOR THE COLLEGE CLUB OF BOSTON

  • All catering is provided by The College Club of Boston’s Executive Chef Remy Steele.  You may work with her to design a custom menu for a variety of functions including, weddings, rehearsal dinners, showers, luncheons, buffet or plated dinners, cocktail parties, teas, brunches, corporate meetings/events, etc.  Food and beverage prices will depend on type of menu and ingredients chosen. 
  • Plated meals and passed hors d’oeurvres require an additional kitchen assistant.  The rate is $25 per hour with a 4 hour minimum.
  • Plated meals require a $2.00 pp charge to cover organization and consulting of dinner maps. The client must provide all place card material.  Executive Chef/Event Director Remy Steele will guide you through the process of planning
  • The College Club of Boston can accommodate a maximum of 80 guests for a cocktail style reception and up to 50 guests for a plated or buffet dinner.
  • Food from outside caterers is not permitted with the exception of specialty wedding cakes and kosher catering.  There is no cake-cutting fee applied to wedding cakes.  Our 18% House Charge will be applied to any kosher food brought in to the club from an outside vendor.
  • Our Executive Chef is happy to accommodate any allergies your guests may have.  Please make us aware of all allergies early in the planning process.

BAR SERVICE FOR THE COLLEGE CLUB OF BOSTON

  • The College Club of Boston is permitted to sell beer, wine and non-alcoholic beverages. No hard Liquor is permitted based per our liquor license.
     
  • All beverages must be purchased through the club and may not be brought in through an outside party.
     
  • A TIP certified bartender is required for all bar set-ups and will be provided by the club.  The rate is $25 per hour per bartender, minimum of 4 hours. Bartenders are paid by the hour including proper set up and breakdown.
     
  • Bar service must cease one half hour prior to scheduled end of your event and cannot continue past 10:30PM.
     
  • Bar service may be billed as cash, consumption.

BILLING, DEPOSITS AND CANCELLATION POLICY

  • Guaranteed number of guests must be given 1 week prior to the event.  This is the guaranteed minimum and is not subject to reduction in charges.  If we do not receive a guarantee, we may find it necessary to charge based on the original estimate.
  • Deposit and signed contract are required to guarantee the function.  All deposits are non-refundable and equal to the cost of the function room rental.  The College Club of Boston accepts VISA, Master Card and personal checks.  Should you wish to pay your deposit with a personal check, a valid credit card number is required as collateral but will not be charged unless necessary.
  • All cancellations must be submitted in writing.  Cancellation charges will apply as follows:
    • within one month- full function room rental charges apply
    • within three weeks- 50% of total estimated charges apply
    • within 1 week- 100% of total estimated charges apply
    • necessary cancellations or postponements due to weather or uncontrollable, unforeseen circumstances will be dealt with on a per client basis.
  • An 18% House Charge is applicable to ALL function charges. The 18% House Charge does not represent a tip, gratuity or service charge to wait staff, service employees or bartenders.  Rather, it is categorized as overhead for the club. 
  • Should you wish to provide a gratuity for the CCB staff, please provide cash on the day of your event to be distributed evenly to each staff member, gift check cards or personal checks to each staff member. Executive Chef/Event Director Remy Steele can walk you through this process.
  • 7% Massachusetts Meals Tax is applicable to any and all fees billed to clients. Tax exempt groups must provide a copy of Massachusetts ST-2 and an ST-5 in order for the meals tax to be removed. 

OUTSIDE VENDORS AND GENERAL FUNCTION POLICY

  • CCB is happy to provide referrals for florists, photographers, entertainers and specialty/wedding cakes.  Although you may also use any vendors you prefer.  Please have your vendors contact our Executive Chef/Event Manager for any help with day-of deliveries and post event pick-ups and to answer any questions regarding your event.
  • The College Club of Boston is not responsible for damage or theft of any belongings left in the club prior to, during or following the function. 
  • Any damage to the club or it’s furnishings during an event will be the responsibility of the client.  The College Club of Boston reserves the right to inspect and control all events held on the premises, up to and including event shut down.
  • The College Club of Boston does not allow any balloons, glitter, confetti, rice, birdseed, uncontained candles or any other material that may cause damage to The College Club of Boston. The College Club of Boston does not permit the affixing of objects to the walls, light fixtures or ceiling.
  • No food will be prepared for removal from the club. However, leftovers of food served at event will be boxed up neatly for client to use as requested.