Q:     How many guests does the facility accommodate?
A:   The Grand Ballroom can seat up to 160 guests.  For smaller events, our Lounge seats 25-50 guests.

Q:   How many guests are at each table?
A:   Our 60" round tables seat 8 guests comfortably.  Larger tables are available at an additional cost.

Q:   How many events are held at the facility on each day?
A:   The Grand Ballroom hosts one event at a time.

Q:   Can I have my ceremony at Union Station?

A:   Unfortunately, we do not have a space for ceremonies.  We would be glad to provide a list of area ceremony locations.

Q:   Do you charge extra for table linens?
A:   Our banquet pricing includes floor-length white or ivory linens and your choice of napkin color.  Linen upgrades are

       available at an additional cost.

Q:   Is there space for dancing?

A:   Our built-in dance floor measures 16' x 18.5'.

Q:   Where can my guests park?
A:   Union Station has a large private parking lot that can accommodate up to 175 vehicles.

Q:   Do you provide valet parking?
A:   Valet parking is available at an additional cost.

Q:   Can I hire my own caterer?
A:   Union Station has a full-service catering staff and all meals are prepared by our banquet chefs.

Q:   How far in advance must I book my event?
A:   This will depend upon the season and the day of the week.  Many Spring and Fall Saturday evenings book years in advance.

       Please contact our Banquet Department for availability.

Q:    Are there other fees? 

A:    A 21% administrative fee and applicable sales taxes (currently 7%) will be added to all invoiced items.

​Q:   Are gratuities included?

​A:   The Administrative Fee covers our costs for hosting an event, including the labor costs for our kitchen staff, bartenders and servers.  This is not a gratuity, although our service staff is paid an above average hourly wage for the industry.  Some clients choose to add a gratuity for exemplary service; however, it is not expected, nor necessary.  The bar does have a tip jar for guests that would like to leave a gratuity for the bartenders.