All furniture must remain in the building. Furniture may be arranged in any fashion.
There is no ‘standard room set’. Guests should plan to arrive with plenty of time to arrange chairs and tables how best to facilitate your event.
Inventory:
- 26 chairs with wheels
- 11 tables with wheels
- 1 rack of 45 folding chairs
- 1 parson table
- 8 parson chairs
- 1 coffee table
- 80″ flat screen plasma TV on a cart
The loft has 4 semi-cushioned chairs for relaxation. The main floor has tables and chairs for classroom teaching and meetings.
St. Olaf wifi is available.
Audiovisual (AV) Services: Some AV equipment is available on-campus. Please inquire about availability and rental fees when making your reservation. AV requests must be made a minimum of two weeks in advance of event date.
Rest Room: There is one unisex public rest room in the facility.
Appliances: one oven, one sink, microwave, 12-cup coffee maker, two-slice toaster, one refrigerator/freezer with an ice tray, and hand mixer.
Dinnerware: plates, bowls, cups, coffee cups, glasses (for 20).
Silverware: forks, spoons, butter knives (for 20).
Cookware: saucepans, skillets, stock pot, baking sheets, baking pan, cutting board.
Miscellaneous items: mixing bowls, serving spoons, strainer, cutting board, measuring cups and spoons, can opener, hot pad, first-aid kit, etc.
If you have questions about available materials please inquire when making your reservation. Any equipment used must be cleaned and returned to its proper storage. Dishwashing soap, detergent and disinfectant spray are provided for clean-up, along with washcloths and hand towels. Guests provide their own food and should not leave any food behind.
Kitchen Guidelines:
- Recycle
- Please bring your own napkins and paper products, they are not provided.
- Please do not leave perishable food in the refrigerator. Plastic wrap, aluminum foil, and re-closable bags are not provided for storing leftovers.
- Please do not leave the kitchen exit door open.
- You do not have to clean the floor unless you have an accident.
- Report any broken equipment and appliance malfunctions immediately.
Kitchen Appliances: Appliances damaged due to misuse, rough handling and accidents will be assessed to the guest for replacement. Instructions on how to use the appliances in the kitchen are provided. It is each guest’s responsibility to read these instructions before assuming to know how to operate an appliance.
Cooking: Guest knowledge of food-borne-illnesses is essential to a community kitchen. A complete list of information regarding food-borne-illnesses and their preventions are posted on the kitchen refrigerator. Guests using the kitchen are responsible for reading this information before handling any food. A good resource is the Minnesota Dept. of Health.
Food Storage: Very limited cupboard space available in the kitchen for guests to store their non-perishable food items. Storage materials are not provided for leftovers; do not save food in the refrigerator in the containers it was prepared in.
Check out the Minnesota Department of Health for great information.
Catering: Bon Appetit Catering Services are available to accommodate any event. Any catered functions are encouraged to order through Bon Appetit. External chefs and caterers that are paid for providing catering services must be noted in the reservation materials, under “Comments to the Scheduler”. If you require catering, please inquire when placing a reservation, or you may call Bon Appetit directly at 507-786-3050.
Catering orders must be placed a minimum of two weeks in advance of the reservation date. A complete catering menu with prices can be found at http://stolaf.cafebonappetit.com/
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