Policies
There can be absolutely nothing hung, nailed or taped to the ceilings or walls inside Lambert Place. The use of floral putty is strictly prohibited. Failure to comply will result in loss of security deposit.
Candles placed on tables and buffets must be enclosed in hurricanes or similar devices. Unenclosed, drip-less candles are permitted for use during ceremonies and photos only.
Smoking is NOT permitted inside Lambert Place or in any part of the building or hallways.
No food or beverage is permitted in The Ceremony Room. The Ceremony Room is closed to guests after the ceremony is over and is only available for pictures by the lessee.
The staircase and balconies are only available for photographs by the lessee and wedding party.
The staircase and balcony may be used by the wedding photographer and/or wedding videographer.
No outside food (except Wedding Cakes) or beverage may be brought in Lambert Place.
All vendors must provide business license and proof of insurance sixty (60 days) prior to contracted event. Unlicensed or uninsured vendors are not permitted at Lambert Place.
Requests for rehearsal time must be indicated on the application at the time of applying. One hour of time is allotted and is dependent upon the availability of the facility. There is no guarantee that Friday evenings will always be available. It is the renter’s responsibility to contact Lambert Place, in person or by telephone, to work out an acceptable time. There is no additional charge for this time.
Lambert Place will provide an Event Manager and Security at no additional charge, for contracted event.
There is a minimum per person charge of $30.00 for food, not including cake or beverages, for wedding receptions and rehearsal dinners. There is a $3000.00 minimum charge for all food orders, not including cake fees or beverages.
There is an $1800.00 beverage minimum for Friday evening, Saturday Evening, Sunday.
In order to secure Lambert Place for an event, a non-refundable deposit equivalent to the applicable rental fee is required.
Staff will be provided for the Event according to the following guidelines:
- Buffet - 1 server per 25 guests or any portion thereof
- Seated buffet - 1 server per 15 guests or any portion thereof
- Sit down dinner - 1 server per 10 guests or any portion thereof
- Bar - 1 bartender per 50 guests or any portion thereof
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