Menu

Policies

The following guidelines are intended to ensure that your time at Bucks Club will be enjoyable and carefree.

  1. Prices are guaranteed upon receipt of $2500.00 Non-Refundable deposit. An additional 25% deposit is due six months from the date of the Event. Five months prior to the event 40% is due, with the final payment due Ten Days before the event. (Must be certified check, cash or money order) All Deposits are Non-Refundable and Non Transferable.
  2. No dates shall be reserved without a signed confirmation letter, event contract, club policies form, and applicable deposit.
  3. All food and beverage must be purchased through the club.
  4. Entertainment is to be provided by client. Event signage and decoration are subject to approval of club management regarding size, location, and subject matter. Confetti, popcorn, peanuts, glitter, loose candy, or fog machines are not permitted.  (Stations with approved candy can be discussed.) The taping or fastening of signs, posters, etc. to walls is not permitted. Hosts may enter the Ballroom 2 hours prior to the start of the event to set up, decorate, etc. NO ALCOHOL IS PERMITTED TO BE SERVED TO VENDORS.
  5. Confirm the “guaranteed number” of attendees 10 days prior to the event.
  6. Event Chairperson is responsible for any damages done to the premises or any other part of the facility during the period of the time of the event. Bucks Club will not assume any responsibility for the damage or loss of any gifts, merchandise or articles left in the facility prior to, during, or following patron’s function.
  7. Menu must be selected 3 months prior to the event. A confirmed guaranteed number of attendees must be submitted 2 weeks prior to the event.
  8. All guests wishing to consume alcohol must be at least 21 years of age & have proper ID with them to be presented upon request (NO SHOTS PERMITTED).
  9. Bucks Club reserves the right to stop serving alcohol to any guest whom the staff believes may be harmful to themselves or others by further consumption.