Reception Site: Address:
Site Coordinator; Caterer Contact:
Phone: Phone:
Confirmed Date:
Time: to:
Room Reserved:
Deposit: Balance Amount:
Due
Date: Due Date:
Cancellation Policy:
Last Date to give headcount:
Number of guests:
Invited:
Confirmed:
Type of Reception:
o Sit-Down o Buffet o Cocktails/ Hors d’euvers
Reception Cost:
Cost Per Person:
Food:
Beverage:
Total:
Number of Confirmed Guests:
Cost Per Person:
Subtotal:
(Number of guests x cost per person)
Sales Tax:
Gratuity:
Rental Fee:
(Site or Equipment)
Other:
Total Cost:
Less Deposit:
Balance
Due:
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