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Plan with confidence using practical information about our spaces, service styles, equipment and frequently asked questions. Choose a resource below to explore the details most relevant to your event.

Plan Your Offsite Event

Explore City Club’s event spaces and compare maximum capacities for common room arrangements. Capacities may be reduced when a layout includes buffets, bars, dance floors, stages, audiovisual equipment or other event elements. Reception-style events do not typically provide seating for the full guest count.


Capacities represent maximum guest counts for select layouts.

 

Notes:

Buffets, bars, dance floors, stages, audio-visual equipment and other event elements will reduce capacity.
Reception-style seating is not generally provided for the full guest count.
Rounds may seat (8) or (10) guests depending on service style.
Ballroom A, B, and C are portions of the Fleur de Lis Ballroom.

 

Seating Style Types

Seated Event: Guests are seated at dining tables, typically round table of (8), with seating provided for the full guest count. This arrangement may be used for plated meals or buffets. Capacity varies depending on table size, food-service stations and whether space is needed for a dance floor, stage, bars or audio-visual equipment.

Crescent Rounds: Guests are seated at round tables with chairs arranged around one side, leaving the side facing the speaker or presentation area open. This layout allows guests to enjoy comfortable table seating and conversation while maintaining a clear view of the presentation, making it ideal for meetings, seminars, and luncheons.

Theater Style: Chairs are arranged in rows facing a speaker, stage, presentation area or screen. This setup is ideal for ceremonies, presentations, seminars and large meetings that do not require tables.

Classroom Style: Tables and chairs are arranged in rows facing the front of the room. This layout gives guests a surface for laptops, notebooks and meeting materials, making it well suited for conferences, training sessions and educational presentations.

Boardroom Style: Guests are seated around one large conference table. This arrangement creates a collaborative setting for executive meetings, planning sessions and smaller group discussions.

Hollow-Square or Conference Style: Tables are arranged in a square or rectangular formation with an open center. Guests are seated around the outside, allowing everyone to face one another for group discussions and collaborative meetings.

U-Shape Style: Tables are arranged in the shape of a “U,” with seating around the outside. The open end provides a clear presentation area while allowing guests to interact with both the presenter and one another.

Reception Style: Reception-style events are designed to encourage mingling and typically include a combination of cocktail tables, limited dining tables and lounge or casual seating. Seating is not generally provided for the full guest count. This setup is ideal for cocktail receptions, networking events and social gatherings where guests will move throughout the space.

Reception Style with Seating and a Dance Floor: This layout incorporates guest seating and a designated dance floor while maintaining the open, social atmosphere of a reception. Seating capacity is lower than a traditional standing reception because more floor space is dedicated to dancing and entertainment.

 

From presentations and training sessions to wedding slideshows and fundraising programs, the right equipment helps an event run smoothly. Available equipment, compatibility and pricing vary by event space. Discuss audiovisual needs early in the planning process so the appropriate setup can be confirmed.

 

Available Equipment Categories

Projectors and screens
Televisions or display monitors
Handheld microphones
Podiums
House sound systems
Presentation connections and adapters
Easels and display boards
Extension cords
Dance floors
Specialty linens


Client-Provided Devices

Clients should provide the laptop or device containing the presentation unless other arrangements are confirmed. Before the event, the client should verify compatibility, charging cables, adapters, offline access, embedded media and notification settings. A backup copy of the presentation is recommended.

Testing and Outside Vendors

Whenever possible, equipment should be tested before guests arrive. Advanced lighting, staging, sound, livestreaming, multiple screens or specialized production services may require an approved outside audio-visual company. Outside vendors must coordinate arrival, setup, power needs, equipment placement and breakdown with City Club.
 

A/V Capabilities by Event Space

Fleur de Lis Ballroom

Available equipment rentals:
Projectors and screens
Handheld microphone
Podium
House sound system
Presentation connections and adapters
Easels and display boards
Extension cords 

Connection options:
HDMI
 
Important notes:
More than one handheld microphone will require an outside-technician

 

1100 Club

Available equipment rentals:
Projector and screen
60” Television
Portable handheld microphone and speaker
Podium
Presentation connections and adapters
Easels and display boards
Extension cords
 
Connection options:
HDMI

 

Evangeline Room

Available equipment rentals:
Projector and screen
Handheld microphone
Podium
House sound system
Presentation connections and adapters
Easels and display boards
Extension cords
 
Connection options:
HDMI
 
Important notes:
More than one handheld microphone will require an outside-technician

 

Audubon Room

Projector and screen
60” Television
Presentation connections and adapters
Easels and display boards
Extension cords
 
Connection options:
HDMI
 

Grill & Bar

Available equipment rentals:

Projector and screen
Televisions
Portable handheld microphone and speaker
Podium
Presentation connections and adapters
Easels and display boards
Extension cords
 
Connection options:
HDMI

The right service style shapes the pace, formality and atmosphere of an event. Use the descriptions below to help clients understand the experience each format creates, then direct them to the applicable menus or an event professional for recommendations.

Plated Meal: A traditional seated experience in which each course is served to guests at the table. Plated service creates a polished, structured atmosphere and works especially well for weddings, awards dinners, donor events and formal celebrations.


Buffet: Guests select from several dishes presented on a buffet. This format offers variety and flexibility while maintaining a seated meal experience. The room layout must allow adequate space for buffet lines and guest movement.


Reception Package: A collection of hors d’oeuvres, displays and stations designed for a social, free-flowing event. Reception packages encourage mingling and do not generally provide seating for the full guest count.


Butler-Passed Hors d’Oeuvres: Small bites are presented to guests by service staff as they mingle. Passed selections are ideal for cocktail hours, networking events and arrivals and can be paired with buffets, displayed items and/or stations.


Food Stations: Individual stations feature specific dishes or cuisines throughout the room. Stations create variety and movement and may be incorporated into cocktail-style events or used as an alternative to a traditional buffet.


Chef-Attended or Carving Stations: A chef or attendant prepares, portions or serves a featured item at the station. These stations add an interactive element and require dedicated space in the room layout.


Cocktail-Style Event: A social format centered on mingling, with passed hors d’oeuvres, displays, food stations and limited seating. It is well suited for networking events, receptions and lively celebrations.


Bar Service Styles

  • Hosted Bar: The host covers the selected beverages for guests.

  • Cash Bar: Guests purchase their own beverages via Credit Card.

  • Consumption Bar: Charges are based on the beverages served during the event. *100 person maximum

 

Choosing a Service Style

When comparing options, consider the desired formality, event timeline, seating needs, guest movement, menu variety and overall atmosphere. An event professional can recommend a format based on the room, guest count and priorities.

Let's Plan Your Next Event

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ASHLEY TRAHAN
Director of Private Event Sales
(337) 216-6677
[email protected]