Banquet Event Order (BEO)/ Event Details: the document that holds all the information pertaining to an event. It is created and edited in TripleSeat by the Director of Events only. It is used to communicate with and confirm event details with the host and front of house/back of house teams at Common House.

Beer and Wine Only Bar: includes 1 standard red wine, 1 standard white wine, 1 standard sparkling wine, and 3 beers. The options are the same as the standard bar options, just without liquor.

BEO Meeting: Weekly meeting between events team, programming, BOH, FOH and concierge to go over details for all upcoming events/programs in the house over a 2-week period.

BOH: Back of house staff including kitchen, pastry, and sanitation teams

Cash Bar: event guests pay for their own drinks by card or cash

Club within a club: the name of a monthly program at every Common House that includes book club, chess club, etc. that are typically organized by or “sponsored” by a CH member

Cocktail style menu: A food presentation style of multiple server led stations for guests to try multiple different items. Most similar to a buffet, but individual servings are appetizer sized. Can be appropriate for a relaxed wedding reception or other social gathering

Contract: the legal document that lays out our policies and procedures for the client to review and agree to. This document must be signed by the host in order to be considered a booked/definite event

Corporate Meeting: a type of event hosted by a company or organization that has a meeting/presentation component; no alcohol

Corporate Social: a type of event hosted by a company or organization that does not have a meeting/presentation component and typically serves alcohol; but does not have to

Event Binder: Physical three-ring binder kept at the concierge desk with most recent BEOs printed for future events, as well as any printed materials needed for the event (signage, menus, etc.) and a floor plan

Event Revenue: the event subtotal (room rental + food totals + beverage totals + any other charges on the event) + service charge (20% on the food and beverage totals). Or, another way of looking at it is everything except taxes

Family style meals: A food presentation style consisting of platters for all items (protein, veggie, starch) placed in the center of each table for guests to serve themselves

Floorplan: PDF document attached to all BEOs showing where tables, chairs, bar, dessert, A/V should be set-up in the venue.

FOH: Front of house staff including servers, bartenders, concierge, etc.

Goings On: all of our current programming live on the website

Guest (as referenced in RSVP blocks): in an RSVP block attached to a program, an RSVP counts for the member and the question “How many guests?” refers to NMGs attached to that member’s reservation.

Internal: notes about the event details that are not visible to the client. They are only visible to Common House teams

Invoice: the document that outlines the cost of the event, when payments are due and what payments have been made

Kitchen Notes: notes about the event details pertaining specifically to the kitchen such as dietary restrictions, food timing, food allergies, specific changes to the menu, etc.

Looking Ahead: 1-3 events coming up the following week or farther out that get promoted early in the Weekly and Weekly Poster

MOD: Manager on duty

Month at a Glance: a monthly email sent to members on the first of every month that lists all of the programs for the month ahead, along with a narrative about the theme of the month that includes specific upcoming programs that the team would like to push for added ticket sales or call out for other reasons

NMG: non-member guest

Notes: the document that pulls all information for Common House teams to execute an event. This contains all the information that a client can and can not see and is used for BEO and printed in the Events Binder

On-Consumption Bar: one running bar tab throughout the event that our bartenders track. This is added to the host’s final invoice. The bar options for a consumption bar are the same as for a standard bar.

Plated meals: A food presentation style that individually plates single portions of protein, veggie and starch. Typically has a guest count maximum and should always be approved by Chef before confirming with the event host

Premium Bar: includes premium liquors and 1 premium red wine, 1 premium white wine, 1 premium sparkling wine, and 3 beers. This is more expensive than the standard bar

Recurring programs: a program that happens at a regular frequency like weekly trivia, music, yoga, monthly new member happy hour, club within a club, etc on a schedule with the same partner. These are the programs that members come to expect to see in weekly and monthly promotion.

ROS: run of show

RSVP Block: the form that is attached to a live program in Goings On. This is filled out at time of signup and includes (if applicable) guest count, dietary restrictions, and anything else that needs to be specified by a member at time of sign up.

Setup: the part in the BEO that contains the event timeline, floor plan, AV/tech, and other miscellaneous details that the host can see

Social: a type of event hosted by an individual, not in relation to a business, that is typically for something social and fun; usually serves alcohol, but does not have to

Standard Bar: includes rail liquors and 1 standard red wine, 1 standard white wine, 1 standard sparkling wine, and 3 beers. The standard bar options are also what we use when the bar is on consumption

T&G: tax and gratuity that is typically added onto the ticket price. Tax is almost always added to the price, and if there is a service element, gratuity will be added too.

Ticketed Bar: host purchases a certain number of tickets to be distributed to their guests to use for drink tickets. Ticket cost is dependent on the bar offerings.

Timeline: includes detailed information about an event like start time, end time, VIP guest arrival, food timing, etc.

The Weekly: an email that includes the upcoming programs that will take place in the house that week, along with house announcements and some Looking Ahead.

TripleSeat: event software used at Common House that tracks all leads, prospects, proposals, definite/booked events, etc. The software also houses all signed contracts and all event payments are collected through this system.

Weekly Poster: A printed version of the upcoming programs that will take place in the house that week along with some Looking Ahead. Generally, they will be the same programs as listed in the Weekly. The poster is hung on the wall in front of the concierge desk.

Wine dinners: Personalized, small scale multi-course custom dinner with wine pairings that occur in a private room

Yearly or Across house program: a program that is scheduled to occur at every Common House location like big parties or holiday programming like Christmas Eve, Friendsgiving, etc. These are the traditions that we spend extra planning and time branding to elevate the experience. We find that these programs are the ones that bring infrequent use members out so we believe they are a great tool for member retention.