Alcohol, Food and Beverage

Danforth Campus events and meeting protocol
  • Your reservation in Reserve A Space must indicate an estimated guest count.
  • Any meeting/event serving food must
    1. Inform your event coordinator two weeks in advance;
    2. Your food/drink provider must be approved by your event coordinator two weeks in advance; premier spaces must utilize an approved caterer for all food/drink services. Contact your event coordinator for catering options.
    3. Any space (Premier, standard or pooled classrooms) in which food/drink is consumed must have a post-clean by either WFF or ResLife Housekeeping. These services are coordinated by your event coordinator two weeks in advance and you will be required to provide a cost-center number for the post-clean. Cost of housekeeping varies based on work requested. Your coordinator can help estimate costs.
    4. All meetings/events must meet all requirements outlined in the Alcohol & Catering guidelines in order to be approved Alcohol & Catering | Event Management | Washington University in St. Louis (wustl.edu)

Serving food on campus requires special consideration. Please ensure that your event abides by the guidelines for catered events.

Alcohol

  • All alcohol served on the Danforth Campus at Washington University in St. Louis must be served by a licensed, third-party vendor.
  • For proper event coordination of an event in any location that will serve alcohol, reservations must be made at least two weeks in advance. Sodexo requires a minimum of 14 days to acquire a liquor license.
  • Undergraduate students and student groups hosting events serving alcohol are required to participate in two training sessions. For all upcoming training dates and to RSVP, visit the Campus Life WUGO page.
  • Graduate students and student groups should consult the graduate alcohol policy.

Catered Events

Event Management spaces require all catering/beverages be provided by an Event Management Approved Caterer.  Please check the space’s specific webpage or contact your event coordinator for information. In the Danforth University Center, Sodexo catering is required in the Orchid Room.  Events in the Tisch Commons may require Sodexo.  Your event coordinator can provide guidance in the decision-making process. Additionally, premier spaces including  Holmes Lounge, Umrath Lounge and Women’s Building Formal Lounge require the use of Sodexo or a Campus Life approved premier caterer.

  • Any meeting/event with food/drink must notify your event coordinator at least two weeks in advance to receive approval.
  • All external groups must use Sodexo for all food and beverage needs.
  • External vendors are allowed in our standard spaces. Your event coordinator can provide you with more information.
  • Cooking demonstrations require approval and chef attended action stations are only allowed in Tisch Commons, Holmes Lounge and Umrath Lounge. On-site cooking may only be performed by Sodexo chefs or an Event Management authorized caterer. Please contact your event coordinator before planning any cooking demonstration or action station.
  • All food not served must be removed from the space. Unserved quantities of food may not be disposed of into the space’s trash cans.
  • Any room/space with food/drink must have a post-clean performed by WFF or ResLife Housekeeping.
  • All vendors must comply with university policies.

Food Handling at Non-Catered Events

In order to comply with St. Louis County Health Department and St. Louis County Fire Department codes, the following policy was developed:

  • Any meeting/event with food/drink must notify your event coordinator at least two weeks in advance to receive approval.
  • All food served in the Danforth University Center or at vendor tables must be pre-packaged or be provided by a contracted caterer. DUC and Edison Family Courtyard vendor tables may be reserved through the Event Management website.
  • No full meals can be provided by groups to the general campus population. In order for such an event to be considered, it must be submitted through Dining Services and be approved.
  • Only room temperature and cold foods may be distributed. Unless contracted and through a catering company, food requiring heat for cooking or warming may not be distributed.
  • Groups distributing food must wear food-safe gloves and place food on plates or in boxes. 
  • DUC & Event Management or Washington University Dining Services reserves the right to halt food distribution if these guidelines are not being followed.
  • Any room/space with food/drink must have a post-clean performed by WFF or ResLife Housekeeping.