R&DE Stanford Dining Hall Kitchen Usage Policy
Reserving the Kitchen
Commercial Kitchen Space may be reserved for certain events and classes by following these
specific guidelines:

Meet with the General Manager to obtain a “Dining Hall Kitchen Rental” form.

Complete the “Dining Hall Kitchen Rental” form for the event. The information to be
included is listed below:

Have the form signed by the respective General Manager and Chef.

Return the completed form with all appropriate signatures to the Dining General
Manager and submit a check for $1250.00, or provide a university PTA (Project /
Task / Award) number.

If two groups request to use the kitchen on the same night, priority is determined
according to the date each group fully completed their reservation form.
Maximum 4 hour rental.
No outside caterers are allowed in the kitchen.


Who May Use the Kitchen?
Use of the kitchen must be limited to the following groups, listed in order of priority:

R&DE (fee waived).

Residential Education ($500 fee reduction).

Student groups recognized by the Dean of Student Affairs office ($500 fee reduction).

Stanford Departments.
R&DE reserves the right to cancel the use of kitchen due to operational necessity. Reservations
will be rescheduled as requested.
Availability
The kitchen facility is available only before or after meal service hours. All events must conclude
by 10pm., unless prior special arrangements have been approved. Additional fees may apply.
Reservation Requirements

A completed “Dining Hall Kitchen Rental” from includes the following information for each
event:

Contact name, telephone number and email address of the person responsible for the
event (event sponsor)

Event Purpose

Date and time

Number of people expected (maximum 25 people)

Name(s) of people responsible for clean-up

Any food or equipment being brought to kitchen

University account number (Project/Task/Award)

The proposed date and time of the event must be submitted to the Dining General Manager at
least three weeks in advance to secure a date.

Event Planner or sponsor schedules a meeting with the Dining hall General Manager to
discuss kitchen set-up, layout and, program logistics. The event sponsor is responsible for the
kitchen being returned to its original condition.

Student parties are not allowed in the kitchen.

An R&DE Stanford Dining Supervisor is required for all events. The supervisor will be
on site to monitor the event only. The Supervisor will determine if the kitchen is left
clean and in original condition.

A $750 damage deposit is required, which will be refunded if damage is not incurred and the
kitchen is left in its original condition. Total damages greater than the deposit will be
charged to the sponsoring organization’s university account number.
Kitchen Set-up

Kitchen tables and equipment cannot be moved. A fee of $350.00 will be charged to return
equipment and furniture, in addition to any project crew moving expenses.

Access to the dining area and lounges are not permitted unless it is related to a house event.
Kitchen Clean-up

Groups are required to restore the kitchen to its original condition and cleanliness.

Clean-up is to be done immediately following the event; e.g., clean up any spills and stains,
clean floors, discard all debris, restore counter tops to its proper cleanliness.

Wash all utensils, pots and pans and return to original location.

If needed, cleaning can be provided for an additional $250.00 per event.

Remove trash from event and put into dumpster at loading dock.

If a cleaning service is needed to clean facility after an event, the cost will be charged to the
sponsoring organization (minimum $250.00).

Before departure the R&DE Stanford Dining Supervisor will need to sign kitchen rental form
to indicate kitchen was left in appropriate condition.
Alcohol

Alcoholic beverages are not allowed in the kitchen for consumption.
Dining Hall Kitchen Rental Form
Today’s Date: _______________________ Date of Event: _______________________
Dining Hall Kitchen Requested:______________________________________________________________
Event name: ___________________________________________________________________
Expected attendance (max 25): ______________Event time: (include set-up and clean-up) _____________
Event description: Assembly: _____ Meeting: ______ Dining: _____ Class: _____
______________________________________________________________________________ ________
(Sponsor/Organization) agrees not to allow alcoholic beverages to be served or consumed at this function and realizes that
they shall be held responsible for violation of this agreement. The sponsoring organization will ensure all appropriate and
necessary security measures are taken, including providing professional security personnel.
I have read, understand and will follow the policies as outlined in the Stanford Dining Services’ Kitchen Use Policy.
Organization’s PTA Account Number_____________________________________________
(Project/Task/Award)
_________________________________
Sponsoring Individual (contact)
__________________________________
Sponsoring Organization
_________________________________
Individual e-mail
__________________________________
Organization URL
_________________________________
Individual Telephone
__________________________________
Organization Telephone
_________________________________
__________________________________
_________________________________
Individual Address
__________________________________
Organization Address
_____________________________
Signature of Dining Manager
__________________
Date
Dining Service Manager/Chef________________________________ Date Received_________________
$750.00 deposit received: ________________________
PTAO
$ _______ non-refundable usage fee received: _______
Kitchen returned cleaned Dining supervisor
Signature/initial________
Date__________________