Catering Policies - Spring Hill Country Club

Thank you for inquiring about the facilities at Spring Hill Country Club. It is our intent to help with the planning of your event by presenting some pertinent information. The following describes our menus, services and policies.

Deposits:

A deposit must be submitted upon confirmation of your date. The deposit will be determined by the Sales & Event Coordinator. Half of the deposit may be refunded if cancellation is given 120 days prior to the event. A cancellation for the month of December is non-refundable.

Food Minimum:

A food minimum of $18.00 per person is required for all evening and weekend events.

Sales Agreement:

A sales agreement must be finalized thirty days prior to the event.

Menu Selection:

Menus are available for your food and beverage selections. Specific counts per entree item for plated dinners must be provided no later than five days prior to the event. Selections not included in these menus may be chosen with the approval of the Banquet Chef or Sales & Marketing Director. 


Spring Hill Country Club Policies:

Our club takes pride in serving you and your guests the finest food and beverages available. With the exception of specialty cakes, no food or beverages are permitted to be brought in from the outside or be removed from the club.
 

The reserving party is responsible for the conduct of all guests. The reserving party will be financially responsible for any damages to the facility or theft that may occur during the event.
 

Spring Hill will assume no responsibility for damage, loss or theft of equipment or articles left in the club parking lot prior to, during, or after the event.
 

No rice, birdseed, fireworks, champagne poppers, fresh flower petals or confetti may be used in or outside Spring Hill premises.

Event Time:

Events are limited to four hours maximum. Additional time may be arranged ahead of time and may be subject to an additional fee.

Payment Policy:

Payment in full is due on the day before the event.

Beverage and Alcohol Policy:

Sales and service of alcoholic beverages are regulated by the State of Oregon Liquor Control Commission (OLCC). All state and federal laws apply to the serving of minors and/or anyone who appears to be intoxicated.  Members and their guests as well as any arranged event will not be allowed to bring alcoholic beverages onto the property in accordance with OLCC rules.

Last call for alcoholic beverages will be given 30 minutes prior to the close of the event. Guests who appear to be 35 years of age and under will be asked to provide legal proof of age. Failure to provide legal proof of age will result in refusal to serve alcoholic beverages.

Guests who do not adhere to Spring Hill’s Beverage and Alcohol policy will be asked to leave the premises.

Candles:

Spring Hill’s policy states: No candles may be brought into the clubhouse for decorating purposes except for floating candles. Open flames are not allowed, nor are votive candles allowed on the dining tables.

Floral Arrangements:

Florists must be prepared to deliver and set up their own work. This may begin as early as 10:00 a.m. on Saturday events. All other days must be arranged ahead of time with the Event Coordinator.

All returnable props such as vases must come with an inventory and a container to put them in. Our staff will collect these items upon completion of the event. Spring Hill will not be responsible for lost, stolen or damaged goods. The club will not store or hold items for later pick up. Please take all items with you at the conclusion of your event. Be sure to notify the Sales & Event Coordinator or Floor Manager if your guests may take centerpieces.

Cake Set Up:

A round, skirted table will be provided for your cake. Delivery, assembly and proper placement of the cake is the sole responsibility of the contracted bakery. Delivery time and set up of the cake must be arraigned through the Catering Director.

Spring Hill banquet staff will cut and serve your cake at no extra charge. Spring Hill will not be responsible for lost, damaged or stolen cake parts. To avoid such problems, all parts will be placed in a container provided by the event host, and must be taken at the conclusion of the event.

Photographers:

Please have your photographer agree to the following conditions before contracting with them:

• No photographs may be taken on the golf course, cart paths, trails or driving range without prior approval from the Sales & Event Coordinator and golf course staff.
• The Sales & Event Coordinator along with the Floor Manager is solely in charge of the event schedule. We must be informed of any photo sessions to avoid conflict in scheduling, i.e., taking the bride and groom and/or wedding party away during food service will cause a delay in serving.
• All camera equipment must be stored away from heavy traffic areas including cake table, head table and buffet lines. The manager on duty will suggest a suitable place for storage.
• Spring Hill Country Club is not responsible for any lost, stolen or damaged photography equipment.