Details

Rental Period

Facility fees are based on 4 or 8 hours of time, including the time required for set-up and cleanup. Additional charges are accrued for each hour exceeding the contracted time-of-use, as well as additional security, custodial and audiovisual fees, as required.

General

Smoking and tobacco use are prohibited in all areas of the museum, including the outdoor sculpture garden.
Open flames (votive candles, catering sternos, etc.) are prohibited on museum property.
Photography is prohibited in all exhibition areas without prior approval.
Food and drink are prohibited in all exhibition areas and in the auditorium.
Extreme care must be exercised to protect works of art and exhibitions. No unauthorized equipment may be brought into the museum or onto museum grounds. All equipment (pianos, AV/sound equipment, meeting materials, signs, etc.) and décor are subject to museum approval.
Décor or equipment must not necessitate the moving of works of art or affect their appearance and must remain at least 4 feet from any work of art (a sufficient stance far from works of art so damage will not occur should equipment/décor fall).
Equipment/Décor must not be leaned against walls and is not permitted in exhibition galleries at any time. Nails, staples or tape may not be used on floors, walls or surfaces. All decorations and signs must be freestanding.
Confetti, rice, birdseed, flammable props, airborne streamers, smoke or live animals are prohibited on museum property. Throwing flower petals is permitted outdoors only and petals must be removed within two hours following the event.
Decorative items deemed unsafe by museum security or event staff will be removed. The museum’s assessment of risk is final.
The rental of a dance floor is required for dancing in the M. Smith Griffith Grand Hall. Dance floor dimensions must be at least 16 x 16 feet. If the rental of a stage is desired, stage dimensions must be 12 x 16 feet.
All equipment/décor with steel legs/feet must have protective felt, neoprene or rubber pads on the feet, and dance floors must have a protective carpet placed between venue flooring and dance floor equipment.
All equipment/décor must be removed from the facility immediately following the event. Dance floors/staging must be removed prior to the start of business Monday, 10:00 a.m. (for Saturday night events). Pickup must be arranged with the museum event coordinator a minimum of 3 business days prior to the event.
Packing blankets must be provided for table break-down to protect the tile floor.
The Permit Holder (or its designated vendor) is responsible for providing catering, office and technical supplies (extension cords, generators, catering service equipment, etc.) necessary for its event.
Set-up and dismantling of decorations, etc. is not to disrupt public use of the facility. The Time of Use, unless amended as described herein, is a total of four or eight hours, including set up and clean up.
The Permit Holder and/or its caterers are responsible for the removal of all trash. Custodial services will be provided; however, Permit Holder will be charged for damages* or extraordinary cleaning.
If the Time of Use is during normal business hours, public access to the building may not be restricted.
The museum reserves the right to terminate the event at any time if security and/or the event manager observes behavior that may threaten museum property.

*Terrazzo tiles cost a minimum of $500 to replace, $60 for each additional tile. Damage includes scratching, grating, pitting or cracking tiles. Lobby walls marred by greasy hand prints, spilled food and/or drinks or equipment must be repainted. Cost of repainting the lobby is $1200. Damage to lobby curtains, including stains, ripping or runs will be assessed on an individual basis.

Menu Guidelines

Food and alcohol brought onto museum premises must be supplied by authorized vendors. Menu and method of presentation must be approved by the Georgia Museum of Art special events office. PERMIT HOLDER IS REQUIRED TO PROVIDE THE FINALIZED FOOD AND BEVERAGE MENU FOR GMOA APPROVAL NO LATER THAN 15 BUSINESS DAYS PRIOR TO THE TIME OF USE. This will allow ample time for any necessary changes or revisions. If approval is NOT granted, you will be notified.

*Approved Caterer status is determined by guidelines subject to supplemental text.

Candles, open flames, sterno burners, candle warmers and deep-fat frying are prohibited. All foods should be pre-cooked. A microwave and warming oven are available for use.
Please avoid serving the following: greasy finger foods, sauces that stain or are sloppy to serve or eat, sticky foods, powdery foods and foods with sprinkles.
Coffee may be brewed on-site in the catering kitchen or classroom only.
Red wine and red-pigmented beverages and sauces are prohibited in all areas of the museum (white and light pink blush wines are acceptable).
Canned beverages are prohibited in all areas of the museum (liters and bottled beverages are acceptable).

Alcoholic Beverage Guidelines

The Permit Holder and/or its designated vendor is responsible for complying and enforcing all state and federal laws, rules, regulations regarding alcohol beverage service, including:

Check Identification. Alcoholic beverages must not be provided or served to persons below the legal drinking age. Therefore, the Permit Holder, or their authorized agent, must check for proper identification before serving any alcoholic beverage and must reject any questionable forms of identification.
Refuse to Serve Intoxicated Guests. If a participant or guest appears intoxicated the Permit Holder, or their authorized agent, must not serve any additional alcohol to that person. Furthermore, a reasonable effort should be made to arrange safe transportation from the facility at the end of the event.
Provide Non-Alcoholic Beverages. The Permit Holder, or their authorized agent, should provide ample non-alcoholic beverage options to avoid the problem of forcing guests to drink alcoholic beverages because there is nothing else available. There needs to be parity between the quantity and variety of non-alcoholic beverages.
Provide a Designated Driver or Shuttle Service. The permit holder or their authorized agent should establish procedures to provide impaired guests or participants a ride home.
Serve Food. When alcohol is served or provided at a lunch, dinner, or reception, there must be plenty of food available.
Do Not Permit Self-Service of Alcoholic Beverages. The Permit Holder, or their authorized agent, must hire bartenders to serve alcoholic beverages in order to limit the size and number of drinks being served and to identify those who may be intoxicated. Where the function involves a served meal at which alcohol is offered, catering servers should be instructed to ask before automatically refilling wine or liquor glasses.
Post Drinking Restrictions in Prominent Places. Notices informing guests as to the legal drinking age should be conspicuously posted at University events where alcohol is served. The requirement is particularly important for those events where the guests or participants may include students or members of the general public who are younger than the legal drinking age.
Restrict Alcoholic Beverages to a Controlled Area. The Permit Holder, or their authorized agent, must take adequate steps to insure that alcoholic beverages are not allowed outside the predetermined boundaries for the event. All alcoholic beverages should be consumed or disposed of by all guests or participants before they leave the premises.
Limit or Eliminate References to Alcoholic Beverages in Advertisements. Advertisements or invitations to University events where alcoholic beverages are being served should emphasize the nature of the event and not the alcoholic beverages. Keep references to the type and quantity of alcoholic beverages to be served out of promotional materials.
Limit Hours of Service of Alcoholic Beverages. Service of alcoholic beverages must be discontinued at a reasonable time (at least an hour) before an event is scheduled to end. The closing time should be posted near the bar to avoid misunderstandings at the end of an event.
Cash Bars are permitted at non-university sponsored events. Cash bar service must be provided by contracted bar servers or caterers and a copy of the provider’s “off-site alcohol license” must be on file with the museum special events department a minimum of 14 days prior to the event.