By Kelli Zeigler
Planning your Dream wedding reception does not have to be as stressful as you may think;
Here are some general guidelines to help plan your reception while keeping your sanity. Some of these suggestions are so obvious you may just forget to even consider them
* If you plan to have more than fifty guests think twice before you decide to have a receiving line.
* Have a realistic concept of a budget and guest count and know your reception site before asking for a proposal from a caterer. Be up front from the beginning as to what your budget is; if you really don't know, then allow the caterer to present you a proposal based on your dream wedding, with suggested ways to pare it down if necessary.
* Note that hotels nearly always charge a city and state tax on the entire bill, along with a service charge, and they also tax the service charge; technically, though some call it a gratuity, legally it is a service charge and not a tip. Don't forget to figure this extra cost in your contract agreement before signing any contracts so you will not have any surprise expenses later on.
* Provide seating for your photographer/videographer in the room where dinner is being served so they do not miss something important while eating back in the kitchen somewhere.
* Figure that each guest will have from tow to three drinks during the reception. That does not mean they are drinking a lot; some people set their drinks down to dance or go to the washroom, and return not remembering where they left their drink.
* If you are having a buffet, make certain there is enough seating at least for the guests not able to easily juggle a drink, plate, napkin, and silverware.
* Provide some food and non-alcoholic beverages for your musicians. Musicians who are treated to a meal are in a better mood, which can translate to better music.
* A full bar isn't necessarily more expensive than a wine/champagne/beer/non-alcoholic bar.
* In addition to the bar, have some drinks (wine.champagne and non-alcholic )beverages served butler-style for those who find it difficult to go get their own drinks.
* Be specific on your RSVP card about the kind of reception you are having.
* Always find out specifically who on the catering staff will be coordinating the the reception with the band, photographer/videographer, and wedding consultant. Make certain all these people are in communication with one another and go over the schedule for the event in advance.
* Some food items (especially for a reception) are cost out according to rate per count (that is number of pieces per item)
* Don't be too creative with your RSVP cards when offering a choice of entrees (most people do not know that boeuf is French for beef. You don't have to go to the other extreme and just say "meat"; most people know the terms filet mignon or rib eye. Remember to offer a vegetarian choice.
Planning your Dream wedding reception does not have to be as stressful as you may think;
Here are some general guidelines to help plan your reception while keeping your sanity. Some of these suggestions are so obvious you may just forget to even consider them
* If you plan to have more than fifty guests think twice before you decide to have a receiving line.
* Have a realistic concept of a budget and guest count and know your reception site before asking for a proposal from a caterer. Be up front from the beginning as to what your budget is; if you really don't know, then allow the caterer to present you a proposal based on your dream wedding, with suggested ways to pare it down if necessary.
* Note that hotels nearly always charge a city and state tax on the entire bill, along with a service charge, and they also tax the service charge; technically, though some call it a gratuity, legally it is a service charge and not a tip. Don't forget to figure this extra cost in your contract agreement before signing any contracts so you will not have any surprise expenses later on.
* Provide seating for your photographer/videographer in the room where dinner is being served so they do not miss something important while eating back in the kitchen somewhere.
* Figure that each guest will have from tow to three drinks during the reception. That does not mean they are drinking a lot; some people set their drinks down to dance or go to the washroom, and return not remembering where they left their drink.
* If you are having a buffet, make certain there is enough seating at least for the guests not able to easily juggle a drink, plate, napkin, and silverware.
* Provide some food and non-alcoholic beverages for your musicians. Musicians who are treated to a meal are in a better mood, which can translate to better music.
* A full bar isn't necessarily more expensive than a wine/champagne/beer/non-alcoholic bar.
* In addition to the bar, have some drinks (wine.champagne and non-alcholic )beverages served butler-style for those who find it difficult to go get their own drinks.
* Be specific on your RSVP card about the kind of reception you are having.
* Always find out specifically who on the catering staff will be coordinating the the reception with the band, photographer/videographer, and wedding consultant. Make certain all these people are in communication with one another and go over the schedule for the event in advance.
* Some food items (especially for a reception) are cost out according to rate per count (that is number of pieces per item)
* Don't be too creative with your RSVP cards when offering a choice of entrees (most people do not know that boeuf is French for beef. You don't have to go to the other extreme and just say "meat"; most people know the terms filet mignon or rib eye. Remember to offer a vegetarian choice.
Here are some fun sites you might want to check out
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