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• 314.935.5234 p
  314.935.4094 f
  events@wustl.edu

Food Court Information and Policies

Event Management

1. Clients must submit their room setup requirements in writing to Event Services at least two weeks prior to event date via e-mail, fax or by using the Room Setup Form. Please see the Event Service Reservation Policies for more information.
2. Event Services will generate Event Information Sheets for each event and will act as liaison between client and all service providers.
3. Event Services can assist in renting items to enhance your event such as plants, pipe and drape, audio-visual equipment and other items.

Housekeeping Services

1. Clients providing food or beverages and/or attendance of 50 people are required to use Housekeeping for a post event cleaning and are responsible for all Housekeeping charges.
2. Clients may choose to have Housekeeping set the existing or rental furniture. Clients are responsible for all charges for setup and teardown.
3. Please present Housekeeping with a purchase order number for billing purposes no later than one week prior to the event. Housekeeping will invoice clients directly for services rendered. For payment information, contact Housekeeping.
4. Event Services reserves the right to have Housekeeping set and teardown any miscellaneous equipment such as rental tables, staging, etc. Clients are responsible for all charges.
5. Pre-cleaning and/or pre-setting services from Housekeeping are recommended for high-profile events.

Catering/Food and Beverages

1. Clients must communicate catering information to Event Services two weeks prior to their event date.
2. Clients and/or their caterers must adhere to these polices and procedures.
3. Clients and/or their caterers must completely remove leftover food, beverages and equipment at the end of the reservation period. Leftover food, beverages, ice, etc. may not be disposed of in trash cans. All left over items will be disposed of by Event Services, and clients will be responsible for additional disposal charges.
4. Clients and/or their caterers must clean up spills on furniture, walls, floors, etc.
5. Table skirting may only be affixed to the tables with skirting clips or non-residue tape. No staples may be used to affix skirting to tables.
6. Clients must comply with all University Policies relating to alcohol.

Room Availability and Access

1. The Food Court is utilized as a dining area Monday through Friday and may be reserved after 5:00 p.m. on those days. Please allow Housekeeping a minimum of two (2) hours for cleaning and setup (3:00 p.m. - 5:00 p.m., Monday - Friday).
2. On weekends, the Food Court may be reserved between the hours of 8:00 a.m. and 11:00 p.m.
3. Due to the location, the Food Court cannot be locked. Items cannot be left overnight.

Rehearsals

1. On the east wall of the lower level, a 8'high and 22' long mirror and a wood floor provide appropriate facilities for rehearsals. Movable drapes cover the mirror during the day. Groups may move the furniture from the wood floor during the rehearsal, but must return to the wood floor immediately following the rehearsal. Groups may open the drapes for rehearsal, but must close over the mirror immediately following the rehearsal.
2. Rehearsals requiring tape on the floor must use non-residue tape, which is available in the Event Services Office, 304 Mallinckrodt Center. All tape must be removed immediately after each reservation period. No tape may be left on the floor overnight.

Furniture Inventory and Setup Policies

• Your event coordinator will work with you to determine the ideal capacity for your event.
• The furniture inventory is as follows:
  • 31 small rectangle tables
  • 7 large rectangle tables
  • 46 small round tables
  • 5 large round tables
  • 7, 60” round mity lite tables
  • 241 chairs
  • 1 large booth seating 6
  • 7 small booths seating 4 each for 28small booth seats
• Clients may rearrange but not remove the furniture from the Food Court, excluding small and large booths. The small and large booths may not be moved. To avoid any setup charges, furniture must be returned to the standard set at the end of the reservation period. A diagram of the standard set is posted near the entry.

Rental Furnishings and Equipment

1. Please contact an Event Coordinator to review rental equipment and furnishing needs.
2. All rental furniture and equipment must be removed from the Food Court prior to the end of the reservation period.
3. Equipment, paper materials, food, beverages or other items may not be stored past the reservation period. Any leftover items will be disposed of by Event Services, and clients will be responsible for additional disposal charges.

Undergraduate Students and Student groups

When planning the event, undergraduate students and student groups are responsible to review the guidelines and checklists generated by the Office of Student Activities. Please go to http://www.getinvolved.wustl.edu/policies.

Fraternities and Sororities

If it is a Greek event, please review guidelines and checklists at http://www.glo.wustl.edu/members/policies.

Graduate Student Groups

To review policies and procedures pertaining to alcohol service for graduate students groups, please go to http://www.prograds.wustl.edu/alcoholservice.html.

For assistance in planning events for University-wide graduate student groups please contact Elaine Berland, Associate Dean Graduate School of Arts and Sciences at berland@wustl.edu or (314) 935-7355.

School specific graduate student groups should contact the Dean's office within their school for more information.

Miscellaneous Policies

1. Smoking is not allowed.
2. Clients must adhere to all University policies and procedures.
3. Clients will be held responsible for any damages related to their event.
4. Events must not interfere with patrons or other events within Mallinckrodt Center.
5. Nothing may be affixed to any wall, wood or painted surface.
6. Only assist animals are allowed.
7. Open flames such as candles are not allowed. An event coordinator can provide options.
8. All rehearsals and performances that require tape on the floor must use non-residue tape which is available in the Event Services Office, 304 Mallinckrodt Center. All tape must be removed immediately after each reservation period. No tape may be left on the floor overnight.
9. Event Services reserves the right to prohibit clients, attendees, caterers and other contractors from booking or servicing the Food Court if stated policies and procedures are violated.