CERTIFICATES AND LICENSE

1. Caterers must provide and be responsible for keeping current proof of Certificate of Insurance, Health Certificates and Business License which will be kept on file at the office of the Facility Manager.

PROCEDURES

2. Arrival
   1. Arrival times will be pre-determined.
   2. All catering staff must use the kitchen entrance unless otherwise agreed.
   3. All deliveries and pickups must be conducted through the kitchen entrance. The entrance at Bellevue Hall is located beyond the guest parking lot behind the hedge line. At Cauffiel House, entrance is at the handicap entrance ramp.
   4. Caution must be taken around all furniture when bringing equipment and food to any area of the facility. The cost for repairing or replacing damaged property shall be the caterer's responsibility.

    

3. Set-Up
   1. Doorways and emergency exits must remain unobstructed of tables, chairs and any other equipment, by order of the State Fire Marshall's office.
   2. When ordering linens through a rental company, the linens should be delivered to the caterer, unless prior arrangements are made with the Facility Manager/Event Coordinator.
   3. Mats and drop cloths must be used at all food service, bar and preparation areas where there is carpeting and at other service areas where safety could be an issue. Ice bags must be in a container and cannot be placed on the floor.

    

4. Service
   1. Sterno may be used with care. Candles may be used only if the flame is protected. Partial cooking facilities are available when approval is granted by the Facility Manager prior to the event.
   2. Flower arrangements are allowed. Tables must have protection between arrangement and surface.
   3. The State of Delaware has a NO SMOKING policy for all facilities. Please have ashtrays available to assist guests who have started smoking. Please instruct your staff to mention the NO SMOKING policy to guests when necessary. Ash cans are located outside the front entrance of the facility and on the patio at both facilities.
   4. Please instruct staff not to drag garbage bags, ice bags or coolers which could leak and cause carpet stains.
   5. Food and beverage service may be set up in the foyer areas or individual rooms. Additional tables may be necessary to accommodate a buffet.
   6. Bar service is best suited in the Sun Porch at the Cauffiel House.
   7. Depending on weather and number of guests, coat check staff may be necessary.
   8. The caterer shall notify facility staff if adjustments are needed to amenities in the facilities (i.e. fireplaces, heat, windows, etc.)
   9. The Facility Manager has authority to make final decisions on issues pertaining to an event.

    

5. Parking
   1. For the convenience of guests at Bellevue Hall, please have your staff park at the kitchen entrance. If that area is already full, have them park at the farthest end of the parking lot.
   2. At the Cauffiel House, please have staff park at the far side of the grassy field adjacent to the handicap lot.
   3. Park all vehicles away from Receiving Entrance after unloaded.

    

6. Breakdown
   1. All equipment must be broken down and removed from the area after the event.
   2. All trash must be placed in trash containers lined with plastic bags. The containers must be carefully taken out to the appropriate area before removing the plastic bags. The bags must be carefully sealed before removing from trash containers.
   3. Entire food and beverage service areas must be vacuumed or swept and spills wiped up and reported to the hostess. Large spills must be reported immediately.
   4. All rooms including restrooms must be cleaned of debris.
   5. Kitchen must be wiped down and floor mopped.
   6. Cleaning agents and other needed equipment will be available at both locations.
   7. Show respect for the facility when removing equipment and trash and litter surrounding the house and parking lot.
   8. FINAL WALKTHROUGH will be conducted by the facility host/hostess (before the caterer leaves the facility) for clean-up inspection.
   9. Caterers are responsible for the removal of trash. Containers must be taken through the kitchen entrance at Bellevue Hall, end of event trash is to be placed in the dumpster located outside the kitchen entrance. At Cauffiel House, end of event trash is to be placed in the trash cans located near the handicap parking area.
   10. Recycling is an important part of Delaware State Parks' commitment to the environment. Recycling containers are provided for glass, aluminum and plastic. Containers must be taken to designated recycling bins at the conclusion of the event.

    

7. General Facility Policy
   1. For logistical reasons, caterers must call the Facility Manager/Event Coordinator to arrange for the set-up of an event; including equipment delivery, staff arrivals, etc.
   2. Caterer must submit event layout and agenda, and schedule a tour with Facility Manager/Event Coordinator a minimum of two weeks prior to the event.
   3. Decorations and signs must be approved by the Facility Manager.
   4. Please assist the Park staff in monitoring alcohol consumption. Close the bar area 15 minutes prior to the scheduled event ending. No one under 21 years of age may consume alcoholic beverages. Do not serve intoxicated guests. Please see the Event Coordinator if there is a problem or concern.
   5. Function must end at designated time. Food and beverage must be closed on time, unless otherwise agreed upon by the Event Coordinator.
   6. Caterer uniforms must be clean and neat. Advertising place cards are allowed on tables. Size not to exceed 3"x5".