| McMullan's on
King |
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| Reservation and
Booking Policy |
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| 10 to 60 People |
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Regular
reservations for groups of this size are recommended for proper staffing
purposes. |
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Foodservice
from the a la carte menu or organized banquet meals are available and can |
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be
arranged through the Manager. Please see the example menus attached. |
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| 61 to 100 People |
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Groups
of this size are required to make reservations and organize foodservice
in advance. |
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The
facility will provide exclusive use of the restaurant from one hour prior
to foodservice |
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time
until 45 minutes after the end of the meal. The facility will then open
up to the regular |
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clientele.
Exclusive use for the entire evening can be arranged with the manager in
advance |
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for
a rental fee. |
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| 101 to 150 People |
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Groups
of this size have exclusive use of the facility one hour prior to the mealtime
and |
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until
such time as the attendance of the event drops below 75 people. |
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| Service Styles |
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All
organized dinners are served on linen tablecloths with colour coordinated
paper napkins. |
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All
menu choices are served on Royal Doulton china, corresponding stainless
settings, and |
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proper
glass settings. All banquet meals include rolls and butter and your choice
of coffee, |
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tea,
or milk during dinner. |
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A
La Carte |
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This
style of service has all menu items delivered to the table individually.
Estimated |
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time
of service is 45 to 75 minutes depending on the menu and size of the group. |
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Buffet
Style |
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A
buffet table is set up and the patrons help themselves. There are no restrictions |
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on
the number of visits to the buffet. Menu choices include four salads, two
starches, |
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two
vegetables, two meat items, and a minimum of four dessert selections. |
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| Requirements |
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Cover
Guarantee |
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All
banquet bookings are required to provide a guaranteed number of meals |
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48
hours in advance and are bound to be responsible for same in the event of
low |
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attendance. |
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Payment
Policy |
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All
large bookings require a $250.00 advance deposit that is refundable upon
successful |
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completion
of the event. Payment of the account is also due upon completion of the
event |
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unless
otherwise arranged with the manager. Payment for banquets using credit cards |
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are
subject to a fee depending on the card used. A gratuity rate of 15% is applicable
on all |
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foodservice
bills. All meals are subject to applicable provincail and federal taxes. |
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